Pumpkin Spice Baked Donuts (One Bowl Recipe)
These pumpkin spice baked donuts are extra moist, soft and fluffy cake donuts that are bursting with both pumpkin spice flavor and real pumpkin puree. They make for a fun and quick fall breakfast as they take just 35 minutes to make and are even topped with a cinnamon spiced glaze.
Servings: 6 donuts
Calories: 309kcal
Equipment
- Donut Pan
- Mixing Bowls
- Piping Bag
Ingredients
Pumpkin Spice Donuts
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ½ cup brown sugar
- ½ cup pumpkin puree
- ¼ cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon Glaze
- 2 tablespoons unsalted butter, melted
- ½ cup powdered sugar
- 3 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
Pumpkin Spice Donuts
- In a large bowl, whisk together the melted butter, egg, brown sugar, pumpkin puree, milk, sugar, and vanilla extract until combined.
- Then add the flour, baking powder, pumpkin spice, cinnamon, and salt and fold together using a rubber spatula just until combined.
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 10-12 minutes (12 minutes is perfect for me). Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Cinnamon Glaze
- In a small microwave-safe bowl, melt the butter. Let it cool for 5 minutes.
- Add the powdered sugar, heavy whipping cream, vanilla extract, and cinnamon into the small bowl and whisk until fully combined.
- Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (feel free to dip the donuts twice for extra glaze!). Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator or at room temperature for up to 3 days.
Notes
Baking Pan: You'll need a 6-count donut pan. Be sure to spray it with non-stick cooking spray.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Donut Batter: I find it so much easier to scrape the donut batter into a pastry bag or a large ziploc bag and pipe the batter into the donut cups. This method makes it less messy too.
Nutrition
Serving: 1donut | Calories: 309kcal | Carbohydrates: 51g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 288mg | Potassium: 124mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3291IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg
