Festive Fall Pumpkin Spice Donut Recipe | Easy Baked Donuts
These easy oven baked pumpkin donuts are loaded up with simple fall spice. Roll these easy homemade fall pumpkin baked donuts in cinnamon sugar or dip glaze for a delicious homemade fall treat!
Equipment
Ingredients
For The Donuts
- 2 cups All Purpose Flour
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Clove
- 1/2 tsp Ground Ginger
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 4 tbsp Unsalted Softened Butter
- 1/2 cup Packed Brown Sugar
- 1/4 cup 100% Pure Maple Syrup
- 1 cup Libby's Pumpkin Purée - or good quality 100% pure pumpkin puree - plain
- 2 large Eggs
- 1/2 cup Milk
- 1 tsp Vanilla
For The Glaze
- 1 cup Confectioner's Sugar
- 1/3 cup Maple Syrup
- 1 tsp Brandy - replace with vanilla if skipping brandy
- 1/8 tsp Pinch of Salt as desired
Instructions
To Make The Donuts:
- Pre-heat your oven to 350 degrees F and grease your donut pan then set it aside. In a bowl, whisk together flour, cinnamon, ground clove, ground ginger, baking powder, baking soda, and salt until combined. With an electric mixer, beat together butter and sugar until combined and smooth.
- Now drizzle in maple syrup and the vanilla and continue to beat into the butter and sugar mixture. Scoop in the pumpkin purée and eggs beating until well incorporated.
- Pour in milk and continue beating together until well incorporated and then add in the dry ingredients we whisked together earlier. Pour in dry mix ingredients little by little and continue mixing until dry ingredients are completely incorporated, scraping down the sides of the bowl as necessary.
- Spoon the batter into your donut pan filling each circle mold about halfway. I like using a spatula scrape the batter from the bowl into a large ziplock bag and then snipping a small bit of the corner and using it as a piping bag. Remember to grease your pan with a non-stick spray before you begin spooning or piping the batter into the pan.
- Bake in a 350 degree oven for 10 to 12 minutes or until the tops have puffed up and rounded out in shape and the tops spring back when gently pusbhed in.
- Let the baked donuts rest in the pan for 5 minutes then flip out onto a rack to finish cooling.
For The Glaze or Cinnamon Sugar:
- When the donuts are completely cool dip them in some glaze for an added sweet touch. In a bowl, whisk together confectioner's sugar, maple syrup, brandy (if using) or vanilla and season with pinches of salt to balance the sweetness as desired.
- Glaze the donuts by dunking the top sides of the donuts in the glaze letting some excess drip off then set back on the rack.
- To dip in cinnamon sugar, I like to take a little spreadable butter and spread it over the top of the donut with a butter knife, then dip the buttered top in a combination of 1 cup sugar mixed with 1 tsp cinnamon. You can also melt some butter and dip your donuts in to coat completely in cinnamon sugar.
Tried this recipe?Show me how it went! Tag @RedWineDragons and hashtag #redwinedragons!