• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Baked Pumpkin Spice Doughnuts

Published: Nov 4, 2018 · Modified: Jul 16, 2022 by Emma · This post may contain affiliate links · 7 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

Get your pumpkin spice fix with these pumpkin spiced doughnuts, baked rather than fried!

The taste of autumn

My pumpkin spice addiction is well documented on this blog! I have tonnes of pumpkin recipes from sweet treats through to soups and other savouries. There's just something about the combination of sweet pumpkin and the warming spice of cinnamon, nutmeg and ginger that gets me excited!

This autumn I've been trying to come with new slightly healthier ways of enjoying my favourite autumn flavours. As much as I love a classic deep fried doughnut, baked doughnuts are my go to treat when I'm trying to avoid tonnes of fat.

Mow to make pumpkin spiced doughnuts

The secret ingredients

OK, so my spice blend isn't really a secret! But its worth getting excited about. Classic pumpkin spice mixes are heavy on the cinnamon with a little nutmeg and clove. But I love to swap the clove for all spice and I always add a reasonable helping of ginger. Ginger has a wonderful fiery heat at the same time as being quite sweet. I think my blend is the perfect mix of warming and a sweet treat!

There's also real pumpkin in these baked doughnuts so they are practically a vegetable! This gives them an awesome orange colour and stops them from being overly sweet.

But what really takes these doughnuts from being nice to EPIC is the drizzle on top. Our local store sells cardamom milk (a type of evaporated milk that has been infused with cardamom). I mix this with a little icing sugar to make it the perfect drizzling consistency.

If you can't get your hands on cardamom milk you can make your own by heating evaporated milk on the stove with a couple of cardamom pods. Once infused just remove the cardamom pods and let the milk cool before using. Definitely don't skip this step, the cardamom is wonderfully fragrant and works well with the other spices. Trust me, you won't regret it.

Baked Pumpkin Spiced Doughnuts

The recipe

Without further ado, here's my Baked Pumpkin Spiced Doughnut recipe. This can easily be scaled up or down depending on how many doughnuts you want to make.

Baked Pumpkin Spiced Doughnuts

Baked Pumpkin Spiced Doughnuts

Emma
These Baked Pumpkin Spiced Doughnuts are a lighter alternative to fried doughnuts.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert, Snack
Cuisine American
Servings 6 doughnuts
Calories 318.02 kcal

Ingredients
 
 

For the doughnut batter

  • 75 g pumpkin puree roughly 5 tbsp
  • 75 g brown sugar
  • 50 ml milk
  • 1 large egg
  • 50 g butter melted and cooled
  • 125 g self raising flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1 pinch all spice

For the drizzle

  • 4 tablespoon cardamom milk see notes
  • 1 tablespoon icing sugar
  • 4 tablespoon chopped nuts optional

Instructions
 

  • Begin by pre-heating your oven to 180C/gas mark 4.
  • Grease your doughnut pan with a little butter and place to one side.
  • Whisk together the pumpkin puree,, brown sugar, milk, egg and butter on a high speed until light and airy.
  • Fold in the flour and spices until just incorporated (you don't want to overwork the mix).
  • Carefully spoon the mixture into the pans (or pipe if easier).
  • Bake in the centre of the oven for 12-15 minutes or until they are springy to the touch and golden.
  • Leave the doughnuts to cool in the pan for a few minutes before turning them out on to a cooling rack. (If they aren't coming out very easily, run a spatula around the edges of each doughnut to loosen them).
  • Once cool, mix together the icing and cardamom milk.
  • Using a teaspoon, drizzle the icing over the doughnuts.
  • Finish with a sprinkling of chopped nuts if desired.

Notes

Cardamom milk

Cardamom milk is popular around Eid and Diwali. Check your local store and stock up if you can, it's delicious!
If you can't get your hands on any then you can make your own by heating evaporated milk on the hob with a couple of cardamom pods. Remove the cardamom pods and let the evaporated milk cool before using in the recipe.

Storage

These doughnuts are best eaten fresh. If you need to store them you can do so in an air tight container for 2-3 days. 

Nutrition

Calories: 318.02kcalCarbohydrates: 39.17gProtein: 6.61gFat: 15.86gSaturated Fat: 6.15gTrans Fat: 0.28gCholesterol: 54.28mgSodium: 96.71mgPotassium: 183.39mgFiber: 1.74gSugar: 21.93gVitamin A: 2251.45IUVitamin C: 1.04mgCalcium: 84.25mgIron: 0.95mg
Keyword pumpkin, pumpkin puree, pumpkin spice
Tried this recipe?Let us know how it was!

If you like this you'll love...

...these other pumpkin recipes!

Kawaii Ghost Cake, perfect for Halloween

Vegan Pumpkin Spiced Ghost Cake

Pumpkin Cookies

Chewy Pumpkin Cookies

Pumpkin Spice Blondie in a tin

Pumpkin Spice Blondie

Vegan Pumpkin Pie

Vegan Pumpkin Pie

More autumn recipes

Autumn is my favourite season. You can find more seasonal recipes in my autumn recipe archive.

More Recipes

  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)
  • Three Vegan Maritozzi on a plate dusted with icing sugar.
    Vegan Maritozzi
  • A bowl of tofu scramble with vegan feta on top of a yellow napkin on a white marble counter. A knife and fork are to the right of the bowl.
    Tofu Scramble with Vegan Feta

Reader Interactions

Comments

  1. Bintu | Recipes From A Pantry says

    November 04, 2018 at 1:01 pm

    These are my sort of doughnuts - they look incredible and the flavours are perfect for this time of year!

    Reply
  2. Ellen says

    November 04, 2018 at 1:09 pm

    We love baked donuts. This is certain to be my kids new favorite.

    Reply
    • Emma Walton says

      November 04, 2018 at 6:26 pm

      Would love to hear what they think 😀

      Reply
  3. Julia says

    November 04, 2018 at 2:45 pm

    These doughnuts look delicious.And I absolutely love that cardamom glaze!

    Reply
    • Emma Walton says

      November 04, 2018 at 6:25 pm

      The cardamom glaze really finishes them off perfectly! Definitely not an element to skip out 🙂

      Reply
  4. Dana says

    November 04, 2018 at 6:01 pm

    These doughnuts look so moist and flavorful!! I love the fact that they're baked.

    Reply
  5. Claudia Lamascolo says

    November 04, 2018 at 6:44 pm

    I love how festive these look and just comforting around fall and the holiday perfect with tea!

    Reply
5 from 4 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.