Pumpkin Spice Donuts

These baked Pumpkin Spice Donuts are soft, cakey, and filled with pumpkin spice. Whip up these donuts in 15 minutes or less to have the ultimate fall breakfast, midday snack or dessert. Topped off with a maple glaze and crunchy pecans these baked cake donuts will satisfy your sweet tooth and give you that fall feeling. 

This recipe is an adapted recipe from my Pumpkin Chocolate Bread. I am a huge fan of pumpkin everything so when fall comes around I am that person that will find any excuse to make something that has pumpkin in it.

These donuts are packed with pumpkin puree, pumpkin spice, and cinnamon giving you the ultimate baked pumpkin donut! They are super easy to make and only take 15 minutes to whip up! 

The first thing you want to do is preheat the oven to 350 degrees fahrenheit (176.6 C).  Then in a large bowl combine the milk and apple cider vinegar together to thicken. In a separate bowl combine the flour, baking powder, baking soda, sugar, cinnamon, pumpkin spice, salt and mix.  

In the bowl of milk and apple cider combine the pumpkin puree, apple sauce, and vanilla together and whisk together. Lastly you will combine both the dry and wet ingredients together and whisk for 20-30 seconds. You want to make sure not to overmix batter. By overmixing the batter it will make the donuts dense and not as moist.

For these donuts I used silicone donut pans. I found silicone pans easier to remove the donuts when taking them out of the pans. Although, they are easy to remove I still like to spray the pans with non stick spray before adding the batter to the donut pans. 

You are going to fill your batter into your donut pans filling them about ¾ full. I can never pour the batter into pans without spilling it all over so I like to pour my batter in piping bag then using the bag fill my donuts pans. If you do not have a piping bag you can make your own by pouring the batter into a zip lock bag squeezing the batter to the bottom of the bags corner. Then using scissors cut a small corners off of the bag. That’s it, you just made your own piping bag.

If you make these Pumpkin Spice Donuts I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it! 

These Pumpkin Spice Donuts are: 

Baked

Light

Fluffy

Sweet

Quick & Easy

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Pumpkin Spice Donuts

  • Servings: 18 donuts
  • Difficulty: easy
  • Print

These baked Pumpkin Spice Donuts are soft, cakey, and filled with pumpkin spice. Whip up these donuts in 15 minutes or less to have the ultimate fall breakfast, midday snack or dessert.

Pumpkin Cake Donuts

  • 1 Tbsp oil, I used non stick canola spray
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1/2 cup cane sugar
  • ½ cup oil, I used canola oil but coconut oil or softened butter will work.
  • 1 cup dairy-free milk, I used almond
  • 1 tsp vanilla
  • ½ cup apple sauce
  • ½ cup pumpkin puree, I used it from the can
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • ¼ cup pecans, optional

Maple Icing

  • 1/2 cup powdered sugar
  • 1-2 tsp dairy free milk, I used almond
  • 1 tsp maple syrup

Directions

  1. Preheat the oven to 350 degrees fahrenheit (176.6 C). Spray your donut pans with cooking oil and set aside.
  2. Combine the milk and apple cider vinegar together in a large bowl to thicken.
  3. In a large bowl combine the flour, baking powder, baking soda, sugar, cinnamon, pumpkin spice, and salt.
  4. In the bowl of milk and apple cider combine the pumpkin puree, apple sauce, and vanilla together and whisk.
  5. Mix both the dry and wet ingredients together and whisk for 20-30 seconds.
  6. Spray your donut pans with non stick spray.
  7. Pour batter in piping bag. Squeeze the batter into the donut pans filling them about ¾ full.
  8. Bake for 25-30 minutes depending on how hot your oven gets. See notes.
  9. Let donuts cool in the pan for 5 minutes. Then remove from pan and let cool for 1 hour on a cooling rack before icing.
  10. Add the maple glaze ingredients together and mix. Dip donuts in icing and place back on the rack. Add pecans immediately. Let sit at room temperature for at least 30 minutes Before serving or stacking.
  11. Leftovers will last 1-2 days in the fridge and a 1 month in the freezer wrapped up.

Make it Your Own

  • Don’t like pecans? Add sprinkles instead or skip toppings altogether!
  • This recipe makes 18 donuts, so if you want more double the recipe.
  • For these donuts I used silicone donut pans so its optional if you want to spray them with oil before baking. Though, if you are using a metal donut pan spray before pouring the batter.

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