Baked Pumpkin Doughnuts

These are incredibly simple to make, and an absolute must in September/October. Soft and tender, with just the right amount of sugar and spice, they're the perfect homemade treat for Halloween.

Delicious served warm or at room temperature, they can also can be warmed in the oven at a later date. You can freeze them once cooled completely, or store them in an airtight container for one to two days.

Once you've made this recipe, there will also be some leftover sugar spice mix, so make sure you keep it in an airtight jar for sprinkling on all manner of sweet treats over the season, from pancakes to porridge, and swirling into hot chocolate.

There is two options, one for Pumpkin Spice Sugar the other a Glaze, you choose or go 50/50.

12 doughnuts


For the pumpkin spice mix

8 tsp cinnamon

4 tsp ground ginger

2 tsp ground clove

1 tsp grated nutmeg

Dry ingredients

1½ cups self-raising flour

½ cup soft brown sugar

Large pinch of sea salt

½ tsp bicarbonate of soda

½ tsp baking powder

1 tbsp cornflour

3 tsp pumpkin spice mix

Wet ingredients

1 cup pumpkin purée from a can, or homemade

½ cup almond milk, or dairy-free alternative

2 tbsp light oil, such as groundnut

1 tsp vanilla bean paste or extract

1 tbsp apple cider vinegar

For the pumpkin spice sugar

½ cup sugar

3 tsp pumpkin spice mix

Maple Spice Glaze

150g icing sugar

1 tbs maple

1/2 tsp vanilla

Good pinch of pumpkin spice

A little oat/almond milk to get desired consistency


  1. Preheat your oven to 200°C/fan 180°C/Gas 6. Grease a 12-ring doughnut pan (preferably silicone) or two 6-ring pans.
  2. Combine all the pumpkin spice ingredients, decant into an air-tight jar, and set aside.
  3. Set out two large bowls. Combine all the dry ingredients in one bowl, and all the wet ingredients in the other. Gradually stir the wet into the dry, until well combined.
  4. Divide the mixture equally between the doughnut moulds and bake for 15 mins. If a skewer inserted into a doughnut comes out clean, they're ready – if not, bake for another 5 mins.
  5. Meanwhile, make your pumpkin-spice sugar by stirring the spice mix and sugar together.
  6. Allow the dougnuts to cool in the pan for around 10 mins, then turn them onto a cooling rack and dust with pumpkin-spice sugar.

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