Easy Pumpkin Spice Cake Doughnuts Recipe
There’s something magical about pumpkin spice season. The cozy aromas of cinnamon, nutmeg, and cloves fill the air, and everything feels just a little more comforting. If you’re a fan of pumpkin spice, these baked pumpkin spice cake doughnuts are a must-make treat! Soft, tender, and bursting with warm fall flavors, these doughnuts are easy to prepare and make the perfect addition to any autumn morning.
What makes these doughnuts so special? They’re baked—not fried—so you can enjoy the indulgence without feeling too guilty. The batter comes together in just minutes using simple ingredients you probably already have on hand. Once baked to golden perfection, they’re tossed in a cinnamon-sugar coating for that classic doughnut finish.
Whether you’re enjoying them with a hot cup of coffee or sharing them at a fall gathering, these pumpkin spice doughnuts are sure to impress. Let’s walk through the steps to make them!
Why You’ll Love This Recipe:
- Quick and Easy: Made in under 30 minutes, these doughnuts are a simple treat you can whip up anytime.
- Healthier Option: Baked, not fried, so you can enjoy the same great flavor without the extra oil.
- Perfect for Fall: Pumpkin and spice flavors make these a cozy seasonal favorite.
How to Make Baked Pumpkin Spice Cake Doughnuts
1. Start with the Dry Ingredients
The key to soft, fluffy doughnuts is the perfect balance of dry ingredients. Combine all-purpose flour with baking powder, baking soda, and warm spices like cinnamon, nutmeg, ginger, and cloves. These spices give the doughnuts their signature pumpkin spice flavor.
2. Mix the Wet Ingredients
In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract. The pumpkin puree not only adds flavor but also keeps the doughnuts moist and tender.
3. Combine the Batter
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the doughnuts dense. The batter should be thick and easy to pipe.
4. Pipe into Doughnut Pan
Transfer the batter to a piping bag or a large zip-top bag. Snip off one corner and pipe the batter into a greased doughnut pan, filling each cavity about three-quarters full. This ensures the doughnuts will rise evenly without overflowing.
5. Bake to Perfection
Bake the doughnuts at 350°F (175°C) for about 12-15 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let the doughnuts cool for about 5 minutes in the pan before transferring them to a wire rack.
6. Add the Cinnamon-Sugar Coating
While the doughnuts are still warm, prepare the cinnamon-sugar coating. Mix granulated sugar and cinnamon in a small bowl. Lightly brush the doughnuts with melted butter (this step is optional but helps the coating stick better) and toss them in the cinnamon-sugar mixture until fully coated.
Tips for Perfect Pumpkin Spice Doughnuts
- Use a Doughnut Pan: A good non-stick doughnut pan is key for evenly baked doughnuts. Make sure to grease it well before piping in the batter.
- Don’t Overmix: Stir the batter just until combined to keep the doughnuts soft and fluffy. Overmixing can lead to dense, tough doughnuts.
- Customize the Coating: While cinnamon-sugar is a classic choice, you can also drizzle the doughnuts with a simple glaze made from powdered sugar and milk for a different finish.
- Storage: These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days. If they lose their softness, pop them in the microwave for a few seconds to refresh.
Pumpkin Spice Cake Doughnuts
Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
For Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 6-cavity doughnut pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, milk, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the prepared doughnut pan, filling each cavity about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the doughnuts comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- In a small bowl, mix the granulated sugar and cinnamon.
- While the doughnuts are still warm, lightly brush them with melted butter (optional) and toss them in the cinnamon-sugar mixture until fully coated.
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Hi Laura! It’s added in at the same time as the oil, eggs and vanilla. The recipe has been updated, thanks for catching that :)
Looks great but when do you add the pumpkin? It was left out of the recipe. Thx!
Mmm…. looks almost too beautiful to eat! Very yummy, and I’ve never had a pumpkin donut!
Now that is a Fall recipe! I need to make these for my kids, they would gobble them up!