I absolutely love pumpkin spice, and baked donuts are one of my favourite things to make. They're also really easy to make! So Pumpkin Spice Baked Donuts are the perfect combination for me. They are packed with Autumn spices like cinnamon and nutmeg, they are deliciously moist and drizzled with a sweet cinnamon icing. Grab yourself some donut pans to make this recipe (check the recommended equipment section for a link) and you'll be surprised at how easy they are to put together!
How to make Pumpkin Spice Baked Donuts
To make the donuts, mix together eggs, pumpkin puree, caster sugar, vegetable oil and milk in a mixing bowl. In another bowl, stir self raising flour, cinnamon, mixed spice, nutmeg and ginger together.
Pour the egg mixture into the flour mixture and whisk until smooth. Then pour the batter into greased donut pans and bake for 12 minutes.
When they are baked, put them on a cooling rack to cool completely. Make the cinnamon icing for the donuts by adding water to icing sugar and cinnamon. Then drizzle it over the donuts.
Do I need a donut pan to make this recipe?
The simple answer is yes! I highly recommend investing in a donut pan* (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my website that you’ll be able to make with them!
Where can you buy pumpkin puree in the UK?
I've found tins of pumpkin puree in the American food section of large supermarkets like Tesco and Sainsburys. I have also heard that Waitrose stock it. It's sometimes available all year round, or sometimes only from September until December. It really does depend on the supermarket with this. Keep asking your local store, you may just bug them enough to get them to stock it! You can also buy it online, I have purchased it from Amazon before, and Sous Chef also sell it. It will be a little bit more pricey, but I've found good deals by buying several cans at once (it lasts over a year usually, or you could share it with friends).
Can you make pumpkin puree from scratch?
Yes! If you can’t get hold of the canned version (the two brands I known of are Libbys and Baking Buddy) then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is slice up the pumpkin, deseed it and scoop out the stringy bits. Chop the pumpkin into chunks, you don't need to remove the skin. You can either roast or steam the chunk until soft – use a knife to check tenderness. Allow the pumpkin to cool. Remove the flesh from the skin using a spoon to scrape it off the skin, and then use a blender to puree the flesh. You now have pumpkin puree! It’s also great stirred into risottos or curries if you have leftovers.
Recommended equipment & ingredients*
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More pumpkin recipes...
For the donuts
- Butter or baking spread for greasing
- 2 Eggs large
- 175 g Pumpkin puree
- 175 g Caster sugar
- 150 ml Milk Cow's or plant milk will both work
- 30 ml Vegetable Oil
- 1 tsp Cinnamon
- ½ tsp Mixed spice
- ¼ tsp Nutmeg
- ¼ tsp Ground ginger
- 225 g Self raising flour
For the icing
- 100 g Icing sugar
- 1 tsp Cinnamon
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6 hole donut tins with the butter
- Mix together the caster sugar, milk, vegetable oil, pumpkin puree and eggs in a bowl with a whisk
- In another bowl stir the self raising flour, cinnamon, mixed spice, ginger and nutmeg together
- Add the egg mixture to the flour mixture and whisk together until combined and smooth
- Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
- Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
- Stir the icing sugar and cinnamon together in a bowl and add enough water to make a drizzling icing
- Set the donuts onto a rack with a baking tray underneath to catch any drips
- Either put the icing in a piping bag and drizzle it over the donuts or use a spoon to drizzle it
- Store leftovers in an airtight container and eat within 3 days