The fresh pumpkin and pumpkin pie spice used in these easy baked pumpkin donuts really shines through. They're moist, cakey, and made without any deep-frying! Enjoy plain or drizzled with a glaze with your morning coffee or for a dessert!
Grease the donut pans with nonstick cooking spray.
Add the flour, sugar, baking powder, and pumpkin pie spice to a large bowl and stir to combine.
Add the, milk, pumpkin puree, egg, and vanilla extract and whisk until just barely combined (careful not to over mix).
Fill each donut hole about ½ full.
Bake for 14-16 minutes or until a toothpick inserted into the center of a donut comes out clean.
After removing from the oven, transfer to a wire rack.
Notes
Serve warm or at room temperature.Store the donuts in an airtight container in the fridge for 3-4 days. Drizzle with a simple vanilla glaze of 1 cup of confectioners sugar 2 tablespoons of milk of choice and ½ teaspoon of vanilla extract and whisked until smooth.Dip warm donuts in a cinnamon sugar mixture of ½ cup of sugar and 1 teaspoon of cinnamon.Substitute regular milk with lower fat milk or any non-dairy milk like almond milk, oat milk or soy milk. Substitute whole wheat in place of all purpose flour if desired.