Moist, tender, perfectly spiced, and topped with sweet, creamy chocolate hazelnut spread, these baked Pumpkin Donuts deliver the warm, cozy flavors of fall. Plus they’re the perfect treat for breakfast, brunch, or an afternoon pick-me-up.
You’ve Never Tried Pumpkin Like This
These aren’t your average pumpkin donuts. Fluffy, spiced, and finished with a generous smear of Nutella, they’re an irresistible twist on a fall classic. After your first bite, you’ll want a dozen—at least.
We all think of Pumpkin in the fall; however, Pumpkin Donuts with Hazelnut Spread are so yummy that they deserve to be eaten year-round. Plus, who can resist the taste of pumpkin and chocolate wrapped together in one delicious treat?
Ingredients in Baked Pumpkin Donuts with Hazelnut Spread
- 2 cups all-purpose flour – I use all-purpose, Bobs Red Mill 1:1 for a gluten-free version
- ½ cup sugar + 2 Tbsp
- 1 tsp baking powder
- ¼ baking soda
- 2 large eggs – room temperature
- 1 cup full-fat sour cream or 1 cup buttermilk
- 1 cup pure pumpkin puree – make sure it’s not pumpkin pie filling!
- 1 stick of butter, melted and cooled
- ¼ cup brown sugar
- 2 tsp pumpkin pie spice or 1/4 tsp ginger, 1 tsp cinnamon, 1/8 tsp cloves, 1/4 tsp nutmeg
- Nutella – or any other brand of hazelnut spread
Instructions
- Preheat the oven to 350 degrees
- Grease donut tins – I like these silicon ones from Target
- In a medium bowl, whisk flour, sugar, baking powder, baking soda, and pumpkin pie spice-
- Whisk eggs, pumpkin, sour cream or buttermilk, melted butter, and brown sugar in a large bowl. Make sure to really mix this well.
- Add dry ingredients to the wet ingredients, and stir until just combined and streaks of flour are gone. Don’t overmix!
- Spoon batter into the doughnut pan- make sure they are well greased
- Bake 18-20 minutes – be sure to keep an eye on these so they don’t get too dark and overcook
- Cool for 15 minutes
- Spread Nutella over the top. Make sure the cookies are cooled, or they will become too thin and spread out.
- Add sprinkles if you’d like!
Storing Baked Pumpkin Donuts with Hazelnut Spread
Covered tightly in foil, these pumpkin donuts will stay fresh for two days. Don’t use an airtight container, or they could get soggy. You can also freeze them without the Nutella in a Ziploc bag for up to two weeks.
Baked Pumpkin Donuts with Hazelnut Spread
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar + 2 Tbsp
- 1 tsp baking powder
- ¼ baking soda
- 2 large eggs – room temperature
- 1 cup full-fat sour cream or 1 cup buttermilk
- 1 cup pure pumpkin puree – make sure it’s not pumpkin pie filling!
- 1 stick of butter melted and cooled
- ¼ cup brown sugar
- 2 tsp pumpkin pie spice
- Nutella – or any other brand of hazelnut spread
Instructions
- Preheat the oven to 350 degrees
- Grease donut tins – I like these silicon ones from Target
- In a medium bowl, whisk flour, sugar, baking powder, baking soda, and pumpkin pie spice
- Whisk eggs, pumpkin, sour cream or buttermilk, melted butter, and brown sugar in a large bowl. Make sure to really mix this well.
- Add dry ingredients to the wet ingredients, and stir until just combined and streaks of flour are gone. Don’t overmix!
- Spoon batter into the doughnut pan- make sure they are well greased
- Bake 18-20 minutes – be sure to keep an eye on these so they don’t get too dark and overcook
- Cool for 15 minutes
- Spread Nutella over the top. Make sure the cookies are cooled, or they will become too thin and spread out.
- Add sprinkles if you’d like!
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