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Pumpkin Spice Caramel Glazed Doughnuts

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These baked pumpkin spice doughnuts are soft, tender, and packed with cozy autumn flavors, finished with a sticky homemade caramel glaze. Perfect for fall gatherings, brunch, or as a comforting treat with coffee or tea.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (200g)
  • 2 teaspoons baking powder (8g)
  • 1/2 teaspoon baking soda (3g)
  • 1/4 teaspoon salt (2g)
  • 2 teaspoons ground cinnamon (4g)
  • 1/2 teaspoon ground nutmeg (1g)
  • 1/2 teaspoon ground ginger (1g)
  • 1/4 teaspoon ground cloves (0.5g)
  • Pinch black pepper (optional)
  • 1/2 cup pumpkin puree (120g)
  • 1/2 cup packed brown sugar (100g)
  • 1/4 cup granulated sugar (50g)
  • 2 large eggs, room temperature
  • 1/4 cup milk (60ml, whole or plant-based)
  • 1/4 cup unsalted butter, melted (60g)
  • 1 teaspoon vanilla extract (5ml)
  • For the Caramel Glaze:
  • 1/2 cup granulated sugar (100g)
  • 2 tablespoons unsalted butter (30g)
  • 1/4 cup heavy cream (60ml)
  • Pinch salt
  • 1/2 teaspoon vanilla extract (2.5ml, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a doughnut pan with nonstick spray or butter.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and black pepper until evenly blended.
  3. In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, milk, melted butter, and vanilla extract until smooth and glossy.
  4. Pour wet mixture into dry ingredients and gently fold with a spatula until just combined. Batter should be thick and slightly lumpy.
  5. Spoon or pipe batter into doughnut pan cavities, filling each about 2/3 full. Smooth tops lightly.
  6. Bake for 12–15 minutes, until doughnuts spring back when pressed and a toothpick comes out clean. Check at 12 minutes to avoid overbaking.
  7. Let doughnuts cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
  8. While doughnuts bake, make the caramel glaze: In a small saucepan over medium heat, stir sugar constantly until melted and deep amber. Add butter, stir until melted, then slowly pour in heavy cream. Stir until smooth and glossy. Remove from heat, add salt and vanilla extract if using. Let cool 2–3 minutes until thickened but pourable.
  9. Dip cooled doughnuts into caramel glaze, letting excess drip off. Place on rack to set. Optionally, drizzle extra caramel on top.
  10. Serve slightly warm for best flavor. Store covered at room temperature up to 2 days, or refrigerate up to 5 days.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil for butter and almond or oat milk for regular milk; use coconut cream for the glaze. Vegan option: replace eggs with flax eggs. Watch caramel closely to avoid burning; if it seizes, add a splash of cream and whisk. Doughnuts are best slightly warm and can be frozen unglazed for up to 2 months.

Nutrition

Keywords: pumpkin spice, caramel glaze, baked doughnuts, fall dessert, autumn baking, easy doughnut recipe, pumpkin doughnuts, holiday treat

Find it online: https://blixfood.com/pumpkin-spice-caramel-glazed-doughnuts-recipe-easy-fall-baking-treats/