These baked pumpkin spice donuts are the actual greatest, and I'll tell you why: In less than 30 minutes, start-to-finish, you can have yourself some super soft, cozy and warm, fresh-made donuts that won't leave you feeling like garbage.
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Let's talk about these little rounds of breakfast bliss- they're made with a perfect blend of chickpea flour and oat flour that tastes and bakes up super similar to all-purpose, but gives these donuts some nutrient-density.
Pumpkin puree, pumpkin pie spice and vanilla make these beautiful babies the perfect treat for any fall day. I like topping mine with just a simple blend of cinnamon sugar, but they're soo cute with a simple powdered sugar glaze and some crushed cereal.
These baked pumpkin spice donuts only require two mixing bowls, a donut pan, and about ten minutes of hands-on prep time.
Looking for more baked breakfast goodness? Check out our healthy but insanely delicious coffee cake mug cake, my favorite sugared plum bars, or these soft and sweet copycat Starbucks blueberry scones.
Need a simple homemade latte to pair with your fresh, warm donuts? Try my easy honey cardamom latte!
Pumpkin Spice Donut Ingredients
- chickpea flour
- oat flour
- baking powder
- sea salt
- pumpkin pie spice
- softened butter
- vanilla extract
- pumpkin puree
- coconut sugar
- milk (or non-dairy milk)
- powdered sugar glaze
- melted butter + cinnamon sugar
- crushed cinnamon toast crunch cereal
Amp up the flavor of your donuts with ½ teaspoon of almond extract, or 1-2 tablespoon of your favorite orange liqueur! Both are totally optional but insanely delicious.
If you don't have oat flour or chickpea flour, they're both super simple to make at home:
Baked Pumpkin Spice Donut Instructions
- Preheat your oven to 425º F and thoroughly spray your donut pan or silicone mold with nonstick cooking spray. Set it aside.
- In a large mixing bowl, mix up your chickpea flour, oat flour, baking powder, sea salt, and the signature pumpkin pie spice that's synonymous with coziness.
- In another bowl, whisk up your wet ingredients - softened butter, egg, vanilla extract, pumpkin puree, coconut sugar, and milk. You can absolutely use a stand or hand mixer for this, but I usually just keep it simple and whip these donuts up by hand.
- Pour your wet ingredients into the dry ingredients and mix the batter until it's just combined - don't overmix! You'll end up with a batter similar to pancake batter, if you need to add a little more liquid, add a tablespoon or two of milk at a time.
- Either spoon or pipe the batter into your greased donut pan. A big ol' Ziploc bag with a corner trimmed off works great for this, but I typically just use a spoon.
- Pop those babies into the oven and bake them for 8-11 minutes. Start peeking at the 8 minute mark - you want the tops of the donuts to be set and just starting to turn golden brown.
- Once they're baked, pop them out onto a wire rack and let them cool for a few minutes before coating and/or topping.
If you want to knock these donuts out of the park, try adding a tablespoon or two of your favorite orange liqueur or ½ teaspoon of almond extract!
- Chickpea Flour - Swap with another gluten-free flour like almond or rice flour.
- Oat Flour - Whole wheat or all-purpose flour can be used if not aiming for gluten-free.
- Butter - Replace with coconut oil or a plant-based butter for a dairy-free option.
- Egg - Use a flax or chia egg for a vegan alternative.
- Coconut Sugar - Any granulated sugar can be substituted; adjust sweetness to taste.
- Milk - Opt for your preferred non-dairy milk, such as almond, soy, or oat milk.
- Nutty Crunch: Fold in chopped walnuts or pecans for added flavor, depth and texture.
- Orange Twist: Add a tablespoon or two of your favorite orange liqueur.
- Almond Extract: For some added depth of flavor, add a half teaspoon of almond extract.
- Pumpkin Pie Spice: Make your own spice blend with cinnamon, nutmeg, cloves, or play around with some ginger!
Store & Reheat
- These donuts are at their prime when enjoyed fresh, right after baking.
- If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
- Freezing: To extend their shelf life, wait until the donuts are completely cooled, then freeze them individually in a freezer-safe bag or container. They can be stored for up to 2 months.
- Microwave: Microwave leftover donuts in ten-second bursts until heated through.
Looking for more? Start here:
Baked Pumpkin Spice DonutsPrint Recipe
- ⅔ cup chickpea flour
- ⅔ cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon pumpkin pie spice see notes
- 4 tablespoon butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ½ cup coconut sugar
- ½ cup milk dairy or non-dairy
- 2 tablespoon butter melted
- ¼ cup cinnamon sugar
- Preheat your oven to 425°F (220°C). Grease a donut pan or use a silicone mold.
- In a mixing bowl, whisk together chickpea flour, oat flour, baking powder, sea salt, and pumpkin pie spice.
- In another bowl, cream softened butter and coconut sugar until smooth. Add the egg and mix until well combined. Stir in vanilla extract, pumpkin puree, and milk, mixing until the batter is just smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be similar to pancake batter.
- Spoon or pipe the batter into the prepared donut pan or silicone mold.
- Bake for 8-11 minutes, until the tops are set and just starting to turn golden brown.
- Allow the donuts to cool on a wire rack before adding your preferred toppings.
- Enjoy your baked pumpkin spice donuts fresh, and don't forget to savor every bite of autumn goodness!
- To ensure easy release, make sure your donut pan or silicone mold is well-oiled.
- Store leftover donuts at room temperature for a few days, or freeze for a longer shelf life. Just reheat in the microwave in 10 second bursts for that fresh-baked taste.
- Play around with the toppings to make these donuts your own edible masterpiece.
- For a citrus burst - try adding the optional orange liqueur.
- If you don't have pumpkin pie spice on hand, use a blend of cinnamon, nutmeg and cloves.
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.