These Baked Pumpkin Spice Donuts are soft, fluffy, and coated in sweet cinnamon sugar. Made with pumpkin puree and warm spices, they're the perfect cozy fall treat, ready in just 30 minutes and no frying required.
These baked Pumpkin Spice Donuts are the ultimate fall treat, combining the warm flavors of pumpkin and spices in a soft, tender donut. Soft, fluffy, and filled with the warm flavors of pumpkin and spice, they're baked to perfection and finished with a sweet cinnamon sugar coating.
Best of all, they're baked not fried, making them easy to make and a little lighter than traditional donuts. Enjoy them warm from the oven with a hot cup of coffee, apple cider, or tea, and you'll have all the cozy flavors of autumn in just 30 minutes.
For more pumpkin recipes try my pumpkin spice latte cupcakes, pumpkin oatmeal cookies or pumpkin blondies.
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Why You Will Love This Recipe
- Full of fall flavor: The warm spices and pumpkin puree create a cozy, autumnal flavor that's perfect for the season.
- Incredibly Moist Texture: Thanks to the pumpkin puree and melted butter, these donuts have a wonderfully moist and tender crumb that practically melts in your mouth.
- Baked, not fried: This is a baked donut recipe, which means no messy hot oil, no deep fryer, and a much simpler process. All you need is a donut pan and a few simple ingredients.
- Easy to make: This easy recipe requires no special equipment-just mix the batter, bake, and enjoy!
- Perfect for sharing: These homemade pumpkin donuts are ideal for brunch, dessert, or enjoying with a cup of coffee.
Ingredient Notes
- Butter: Melted butter in both the batter and the coating gives these donuts a rich, buttery flavor.
- Sugar: Granulated white sugar is used both in the dough and for the cinnamon-sugar topping. It provides the right amount of sweetness.
- Brown sugar: Brown sugar adds sweetness and moisture, helping to create a soft, chewy blondie with a deep, caramel-like flavor.I used light brown sugar however you can use dark brown sugar as well.
- Egg: I like to use a room temperature large egg. To quickly bring your eggs up to the right temperature, place the whole egg (in the shell) into a small dish and fill it with hot water (not boiling hot). Let it sit for about 15 minutes and then your eggs should be ready to crack in to the dough.
- Pumpkin puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Vanilla extract: Adds warmth and depth to the flavor to these donuts.
- All Purpose Flour: I like to use unbleached all purpose flour.
- Pumpkin pie spice: If you don't have store-bought, you can mix cinnamon, nutmeg, ginger, and cloves to make your own.
- Salt– Balances the sweetness and enhances the flavors.
- Cinnamon sugar: Used to coating the donuts.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan with butter or baking spray.
Step1: Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Step 2: Whisk wet ingredients.In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla extract until smooth.
Step3: Mix wet ingredients with dry. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.Do not overmix the batter.
Step 4: Pipe the donuts. Spoon the batter into a piping bag or zip-top bag, and pipe it into the prepared donut pan, filling each cavity about ¾ full.
Step 5: Bake the donuts. Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool for a few minutes in the pan, then transfer to a wire rack.
Step 5: Dip the donuts in cinnamon sugar. While the donuts are still warm, brush them with melted butter and dip them in the cinnamon-sugar mixture to coat.Enjoy!
Tips & Tricks
- Don’t Overmix the Batter: Mix until just combined. Overmixing will develop the gluten in the flour, resulting in a dense, tough donut. A few lumps are okay!
- Use a piping bag: For easy donut shaping, transfer the batter to a piping bag or a zip-top bag with the corner snipped off. This makes it simple to fill the donut pan without making a mess.
- Coat while warm: Be sure to coat the donuts with melted butter and the cinnamon sugar mixture while they are still warm so the sugar sticks evenly.
- Make mini donuts: Use a mini donut pan and reduce the baking time to make bite-sized treats.
- Customize the spice: If you prefer a stronger spice flavor, feel free to increase the amount of pumpkin pie spice or add extra cinnamon.
- Grease Your Pan Thoroughly: Even if your pan is non-stick, a light coating of cooking spray or butter will ensure your donuts pop out easily without sticking.
- Don’t Overfill: Fill the donut cavities about two-thirds full. This allows them to rise and form a perfect donut shape without spilling over.
FAQs
Yes! If you have homemade pumpkin puree, it will work perfectly. Just be sure to drain any excess liquid to ensure your donuts aren’t too wet.
Yes! If you don't have a donut pan, you can use a muffin tin. Simply bake the batter as muffins and adjust the baking time as needed.
Absolutely! Instead of cinnamon sugar, you can glaze the donuts with a simple icing made of powdered sugar and milk or a maple glaze for extra fall flavor.
If you don't have pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, ginger, and cloves in your desired proportions.
To make these donuts vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) and swap the butter for a plant-based alternative or vegetable oil.
Storage & Freezing
Storage
- Store your Pumpkin Spice Donuts in an airtight container at room temperature for up to 2 days. If you live in a warm or humid environment, you can refrigerate them for up to 5 days.
Freezing
- To freeze, allow the donuts to cool completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer the donuts to a resealable freezer bag or airtight container. They can be frozen for up to 3 months.
- When ready to enjoy, thaw the donuts at room temperature or warm them in the microwave for 15-20 seconds to enjoy them as if freshly baked.
More Fall Recipes You Will Love
Recipe
Pumpkin Spice Donuts
Equipment
- 2 Donut pan
Ingredients
For the donuts:
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the cinnamon sugar coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoon unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease two 6-cavity donut pans or one pan and bake in batches.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl, whisk together brown sugar, granulated sugar, oil, pumpkin puree, eggs and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
- Spoon or pipe the batter into the prepared donut pans, filling each cavity about ¾ full.
- Bake for 12-14 minutes, or until the tops spring back when gently pressed. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- In a shallow bowl, mix sugar and cinnamon. Dip each warm donut in melted butter, then coat in cinnamon sugar.
Notes
- If you want to save these donuts for another day, store them in an airtight container and don't coat them with the cinnamon sugar until ready to serve.
- Cinnamon Sugar Coating: Coat donuts while they're still slightly warm so the sugar sticks better.
- Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling, which has added sugar and spices.
Alecia O’Brien says
It doesn’t say milk in the ingredient list but has it in the recipe. How much milk is supposed to be used?
Swapna Sachdev says
Hi Alecia!
Apologies for the confusion but there is no milk in this recipe. I have fixed the recipe card. I really hope you try these.
Thank You,
Swapna