Pumpkin season is FINALLY here! It’s the best time of the year. I’ve been making tons of pumpkin treats to share with y’all over the next couple of weeks. Today I am sharing my baked pumpkin donut recipe. They are perfect in the morning with a hot cup of coffee (especially Wawa’s pumpkin spice K cups). I’ve made two different versions of these pumpkin donuts and I honestly can’t pick which one I like better!
Pumpkin Spice Sugar Donut
I’m always a little weary about making donuts at home because they always seem to come out tasting too cakey. These are not in the slightest. They have a firmer outside crust, but are soft and moist inside, just like a donut should be. To make these donuts, I used a Wilton donut pan. I would absolutely recommend using this pan to make these donuts. In order to get the batter in the pan just right, I always pipe my batter using a pastry bag. Otherwise, I end up making a big ol’ mess. If you do not wish to buy this pan, you can always make the batter into muffins. The bake time will be longer for the muffins. I have noted the longer bake time in the recipe below.
I made these pumpkin donuts in two different ways: pumpkin spice sugar coated, and vanilla frosted with SPRINKLES. When coating the donuts with pumpkin spice sugar, be sure to coat them when they are still hot, otherwise the sugar will not stick to your donuts. For the frosted ones, be sure to let them completely cool before frosting or the frosting will melt right off!
These donuts are best eaten on the same day they are made. They do start to get soggy after a day or so. Store the donuts on a wire rack, covered with a cake cover or parchment paper.
Vanilla Frosted Pumpkin Donut
- 1/2 cup Canola Oil
- 3 Large Eggs
- 1 1/2 cups Granulated Sugar
- 1 1/2 cups Canned Pumpkin (such as Libby's)
- 1 1/2 tsp Pumpkin Pie Spice
- 1 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 3/4 cup All Purpose Flour
- 2 tbsp Pumpkin Pie Spice
- 1/2 cup Granulated Sugar
- 2 cups Confectioner's Sugar
- 3 tbsp Unsalted Butter, melted
- 1 tsp Vanilla Extract
- 3 tbsp Milk (I used 1%)
- 1/4 tsp Salt
- Preheat oven to 350°F and spray 2 donut pans with baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat together oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, and baking powder.
- With a spoon, add in flour and mix together until no lumps remain.
- Scoop the batter into a pastry bag or large Ziploc bag and cut off the tip. Pipe batter into donut pans about 3/4 full.
- Place in oven for 16-18 minutes or until a toothpick comes out clean in the center. Mine took the full 18 minutes.* Let donuts cool on a wire rack.
- In a large ziploc bag, combine pumpkin spice and sugar. Shake. Add in hot donuts, one at a time, and shake bag until donuts are completely covered. Let cool on a wire rack.
- In the bowl of a stand mixer fitted with a paddle attachment, combine butter, sugar, salt, and vanilla. Beat on low slowly adding each tablespoon of milk. If frosting is too thick, continue adding milk, 1 tablespoon at a time, until the desired consistency is reached.
- Dip cooled donuts into frosting and set on a wire rack. Top with sprinkles, if desired. Allow frosting to harden for at least 30 minutes before eating. Enjoy!
*If making muffins, allow bake time to be 25 minutes.
Adapted from King Arthur Flour