So, your kitchen smells like a basic fall candle exploded, and you’re scrolling for something that screams “autumn” without a three-hour commitment? Same. These pumpkin spice donuts hit that sweet spot—crispy outside, pillowy inside, and rolled in cinnamon sugar that’ll make you weak. Grab your stretchy pants; we’re making donuts.
Why This Recipe is Awesome
Look, I’ve burned water. This recipe is idiot-proof—trust me, I didn’t mess it up. Baked (not fried) means zero oil splatters and your smoke alarm stays silent. Ready in under 30 minutes, tastes like you slaved all day. Plus, your house smells like a cozy hug. Win-win.
Ingredients You’ll Need
For the donuts:
- 1 cup all-purpose flour – the backbone, don’t @ me
- ½ cup pumpkin puree – canned is fine, just not pie filling (sweetened = sugar overload)
- ⅓ cup brown sugar – because white sugar is boring
- 1 tsp baking powder – for that poof
- ½ tsp baking soda – teamwork makes the dream work
- 1 tsp pumpkin pie spice – or DIY: cinnamon + pinch of nutmeg/ginger/cloves
- ¼ tsp salt – flavor’s unsung hero
- 1 large egg – room temp if you’re fancy
- ¼ cup milk – any kind, even oat (I won’t judge)
- 2 tbsp melted butter – real butter, life’s too short
- 1 tsp vanilla extract – the good stuff
For the cinnamon sugar coat:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- 3 tbsp melted butter – yes, more butter
Step-by-Step Instructions
- Preheat your oven to 350°F. Grease a donut pan like your life depends on it. No pan? Muffin tin works—call ‘em “donut holes” and flex.
- Whisk dry stuff: flour, baking powder, baking soda, pumpkin spice, salt. Pretend you’re on a cooking show.
- Mix wet stuff: pumpkin, brown sugar, egg, milk, melted butter, vanilla. It’ll look like baby food. That’s normal.
- Combine gently. Fold wet into dry until just mixed. Lumps? Chill. Overmix = tough donuts. Nobody wants that.
- Pipe or spoon batter into the pan, filling ¾ full. Pro tip: Ziploc bag with the corner snipped = DIY piping bag.
- Bake 10-12 minutes. Tops spring back when poked. Golden edges = perfection.
- Cool 5 minutes in the pan, then pop ‘em out. Brush with melted butter while warm.
- Roll in cinnamon sugar. Get every nook. Eat one immediately—chef’s privilege.
Common Mistakes to Avoid
- Skipping the grease. Donuts stick → sad, broken circles. Nonstick spray is your BFF.
- Overfilling the pan. Batter rises. Overflow = mutant donut blobs.
- Impatient cooling. Flip too soon → donuts tear. Wait the 5 minutes, grasshopper.
- Using cold ingredients. Room temp egg + milk = smoother batter. Science, bro.
Alternatives & Substitutions
- Gluten-free? Swap 1:1 GF flour. Works like a charm.
- Vegan? Flax egg (1 tbsp flax + 3 tbsp water), plant milk, vegan butter. Still slaps.
- No pumpkin puree? Mashed sweet potato or applesauce. Weirdly good.
- Spice wimp? Cut pumpkin spice to ½ tsp. I’ll allow it… this time.
- Donut pan MIA? Mini muffin tin → bite-sized bliss. Double the coating. You’re welcome.
FAQs
Can I fry these instead of bake?
Sure, if you want your kitchen to smell like a carnival for three days. Heat 2 inches oil to 350°F, fry 1 min per side. But baked is easier and less guilt.
How do I store leftovers?
LOL, leftovers. But if miracles happen: airtight container, 2 days room temp. Reheat 10 sec in micro, re-roll in sugar.
Can I make the batter ahead?
Yep! Fridge up to 24 hrs. Stir before using—batter thickens.
My donuts are dry—help!
You overbaked or overmeasured flour. Spoon + level flour, don’t scoop. 11 minutes max next time.
Air fryer version?
375°F for 6-8 minutes. Shake halfway. Game changer.
Can I add chocolate chips?
Duh. Fold in ⅓ cup. Or drizzle melted chocolate post-sugar. Overachiever.
Too sweet for breakfast?
Skip the coating, dust with powdered sugar. Or just own it—donuts are breakfast.
Final Thoughts
There you go—pumpkin spice donuts that’ll make your taste buds do a happy dance. Crank some tunes, lick cinnamon sugar off your fingers, and pretend you’re a fall influencer. Tag me in your pics (or don’t, I’m not your mom). Now go forth and donut. You’ve totally got this.
