Pumpkin Spice Doughnuts

Soft and pillowy baked pumpkin spice doughnuts!

Fall is in the air, and it’s time for all things pumpkin and spice! A seasonal spin on my cinnamon sugar doughnuts, these baked pumpkin spice doughnuts bake up light and airy, fragrant with warming spice.

Pumpkin Spice Doughnuts

Dipped in butter and dunked in cinnamon-sugar, these are the perfect fall treat with coffee on a crisp autumn morning (and will be an instant hit at any fall gathering, from a Halloween party to weekend brunch!).

Pumpkin Spice Doughnuts

More delicious baked doughnuts:

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Pumpkin Spice Doughnuts

Pumpkin Spice Doughnuts

  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 24 minutes
  • Yield: 15 doughnuts
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

Soft and pillowy baked pumpkin spice doughnuts dipped in melted butter and dunked in cinnamon-sugar are the perfect fall treat! Recipe makes 15 doughnuts.


Ingredients

Doughnuts

  • 2 cups cake flour (see note below)
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup pure pumpkin
  • 1/2 cup low-fat buttermilk, at room temperature
  • 2 eggs, lightly beaten
  • 2 Tbsp unsalted butter, melted

Topping

  • 4 Tbsp unsalted butter
  • 1/2 cup sugar
  • 3/4 tsp cinnamon

Instructions

  1. Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray.
  2. Whisk together cake flour, sugar, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt in a large bowl. Combine pumpkin, buttermilk, eggs, and melted butter in a medium bowl; add to flour mixture and fold in just until incorporated.
  3. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full.
  4. Bake 8 to 9 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
  5. Set rack with cooled doughnuts over a piece of waxed paper. Heat butter in a microwave-safe bowl until melted. Combine sugar and cinnamon in a shallow bowl. Dip doughnut tops lightly in melted butter, and dunk in cinnamon sugar. If you have extra cinnamon sugar, dunk tops again.
  6. Doughnuts taste best the first day – store leftover doughnuts at room temperature or wrap well and freeze up to 2 months.

Notes

To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Keywords: Pumpkin, Pumpkin Spice, Doughnut, Donut, Baked Doughnuts

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16 Comments

  1. I’m still resisting the pumpkin spice siren song, for a little while anyway… Although I must say, this post is making it much more difficult! Those are some luscious photos.

  2. I love incorporating pumpkin spice into my baked goods during fall! Delicious and festive, a perfect combination!

  3. Oh goodness…. these are the prettiest little doughnuts, Laura and all the better that they’re baked! The buttermilk takes these over the top! I’ve gotta get on the pumpkin traaaain!

  4. The morning air is crisper now and the light has changed too. I just pored my second cup of coffee and wish (really , truly) I had one of these fabulous spiced doughnuts right now. Fall has arrived!

  5. I can’t wait to try these Laura! I can smell them baking already! Perfect for fall weekend brunches!