It’s taken me a while to finally share my Pumpkin Spice Donuts Recipe with you guys. I am even more excited to share it now that the temperature has dropped and we can enjoy them with a cup of coffee, hot cocoa or tea by the fire.
I first found the original recipe on Pinterest (wanted to link to it but the source is no longer available for that pin) but I’ve tweaked it so much along the way that it has become fully my own. There is now a card in our recipe box that reads “Lilly’s Pumpkin Spice Donuts” ahh, so proud! 😉
I had been wanting to bake from scratch for and with my boys every since they were itty bitty babies. I am so happy that I finally made time for it because they are loving it! So excited to learn to bake a pie from scratch, bake cookies from scratch and so much more! Oh and call me crazy but I cannot wait to share these recipes with the boy’s future wives and my future grandchildren;) The holidays will be that much more sweeter.
*I must mention that these are NOT Gluten, Dairy, or Soy free. They are also NOT vegan. Although I plan on perfecting a vegan recipe soon!
Ingredients for Pumpkin Spice Donuts
1 3/4 Cups all purpose four
1/2 cups packed brown sugar
1/4 cup of sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon cinammon
1/2 teaspoon salt
3/4 pumpkin pure (not pie filling)
1/3 cups of milk
1 1/2 teaspoon vanilla
3 tablespoons of melted butter
- Preheat oven to 350F and spray a 12-cavity donut pan with non-stick baking spray.
- In a medium size bowl, whisk together all dry ingredients ( flour, sugars, salt, pumpkin pie spice, cinammon, baking powder and baking soda).
- In a separate bowl mix together all wet ingredients (milk, eggs, pumpkin pure, melted butter and vanilla)
- Add the wet ingredients to the dry ingredients and fold in carefully. You don’t want over mix.
- Pour the batter into a large ziploc bag and snip off a little corner for piping.
- Pipe batter into the pans. Be careful not to overfill. Ideally 2/3 full.
- Bake at 350F for 10-12 minutes.
- Allow donuts to cool for 5-10 minutes in the pan before letting them cool completely on the cooling rack. Make sure they are completely cool before frosting.
This is probably the easiest part. All you need is powdered sugar, pumpkin pie spice, vanilla extract and water. You can also use food coloring to color your glaze. I don’t have or need exact measurements for this part. Just be sure to add small amounts of water as you go. You don’t want a runny glaze.
When ready, dunk each donut into the glaze and return to the cooling rack. Let the donuts sit till glaze hardens . ENJOY!
Let me know if you try this recipe and how you like it!