Baked Pumpkin Spice Donuts


I love donuts. I mean… I REALLY love donuts. Warm greasy sugared rings from the seaside, or light as air Krispy Kremes, it doesn’t matter. I have a Homer Simpson level of appreciation. This house does not own a deep fat fryer for this very reason. I would be tempted to make them far too often.

The first time I heard of a baked donut, I was understandably sceptical. The first time I tasted a baked donut, I was converted. Sure, the texture is more like cake, and there isn’t that crisp slightly grease laden crust, but they sure are delicious. These spiced pumpkin donuts are the dessert this season deserves.

Baked Pumpkin Spiced Donuts

Serves 12
Website Mutherfudger


  • 120ml Vegetable Oil
  • 3 Large Free Range Egg
  • 300g Pumpkin Puree
  • 1 teaspoon Vanilla Extract
  • 300g Caster Sugar
  • 2 teaspoons Pumpkin Spice Mix (see below)
  • 1 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 240g Plain Flour
  • 3 tablespoons Cinnamon Sugar (see below)


1. Pre-heat the oven to 180ºC / 350ºF / Gas Mark 4
2. In a large mixing bowl, whisk together the oil, eggs, pumpkin, vanilla and sugar until smooth and the sugar has disolved
3. In a separate bowl, sift together the spices, salt, baking powder and flour
4. Add the dry ingredients to the wet and mix until no dry ingredients remain
5. Spoon the mixture into a 12 holed (or two 6 holed) donut pan filling each hole up to the top. You want the mixture to rise above the pan to give you a nice round donut
6. Bake for 18-20 minutes or until a skewer comes out clean. Leave to cool for a few minutes in the pan
7. Sprinkle the cinnamon sugar onto a baking sheet, then gently tip the still warm donuts into the sugar. Sprinkle sugar over the underside of the donuts (the side that was against the pan) and leave to cool
8. Gently tip off any excess sugar and serve. Use any left over sugar for topping porridge, muffins, or French toast


Recipe: Pumpkin Spice Mix Recipe

Recipe: Cinnamon Sugar Recipe

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