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Baked Pumpkin Spice Donuts

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These baked Pumpkin Spice Donuts are going to be your next favorite Fall recipe to enjoy and make for your everyone! This recipe for perfectly spiced and moist pumpkin donuts will leave your kitchen smelling like the most perfect Fall day. They are soft and cakey, perfectly spiced with cinnamon and pumpkin pie spice, and then dipped in a delicious pumpkin spice latte glaze. Always a crowd pleaser!

easy to make pumpkin spice donuts with a latte glaze baked donuts

We are in full on Fall mood at our house. The fall decor is up, and it’s pumpkin spice everything all day long. Though, ya’ll don’t judge me for listening to Christmas while I put my fall decorations. I mean Jingle Bells goes well with skeletons right?

Angela is loving all the fall feels around our house. Angela’s birthday is in the fall so she knows as soon as the pumpkin spice comes out, she can start planning her birthday party. And, let me tell you this girl loves a birthday party.

Now, let’s get onto making these delicious Baked Pumpkin Spice Donuts because these fall donuts are going to blow your mind!

Frequently Asked Questions About Baked Pumpkin Spice Donuts

Where can I buy a donut pan? 

Well, if you want to be like me and not put on pants you can order your donut pan online. I don’t know about you but being able to stay at home in my pjs is always my preferred choice. If you are not shopping online, you should be able to find a donut pan at your local big box store.

How do I store these Fall donuts? 

These Pumpkin Spice donuts can be stored in an airtight container for up to two days. Or you can put them in the fridge to prevent them from drying out for up to one week.

These tasty fall donuts can be stored in the freezer, if you don’t want to eat them all right away. Leave them in your freezer for up to two months!

Can I leave the coffee out of the glaze? 

Absolutely, you can leave the coffee out of the glaze for these donuts. If you skip the instant coffee then instead of a pumpkin spice latte glaze, you will just have a pumpkin spice glaze. Either way you make your glaze it will be delicious.

What is a different topping idea for these pumpkin spice donuts? 

Want to top your donuts differently? Here are a few of my favorite ways to top these fall donuts.

  • maple glaze
  • cinnamon sugar coating
  • vanilla glaze

Baked Pumpkin Spice Donuts

Oil: You can use any type of oil that your family prefers. I used vegetable oil for this recipe. However, you can use canola oil, coconut oil, or even melted butter.

Instant Coffee: Instant Coffee is what gives this frosting the Pumpkin Spice Latte flavored.

step by step instructions for pumpkin spice donuts. pumpkin spiced donuts with glaze

How To Make 

Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and pumpkin pie spice and set aside. In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until well combined.

You can either spoon the batter into the donut holes or use a large piping bag or zipped-top bag which I highly recommend. Simply cut the corner off the bottom of the bag and pipe the batter into each donut hole, filling about halfway. With damp hands press them gently to smooth them out, this also prevents from burning the tops.

Bake for 10-12 minutes or until the edges and tops are lightly browned. Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter. For the pumpkin spice latte glaze, mix ¾ cup  powdered sugar with 2 tablespoons of milk. Dip the donuts in the glaze and set aside. In another bowl dissolve the coffee powder in 1 tablespoons of hot water. Add the remaining powdered sugar and the pumpkin pie spice. Mix well and drizzle the coffee glaze over the previously glazed donuts. Place back onto the cooling rack or on a plate to let the glaze set.

Cooking Tips

  • Cover any leftover donuts tightly and store at room temperature up to 2 days, or in the refrigerator for up to one week.
  • You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm them up a bit in the microwave.
  • If you don’t have a donut pan, make this recipe into muffins using a muffin pan. Bake for 15-18 minutes or until lightly browned.
  • You can use any milk you like. For a dairy free version soy milk or coconut milk works best.
  • A trick to make the donuts look prettier is to dip in the glaze the side of the donut that was touching the pan (the bottoms) because it’s smoother than the top side.
  • Do not over-mix the donut batter to avoid making the donuts tough – mix until just combined.
Baked Pumpkin Spice Donuts
Yield: 16

Baked Pumpkin Spice Donuts

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup vegetable oil (like canola oil, melted coconut oil or melted butter)
  • ¾ packed brown sugar
  • 2 eggs, at room temperature
  • 1 cup fresh or canned pumpkin puree
  • ⅓ cup milk (I used whole milk)
  • 1 teaspoon pure vanilla extract

Pumpkin Spice Latté Glaze

  • 1 cup powdered sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon instant coffee
  • 2-3 tablespoons milk

Instructions

  1. Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and pumpkin pie spice and set aside. In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and mix until well combined.
  4. You can either spoon the batter into the donut holes or use a large piping bag or zipped-top bag which I highly recommend. Simply cut the corner off the bottom of the bag and pipe the batter into each donut hole, filling about halfway. With damp hands press them gently to smooth them out, this also prevents from burning the tops.
  5. Bake for 10-12 minutes or until the edges and tops are lightly browned. Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter. For the pumpkin spice latte glaze, mix ¾ cup  powdered sugar with 2 tablespoons of milk. Dip the donuts in the glaze and set aside. In another bowl dissolve the coffee powder in 1 tablespoons of hot water. Add the remaining powdered sugar and the pumpkin pie spice. Mix well and drizzle the coffee glaze over the previously glazed donuts. Place back onto the cooling rack or on a plate to let the glaze set.

Notes

  • Cover any leftover donuts tightly and store at room temperature up to 2 days, or in the refrigerator for up to one week.
  • You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm them up a bit in the microwave.
  • If you don’t have a donut pan, make this recipe into muffins using a muffin pan. Bake for 15-18 minutes or until lightly browned.
  • You can use any milk you like. For a dairy free version soy milk or coconut milk works best.
  • A trick to make the donuts look prettier is to dip in the glaze the side of the donut that was touching the pan (the bottoms) because it’s smoother than the top side.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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