Light and Spicy Baked Pumpkin Donuts in Just 30 Minutes

Oh, friends, let me tell you about the magic that happens when pumpkin spice season rolls around! My kitchen becomes a cozy haven filled with the warm scent of cinnamon and nutmeg, and these light and spicy baked pumpkin donuts with applesauce are always the star of the show. I stumbled upon this recipe one rainy October afternoon when I was craving something sweet but not too heavy – and wow, did these deliver! The combination of fluffy pumpkin batter with that subtle kick of spice and the secret moisture-boosting power of applesauce? Absolute perfection. These little rings of joy bake up so tender, you’d never guess they’re the healthier cousin of traditional fried donuts.

Why You’ll Love These Light and Spicy Baked Pumpkin Donuts with Applesauce

Let me count the ways these donuts will steal your heart (without stealing your waistline):

• Baked not fried – All that cozy donut flavor with none of the greasy heaviness
• Spice that’s just right – Cinnamon and friends dance together without overwhelming
• Applesauce magic – Keeps them unbelievably moist for days (my secret weapon!)
• Quick fix – From bowl to table in under 30 minutes – perfect for last-minute guests

Trust me, your house will smell like a pumpkin spice latte exploded in the best possible way.

Ingredients for Light and Spicy Baked Pumpkin Donuts with Applesauce

Gather these simple pantry staples – I promise you probably have most already! The magic happens when these humble ingredients come together:

Wet Team:

• 1 cup pumpkin puree (not pie filling – that’s too sweet!)
• 1/2 cup unsweetened applesauce (my grandma’s secret for moisture)
• 1/4 cup maple syrup (the real stuff, please)
• 1 egg (room temp blends better)
• 1 tsp vanilla extract (splurge on the good kind)

Dry Squad:

• 1 1/2 cups whole wheat flour (or all-purpose if that’s what you’ve got)
• 1 tsp baking powder (check it’s fresh!)
• 1/2 tsp baking soda
• 1 tsp cinnamon (the star of our spice show)
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves (just a whisper)
• 1/4 tsp salt (balances all that sweetness)

See? Nothing fancy – just honest ingredients that make magic together.

How to Make Light and Spicy Baked Pumpkin Donuts with Applesauce

Okay, let’s get baking! These donuts come together so quickly, you’ll be enjoying them before the pumpkin spice latte down the street gets cold. Just follow these simple steps for perfect results every time.

Preheat and Prepare

First things first – crank that oven to 350°F (175°C). While it’s heating, grab your donut pan and give it a good greasing. I like to use butter or baking spray, making sure to get into all those little nooks and crannies.

Mix Wet Ingredients

In a big bowl, dump in your pumpkin puree, applesauce, maple syrup, egg, and vanilla. Now whisk away until it’s all smooth and dreamy. This is where the magic starts!

Whisk Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, and all those lovely spices (cinnamon, nutmeg, ginger, cloves) with the salt. Give it a good whisk – you want those spices evenly distributed throughout.

Combine and Bake

Here’s the key – add the dry ingredients to the wet and gently fold until just combined. No overmixing! Spoon the batter into your prepared pan, filling each mold only halfway (trust me, they puff up). Bake for 12-15 minutes – use the toothpick test at 12 to check.

Cool and Serve

Let the donuts rest in the pan for 5 minutes (they’ll firm up), then transfer to a wire rack. Resist eating them immediately – they’re worth the wait!

Tips for Perfect Light and Spicy Baked Pumpkin Donuts with Applesauce

Listen up, because these little tricks make all the difference between good donuts and oh-my-goodness donuts:

• Room temp is your friend – That egg mixes in way better when it’s not ice cold straight from the fridge. Just let it sit out while you gather other ingredients.
• Resist the urge to overfill – I know it’s tempting, but filling those molds more than halfway means you’ll have pumpkin volcanoes instead of perfect rings!
• Patience with glazing – Wait until they’re completely cool before adding any toppings. Otherwise, that beautiful glaze will just melt right off (learned that the hard way).

Follow these, and you’ll be the pumpkin donut hero of your kitchen every time.

Variations for Light and Spicy Baked Pumpkin Donuts with Applesauce

Oh, the fun you can have with this recipe! Here are my favorite twists when I’m feeling adventurous:

• Gluten-free magic: Swap the whole wheat flour for almond flour – just add an extra 1/4 tsp baking powder to help them rise.
• Sweetener switch: Out of maple syrup? Honey works beautifully, though you might want to reduce it to 3 tbsp since it’s sweeter.
• Citrus spark: A tablespoon of fresh orange zest in the batter adds the most delightful brightness against all those warm spices!

The best part? These donuts forgive and adapt – just like my grandma’s old recipes always did.

Storing and Reheating

Here’s my foolproof system for keeping these pumpkin spice gems tasting fresh: tuck them into an airtight container at room temperature where they’ll stay perfect for up to 3 days (if they last that long!). For longer storage, freeze the unfrosted donuts in a single layer – they’ll keep their magic for about a month. When that craving hits, just zap one in the microwave for 10 seconds and boom – it’s like they just came out of the oven!

Nutritional Information

Now, let’s talk numbers – because I know some of you are curious! Each of these light and spicy baked pumpkin donuts clocks in at about 120 calories, with 6g of sugar and 3g of fiber to keep you satisfied. But here’s my little disclaimer: these numbers can wiggle a bit depending on your exact ingredients (like if you use honey instead of maple syrup). The best part? Even with all that cozy pumpkin spice flavor, they’re way kinder to your waistline than traditional fried donuts!

Frequently Asked Questions

Let me answer the questions I get most about these pumpkin spice wonders:

• “Can I use pumpkin pie spice instead?” Absolutely! Just swap all the individual spices for 1 1/2 teaspoons of pumpkin pie spice blend (I do this all the time when I’m feeling lazy).
• “Can I make muffins instead?” You bet! Pour the batter into lined muffin tins and bake for 18-22 minutes. Same delicious taste, just in portable cup form.
• “Is the applesauce replaceable?” Stick with unsweetened applesauce if possible – it keeps the moisture perfect without extra sugar. In a pinch, mashed banana works but changes the flavor slightly.

See? No pumpkin donut problem we can’t solve together!

Share Your Light and Spicy Baked Pumpkin Donuts with Applesauce

I’d love to see your donut masterpieces! Tag me @BakingWithJoy so I can cheer on your pumpkin spice adventures.

Print