Baked Spiced Apple & Pumpkin Donuts are just what you need now that it’s fall. These are easy to make since they’re baked, and the seasonal spices and ingredients are as tasty as you can imagine. Get these in the oven soon!
Fall ingredients like apples, pumpkins, and all those yummy spices make the best treats, don’t you think? These Baked Spiced Apple & Pumpkin Donuts are sure to become a fall favorite for that reason, and because these donuts are baked.
When I was young, my dad made donuts on special occasions. They were the puffy, fluffy fried sort with a crackly, sweet glaze over the top. Mmmm — I can smell them now! And he didn’t just make one or two dozen. His recipe was for an enormous batch — lucky us!
I’ve made baked donuts before, and they are scrumptious! Taste for yourself and try these Banana Donuts with Cinnamon Cream Cheese Frosting (Yasss!). They’re amazing (that frosting)!
Maybe you’d prefer Cinnamon-Sugar Coated Chocolate Donut Holes? I guess they’re not technically donuts, but they’re the stuff of donuts! The flavor combo for these is really fab.
These Baked Spiced Apple & Pumpkin Donuts aren’t light and fluffy, and that’s okay. They’re moist and thick and more cake-like. I definitely love those glazed, fluffy donuts, but if you’re not into frying or running to the local donut shop, these baked babies are for you!
I added small bits of apple into the mix for a fabulous fall flavor. The pumpkin and spices definitely give these donuts a seasonal touch. Instead of adding oil to the ingredients, I used plain Greek yogurt, so if you want to call this a healthier recipe, I’ll agree to that!
That’s what I like to say about these baked Chocolate Beet Donuts with Peppermint Cream Cheese Frosting. Yes, you read “beet” in the title. You have to try these — non-beet eaters won’t even notice the veggies inside!
Baked Spiced Apple & Pumpkin Donuts make a lovely fall treat. Whip up a batch this season. You’ll love them!
Yields 1 dozen
5 based on 3 review(s)
- 1-3/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1-1/4 cups sugar
- 3 ounces plain Greek yogurt
- 1-1/8 cups pumpkin puree (not pumpkin pie filling)
- 1 cup diced apple (peeled)
- Nonstick cooking spray
- Powdered sugar for garnish
- Preheat the oven to 350 degrees F. Lightly spray 2, 6-count donut pans with the nonstick cooking spray.
- Combine the flour, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl and whisk to combine. Set aside.
- Add the eggs and sugar to a large bowl and mix until smooth. Stir in the yogurt and the pumpkin puree. Stir until combined. Fold in the apple pieces.
- Add the dry ingredients to the pumpkin mixture and stir until combined.
- Spoon the mixture into the wells of the donut pans, filling to the top edge.
- Bake for 15-17 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Let sit for a moment, then carefully invert the pan to release the donuts.
- Allow to cool completely, then sift powdered sugar over the tops.