Pumpkin Spice Donuts Recipe tastes like a cozy October morning in donut form: soft, cakey, warmly spiced, and lightly sweet with a cinnamon-sugar or vanilla glaze finish. This recipe works well for busy home bakers who want bakery-style baked donuts in under 40 minutes, start to finish. I first tested these on a random Tuesday night in my tiny apartment kitchen, and my neighbors still ask about “those pumpkin donuts” years later.
Why Pumpkin Spice Donuts Recipe Is Worth It
Baked pumpkin spice donuts hit that perfect balance of tender and fluffy without deep-frying or wrestling with hot oil. The pumpkin puree keeps them moist for days, and the spices make your whole kitchen smell like a coffee shop in late fall.
You mix everything in minutes, bake once, and coat them in cinnamon sugar or glaze while they’re still warm. Kids, coworkers, and pumpkin-spice skeptics usually eat two before they admit they like them.
“Soft, pumpkin-y, and perfectly spiced—these pumpkin spice donuts disappeared in under 10 minutes at brunch. ★★★★★”
Ingredients You Need
Dry ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice (optional, but adds great depth)
Use regular all-purpose flour from any brand you trust. If you only keep granulated sugar on hand, you can swap half the brown sugar with white sugar, though brown sugar adds better moisture and flavor.
Wet ingredients
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
- 1/4 cup (60 ml) milk (dairy or unsweetened almond/oat milk)
- 2 tsp pure vanilla extract
Use 100% pumpkin puree; the can usually says “pure pumpkin.” Pumpkin pie filling already includes sugar and spices, so it throws off the balance.
Coating options
Cinnamon sugar coating
- 1/3 cup (70 g) granulated sugar
- 1 1/2 tsp ground cinnamon
- 3–4 tbsp melted butter (salted or unsalted)
Simple vanilla glaze
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp milk (dairy or non-dairy)
- 1 tsp vanilla extract
- Pinch of salt
You can coat half the batch in cinnamon sugar and glaze the rest. That mix always wins with guests.
Equipment list
- 2 standard nonstick donut pans (6 wells each)
- Medium and large mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons or a kitchen scale
- Piping bag or large zip-top bag (to pipe batter into pans)
- Wire cooling rack
- Small bowls for cinnamon sugar and glaze
If you only own one donut pan, you can bake in batches. The batter waits on the counter without any issue.
Quick Tips & substitutions
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- Whisk dry ingredients well so baking powder and soda distribute evenly.
- Do not overmix the batter; stir just until no dry streaks remain.
- Grease nonstick donut pans lightly, even if they claim nonstick magic.
- Fill each donut well about 2/3 full to avoid muffin-top donuts.
- Use a zip-top bag with the corner snipped to pipe the batter neatly.
- Swap all-purpose flour with a 1:1 gluten-free baking blend if needed.
- Use coconut oil or avocado oil instead of vegetable oil if you prefer.
- Choose dairy-free milk and vegan butter to keep the donuts dairy-free.
- Coat donuts while still slightly warm so cinnamon sugar sticks well.
How to Make Pumpkin Spice Donuts Recipe
Step 1: Mix the dry ingredients
Add flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice to a large bowl. Break up any sugar clumps with your fingers or a whisk. Whisk until the mixture looks uniform and the spices blend evenly.
Step 2: Mix the wet ingredients
In a separate medium bowl, add pumpkin puree, eggs, oil, milk, and vanilla. Whisk until the mixture looks smooth and glossy, with no streaks of egg or pumpkin. Scrape the sides and bottom of the bowl so everything combines evenly.
Step 3: Combine wet and dry
Pour the wet mixture into the bowl of dry ingredients. Use a rubber spatula to fold the batter together until no dry flour pockets remain. Stop mixing once the batter looks smooth; a few tiny lumps work fine and keep the donuts tender.
Step 4: Fill the donut pans
Lightly grease your donut pans with cooking spray or a thin layer of oil. Spoon the batter into a piping bag or zip-top bag, then snip off a corner. Pipe the batter into each donut well, filling each about 2/3 full so the donuts rise without closing the hole.
Step 5: Bake the donuts
Heat your oven to 350°F (175°C). Place the filled pans on the middle rack and bake 10–12 minutes, until the tops spring back lightly when you touch them and a toothpick comes out clean. Rotate the pans halfway through baking if your oven heats unevenly.
Step 6: Cool just enough
Set the pans on a wire rack and let the donuts cool in the pan for about 5 minutes. Run a thin spatula or butter knife around each donut to loosen the edges. Lift the donuts out and place them directly on the rack so steam can escape and the texture stays light.
Step 7: Coat in cinnamon sugar
Stir granulated sugar and cinnamon together in a shallow bowl. Brush each warm donut lightly with melted butter, then roll it in the cinnamon sugar until it coats all sides. Place coated donuts back on the rack so the sugar sets.
Step 8: Glaze option
For glazed pumpkin spice donuts, whisk powdered sugar, vanilla, salt, and 2 tablespoons of milk in a small bowl. Add another splash of milk if the glaze looks too thick; you want it to drip slowly from the spoon. Dip the top of each cooled donut into the glaze, let the excess drip off, then set it on the rack until the glaze firms up.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free all-purpose blend and let the batter rest 5 minutes before baking.
- Vegan: Swap eggs with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water), use non-dairy milk, and choose vegan butter for the coating.
- Low sugar: Cut brown sugar to 3/4 cup and use a light dusting of cinnamon sugar instead of a full roll.
- Low carb-ish: Use a low-carb baking blend and a granulated sweetener that measures like sugar, then skip the glaze or use a powdered sweetener.
- Chocolate chip pumpkin donuts: Fold 1/2–3/4 cup mini chocolate chips into the batter.
- Maple glaze: Swap half the milk in the glaze with pure maple syrup and add a pinch of cinnamon.
- Nutty crunch: Sprinkle chopped toasted pecans or walnuts on top of the wet glaze.
Ways to Serve Pumpkin Spice Donuts Recipe
- Serve warm with hot coffee, chai, or a mug of cocoa for a cozy breakfast.
- Pack them in lunchboxes as a fall treat that holds up well.
- Set out a platter with both cinnamon sugar and glazed donuts for brunch.
- Pair with vanilla yogurt and fresh fruit for a more balanced snack.
- Crumble leftover donuts over yogurt or ice cream as a quick dessert topping.
Storage Success
Let the pumpkin spice donuts cool completely before you store them, so condensation does not make them soggy. Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. Line the container with a paper towel and add another on top to catch extra moisture. Freeze unglazed donuts in a single layer, then move them to a freezer bag and reheat in a low oven before you coat or glaze them.
Pumpkin Spice Donuts Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two standard nonstick donut pans (6 wells each).
- In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, fine sea salt, cinnamon, ginger, nutmeg, cloves, and allspice (if using) until well combined and the sugar and spices are evenly distributed.
- In a separate medium bowl, whisk the pumpkin puree, eggs, neutral oil, milk, and vanilla extract until smooth and glossy, with no visible streaks of egg or pumpkin.
- Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold gently until no dry flour pockets remain. Do not overmix; a few small lumps are fine to keep the donuts tender.
- Transfer the batter to a piping bag or large zip-top bag and snip off one corner. Pipe the batter into the prepared donut wells, filling each about 2/3 full so the donuts rise without closing the center hole.
- Bake for 10–12 minutes, or until the tops spring back lightly when touched and a toothpick inserted into a donut comes out clean. Rotate the pans halfway through baking if your oven bakes unevenly.
- Place the pans on a wire rack and let the donuts cool in the pans for about 5 minutes. Run a thin spatula or butter knife around the edges to loosen, then carefully lift the donuts out and set them directly on the rack to release steam and keep the texture light.
- For the cinnamon sugar coating, stir the granulated sugar and cinnamon together in a shallow bowl. Brush each warm donut lightly with melted butter, then roll in the cinnamon sugar until evenly coated on all sides. Return coated donuts to the rack to set.
- For the vanilla glaze, whisk the powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt in a small bowl until smooth. Add a little more milk if needed so the glaze drips slowly from a spoon. Dip the tops of cooled donuts into the glaze, let the excess drip off, and place on the rack until the glaze firms up.
Notes
Approximate per donut (without glaze or heavy coating): 230–260 calories; fat 11–13 g; saturated fat 2–3 g; carbohydrates 32–35 g; fiber 1–2 g; sugars 18–20 g; protein 3–4 g; sodium 170–220 mg. Adding cinnamon-sugar or vanilla glaze will increase sugar and calories slightly. Values will vary based on specific ingredients, coating choice, and portion size.
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