I know it is almost Halloween- but to me, Pumpkin Spice Everything season is still in full swing. I love sipping pumpkin spice treats and baking all sorts of delectable dishes with pumpkin. I recently shared some delicious 10 Minute Baked Pumpkin Spice Doughnut Holes- but today I am excited to share the big version! These Pumpkin Spice Baked Doughnuts are springy, moist and delicious- with a lovely hint of cinnamony spices.
Yes, I just coined the term cinnamony. It works, so I’m standing by it.
These doughnuts are so good, you might start making up words too! And they are incredibly easy to whip up, without the additional fat and calories of fried doughnuts- I’m also using whole wheat flour. So it almost counts as healthy, right?
This recipe will do just fine with all purpose gluten free flour. It might need a little additional water to loosen it depending on the flour.
So grab your PSL and light your pumpkin spice candles- lets rejoice in the season of all things pumpkin spice!
I LOVE my Wilton 6 Cavity Doughnut Pan to make these. The coating is nice- it helps the doughnuts from sticking too much. If your doughnuts stick a little, just let them cool a bit and poke around the hole of the doughnut, as that is where the most stickage happens.
I also swear by Wilton Bake Easy. Non-Stick Spray-6 Ounces– it is the BEST nonstick cooking spray you can find on the planet. It helps everything release- I use it all the time. Unfortunately, it is not gluten free. If gluten isnt a concern for you, this is delicious!
Pumpkin Spice Baked Doughnuts
- 1 pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- water, to loosen
- 3 cups sugar
- 3 1/2 cups whole wheat all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Preheat oven to 350 degrees.
- Mix pumpkin, eggs, salt, spices and sugar in one bowl, set aside.
- Sift flour and baking soda into mixture slowly as you fold it in.
- This might seem like a pain, but it will prevent lumps!
- When mixture is completely combined, add up to 1/4 cup water to loosen mixture so that it is slightly runny- like a thick cake.
- Spoon mixture into well prepped doughnut pans. I prefer using Wilton cake pan spray- it is the absolute best.
- Fill just under the top of the pans.
- Bake 15 minutes or until doughnuts are slightly browned, springy to the touch, and when a toothpick inserted into the doughnut comes out clean.
- Remove from oven and let cool in the pan 5 minutes.
- Remove from pan and sprinkle with some cinnamon sugar (if desired).
- Serve and enjoy!
Amount Per Serving Calories 115Cholesterol 27mgSodium 247mgCarbohydrates 25gSugar 25g
I don’t want to believe that summer is over, but these Pumpkin Spice Doughnuts look sooo good… fall must be right around the corner! -Nancy @ Hungry Enough To Eat Six
Hi, These look delicious. What I wanted to find out is can you use all purpose flour rather than whole wheat? I don’t ever use whole wheat flour. Thanks, Bev
AP flour is fine!
I made this recipe and forgot the baking soda. I made another batch with baking soda and much to my surprise, the batch without the baking soda was much better! They were more dense, which I prefer from a pumpkin donut. Give it a try!
awesome feedback, thanks!
I really like this recipe. But I’d like to know what else can I use besides pumpkin in order to change up the flavor but keep the recipe as simple as it is. By the way, everyone loved the donuts. I also took your advice and used the Wilton Cooking Spray and the Wilton Doughnut Pan. What a difference they both made.
It’s a different flavor- but you can use applesauce (you might need to reduce the liquids if you use a runny applesauce), or even cream cheese or yogurt. Anything a little moist, creamy, and delicious!