These baked pumpkin spice donuts coated in cinnamon sugar, are so fluffy and moist. Baking donuts will make you not miss the fried version! This easy pumpkin spice donut recipe is perfect to make all fall long!
First you’ll combine the dry ingredients in a bowl: all purpose flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt. Stir to combine and set aside.
In a separate bowl, add the wet ingredients: pumpkin purée, maple syrup, eggs, melted coconut oil, and vanilla extract. Whisk until eggs are fully beaten and liquid is combined.
Assembling donut batter
Using a silicone spoon, stir the wet ingredients into the dry ingredients. Make sure to scrape the spatula on the bottoms and sides of the bowl, to get all of the flour incorporated.
Tip for round donuts
The best way to get your batter evenly into the donut pan, is to pipe it. I don’t have a piping bag, so I take a gallon ziplock bag, scoop all the batter into the bag and squeeze it to one end. Cut the corner (about ¾ inch) and you’ll be able to squeeze perfect circles.
Careful not to overfill, or you’ll lose the hole in the center. I fill them about ¾ of the way.
Cinnamon Sugar Topping
Pop the donuts into the oven for 18 minutes. A toothpick can be inserted and removed cleanly to know they are done. Place on a cooling rack. While they cool for 5 minutes, assemble the cinnamon sugar.
Once they have cooled, lightly brush oil on each side. Then dip and twist both sides into the cinnamon sugar. Repeat.
This recipe will make a dozen donuts. If you want to only make 6, you can halve all the ingredients.
These pumpkin spice baked donuts are best eaten fresh within 48 hours (if they last that long). I store them in a brown paper bag at room temperature, they will naturally become less soft as the days progress.
I hope you enjoy these fluffy, moist, pumpkin spice donuts and make them all fall long!
Love pumpkin? Try my pumpkin bread!
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Donut Ingredients (Makes 12 donuts, halve ingredients for 6 donuts)
- 2 cups all purpose flour
- ⅔ cup brown sugar
- 3 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 2 eggs
- ⅓ cup coconut oil, melted
- 2 tsp vanilla extract
- Non-stick cooking spray
- Preheat oven to 350F degrees
- In a medium bowl combine all the dry ingredients. Flour, coconut sugar, pumpkin spice, baking powder, baking soda, salt. Mix to combine.
- In a separate small bowl combine all the wet ingredients. Pumpkin puree, maple syrup, egg, coconut oil, vanilla extract. Use a whisk to combine.
- Slowly mix the wet ingredients into the dry ingredients, until just combined. Do not over mix.
- Using a gallon ziplock bag, pour all the batter in, push it to the corner and cut a ½inch hole on the corner to create a piping bag. If you do not have a ziplock you can spoon the mixture into the donut pan.
- Spray the donut pan with cooking spray and pipe the batter in a circular motion to form donut. Only fill donut mold about ¾ full.
- Place in oven for 18 minutes and then remove from oven. Insert a toothpick and they are done if the toothpick is cleanly removed. Carefully remove the donuts from the pan using a spoon, and place on cooling rack for 5 minutes.
- While the donuts cool, combine the dry ingredients for the cinnamon topping: sugar, cinnamon, pumpkin spice. Using a brush, lightly brush each side of the donut with the melted coconut oil and then twist/dip into the cinnamon sugar. You can do one side or both sides. Best served/eaten fresh.
- This recipe makes a dozen donuts, if making only 6, halve the donut ingredients
- Use a gallon ziploc as a piping bag
- Fill donut molds ¾ of the way
- Best served/eaten fresh within 48 hours
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Amount Per Serving: Calories: 300Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 154mgCarbohydrates: 45gFiber: 1gSugar: 28gProtein: 3g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*