Description
Enjoy these soft and fluffy pumpkin spice donuts, perfectly spiced and glazed for a cozy treat. Ideal for breakfast or a sweet snack, they capture the essence of fall in every bite!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- Extra cinnamon sugar for coating (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, mix pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Lightly grease a donut pan with cooking spray or oil.
- Fill each donut cavity about 2/3 full with batter using a piping bag or zip-top bag.
- Bake for 10-12 minutes, or until a toothpick comes out clean.
- Let the donuts cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- Whisk together powdered sugar and 1-2 tablespoons of milk until smooth.
- Dip the tops of the cooled donuts into the glaze and allow excess to drip off.
- (Optional) Roll the glazed tops in a mixture of granulated sugar and cinnamon.
- Enjoy your pumpkin spice donuts with coffee or tea!
Notes
- For a thicker glaze, use less milk; for a thinner glaze, add more milk gradually.
- Donuts can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes