Pumpkin Spice Donuts (Easy Fall Dessert)

Comfort – Is there anything better than a warm carb covered in sugar with cozy fall flavours. Your kitchen will waft with those warm pumpkin spices. These homemade pumpkin donuts are baked not fried so they are easy, not messy and still indulgent. You can make them in a mini donut maker, pipe them onto the back of a muffin tin, or use a donut cutter. We were thrilled with how soft and spiced they were. We served them with a glass of Apple Cider.

Why You’ll Love This Recipe

Fall in Every Little Morsel: We went heavy on the classic pumpkin spices.

Easy to Make and Clean Up: No Yeast, no frying – just whisk, pour, and bake

Perfect for Gatherings: They look damn cute piled on top of each other.

Is This Recipe For You

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Servings: 24 mini donuts or 12 regular

What Do You Need

Fresh

• butter
• eggs
• milk

Pantry

• flour
• baking soda
• baking pwder
• salt
• cinnamon
• ground ginger
• nutmeg
• ground cloves
• vegetable oil
• brown sugar
• white sugar
• pumpkin puree
• vanilla extract

Tips and Tricks

Pumpkin Pure vs. Pie Filling: Always use 100% pumpkin; pie filling has added sugar and spices and a different consistency.

Spice Swap: If you have pumpkin spice feel free to swamp out the cinnamon/ginger/nutmeg/cloves with 3-4 tsp of pumpkin pie spice

Storage: Store in an airtight container at room temp for 2 days, or freeze for up to 2 months. Honestly, it will be a miracle if they’re not all gone within minutes.

FAQ

Can I Make these Gluten Free? Yes swap in a 1:1 gluten free baking flour blend.

What if I don’t have a mini donut baker? Pipe batter around the back of a mini muffin tin.

Make ahead? You bet. These donuts keep well and can even be frozen. Reheat in the oven for a just baked feel.

Pumpkin Spice Mini Donuts

These Pumpkin Donuts quickly became a seasonal favourite. The kitchen smelled divine while we baked them and they were easy and more forgiving than fried donuts. Consider them for a fall gathering, a brunch spread or a fall coffee date.

Print Recipe Pin Recipe

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Course: Dessert

Cuisine: Fall

Servings: 24 mini donuts

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1/2 tsp cloves
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree not pumpkin pie filling
• 1/2 cup milk
• 1 tsp vanilla extract

Sugar Dust

• 1/2 cup melted butter
• 1 cup white sugar
• 1 Tbsp cinnamon

Instructions

Prep Your Tools

• Preheat oven to 350 F or get your donut baker plugged in and heated up. If you are piping your donuts onto the back of a muffin tin, grease the muffin tin. If you are using a donut cutter; line a baking sheet with parchment
  

Mix the Dry and Wet Separately

• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  
• In a large bowl, whisk together oil, brown sugar, eggs, pumpkin, milk and vanilla until smooth.

Spoon or pipe batter into your mini donut cavities, muffin tin wells(around the back side for DIY donuts, or use a cutter for shaped donuts.

Bake

• In a donut baker: 3-5 minutes until golden
• In the oven: 10-12 minutes, until springy to the touch.
  

Cool and finish

• Remove the donuts and let cool slightly. Dip quickly in melted butter and then dust with cinnamon sugar. You could also drizzle with a maple icing.

Tried this recipe?Let us know how it was!

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