I just can’t help myself with all the pumpkin and pumpkin spice cooking this month!  Next up are these easy, beautifully moist Baked Pumpkin Spice Donuts!  Brushed with butter and rolled in a mixture of pumpkin spice-cinnamon sugar, these little babies are sure to please the little ghouls and goblins in your family!

These are cake donuts, not yeast based, so they don’t need time to rise and are baked, not fried!  That means you can be eating these in just about 30 minutes tops!  They are perfect for breakfast, a snack or dessert!  They are delicious with hot chocolate or warm apple cider and just scream fall with every delicious bite.

If you don’t have donut pans, they are a fun pick up for your baking sheet collection and are fairly inexpensive.  They are available on Amazon, Walmart and even in some craft stores.  (I use the Wilton ones.)  Baking your own donuts can be a fun family activity – you could even make some simple glaze with powdered sugar and a drizzle of milk or water – whisk together well and dip the donuts then let the kids throw sprinkles on them!  This recipe makes about 18.

A couple of tips for this recipe:

• Don’t overbeat your batter!  You don’t want tough donuts – just mix until it’s well combined, then stop mixing.
• Spray your pans before filling them with the batter.  It makes the donuts SUPER easy to get out.
• I love to use these nifty bag holders to hold my bags while I’m filling them with the donut batter!
• Only fill the donut holes 3/4 way full each, otherwise you won’t have any holes in your donuts and you won’t get 18!
• You can spoon the batter in to the donut pans if you don’t want to pipe.  Just smooth any ragged edges down. 

 Ingredients:

1. Preheat oven to 350.  Grease regular size donut pans with non-stick spray.  (This makes 18 but you can cook in batches if necessary.)
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice and cinnamon.
3. In a separate bowl, whisk together the brown and granulated sugar with the melted butter. Whisk in the canned pumpkin, then the eggs and the vanilla.
4. Add the wet ingredients to the dry ingredients and whisk until well combined.
5. Place the mixture in a gallon storage bag or piping bag, seal, then cut off 1/2 an inch off one corner of the bag to pipe through.
6. Gently pipe the mixture in to your prepared donut pans, about 3/4 of the way full.
7. Bake at 350 for 12-14 minutes or until just springy to the touch.
8. Remove from oven and let cool 2 minutes in the pan, then remove on to a cooling rack.
9. For the coating, whisk together the sugar, cinnamon and pumpkin spice in one small bowl.  Melt the butter in a separate bowl.
10. Brush each donut all over with a small amount of butter and roll in the sugar/cinnamon/pumpkin spice mixture until coated!  They are ready to serve!