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To make bakery-style pumpkin spice donuts, you need: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup canned pumpkin puree - 1/4 cup unsweetened applesauce - 2 large eggs - 1/4 cup vegetable oil - 1 teaspoon vanilla extract - 1/4 cup milk (or non-dairy milk) You can swap some ingredients to fit your needs: - All-purpose flour can be replaced with gluten-free flour for a gluten-free option. - Use coconut sugar instead of granulated sugar for a lower glycemic index. - Substitute applesauce with mashed banana for a fun twist. - Instead of vegetable oil, try melted coconut oil for a richer taste. Add these to elevate your donuts: - Chopped nuts like walnuts or pecans for crunch. - Dark chocolate chips for a sweet surprise. - A touch of maple syrup in the batter for extra sweetness. - For a spice boost, add a pinch of cardamom or allspice. These ingredients create a cozy flavor that warms the heart and home. Bake these donuts to enjoy the joy of fall! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While it heats, grease your donut pan well with cooking spray. This will help the donuts come out easily. In a large bowl, whisk together the dry ingredients. You need 1 cup of all-purpose flour and 1/2 cup of whole wheat flour. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Don’t forget the 1/2 teaspoon of salt! Mix until everything is combined. In another bowl, mix the wet ingredients. Combine 1/2 cup of granulated sugar and 1/4 cup of packed brown sugar. Add 1/2 cup of canned pumpkin puree and 1/4 cup of unsweetened applesauce. Break in 2 large eggs and pour in 1/4 cup of vegetable oil and 1 teaspoon of vanilla extract. Lastly, add 1/4 cup of milk or non-dairy milk. Stir this mixture until it’s smooth. Carefully pour the wet mixture into the dry mixture. Gently stir until just combined. It’s okay if there are a few lumps; don’t overmix! This keeps the donuts soft and fluffy. Spoon the batter into the donut pan. Fill each cavity about 3/4 of the way full. You can use a piping bag or a zip-lock bag with a corner cut off for easy filling. Bake in the preheated oven for 12-15 minutes. Check with a toothpick; it should come out clean when done. Let the donuts cool in the pan for about 5 minutes. Then, transfer them to a wire rack. If you want, while they are still warm, roll them in cinnamon sugar for extra flavor. Enjoy the warm, cozy smell of pumpkin spice filling your kitchen! To get that perfect bakery-style texture, focus on your flour mix. Use both all-purpose and whole wheat flour. This mix adds flavor and a nice bite. The baking powder and baking soda help the donuts rise. They give you that fluffy feel. Always measure your flour correctly. Too much flour can make them dense. Mix your wet and dry ingredients gently. Stir until just combined. It’s okay if you see some lumps. Overmixing makes donuts tough, not soft. A few lumps mean you keep air in the batter. This helps the donuts rise and stay light. While the donuts are warm, roll them in cinnamon sugar. This adds a sweet crunch. To make the mix, use equal parts sugar and cinnamon. This simple touch makes your donuts extra special. You can also try icing or chocolate glaze for a fun twist. {{image_2}} You can make these donuts gluten-free. Use a gluten-free flour blend instead of all-purpose and whole wheat flour. This swap keeps the texture light and fluffy. Make sure to check the blend for added gum; it helps with structure. If you love bite-sized treats, mini pumpkin donuts are perfect. Use a mini donut pan instead of a standard one. They bake just as well, but watch the time. Mini donuts need about 8 to 10 minutes in the oven. Get creative with your toppings! You can roll the donuts in cinnamon sugar for a classic touch. Or dip them in a maple glaze for a sweet twist. Simply mix powdered sugar with maple syrup and a bit of milk for a smooth glaze. You can also drizzle melted chocolate for a fun flavor. Each option adds its own charm. Store your pumpkin spice donuts in an airtight container. Keep them at room temperature for up to three days. If you want to keep them longer, refrigeration is an option. However, this may change their texture. To avoid drying them out, wrap them in plastic wrap before placing them in the fridge. If you have extra donuts, freezing is a great way to save them. Wrap each donut in plastic wrap tightly. Then, place them in a freezer bag or a container. They will stay fresh for up to three months. When you're ready to eat, simply thaw them at room temperature. To enjoy warm donuts, you can reheat them in the microwave. Heat them for about 10-15 seconds. Check if they are warm enough; if not, add a few more seconds. You can also use an oven. Preheat it to 350°F (175°C) and bake them for about 5-7 minutes. This method helps keep them fluffy and fresh. Enjoy your cozy fall treat! Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin will give a nice taste. Make sure to drain excess water to avoid a wet batter. To make these donuts healthier, try these tips: - Use whole wheat flour instead of all-purpose. - Replace granulated sugar with a natural sweetener like maple syrup. - Use unsweetened applesauce in place of oil for a lighter option. These swaps keep the taste while reducing calories. If your batter is too thick, add a little milk. Start with a tablespoon and mix well. Keep adding until it reaches a smoother consistency. This helps the donuts bake evenly. These donuts last for up to three days at room temperature. Store them in an airtight container to keep them fresh. For longer storage, consider freezing them. Yes, you can make these donuts ahead of time. Bake them, let them cool, and store them in the fridge. They stay good for three days. Reheat them briefly before serving for a warm treat. In this post, we covered how to make delicious pumpkin spice donuts. We discussed the ingredients you need, along with some swaps and extras for flavor. You learned step-by-step how to bake and coat your donuts. I shared tips for great texture and preventing overmixing, plus tasty variations. Now you can store your extras and reheat them easily. Enjoy baking these treats, share with others, and impress your friends and family!

Bakery-Style Pumpkin Spice Donuts

Indulge in the deliciousness of bakery-style pumpkin spice donuts! These tasty treats combine the warm flavors of cinnamon, nutmeg, and pumpkin puree for a comforting fall dessert. With easy ingredients and a simple baking process, you can whip up a batch in just 30 minutes. Perfect for breakfast or a sweet snack, these donuts are sure to impress. Click through to explore the full recipe and bring cozy vibes to your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup canned pumpkin puree

1/4 cup unsweetened applesauce

2 large eggs

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/4 cup milk (or non-dairy milk)

Optional: Cinnamon sugar for coating

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray.

    Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.

      Combine the Sugars: In a separate bowl, mix the granulated sugar, brown sugar, pumpkin puree, applesauce, eggs, vegetable oil, and vanilla extract until smooth. Add the milk and mix again until combined.

        Combine Wet and Dry Ingredients: Carefully pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are fine.

          Transfer to Donut Pan: Spoon the batter into the donut pan, filling each cavity about 3/4 of the way full. You can use a piping bag or a zip-lock bag with the corner cut off for neat distribution.

            Bake: Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the donuts comes out clean.

              Cool and Coat: Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack. If desired, while they are still warm, you can coat them in cinnamon sugar by rolling them lightly in a mixture of sugar and cinnamon.

                Serve: Once cooled, serve them warm or at room temperature. Enjoy the delightful aroma of pumpkin spice wafting through your kitchen!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12