Baked Pumpkin Donuts are rich with fall-inspired flavor and couldn't be easier to make! Start your morning off right with a batch of freshly baked donuts that are sure to make your kitchen smell better than even you best pumpkin candle.
Preheat oven to 350°F and grease a donut tin with nonstick baking spray. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice.
1½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice
Add the egg, milk, pumpkin puree, and vanilla extract. Whisk just until combined-- you don’t want to overmix.
1 large egg, ¾ cup whole milk, ½ cup pumpkin puree, 1 teaspoon pure vanilla extract
Divide the batter between the donut tins, filling each one halfway full. In my donut tins, I used 3 tablespoons of batter per donut.
Bake the donuts for 14-16 minutes, or until a toothpick inserted into the edge of the donut comes out clean.
Transfer the donuts to a wire rack to cool. Serve warm or at room temperature.
Notes
These donuts are delicious on their own, but I like to serve them with an easy vanilla icing or a cinnamon-sugar coating.
To make the cinnamon sugar coating, combine ½ cup granulated sugar with 1 teaspoon of ground cinnamon. Dip the warm doughnuts in the cinnamon-sugar and enjoy.
To make the icing, combine 1 cup of powdered sugar, 2 tablespoons of water, and ½ teaspoon pure vanilla extract. Whisk until smooth and dip or drizzle over the donuts.
Use pumpkin puree, not pumpkin pie filling to avoid making the donuts way too sweet.
Even if you have nonstick donut pans, still grease them just in case. We don't want any donuts to stick!
Do NOT overtax the ingredients! When you're combining the wet and dry ingredients, mix until just combined. Otherwise, you could have flat donuts that don't rise properly.
Storage: Store baked pumpkin donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.