Everyone loves a donut, but it isn’t always practical to fry an entire batch… unless of course, you have oodles and oodles of time on your hands. If so, lucky you! This fall, I don’t have tons of extra time so baked cake donuts are so much quicker to make. As an additional bonus, they don’t smell up the whole house since there is no frying involved – so they’re healthy right?! To make these pumpkin spice donuts, you do need a donut pan , but I think once you realize how easy they are, you’ll see the small investment is completely worth it!
When it came to picking a flavor for these donuts, I wrestled with so many different flavors. Some sort of cinnamon-infused apple variety would be terrific, but I’ve already made a few apple recipes this fall season. My next thought was (logically) some type of pumpkin flavor. And what could be more appropriate – and more widely over-used, I know! – than a pumpkin spice flavor! Cinnamon, nutmeg and ginger come together to form the most perfect flavor palette.
Since I couldn’t shake the concept of some type of apple from my mind, the glaze for these pumpkin spice donuts incorporates a bit of apple cider. I know, a bit unconventional, but it’s a really nice twist that just seems to round out the whole kit and kaboodle.
These donuts are such a simple way to enjoy the flavors of fall and I know that once you make them you’re going to love them. When you do make them, jump back here on the site and let me know in the comments what you think! Did they work out for you as well as they did for me?
Watch how to make these pumpkin spice donuts:
This video is a full-length episode featuring a few other recipes that I envision as the perfect fall day on The Farm. Make sure to check out those recipes too:Print
When its fall and the weather is cool, there is nothing better than a glazed pumpkin spice donut. Homemade and super easy to make, they’re going to be your new favorite breakfast treat!
For the donuts
- 1/3 cup oil
- 4 tablespoons butter
- 1 cup white sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 15-ounce can pumpkin purée
- 1 1/2 cups flour
- 1 3/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon grated nutmeg
For the glaze
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3–5 tablespoons apple cider
- Preheat oven to 350 degrees.
- Melt butter and add to oil in large mixing bowl. Add sugars and mix with a hand or stand mixer.
- With mixer running, add eggs one at a time, mixing after each addition.
- Mix in vanilla and pumpkin.
- Finish batter by adding flour, baking soda, cinnamon, ginger and nutmeg. Mix until no dry streaks remain.
- Spray donut pan with nonstick baking spray and fill forms 3/4 full of batter.
- Bake in preheated oven 12-18 minutes until the donuts are set and slightly browned around the edges.
- Remove from oven and cool in pan for 5 minutes then turn out onto a cooling rack. Continue baking donuts until all batter is used.
- While baking, prepare glaze by whisking together all ingredients until smooth.
- When the donuts are cooled, dip in prepared glaze.
- Serving Size: 1 donut
- Calories: 328
- Sugar: 40.1g
- Sodium: 208.5mg
- Fat: 11.4g
- Saturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 54.6g
- Fiber: 1.7g
- Protein: 3.7g
- Cholesterol: 56.7mg
Keywords: fall, donuts