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Baked Pumpkin Donuts with Hazelnut Spread are moist and tender, perfectly spiced, and topped with sweet, creamy hazelnut spread delivering the warm, cozy flavors of fall in every bite.

Baked Pumpkin Donuts with Hazelnut Spread

Cassie N.
Moist, tender, perfectly spiced, and topped with sweet, creamy chocolate hazelnut spread
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Prep Time 20 minutes
Course Breakfast, Dessert
Servings 12

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!
Keyword homemade pumpkin donuts, pumpkin cake doughnuts, pumpkin donut recipe baked, pumpkin doughnuts recipe, pumpkin spice donut recipes, recipe for pumpkin donuts
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