Description
Delicious homemade pumpkin spice donuts that are baked, not fried, and perfect for fall!
Ingredients
Scale
- ¾ cup pumpkin puree
- ¼ cup milk
- ¼ cup unsalted butter, melted and cooled slightly
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar (for topping)
- ½ teaspoon cinnamon (for topping)
- ¼ teaspoon pumpkin pie spice (for topping)
- 2 tablespoons unsalted butter, melted and cooled slightly (for topping)
Instructions
- Preheat the oven to 375 degrees F and grease two 6-cup donut pans with nonstick spray.
- Add the pumpkin, milk, butter, egg, and vanilla to a large bowl. Whisk to combine well.
- Add the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Whisk to combine into a thick batter.
- Use ¼ cup batter in each prepared donut spot.
- Bake for 12-14 minutes, or until puffed up, golden brown, and a cake tester or toothpick inserted into the center of a donut comes out clean.
- Remove from oven and let cool for a minute or so. Run a knife around the edges to loosen, as needed, then transfer donuts to a wire rack to cool completely.
- Optional: Stir the sugar and cinnamon together in a small bowl. Dip the top of each donut first in the melted butter, then in the cinnamon-spice mixture. This makes them taste just like a cake donut!
Notes
- Tip: Make sure to measure your pumpkin puree correctly for the best results.
- Store cooled donuts in an airtight container to keep them fresh.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg