Pumpkin Spiced Donuts


This weekend I couldn’t stop thinking about those apple cider donuts we had on our “country road-trip”. The crisp fall air made me want to get my apron on and bake something delicious; make the apartment smell warm and inviting. I’ve been meaning to try this recipe and found the perfect opportunity this Saturday. Pumpkin Spiced mini-donuts. Enough said.

I purchased a 3-piece donut making set from Bed Bath & Beyond. It comes with a mini-donut pan for 12, a pan for 12 mini-donut holes and a cooling rack. Perfect! Don’t forget your coupons, they never expire!

Nomad Luxuries image of three piece donut baking set.

Then, I followed Blue-Eyed Bakers’ recipe and couldn’t have been more pleased with the results.

I didn’t take any photos of the donuts, considering my cooking rant started around 11 pm; however my photos wouldn’t have done justic compared to these….

{ All photos via Blue-Eyed Bakers }

Nomad Luxuries food photography of pumpkin spiced donuts on top of one another.

 Nomad Luxuries photo of full pumpkin spiced donut batch.

And now, for the recipe…

Petite Pumpkin Spice Donuts Makes 24 mini donuts

Preheat oven 350 F.  Butter a mini donut pan and set aside.

For Donuts: 1 3/4 cups flour

 1 1/2 teaspoons baking powder

 1/2 teaspoon salt

1 teaspoon cinnamon

 1/2 teaspoon nutmeg

 1/2 teaspoon allspice

 1/8 teaspoons ground cloves

 1/3 cup vegetable oil

 1/2 cup brown sugar 1 egg

 1 1/2 teaspoon vanilla extract

 3/4 cup canned pumpkin

 1/2 cup milk

For Coating: 1/2 cup butter, melted

2/3 cup sugar

1-2 tablespoons cinnamon (more if you’re a cinnamon lover)

In a bowl, mix flour, baking powder, salt and  spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil,  brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry  ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

*Note: If you’re not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

For the full recipe and additional photos, see here!

Nomad Luxuries donut photo of half eaten donut.




  1. jelena
    September 10, 2012 / 7:28 pm

    Love that…now I will have to try that myself 😉
    definitely salivating