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For the donuts
- 2 Cups all-purpose baking mix
- 1/4 Cup granulated sugar
- 2/3 Cups milk
- 1 egg, lightly beaten
- 1 Tablespoon McCormick Pure Vanilla Extract
- 1 Teaspoon McCormick Pumpkin Pie Spice
For the glaze
- 4 Cups confectioners' sugar
- 1/2 Cup milk
- 1 1/2 Teaspoon McCormick Pure Vanilla Extract
For the donuts
Preheat oven to 325 degrees. For the donuts, spray mini donut pan with nonstick cooking spray.
Set aside. Mix all ingredients in medium bowl until well blended. Spoon batter into prepared pan, using 1 tablespoon batter for each donut.
Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
For the glaze
Mix all ingredients in large bowl until smooth. Remove donuts from pan. Immediately coat in glaze. Place donuts on wire rack set over a baking sheet or waxed paper to cool.
Calories Per Serving225
Folate equivalent (total)26µg6%
Baked Pumpkin Spice Doughnuts
I have not made doughnuts for entirely too long. I bought a doughnut pan eons ago (or about a year) and have only used it once. To make these wonderful banana bread doughnuts that we really, really loved. And then I forgot all about the doughnut pan as it sat in the cupboard and never got used. It&rsquos sad really.
Because we&rsquove been missing out on amazing baked doughnuts for all these months now and I have only myself to blame. I guess I always make muffins instead. Muffins are fast and it&rsquos so much easier to fill the pan. Plus they&rsquore perfectly fine without a glaze or icing or sugar coating them. Whereas I think doughnuts are just a little sad if they&rsquore plain. Who wants a plain doughnut without any glaze or anything?
Actually that&rsquos a big lie. I quite like plain old fashioned doughnuts. But I&rsquom pretty sure I&rsquom in the minority there. Also, I don&rsquot know if I&rsquove ever ordered a plain doughnut anywhere, because there&rsquos always the option of chocolate. If chocolate is available you know that&rsquos what I&rsquom choosing. So yeah, I&rsquoll stick with my original statement and say that plain doughnuts are a little sad.
Long story short &ndash I don&rsquot ever make doughnuts because they take a little longer. But these baked pumpkin spice doughnuts are making me change my thinking.
Because they are not difficult to make. They don&rsquot take very long. The pan isn&rsquot that difficult to fill. And glazing (or sugaring! I tried both) really didn&rsquot take very long. So there&rsquos no excuse not to make some amazing doughnuts next time you&rsquore craving one.
These don&rsquot even have chocolate, and I loved them. They do have pumpkin though, which is a pretty close second to chocolate in the list of things I love. Plus, a maple glaze is always a good idea. Or cinnamon sugar. They were both amazing.
Even better, if you want just a small sweet treat &ndash this batter works great as doughnut holes too &ndash just use a mini muffin tin and you have cute little two bite doughnuts. Because then you don&rsquot have to stop at one, right?
Tips for perfect Baked Pumpkin Spice Doughnuts:
- I have this doughnut pan and love it &ndash it only needs a very light coating of cooking spray and nothing sticks to it at all
- I find the easiest way to fill a doughnut pan without going insane is spooning the batter into a large ziplock bag and cutting off the corner &ndash you can then squeeze the batter into the pan easily without getting it everywhere
- I have this mini muffin tin and love it (if you&rsquore making doughnut holes instead), but saw this giant 48 cup mini muffin pan awhile ago and think I need to get it &ndash and it would be perfect for this recipe which makes about 48 mini doughnut holes
- here are a few more great pumpkin-y recipes for you: Chocolate Chip Pumpkin Bread, Pumpkin Scones, and Pumpkin Pie Dip
This post contains affiliate links, meaning that if you make a purchase through these links, I may receive a small commission.
Pumpkin Spice Doughnuts
Filled with cinnamon, ginger, nutmeg, cloves, and even a hint of cardamom, these doughnuts will warm your soul on a crisp autumn morning.
This post was first published ten years ago, but it has stood the test of time and has now been updated with a video slideshow and printable recipe. Enjoy!
Have you ever made doughnuts from scratch? The closest I had ever come to making doughnuts was back in my college days when I learned how to make faux doughnuts (fauxnuts?) by poking holes in refrigerated biscuit dough rounds and frying them up in a skillet.
They were pretty good if you dipped them in sugar and ate them warm, but not quite the real thing.
I do have memories of the real thing, though. You see, my mom made homemade doughnuts for us once. They were yeast-raised doughnuts, the kind which are lightly glazed or sugar-crusted on the outside, but only slightly sweet and impossibly soft and fluffy on the inside.
Though I was small, and the recollection is a bit fuzzy, I know in my heart that they were the best doughnuts I’ve ever tasted. While the “hot now” sign at Krispy-Kreme may make your heart flutter, I’m telling you that nothing compares to a doughnut fried up in your own kitchen.
My mom only made doughnuts once that I can recall, but that one memory fills me with so much warmth, I know that I have to make doughnuts from scratch one day for my daughter. Yes, food memories are powerful.
My favorite doughnuts are yeast-raised and glazed, and rarely do I stray from that standard when visiting a local doughnut shop. But after deciding to make doughnuts at home, I thought it would be best to start with a simple cake doughnut on my first go-round.
While I generally prefer plain cake doughnuts to flavored ones, I decided to give pumpkin doughnuts a try when I noticed that the leaning tower of organic canned pumpkin that had been perched precariously on my counter since that last trip to Trader Joe’s (when rumors of canned pumpkin shortages briefly got the best of me), was finally threatening to topple and, perhaps, hurt someone.
After looking through several pumpkin doughnut recipes, I chose to use one from Bon Appetit found on Epicurious. And since I can never leave a perfectly good recipe alone, I made a few changes like doubling all the spices and adding a touch of molasses.
I also chose not to add the white glaze, and instead dusted the finished doughnuts lightly with powdered sugar mixed with a bit of pumpkin pie spice. They were absolutely delicious!
The dough is very sticky when it’s first mixed, so you need to chill it in the refrigerator for a few hours before you can work with it.
The next step reminded me a lot of making biscuits, and in fact I did use a biscuit cutter.
Just dump some of the dough out onto a lightly floured surface, then pat it out lightly with your hands.
Since the dough is still rather sticky, even after refrigeration, I dipped the cutter in flour before cutting each round.
Try to cut as many circles as you can and then you can re-roll the scraps to make an extra donut or two.
After you cut out some rounds, it’s time to cut the holes. I wasn’t sure what to use, since I don’t have a one-inch round cutter like the recipe specified.
But I do have an apple corer! It worked well, even though the holes were a bit smaller than one inch. Again, I made sure to dip the apple corer in flour before cutting each hole.
When deep-frying, you need to make sure you control the temperature of the oil. Although it’s hard to keep it at the same exact temperature all the time, you should adjust the heat to try to keep the oil between 365 and 370 degrees as much as possible.
If it’s too cool, the doughnuts will absorb too much oil and if it’s too hot, the doughnuts will brown too fast and the middles won’t be fully cooked. Make sure you have a thermometer clipped to side of your pan to make it easy to monitor the temperature of the oil.
Cook the doughnuts in batches, without overcrowding the pot. Adding too many doughnuts at once will cause the oil temperature to drop rapidly, resulting in greasy doughnuts.
Cook the doughnuts until they are golden brown, then remove with a slotted spoon to a tray lined with paper towels.
After the doughnut holes have cooled, they can be rolled in cinnamon sugar, or whatever topping you decide to create.
I decided that I really like these pumpkin doughnuts plain, but I did sprinkle a few with powdered sugar and a dash of pumpkin pie spice. Perfect!
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Special kitchen equipment used in this recipe:
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Gluten-Free Baked Pumpkin Spice Donuts with vanilla glaze
Looking for a fast, easy fall treat? These gluten-free baked pumpkin spice donuts are exactly what you’re looking for! No messy deep frying needed, your whole family will love these gluten-free recipe!
Confession, when I was a teenager living at home, I loved to cook, and deep frying didn’t seem like a big deal. Just pour oil into a pan, heat, and get to work, right?
But now that I’m an adult, I know that buying gallons of oil to deep fry with isn’t great for my budget – especially since I’m incredibly picky about the quality of the oil I buy.
Not only that but OH MY GOODNESS, now that I’m a mom, I don’t have time to spend deep frying an cleaning up the mess it makes.
Now I understand why so many of my mom’s friends looked askance when I tried to give them deep fried recipes. They’re time consuming.
Now, I’m not gonna say I don’t still love a good, traditionally fried donut, but truth be told, you don’t need to deep fry to make good donuts.
Crazy as it seems to someone like me who spent so many years making donuts the “right” way with a deep fryer, baked donuts are a dream. They’re easy, quick, tasty, and have far fewer calories, and that can’t hurt, right? I still do love these perfect, deep fried gluten-free yeast donuts, but much more often, I bake yummy recipes like gluten-free banana chocolate chip donuts, and gluten-free lemon-blueberry donuts. They’re just so good!
This particular gluten-free baked pumpkin spice donut recipe is a mouthful for sure, but it covers all our needs:
- Tasty, with a light, airy texture, and moistness that only pumpkin purée can give you
- Allergy-friendly so my husband, and your gluten-free family members can enjoy them with us
- The epitome of fall flavor. Ooooh, that pumpkin spice. It’s a keeper. So warm, so comforting. Makes you want to curl up with a book and a hot cup of cocoa and a plate of donuts on a cold day.
- And, an indulgent glaze. Vanilla glaze may seem basic, and maybe it is, but that sweet vanilla flavor paired with spicy pumpkin spice is one you don’t want to underestimate.
All around, it’s hard to believe you can make a dessert (or breakfast?) this good, this fast.
A note on baking donuts: While a donut pan and oven are a great combo, part of what makes this so quick and easy for me is our donut iron. It’s similar to a waffle iron, and it’s my favorite way to make bake donuts! So quick and easy, with so little preheating. It’s just like making waffles, and I can knock out a large batch of donuts quickly with an assembly line setup, glazing the first batch, while the second cools, and the third bakes.
If you’re a donut lover, and make donuts fairly frequently, I highly recommend a mini donut iron!
Baked Pumpkin Donuts
A couple of years ago I shared an easy recipe for baked mini donuts made from a cake mix and it’s been one of the most popular recipe posts on my site. This year I perfected a pumpkin version, and my kids and I can’t seem to stop eating them.
Starting with a cake mix means you only need 4 ingredients to make these pumpkin donuts. I cook them in my mini donut maker (affiliate link), which I love because it’s super easy and fast to use, and much simpler than frying! (Here’s a cheaper donut maker option.) My older kids are able to make donuts it in without any help from me.
If you don’t have a donut maker, you can bake these in a donut pan in the oven.
Baked Pumpkin Donuts with Vanilla Glaze
Yield: 6 donuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
2 cups all purpose flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup pumpkin puree
1/4 cup milk
1/4 cup butter softened
1 1/2 cups powdered sugar
2 tablespoons milk
1 tablespoon vanilla extract
Preheat oven to 325. Spray your donut pan with cooking spray.
In a Medium bowl combine flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Stir to combine. Beat in the pumpkin puree, eggs milk and butter until smooth. Spoon into donut pan. Bake for 10-15 minutes or until golden brown.
Combine powdered sugar, milk and vanilla extract. Drizzle over warm doughnuts.
Pumpkin Spice Latte Donuts Recipe
Preheat the oven to 375°F. Spray the Donut Pan with vegetable pan spray.
In a large bowl, combine the dry ingredients flour, baking powder, granulated and brown sugars, pumpkin pie spice and salt.
In a medium bowl, whisk together pumpkin, eggs, vegetable oil and milk. Add pumpkin mixture to flour mixture beat until just combined. Fill each cup in doughnut pan until it’s approximately 2/3 full.
Bake the doughnuts for 10-14 minutes or until the tops of the donuts spring back when touched. Let them cool in the pan for 4-5 minutes before removing.
For the coffee glaze, in a small bowl, stir together 1 tablespoon of milk and instant coffee until the coffee is dissolved. Whisk 1/2 cup confectioners’ sugar until it’s smooth.
In a medium bowl, whisk together the remaining 3 tablespoons of milk, vanilla and 1 cup of confectioners’ sugar.
Dip tops of donuts in vanilla glaze. Immediately drizzle with coffee glaze. Remember these donuts are best served fresh.
The Best Baked Pumpkin Spice Donuts
These delicious and easy baked donuts that are topped with a Cinnamon Vanilla glaze and are so incredibly easy to make. Not only are they easy to make, they are also BAKED. Yep, that’s right. I personally think baked donuts come out better then traditional donuts because they are more caky and moist. This is why they are The Best Baked Pumpkin Spice Donuts.
I loved using my new donut baking pan I got as a gift from my bridal shower earlier this year and the first thing I wanted to make was pumpkin spice donuts! I never thought baked donuts would taste as good as they do but they are even better and so moist! They truly are the best.
Who knew you could make homemade donuts in less than an hour? This easy step-by-step recipe is almost too easy. Every bite of these donuts are filled with the flavors of Fall and make a perfect morning treat! Especially on cool, crispy Fall mornings.
The dough consistency is a cake and cookie dough batter combined. It isn’t as thick as cookie dough, but slightly thicker than cake batter. It is OK to have a few lumps in the dough- just be sure not to over mix otherwise your donuts won’t be as fluffy.
The ziplock bag helps the donut batter form into the donut pan. The baking soda and baking powder in this recipe makes these donuts extra fluffy and perfect.
I topped half of these pumpkin donuts with chopped pecans and the other half I left simply frosted. You can even leave the donuts unfrosted if you prefer!
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed dark brown sugar
- ½ stick butter, melted
- ¼ cup vegetable oil
- ⅓ cup buttermilk
- 1 large egg
- 1 large egg yolk
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup butter
- ½ cup packed dark brown sugar
- 2 tablespoons cream or milk
- 2 tablespoons pure maple syrup
- 1 cup confectioners' sugar
- ½ teaspoon vanilla extract
- ½ cup coarsely chopped pecans (Optional)
Preheat oven to 350 degrees F (175 degrees C). Spray 2 standard-size, 6-well (3 1/2-inch) doughnut pans with cooking spray.
Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Whisk together brown sugar, butter, oil, buttermilk, whole egg, egg yolk, pumpkin puree, and vanilla in a large bowl until smooth. Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.
Spoon mixture into prepared doughnut pans (they'll be quite full), and bake until tops spring back when lightly pressed, 15 to 18 minutes. Remove doughnuts from pans and transfer to a wire rack to cool while you prepare glaze.
Melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes. Remove from heat and whisk in brown sugar, cream, and maple syrup. Return pan to low heat and cook until bubbly, about 30 seconds. Remove from heat and whisk in powdered sugar and vanilla until smooth.
Spread about 4 teaspoons of glaze over top of each doughnut, then immediately sprinkle with pecans (if using). Let stand until glaze is set, about 15 minutes.
Glazed or Dusted Baked Pumpkin Pie Donuts
If you’re like me, you want choices with your donuts. So I’m giving you two ideas to dress up yo’ donuts here.
Maple Pumpkin Spice Glaze.
Meritage Wine Bar – Coastal and Mediterranean Influences in Long Island
Hmmm, or I guess you could go crazy and glaze them first and then dip them in the sugar. Now that’s a whole new level of fatness right there. That’s one way to fast track your way to receiving a sincere virtual high five from yours truly.
- 1¾ cups flour
- 1½ teaspoons baking bowder
- 1 teaspoon Kosher salt
- 1½ teaspoons pumpkin pie spice
- ½ cup brown sugar
- ½ cup vegetable or canola oil
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup canned pumpkin
- ½ cup + 1 tablespoon whole milk
- 4 tablespons unsalted butter, melted and cooled
- 4 tablespoons unsalted butter, melted
- ½ cup white sugar
- 1 tablespoon pumpkin pie spice
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- ½ - 1 tablespoon milk
- ½ teaspoon pumpkin pie spice
- Preheat oven to 350°F. Spray donut pan with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, Kosher salt, and pumpkin pie spice.
- In a large bowl, whisk together brown sugar, oil, egg, vanilla extract, canned pumpkin, whole milk, and melted butter until combined. Slowly add in dry ingredients and stir until just combined (don't overmix to avoid a tougher donut).
- Spoon batter into a large ziploc bag. Make a small cut in one of the bottom corners of the bag, and then pipe the batter into the donut pan. Lightly tap donut pan against counter to smooth out batter. Bake for 10 - 15 minutes, until a toothpick comes out clean and donuts spring back when gently pressed. Turn donuts out onto cooling rack and allow to cool a bit.
- Follow directions for either the sugar coating or maple pumpkin glaze below:
- Combine sugar and pumpkin pie spice. Using a pastry brush, apply a thin layer of butter to each donut. While still "wet", roll donuts in sugar coating. Use a spoon or fingers to apply more sugar to desired spots if necessary. Serve immediately.
- Mix together all ingredients until fully combined. Start with ½ tablespoon of the milk and increase only if necessary to achieve a glaze-like consistency. Dip the tip of each donut in the glaze and move to a wire rack with wax paper or aluminum foil underneath (to catch the drips of glaze). Allow the glaze to harden and then devour.
Chris is a New York based food blogger that loves bringing friends and family together through food. On his blog, Shared Appetite, Chris chronicles his culinary adventures of eating his way in and around NYC, as well as cooking and entertaining at home.