As the leaves turn and a crisp chill fills the air, it’s time to bring out my favorite fall recipe: Baked Pumpkin Spice Doughnuts. These little treats have become a staple in our home, bringing the warm, cozy flavors of autumn right to our kitchen. I remember the first time I made them; my kids couldn’t wait for them to come out of the oven, and the aroma of pumpkin and spices filled our home, making it feel so inviting.
Cooking for my family is one of the joys of my life, and sharing this recipe feels like passing down a little piece of my heart. I love how easy these doughnuts are to whip up on a weekend morning. With just a handful of simple ingredients, you can have warm, homemade doughnuts that taste like they came straight from a bakery. We often enjoy them with our morning coffee or as an after-school snack, and they disappear just as quickly as I make them!
What I love most about these doughnuts is their versatility. They’re perfect for holiday gatherings or cozy afternoons spent at home. And let’s be honest—who doesn’t love a doughnut that’s baked instead of fried? This means you can enjoy them without the guilt, all while savoring that delicious pumpkin spice flavor. I often catch my kids sneaking into the kitchen, trying to snag another before dinner. Trust me, once you try these, you’ll understand why!
So, grab your mixing bowls, and let’s get baking! Your family will thank you, and you might just find this recipe becoming a cherished favorite in your home, too.
Preparing Baked Pumpkin Spice Doughnuts
Ingredients
- 2/3 cup all-purpose flour (spooned and leveled)
- 1/4 cup packed dark brown sugar
- 1 teaspoon espresso powder (optional)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse kosher salt (use half if using table salt)
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 3 tablespoons sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup cinnamon and sugar mixture (1/4 cup sugar + 1 teaspoon ground cinnamon)
Directions
Begin by preheating your oven to 375°F and position a rack in the center. Grease a standard doughnut pan or several mini doughnut pans with non-stick baking spray.
In a large mixing bowl, whisk together the flour, brown sugar, espresso powder (if using), and the spices along with the salt.
In a separate bowl, blend the pumpkin puree, sour cream, egg, and vanilla extract until smooth.
Gently mix the wet ingredients into the dry ingredients using a spatula until just combined. The batter will be quite thick. Transfer the mixture into a piping bag or a plastic bag with a snipped corner. Pipe the batter into the doughnut molds, filling each about halfway.
Bake for 11-12 minutes for standard-sized doughnuts or 8-10 minutes for mini doughnuts, or until a toothpick inserted comes out clean. Allow the doughnuts to cool in the pan for 1 minute before transferring them to a wire rack.
While they’re still warm, dip each doughnut into the cinnamon and sugar mixture for a delightful coating. If the mixture doesn’t stick, lightly brush the doughnuts with melted butter beforehand.
Let the doughnuts cool for about 10 minutes on the wire rack before enjoying them warm!
Storing Suggestion
These baked doughnuts can be stored in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, consider refrigerating them. To reheat, simply pop them in the microwave for a few seconds to restore their warm, soft texture.
Cooking Tips
If you’re looking to add a twist to your doughnuts, try using pumpkin pie spice instead of individual spices. You can also experiment with different types of sugar, such as coconut sugar, for a unique flavor. Additionally, consider adding chocolate chips or nuts to the batter for extra texture.
Serving Suggestions
These pumpkin spice doughnuts are delightful on their own, but you can also serve them with a side of warm apple cider or a creamy vanilla latte for a cozy treat. Garnish with a sprinkle of additional cinnamon or a drizzle of maple syrup for an extra special touch!
Ingredient Substitutions
If you don’t have sour cream on hand, Greek yogurt makes a great substitute, providing the same creaminess and tang. For a dairy-free option, you can use coconut yogurt. Additionally, you can replace the all-purpose flour with a gluten-free blend if you need to accommodate gluten sensitivities.
Seasonal Variations
While pumpkin is the star of this recipe, you can adapt it with seasonal ingredients. In the winter, consider adding some crushed peppermint for a festive twist. In the spring, swap the pumpkin for mashed ripe bananas or applesauce to create a fruity version that captures the essence of the season.
Allergen Information
This recipe contains gluten and eggs. If you need a gluten-free option, substitute the all-purpose flour with a certified gluten-free flour blend. For an egg-free version, try using a flax egg or a commercial egg replacer to maintain the texture of the doughnuts without using eggs.
FAQ
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to roast and puree the pumpkin until it’s smooth. Keep in mind that the texture may vary slightly.
How do I know when the doughnuts are done baking?
The doughnuts are done when a toothpick inserted into the center comes out clean. They should also spring back when lightly pressed. If they look wet or stick to the toothpick, they need more time in the oven.
Can I freeze the doughnuts?
Absolutely! You can freeze the baked doughnuts for up to three months. Allow them to cool completely, then wrap them tightly in plastic wrap or place them in an airtight container before freezing. Thaw them at room temperature when ready to enjoy.
How can I enhance the flavor of the doughnuts?
For added depth, try incorporating a teaspoon of vanilla bean paste into the wet ingredients. You can also mix in some finely chopped nuts or chocolate chips to create a more decadent treat.
What can I serve with these doughnuts?
These doughnuts pair wonderfully with coffee, tea, or warm apple cider. Consider serving them alongside whipped cream or a scoop of ice cream for a delightful dessert option.
How long do the doughnuts stay fresh?
When stored in an airtight container, the doughnuts will stay fresh for about three days at room temperature. If refrigerated, they can last a bit longer. Reheating them slightly before serving can help restore their freshness.
Baked Pumpkin Spice Doughnuts
Ingredients
- 2/3 cup all-purpose flour spooned and leveled
- 1/4 cup packed dark brown sugar
- 1 teaspoon espresso powder optional
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse kosher salt use half if using table salt
- 1/3 cup canned pumpkin puree not pumpkin pie filling
- 3 tablespoons sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup cinnamon and sugar 1/4 cup sugar + 1 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F and position a rack in the middle. Grease a standard-sized doughnut pan or several mini doughnut pans with non-stick baking spray.
- In a mixing bowl, combine the flour, brown sugar, espresso powder, spices, and salt using a whisk.
- In another bowl, whisk together the pumpkin puree, sour cream, egg, and vanilla extract.
- Combine the wet mixture with the dry ingredients, stirring gently with a spatula until just mixed. The batter will be thick.
- Transfer the batter to a piping bag or a plastic bag and snip off one corner. Pipe the batter into the doughnut molds, filling them halfway.
- Bake for about 11-12 minutes for standard-sized doughnuts or 8-10 minutes for mini doughnuts, until a toothpick inserted comes out clean.
- Let the doughnuts cool in the pan for 1 minute, then turn them out onto a wire rack.
- While they’re still hot, dip the doughnuts in the cinnamon and sugar mixture for a full coating. If the mixture doesn't stick well, lightly brush the doughnuts with melted or softened butter before coating.
- Allow the doughnuts to cool on a wire rack for 10 minutes, then enjoy them warm!
