I bought a donut pan last week. And it is the funnest $10 I’ve spent in a while. Donuts are one of the most inexpensive foods you can buy so why make them at home? Because around here, they don’t sell Pumpkin Donuts 🙂
I took the basic cake donut recipe that came with the pan and adapted it for a pumpkin donut. It’s moist. It’s pumpkiny. It has great fall flavors from the pumpkin pie-like spices. And topped with a chocolate glaze and sprinkles, it’s borderline dessert.
If you have ground pumpkin pie spice, you can use 3/4 teaspoon in place of the 4 ground spices below – the ratio of spices in the recipe below is how I make homemade pumpkin pie spice.
Baked Pumpkin Spice Donuts
Baked donuts flavored with pumpkin, your favorite fall spices, and topped with a chocolate glaze.
- For the donuts:
- Baking spray
- 1 cup flour
- 1/4 cup + 2 Tbsp sugar
- 1 Tbsp butter, cold
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp cloves
- 1/2 tsp salt
- 1/4 cup + 2 Tbsp canned pumpkin (not pumpkin pie filling)
- 1 egg
- 1 tsp vanilla
- For the glaze
- 2-3 oz dark chocolate, chopped
- 1 tsp vegetable oil, shortening, or coconut oil
- Preheat oven to 325.
- Spray a donut pan with baking spray (or use your favorite non-stick method).
- In the bowl of a mixer, add the flour, sugar, and butter on low and mix until the butter is incorporated.
- Add baking powder, spices, and salt, mixing until combined.
- Add Pumpkin, egg, and vanilla.
- Transfer batter (it will be a little thicker than your standard cake batter) to a ziptop bag.
- Snip off the corner of the bag (make the opening ~ 3/4 inch) and pipe the batter into the donut wells until 1/2 - 3/4 cup full (you'll get exactly 6 donuts; the batter is thick and holds it's shape, it won't really settle or bake smoothly if you spoon it into the pan).
- Bake 8-12 minutes, until the top of the donut springs back when lightly tapped.
- Let cool in pan 3 minutes and then transfer to a wire rack to cool.
- To make the glaze, melt chopped chocolate in the microwave with oil/shortening. Stir until smooth.
- Dip the donuts into the chocolate and add sprinkles while the chocolate is still soft.
- It's easier to store unglazed donuts in a ziptop bag so I only glazed the ones we were eating right then and stored the leftover chocolate in the fridge to glaze the others later. They'll keep fresh for 3 days.
Yields: 6 large donuts
Estimated time: 20 minutes
Making donuts is SO FUN! I haven’t used my pan in quite a while. This looks like the perfect fall pastry for it!
I love pumpkin donuts and this sounds like a great recipe. I tried to get my pumpkin yesterday at the store and they were completely sold out – so sad:-(. I really need to get a donut pan like yours – my girls would love a treat like this!
These sound freaking amazing! Yum!
I just finished eating scrambled eggs for breakfast, but I would gladly have shoved them aside for a pumpkin donut, especially with chocolate frosting and sprinkles! 🙂
Hmm…we’ve been seriously debating a donut pan for a while now. Now that we’ve seen these pumpkin numbers, we NEED one!
I love making pumpkin doughnuts, too bad I cannot find any more pumpkin in stores and I have used the last of my freezer supply. Was the doughnut pan worth a woken up L?
Last week, absolutely not. The UPS guy took 3 years off my life, I’m sure of it!
Although I recently caved and bought pumpkin pie spice, I used to mix it up myself too. Guess I got lazy and never managed to make a stock of it from scratch. But I too have a doughnut pan, and although I’ve (somehow) only used it once it really is fun! It is like dessert but since it is in ring-form we can claim it for breakfast! Love these too!
You said pumpkin and donut in the same title. HOLY SMOKES. That’s a whole plate of yumminess! I’m such a pumpkin-whore for everything pumpkin, I’ll be making these on those gimme-gimme-pumpkin days once it cools down here in SoCal. Sooo gorgeous!
They also don’t sell baked donuts here. And let’s be honest…why should I waste the calories when I cake make these myself and eat five of them with no guilt?
I’ve been wanting to make pumpkin donuts and now you’ve given me a recipe, thank you!!! I don’t have the pan, so I better get that next!
I’m so, so glad I have a doughnut pan at this very second- can’t wait to make these!
Perfect example of why I need a doughnut pan! Looks amazing!
Ah this is genius! I need one stat!!
I need a donut pan!! These look soo good. I’ve developed a new found obsession with any and everything pumpkin, so I have to try these. Thanks so much for sharing!
Is it like a cake donut? I mean as opposed to a muffin or cookie – does it get that same texture?
Yep, it’s a cake donut, but a little softer than the fried cake donuts you get at a bakery.
Thanks! You made me buy a donut pan so I can give them a whirl. 🙂
If I didn’t know how badly I need a donut pan… I do now!
I just made these donuts and they are delicious! I did notice that you did not state in the recipe where to add the pumpkin or what temperature the butter should be at. I added the pumpkin with the egg and melted my butter and they turned out fine.
wow, that was some omission! thanks for the heads-up.