When the weather cools and pumpkin season arrives, nothing beats a warm batch of homemade Pumpkin Spice Donuts. Soft, fluffy, and coated in cinnamon sugar (or topped with glaze), these donuts bring all the cozy fall flavors you love in one bite. Perfect for breakfast, snacks, or holiday gatherings, they’re easy to bake and a delicious way to celebrate pumpkin spice season.
Pumpkin Spice Donuts
Equipment
- donut pan
- Mixing bowls
- whisk or hand mixer
- Measuring cups and spoons
- Wire rack
- piping bag or spoon
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin purée
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup sugar (for cinnamon coating)
- 1 teaspoon ground cinnamon (for coating)
- 4 tablespoons melted butter (for coating)
- 1 cup powdered sugar (for optional glaze)
- 2–3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease or spray a donut pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate large bowl, whisk the pumpkin purée, brown sugar, granulated sugar, oil, eggs, vanilla, and milk until smooth.
- Gently fold the dry mixture into the wet ingredients until just combined—don’t overmix.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 12–14 minutes or until donuts spring back when lightly touched. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- For cinnamon sugar: brush warm donuts with melted butter and roll in cinnamon sugar.
For glaze: whisk glaze ingredients until smooth, dip cooled donuts, and let set.
Notes
What are Pumpkin Spice Donuts?
Pumpkin Spice Donuts are cake-style donuts made with pumpkin purée, warm spices, and a moist batter. Unlike yeast donuts, these are baked in a donut pan, making them quicker and easier to prepare. The pumpkin keeps them moist, while cinnamon, nutmeg, and ginger deliver that classic fall spice blend. They can be finished with cinnamon sugar, maple glaze, or cream cheese frosting.
Ingredients You’ll Need
This recipe makes 12 baked donuts.
Dry ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or non-dairy)
For coating or glaze
- Cinnamon sugar coating: ½ cup sugar + 1 teaspoon cinnamon + 4 tablespoons melted butter
- Optional glaze: 1 cup powdered sugar + 2–3 tablespoons milk + ½ teaspoon vanilla
Substitutions
- Dairy-free: use almond or oat milk, and plant-based butter.
- Gluten-free: use a 1:1 gluten-free flour blend.
- Sweeteners: swap brown sugar for coconut sugar.
Step-by-Step Instructions
Step 1: Prep oven and pan
Preheat oven to 350°F (175°C). Grease or spray a donut pan.
Step 2: Mix dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
Step 3: Mix wet ingredients
In a large bowl, whisk pumpkin, sugars, oil, eggs, vanilla, and milk until smooth.
Step 4: Combine
Fold dry ingredients into wet mixture until just combined—do not overmix.
Step 5: Fill pan
Spoon or pipe batter into donut pan, filling each cavity about ¾ full.
Step 6: Bake
Bake 12–14 minutes, until donuts spring back when lightly pressed. Cool in pan 5 minutes, then transfer to wire rack.
Step 7: Finish
For cinnamon sugar donuts: brush each donut with melted butter and roll in cinnamon sugar.
For glazed donuts: whisk glaze ingredients until smooth, dip cooled donuts, and let set.
Tips for the Best Pumpkin Spice Donuts
- Use pure pumpkin purée for best flavor and texture.
- Pipe batter with a zip-top bag for neat donut shapes.
- Don’t overbake—donuts should stay soft and moist.
- Coat donuts while warm so cinnamon sugar sticks better.
Variations
- Maple glaze donuts: Use maple syrup instead of milk in the glaze.
- Cream cheese frosting: Pipe cream cheese frosting on cooled donuts for richness.
- Chocolate pumpkin donuts: Add ¼ cup cocoa powder to batter.
- Filled version: Slice donuts in half and spread with cream cheese or Nutella.
Storage and Make-Ahead
- Room temperature: Store in airtight container up to 2 days.
- Refrigerator: Keep up to 5 days, warm slightly before serving.
- Freezer: Freeze unfrosted donuts for up to 2 months. Thaw and coat with sugar or glaze before serving.
Serving Ideas
Pumpkin Spice Donuts are delicious with:
- Hot coffee or pumpkin spice lattes
- Apple cider
- Whipped cream and caramel drizzle
- On a fall brunch or dessert table
Nutrition Breakdown
One baked donut (without glaze) has about 210–230 calories, 4 grams protein, 32 grams carbs, and 9 grams fat. Cinnamon sugar coating or glaze adds about 40–60 calories per donut.
Conclusion
Pumpkin Spice Donuts are soft, spiced, and full of cozy fall flavor. With pumpkin purée, cinnamon, and nutmeg in every bite, they’re the ultimate seasonal treat. Whether you roll them in cinnamon sugar or top them with glaze, these donuts are quick to make and perfect for celebrating autumn mornings.
FAQs
Can I fry these donuts instead of baking?
This recipe is for baked cake donuts, but frying is possible with thicker batter.
Can I make mini donuts?
Yes, bake in a mini donut pan for 8–9 minutes.
Do I need a donut pan?
Yes, for shape—but you can also bake in a muffin tin for pumpkin spice muffins.
Can I use pumpkin pie filling?
No, use pure pumpkin purée to control sweetness and spices.
Can I double the recipe?
Yes, this recipe doubles easily for larger batches.