Pumpkin Spice Donuts
Easy pumpkin spice donuts recipe Make irresistible autumn treats Simple steps baking techperfect pumpkin spice donuts A fall baking dream
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 donuts
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 225 grams of plain flour, plus extra for dusting
- 1 teaspoon of baking powder
- ½ teaspoon of bicarbonate of soda
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
- ¼ teaspoon of ground ginger
- Pinch of ground cloves
- 75 grams of caster sugar
- 50 grams of light brown sugar
- 1 large egg
- 120 milliliters of buttermilk
- 60 milliliters of vegetable oil
- 1 teaspoon of vanilla extract
- 120 grams of pumpkin puree (canned or homemade)
- 150 grams of icing sugar
- 2-3 tablespoons of milk
- ½ teaspoon of vanilla extract
- Pinch of cinnamon (optional)
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4) and lightly grease a donut tin. If you don’t have a donut tin, you can use a muffin tin instead, but the donuts will be shaped differently.
- In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices are evenly distributed throughout the batter.
- In a separate bowl, whisk together the caster sugar, brown sugar, egg, buttermilk, oil, and vanilla extract until well combined. Make sure there are no lumps of sugar.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to tough donuts. The batter should be slightly thick.
- Gently fold in the pumpkin puree until evenly distributed. Don’t worry if there are a few streaks of pumpkin – it will all even out in the oven.
- Transfer the batter to a piping bag or a large zip-lock bag. If using a zip-lock bag, snip off one of the corners. Pipe the batter into the prepared donut tin, filling each cavity about ¾ full. Through trial and error, I’ve learned that slightly underfilling the cavities prevents the donuts from overflowing.
- Bake for 10-12 minutes, or until a toothpick inserted into the centre comes out clean. The donuts should be golden brown and spring back lightly when touched.
- Let the donuts cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and breaking.
- While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the icing sugar, milk, vanilla extract, and cinnamon (if using) until smooth. Add more milk, a teaspoon at a time, until you reach your desired consistency. My children prefer a slightly thicker glaze.
- Once the donuts are completely cool, dip them in the glaze or drizzle the glaze over the top. If you want to add sprinkles, do so immediately after glazing before the glaze sets.
- Let the glaze set for a few minutes before serving. Enjoy!
Notes
Warm, fluffy pumpkin spice donuts, perfect for a family treat. This easy recipe uses everyday ingredients & is child-approved!