Let’s face it, baked donuts are basically ring-shaped muffins. BUT THEY’RE SO DAMN FUN! Made with whole wheat flour, applesauce and plenty of sugar and spice, Pumpkin Spice Donuts add delicious Fall flavor to your breakfast routine.
I’m going to level with you…
This recipe was born out of being too lazy to put on pants and drive to the donut shop.
(It’s only 5min away…)
That’s how easy this recipe was. One bowl, one donut pan, and about 30min. Done.
Plus, the whole wheat flour adds some fiber while pumpkin and cinnamon throw in some fabulous antioxidants!
And no, I’m not saying baked donuts are “good” and regular donuts are “bad”. Last I checked, food had no morality. But if you’re looking to satisfy your sweet tooth while staying home and out of pants, you should DEFINITELY give these a try.
Key Ingredients
- Pumpkin Puree – I’m going to say *that* word… Pumpkin makes these donuts MOIST. Plus it gives them that gourd-eous Fall color!
- Whole Wheat Flour – This brings some added fiber and a nice texture to the party, but if you don’t have it, you can use All-Purpose for the entire amount of flour.
The Process
Pumpkin Spice Donuts are easy breezy:
Combine dry ingredients in large bowl…
Combine wet ingredients in a separate bowl…
Add dry goods to wet goods. Mix. Bake. Cool.
Then coat in cinnamon sugar goodness and enjoy!
Pumpkin Spice Donuts
Equipment
- Donut Pan
Ingredients
For the Donuts
- 1 cup All-Purpose Flour
- 1 cup Whole Wheat Flour
- 2 teaspoons Pumpkin Pie Spice
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1-15oz can Pumpkin Puree Not Pumpkin Pie Filling
- 1 ½ cups Granulated Sugar
- ⅓ cup Vegetable Oil I use canola oil
- 4 Tablespoons Unsweetened Applesauce
- 2 teaspoons Vanilla Extract
- 3 large Eggs
For the Topping
- ¾ cup Granulated Sugar
- 2 teaspoons Ground Cinnamon
- 3 Tablespoons Butter, Melted
Instructions
For the Donuts
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the flours, pumpkin pie spice, baking powder and salt.
- In a separate mixing bowl, combine the pumpkin puree, sugar, vegetable oil, applesauce, vanilla and eggs. Mix until smooth.
- Add the dry mixture to the wet mixture and mix until just combined.
- Spray donut pan with cooking spray or baking spray (such as Baker's Joy). My pan is a non-stick pan, so I used regular cooking spray (Pam).
- Fill each donut mold until it is almost full – about ¾ of the way.
- Bake donuts for 15-16min or until a toothpick inserted into the center comes out clean. Invert the donuts onto a cooling rack.
For the Topping
- Combine the sugar and cinnamon in a shallow bowl or rimmed plate. Working one at a time, brush each donut with butter then dip and cover with cinnamon sugar.
- Serve warm or at room temperature. Pumpkin Spice Donuts will keep in an air-tight container or zip top bag for 3-4 days.
Notes
Recipe Notes
- How long will this recipe keep? Pumpkin Spice Donuts will keep in an air-tight container or zip top bag for 3-4 days.
- I topped all of the donuts the day I made them, and now the leftovers are gooey. – Trust me, they’re still delicious (possibly better?), they’ve just absorbed all of the cinnamon sugar coating. You can re-dip them in cinnamon sugar, or avoid this altogether and only coat what you need when you need it.
- What’s the easiest way to fill the donut pan? I endorse using a piping bag 1000%. You don’t need a frosting tip, just snip the end off and go. It makes filling the pans a BREEZE. Or, you can use a zip-top bag with the corner snipped off – works just as well!
