The Best Pumpkin Spice Donuts
These baked lucuius donuts have the perfect amount of pumpkin spice and topped with a vanilla glaze.
Ingredients
- 1 1/2 cup all purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 1/2 cup vegetable or canola oil
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs at room temperature
- 1 tsp. vanilla extract
- 1 cup chopped pecans optional
For the Cinnamon Vanilla Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tsp. vanilla extract
- 1/2 tsp. melted butter
- 1/4 tsp. ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray a donut pan with nonstick spray and set aside.
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a separate bowl, whisk together the pumpkin puree, oil, sugars, eggs and vanilla until combined.
- Add the pumpkin mixture to the dry ingredients and mix with a wooden spoon, do NOT overmix. The donut dough should just be barley combined.
- Scoop the mixture into a plastic bag, cut the tip and pipe the batter into the greased donut pan, filing 3/4 full. The donuts will get fluffy and rise after they bake.
- Bake the donuts for 12-15 minutes or until golden brown, you can insert a toothpick in the center it should come out clean. Repeat with remaining donut batter.
To make the Cinnamon Vanilla Glaze
- Combined all of the ingredients in a bowl and whisk together until there are no lumps in the glaze. The glaze should be smooth and glossy.
- Once the donuts are baked and cooled, dip to tops of the donuts in the glaze one donut at a time, coating well. Place the glazed donuts on a cooling rack and top with chopped nuts if desired or leave as is. Allow the glaze to set and enjoy!
Notes
*To store the donuts, tightly cover the donuts in plastic wraps or store in an airtight container for up to a week in a cool dry place.