Sugar and spice and everything nice that's what my scrumptious Pumpkin Spice Donuts are made of. Easy to make, moist, and delicious baked donuts for fall are a perfect breakfast on the go any day of the week, and also make a great addition to your weekend brunch menu.
When our daughter was little, we would spend Halloween trick-or-treating with the neighbors, and after, we gathered for some small bites at one of our homes. The kids would go through their loot, usually sorting and trading candy, while the adults munched on goodies like cheese and crackers, veggies and dip, shrimp cocktail, and other various appetizers.
One of my good friends always served cider and donuts at our Halloween get together. Growing up, donuts and cider were a Halloween tradition in her home, so she wanted to keep that going. I was not familiar with this tradition, but I'm not one to ever turn down donuts, so I embraced this new and delicious tradition with both hands! That's a donut in both hands, because I'm not a huge fan of cider <wink>.
I am a huge fan of cake-like donuts. Especially baked cakey donuts! The texture and flavor is more what I crave in a donut than the greasy fried ones. Another thing about baked cake-like donuts is they are super easy to make at home! Definitely a bonus, because when I want donuts, I don't want to have to get dressed and actually drive somewhere to find them. I love that I can easily whip them up in my own kitchen in almost any flavor I'm craving.
The flavor I've been craving lately is pumpkin! I've been seeing pumpkin this and pumpkin that around just about every corner these days. All of these pumpkin treats inspired me to get in the kitchen and make these Pumpkin Spice Donuts. I'm so happy with how they turned out. The flavor isn't too over the top, in your face pumpkin spice, because I don't like the pumpkin spice to overpower everything. With the subtle pumpkin flavor and a dusting of cinnamon sugar, these donuts give you a warm fuzzy fall feeling. I think they are perfect for a Halloween tradition of cider and donuts. Have you ever heard of that tradition? What are some of your favorite Halloween traditions?
Recipe Prep Tips
- Use quality ingredients for best flavor and results.
- Take the cold ingredients out of the fridge to come to room temperature about an hour before you want to make the donuts.
- Measure the flour by scooping or spooning the flour into your measure cup and then level the top for a more accurate amount. If you scoop out the flour with your measuring cup, it is likely to get packed and be too much.
- Be sure to whisk all the dry ingredients together well before adding the wet ingredients. Same goes for the wet ingredients. Whisk them together well before adding them to the dry ingredients.
- Mix by hand with a rubber spatula and be careful to not over mix. After pouring the wet ingredients into the dry ingredients, mix just until incorporated. It will be lumpy. Then carefully fold in the pumpkin.
- Once the ingredients are combined, walk away! That is the time when you set your oven temperature to 400°F and allow it preheat. During the preheating, let the batter sit. This will give you a fuller donut.
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Pumpkin Spice Donuts
- 1 cup all-purpose flour
- 1/2 cup Dixie Crystals Sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1 egg, room temperature
- 3/4 cup whole milk, room temperature
- 5 tablespoons unsalted butter, melted and cooled
- 1/4 cup pumpkin puree (homemade or from a can)
- 3 tablespoons Dixie Crystals Sugar
- 1 teaspoon ground cinnamon
- In a large mixing bowl, combine 1 cup all-purpose flour, 1/2 cup Dixie Crystals sugar, 2 1/2 teaspoons baking powder, 3/4 teaspoon pumpkin pie spice, and 1/4 teaspoon kosher salt. Whisk to combine and aerate the mixture.
- In a medium bowl or measuring cup, whisk 1 egg and add in 3/4 cup milk and 5 tablespoons melted butter. Whisk to combine.
- Make a well in the center of the dry ingredients and pour the wet ingredients in. Using a flexible, rubber spatula, gently fold the ingredients together. Fold until the mixture is just combined. It will be lumpy. Just make sure you get all the flour off the bottom of the bowl and combined with the wet ingredients. Stop mixing as soon as the ingredients are combined.
- Gently fold in 1/4 cup pumpkin puree until just combined.
- Now, walk away!! Step away from the batter!! It needs to rest to allow the baking powder to activate.
- While the batter is resting, preheat the oven to 400°F and spray the donut pan with baking spray (the kind with flour). Once your pan is ready, keep your hands busy, so you aren't tempted to stir the batter. I usually clean up my mess or even leave the kitchen all together until the oven is ready.
- When the oven is ready, I grab my greased donut pan and scoop the batter into a piping bag. Do not stir the batter!! Pipe the batter into the donut rounds, filling them about 3/4 full. You can use a storage bag with a small hole cut into one corner to pipe the batter. It doesn't have to look pretty, but piping makes it easier to get the batter into the donut pan. This recipe should make 8-9 donuts.
- Bake the donuts in the preheated oven for 12-14 minutes or until the top bounces back when pressed lightly. Oven temps vary, so the baking time will vary. Leave the oven door closed during baking.
- While the donuts are baking, mix 3 tablespoons Dixie Crystals sugar with 1 teaspoon ground cinnamon until combined.
- When the donuts are ready, remove them from the oven and allow to cool about 5 minutes in the pan. Loosen the donuts and carefully remove them from the pan to a cooling rack.
- While still warm, sprinkle the donuts with cinnamon sugar to your liking. Enjoy!
Prep Time: 15 mins.
Cook time: 14 mins.
Total time: 29 mins.
Bewitching Breakfast Treats
Fang-tastic Candy Treats
- Creepy Pumpkin Seed Brittle by Sunday Supper Movement
- Easy Halloween Fudge by The Dinner-Mom
- Soft and Chewy Apple Cider Caramels by Serena Bakes Simply From Scratch
Boo-tiful Cakes and Pies
- Cheesecake Mummies by Bobbi’s Kozy Kitchen
- Cinnamon Frosted Pumpkin Spice Layer Cake by Crazed Mom
- Gluten Free Spooky Chocolate Cupcakes by Fearless Dining
- Graveyard Cupcakes by Peanut Butter and Peppers
- Halloween Cupcakes by Recipes Food and Cooking
- Halloween Whoopie Pies by The Chef Next Door
- Mini Jack-O-Lantern Cakes by Renee's Kitchen Adventures
- Mummy Apple Hand Pies by Eazy Peazy Mealz
- Pumpkin Chocolate Ganache Cake by Taste And See
- Pumpkin Cupcakes by Flour On My Face
- Gingerbread Zombies by Family Foodie
- Halloween Spider Cookies by Moore or Less Cooking
- Halloween Sugar Cookie Bars by Savory Experiments
- Pumpkin Chocolate Chip Cookies by Alida’s Kitchen
- Witch Hat Cookies by Dizzy Busy and Hungry
Other Bone-chilling Goodies
- Bloody Crème Brûlée by That Skinny Chick Can Bake
- Haunted Halloween Ghosts by Shockingly Delicious
- Individual Candy Corn Fruit Salad Dessert by Hot Eats Cool Reads
- Monster Munch Popcorn Snack Mix by A Dish of Daily Life
- Pumpkin Snickerdoodle Cobbler by The Gold Lining Girl
- Vampire Collins Cocktail by kimchi MOM
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