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Warm and Spicy Baked Pumpkin Donuts

Moist and tender baked pumpkin donuts with warm and fragrant cinnamon-spice flavor and a coating of sweet cinnamon sugar. The coziest fall treat!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: easy baked donut recipe, pumpkin spice donuts, spicy baked pumpkin donuts
Servings: 15 Donuts
Calories: 187kcal

Ingredients

For the Donuts:

  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1 tsp ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup canned pumpkin
  • 3/4 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

For the Coating:

  • 1/4 cup unsalted butter (1/2 of a stick)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

  • Preheat oven 350 degrees F. Spray a donut pan with cooking spray.
  • In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
  • In a separate large bowl, whisk together the pumpkin, brown sugar, oil, melted butter, eggs, milk, and vanilla until completely combined.
  • Stir the flour mixture into the pumpkin mixture, stirring until just combined (be careful not to over-mix the batter or the donuts will end up tough).
  • Carefully spoon the batter evenly around the circles of the donut rings. Fill each nearly to the top. Bake for about 12 minutes, until donuts spring back when gently pressed and a toothpick inserted into one comes out clean. Turn the donuts out onto a wire rack and allow to cool.
  • While the donuts are cooling, prepare the cinnamon sugar coating. In one bowl, melt the butter (let cool slightly) and in another bowl whisk the granulated sugar and cinnamon. Working with one donut at a time, use a pastry brush to spread a thin layer of butter onto the donut before dipping it into the cinnamon sugar, pressing and turning it to coat all sides. Repeat with the remaining donuts. The donuts will keep for up to 4 days in an airtight container at room temperature but they're especially delicious the day you bake them.

Notes

Recipe updated October 2020. The original recipe is as follows: 
Ingredients
For the Donuts:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 ¼ teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/3 cup applesauce
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
For the Coating:
1/4 cup unsalted butter ½ stick, melted
1/2 cup sugar
1 tablespoon cinnamon
Instructions
Preheat oven 350 F. Spray a donut pan with cooking spray.
In a bowl, whisk flour, baking powder, salt and spices together and set aside.
In a large bowl, whisk together applesauce, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, taking care to avoid overmixing.
Carefully spoon the batter evenly around the circles of the donut rings. Fill each nearly to the top. Bake for 12-15 minutes, until donuts spring back when gently pressed. Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. Use a pastry brush to spread a thin layer of butter onto each donut before dipping each into the cinnamon sugar, turning and swirling to coat. Use your fingers to sprinkle the sugar more evenly if necessary. Serve immediately.

Nutrition

Calories: 187kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 93mg | Potassium: 121mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2041IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg