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Easy Baked Pumpkin Spice Donuts: 12 Heavenly Bites

Baked Pumpkin Spice Donuts (No Frying)
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Whip up these delicious baked pumpkin spice donuts with ease. Perfect for a cozy fall morning or a sweet afternoon treat, no frying required!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a donut pan.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
  6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  8. While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.
  9. Dip the cooled donuts into the glaze, or drizzle it over them. Let the glaze set before serving.

Notes

  • You can add a pinch of allspice to the spice blend for extra flavor.
  • For a richer donut, you can use buttermilk instead of milk.
  • Feel free to add chopped pecans or walnuts to the batter for added texture.
  • Store leftover donuts in an airtight container at room temperature for up to 2 days.

Nutrition

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