Pumpkin Spice Baked Donuts
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Calories
290 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Spice Baked Donuts
Description
This recipe combines dry ingredients including flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt with wet ingredients of pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract. The batter is mixed until just combined to avoid overworking the gluten.
The batter is piped or spooned into a greased donut pan about three-quarters full to ensure proper rise and shape. Baked at 350°F for 18 minutes, the donuts are tested for doneness with a clean toothpick. After cooling, they are coated with a melted coconut oil and spiced sugar mixture for a sweet, slightly crispy topping.
These donuts are best eaten fresh within 48 hours to retain their texture and flavor. The recipe makes 12 donuts; ingredient quantities can be halved for fewer servings.
Ingredients
Donut Ingredients (Makes 12 donuts, halve ingredients for 6 donuts)
- 2 cups all-purpose flour
- 2/3 cup brown sugar
- 3 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 2 egg
- 1/3 cup coconut oil (melted)
- 2 teaspoons vanilla extract
- Non-stick cooking spray
Cinnamon Topping
- 1/4 cup coconut oil (melted)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350F degrees
- In a medium bowl combine all the dry ingredients. Flour, brown sugar, pumpkin spice, baking powder, baking soda, salt. Mix to combine.
- In a separate small bowl combine all the wet ingredients. Pumpkin puree, maple syrup, egg, coconut oil, vanilla extract. Use a whisk to combine.
- Slowly mix the wet ingredients into the dry ingredients, until just combined. Do not over mix.
- Using a gallon ziplock bag, pour all the batter in, push it to the corner and cut a 1/2inch hole on the corner to create a piping bag. If you do not have a ziplock you can spoon the mixture into the donut pan.
- Spray the donut pan with cooking spray and pipe the batter in a circular motion to form donut. Only fill donut mold about 3/4 full.
- Place in oven for 18 minutes and then remove from oven. Insert a toothpick and they are done if the toothpick is cleanly removed. Carefully remove the donuts from the pan using a spoon, and place on cooling rack for 5 minutes.
- While the donuts cool, combine the dry ingredients for the cinnamon topping: sugar, cinnamon, pumpkin spice. Using a brush, lightly brush each side of the donut with the melted coconut oil and then twist/dip into the cinnamon sugar. You can do one side or both sides. Best served/eaten fresh.
Notes
- This recipe yields 12 donuts; halve the ingredients for 6 donuts.
- A gallon ziplock bag works well as a piping bag to fill the donut molds evenly.
- Fill donut molds about three-quarters full for proper shape and baking.
- Donuts are best enjoyed fresh within 48 hours for optimal taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 290kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 181mg | 8% |
| Potassium | 90mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 3219IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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