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Easy Baked Pumpkin Spice Donuts Recipe (No Fryer)

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These baked pumpkin spice donuts are soft, tender, and packed with warm autumn spices. Made without a deep fryer, they come together in under 30 minutes with simple pantry ingredients and a crunchy cinnamon-sugar coating.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ¼ cup (57g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole or 2%)
  • For the cinnamon-sugar coating:
  • ¼ cup (57g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Spray a standard 6-cavity donut pan generously with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt for about 20 seconds.
  3. In a large bowl, whisk together pumpkin puree, eggs, melted butter, vanilla extract, and milk until smooth and well combined.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  5. Transfer batter to a piping bag or zip-top bag. Snip off about ½ inch from the corner. Pipe batter into prepared donut cavities, filling each about ¾ full.
  6. Bake for 10-12 minutes, until donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean.
  7. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 10 minutes).
  8. While donuts cool, prepare coating: In a shallow bowl, mix granulated sugar and cinnamon together. Melt ¼ cup butter in a small bowl.
  9. Once donuts are completely cool, brush each lightly with melted butter, then dip into cinnamon-sugar mixture, turning to coat all sides. Tap off excess.
  10. Serve immediately or store in an airtight container. Best eaten the same day.

Notes

Don’t overmix the batter; a few lumps are fine. Let donuts cool completely before coating to ensure the cinnamon-sugar sticks. For best results, use room temperature ingredients. Freeze uncoated donuts for up to 3 months.

Nutrition

Keywords: baked donuts, pumpkin spice, fall recipe, easy donuts, no fryer, cinnamon sugar, pumpkin donuts

Find it online: https://livelybite.com/easy-baked-pumpkin-spice-donuts-recipe-no-fryer/