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Pumpkin spiced baked doughnuts

I love baked doughnuts. Easy to make and quick to bake. Light and fluffy with endless spice and decorating combinations. I love using these silicone doughnut trays as they're non-stick and really easy to clean.

Time to make : 10 minutes

Time to bake : 10 minutes

Servings : 6


110g plain flour

50g white sugar

1/2 tsp baking powder

1 tsp salt

1 tsp pumpkin spice (or cinnamon)

100ml milk (dairy or milk alternative)

2 tbsp butter, melted

1 tsp vanilla extract or paste

1 egg

2 tbsp butter, melted

70g white sugar

1 tsp cinnamon


  1. Preheat a fan oven to 180C and spray a doughnut tin with cooking spray (I used coconut) and set aside

  2. In a mixing bowl, combine the flour, sugar, baking powder, salt and pumpkin spice

  3. In a seperate bowl, combine the milk, butter, vanilla and egg

  4. Pour the wet ingredients into the dry ingredients and mix until just combined (we don't want to over mix it!)

  5. Spoon or pipe the mixture into the prepared doughnut tin, filling each ring about 1/2 full

  6. Bake for 10 minutes, turning the doughnut pan half way through. The doughnuts will be cooked but still pale in colour. Remove from the oven and allow too cool

  7. For the cinnamon-sugar coating, melt the remaining butter in one small bowl and combine the sugar and cinnamon in another

  8. Brush or dunk each cooled doughnut into the melted butter and then into the sugar-cinnamon mix until fully coated

  9. Repeat until all doughnuts are coated, enjoy!

Nutritional Information

210 calories

4g protein, 34g carbs, 8g fat

Good to know:

  • Vegetarian

  • Store at room temperature in an airtight container for up to 3 days, or refrigerated if in warm climates

  • Can be frozen (un-sugared) in an airtight container for up to 2 months

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