The first time I baked a batch of pumpkin spice donuts, my kitchen smelled like autumn had decided to move in for good. You know that cozy, warm scent—spicy cinnamon, a hint of nutmeg, and rich pumpkin mingling together? Honestly, it was impossible not to sneak a donut before the glaze had even set. These irresistible baked pumpkin spice donuts have become my go-to whenever I crave a fall treat that feels both nostalgic and fresh.
I stumbled into this recipe after a disappointing morning at the local bakery. Their pumpkin donuts tasted… well, bland. I thought, “I can do better—and with way less sugar, too.” So I started experimenting in my tiny apartment kitchen, swapping fried for baked, boosting the pumpkin, dialing up the spice. My family declared them “dangerously good,” especially when still warm and dusted with cinnamon sugar.
These baked pumpkin spice donuts are honestly perfect for busy mornings, cozy brunches, or as a sweet reward after a brisk walk among crunchy leaves. If you’re a pumpkin lover (or even just pumpkin-curious), you’ll love how easy and satisfying this recipe is. Plus, baked means you skip the mess and grease—making it way more weekday-friendly. The best part? You likely have most of the ingredients already. I’ve tested these donuts over a dozen times, tweaking the spice, playing with glazes, and even making them gluten-free for friends. Trust me—this is the pumpkin spice donut recipe that delivers every single time.
Why You’ll Love This Recipe
- Quick & Easy: You’ll have fresh, warm donuts on the table in under 30 minutes. No need to fuss with frying or complicated steps.
- Simple Ingredients: Everything in this recipe is a kitchen staple—think canned pumpkin, warming spices, flour, and eggs. No fancy stuff, just real comfort food.
- Perfect for Autumn Gatherings: These donuts are the star of any fall brunch, potluck, or family breakfast. I’ve brought them to book clubs and tailgates—they’re always gone in minutes.
- Crowd-Pleaser: Kids, picky eaters, and pumpkin skeptics have all raved about these donuts. The soft, cake-like crumb and spiced glaze win everyone over.
- Unbelievably Delicious: The pumpkin keeps them moist, the spice is just right, and the glaze adds that “wow” factor.
What sets these baked pumpkin spice donuts apart? The technique is simple but smart: by using real pumpkin puree and blending the spices, you get a donut with a deep, authentic fall flavor—not just a hint. The batter’s easy to mix (no fancy stand mixer needed), and baking means less oil and mess.
This recipe isn’t just another pumpkin donut—it’s the one I make for birthdays, lazy Sundays, and those chilly afternoons when only something homemade will do. It’s comfort food with a healthier twist, ready in less time than it takes to drive to the nearest bakery. After the first bite, you’ll understand why I keep coming back to this recipe year after year.
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and a soft, tender texture—no complicated steps or hard-to-find spices. You’ll find most of these are pantry staples, and I’ve included a few tips for substitutions where it helps!
- For the Donut Batter:
- 1 cup (240g) pumpkin puree (not pumpkin pie filling—Libby’s is my go-to for consistency)
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil (canola or melted coconut oil also works)
- 2/3 cup (135g) packed light brown sugar (adds moisture and caramel notes)
- 1/4 cup (60ml) milk (dairy or unsweetened almond milk both work fine)
- 1 3/4 cups (220g) all-purpose flour (for gluten-free, swap with a 1:1 gluten-free blend)
- 2 tsp pumpkin pie spice (or mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
- 1 tsp ground cinnamon (for extra warmth)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract (real vanilla really matters here)
- For the Cinnamon Sugar Coating or Glaze:
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp (28g) unsalted butter, melted (for brushing)
- Optional vanilla glaze: 1 cup (120g) powdered sugar, 2 tbsp (30ml) milk, 1/2 tsp vanilla extract
Ingredient Tips: If you want an extra rich donut, swap in 1/4 cup (56g) sour cream for part of the milk. For dairy-free, use coconut oil and dairy-free milk. I’ve tried both options and they work great. If you’re feeling fancy, sprinkle some chopped pecans or walnuts over the glaze for crunch. When I’m baking for gluten-sensitive friends, Bob’s Red Mill 1:1 flour has never failed me.
Seasonal twist: In late fall, I sometimes add a handful of dried cranberries or mini chocolate chips to the batter—kids go wild for those! These donuts play nice with substitutions, so don’t be afraid to experiment a bit.
Equipment Needed
- Donut pan (nonstick is best, but a muffin tin works in a pinch—just call them “pumpkin spice donut muffins”)
- Mixing bowls (medium and large sizes)
- Whisk and silicone spatula (I like silicone for scraping every last bit of pumpkin out)
- Measuring cups and spoons (accurate measuring is key for the perfect texture)
- Baking rack (for cooling and glazing)
- Pastry brush (helpful for buttering donuts before cinnamon sugar)
If you don’t have a donut pan, honestly, a muffin tin will still give you the flavor and texture—it just won’t have the classic donut shape. I started with a cheap $10 donut pan from Amazon, and it’s held up for years (just don’t scrub it too hard; gentle cleaning keeps the nonstick working). For mixing, any sturdy bowl works, but a glass one lets you see the batter better. If you’re on a budget, skip the fancy pastry brush—use a soft spoon or even your clean fingers to coat with butter and sugar.
Preparation Method
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease your donut pan with nonstick spray or a little oil. This prevents sticking and helps the donuts release easily.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, brown sugar, milk, and vanilla extract until smooth and well combined. The mixture should look thick, glossy, and smell like autumn!
- Combine Dry Ingredients: In a separate large bowl, whisk the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Make sure everything is well blended—no streaks of spice or lumps of flour.
- Make the Batter: Pour the wet ingredients into the dry. Stir gently with a spatula until just combined (don’t overmix—some small lumps are okay). The batter will be thick and slightly sticky. If it seems dry, add a splash more milk, one tablespoon at a time.
- Fill the Donut Pan: Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. I use a zip-top bag with the corner snipped off—works like a charm and keeps things tidy.
- Bake: Bake for 14-16 minutes, or until the donuts are set and spring back lightly when touched. They should be golden brown and smell incredible! If using a muffin tin, add 2-3 minutes to the baking time.
- Cool: Let the donuts cool in the pan for 5 minutes, then gently loosen and transfer to a wire rack to finish cooling. Don’t rush this step—the donuts need to firm up a little before glazing or coating.
- Cinnamon Sugar Coating: Combine granulated sugar and cinnamon in a small bowl. Brush each donut with melted butter, then dip in the cinnamon sugar to coat. If you prefer glaze, whisk powdered sugar, milk, and vanilla together until smooth, then drizzle or dip the cooled donuts.
- Serve: Enjoy warm for best flavor! If glazing, let the donuts sit for 10-15 minutes to let the glaze set.
Notes: If your donuts are sticking, gently run a small spatula or knife around the edges. Overmixing will make them tough, so stir just until you don’t see dry flour. The batter’s thick—don’t worry, that’s what keeps them moist. I sometimes add a pinch more spice if I want extra warmth.
Pro tip: Make a double batch and freeze some for busy mornings. They defrost beautifully!
Cooking Tips & Techniques
After baking dozens of batches, I’ve picked up a few tricks for perfect baked pumpkin spice donuts every time. First, always use room temperature eggs and milk—they blend better and help the donuts rise evenly. If you forget, just let them sit out while you prep the other ingredients.
Don’t skimp on greasing the pan, even if it’s nonstick. Pumpkin batter can be clingy! I use a paper towel dabbed with oil to get into the donut wells. If you want a lighter glaze, thin it with a splash of milk until it’s just pourable. For cinnamon sugar, brush the donuts with butter while they’re still warm—this helps the coating stick and adds richness.
Common mistakes? Overfilling the pan leads to lopsided donuts, and overbaking dries them out. Keep an eye on the oven—if the tops crack, they’re done. I’ve learned the hard way: trust your nose! When you smell that sweet pumpkin spice, they’re probably ready. If your batter looks too thick, add a tablespoon of milk. Too runny? Add a spoonful of flour.
Multitasking tip: Mix the glaze while the donuts bake, and clean up your bowls during cooling. For consistent results, measure flour by spooning it into the cup and leveling off. That keeps the texture light and not dense. If you’re making a big batch, rotate the pans halfway through baking for even browning. It’s the little things that make a difference!
Variations & Adaptations
- Gluten-Free: Swap the all-purpose flour with your favorite gluten-free blend. I recommend Bob’s Red Mill 1-to-1—texture stays soft and moist.
- Dairy-Free: Use almond milk (or oat milk) and coconut oil instead of dairy ingredients. The flavor is just as rich, and the donuts stay tender.
- Maple Glaze: Add 2 tbsp (30ml) pure maple syrup to the glaze instead of milk for a deeper autumn flavor. It’s a hit at weekend brunch!
Want a seasonal twist? Fold in 1/2 cup dried cranberries or mini chocolate chips before baking. If someone in your family avoids eggs, try using a flaxseed “egg” (1 tbsp flaxseed meal + 2.5 tbsp water, let sit 5 minutes). For a nutty finish, sprinkle chopped pecans on top of the glaze.
My personal favorite adaptation: a little orange zest added to the batter for brightness. It sounds simple, but it makes the pumpkin flavor pop! Feel free to play with the spices—extra cinnamon or a dash of cardamom if you’re feeling adventurous. These donuts are forgiving, so experiment until you find your perfect combo.
Serving & Storage Suggestions
Serve these baked pumpkin spice donuts fresh and warm for maximum comfort—trust me, they disappear fast! If you’re hosting brunch, stack them on a pretty platter, drizzle with glaze, and sprinkle a little extra cinnamon sugar for sparkle.
Pair with hot apple cider, chai tea, or coffee for a full-on autumn vibe. For dessert, add a scoop of vanilla ice cream or a dollop of whipped cream. Honestly, they’re great for breakfast, snack time, or even as a midnight treat (I won’t judge).
To store, keep donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days (just let them come to room temp before serving, or zap in the microwave for 10 seconds). These donuts freeze well—wrap individually in plastic and freeze for up to 2 months. Thaw overnight and reheat briefly in the oven or microwave. The flavors deepen after a day, so leftovers taste even better!
Nutritional Information & Benefits
| Per Donut (without glaze) | Calories: ~180 | Fat: 6g | Carbs: 29g | Protein: 3g | Fiber: 2g |
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Pumpkin is naturally rich in vitamin A, fiber, and antioxidants—so you get a little health boost with each bite. Using baked instead of fried cuts down on fat and keeps things lighter. The spices (cinnamon, nutmeg, cloves) aren’t just flavorful—they’re also known for their anti-inflammatory benefits.
This recipe is easy to adapt for gluten-free or dairy-free diets. If you have nut allergies, stick to basic ingredients and skip the pecan topping. I love that these donuts fit into my busy, health-conscious routine without feeling like a compromise. It’s truly comfort food with benefits!
Conclusion
If you’re searching for the ultimate fall treat, these baked pumpkin spice donuts are the answer. They deliver all the cozy flavors of autumn—sweet pumpkin, warming spices, and a cake-like crumb—in a simple, no-fuss recipe that’s perfect for any occasion.
Customize them to fit your tastes, swap in gluten-free or dairy-free options, or get creative with glazes and toppings. I honestly make these donuts at least once a week during pumpkin season, and there’s never a crumb left over. They’re easy, forgiving, and just plain delicious.
Give this recipe a try and let me know how you like it! Share your twists, leave a comment below, or tag me with your creations. Happy baking—and may your autumn be filled with pumpkin spice and sweet memories.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your puree is thick and not watery. If it’s too loose, strain out extra liquid or the donuts might turn out soggy.
What if I don’t have a donut pan?
No worries—you can use a muffin tin and call them “pumpkin spice muffin donuts.” They’ll taste just as good, promise!
How do I make these donuts gluten-free?
Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Bob’s Red Mill works perfectly and keeps the texture soft.
Can I freeze baked pumpkin spice donuts?
Yes! Wrap each donut in plastic wrap and freeze for up to 2 months. Thaw overnight and reheat for a few seconds in the microwave or oven.
Can I reduce the sugar in this recipe?
Sure! You can decrease the brown sugar by 1/4 cup—just know the donuts will be less sweet. The pumpkin and spices still shine through!
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Baked Pumpkin Spice Donuts
- Total Time: 26 minutes
- Yield: 12 donuts 1x
Description
These easy homemade baked pumpkin spice donuts are a cozy fall treat, bursting with real pumpkin and warming spices. Perfect for breakfast, brunch, or dessert, they’re moist, flavorful, and healthier than fried donuts.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (canola or melted coconut oil also works)
- 2/3 cup packed light brown sugar
- 1/4 cup milk (dairy or unsweetened almond milk)
- 1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- 2 tbsp unsalted butter, melted (for brushing)
- Optional vanilla glaze: 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your donut pan with nonstick spray or oil.
- In a medium bowl, whisk together pumpkin puree, eggs, vegetable oil, brown sugar, milk, and vanilla extract until smooth.
- In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake for 14-16 minutes, or until donuts are set and spring back lightly when touched. If using a muffin tin, bake 2-3 minutes longer.
- Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
- For cinnamon sugar coating: Combine granulated sugar and cinnamon in a small bowl. Brush each donut with melted butter, then dip in cinnamon sugar to coat.
- For glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle or dip cooled donuts.
- Serve warm for best flavor. If glazing, let donuts sit 10-15 minutes to set.
Notes
Do not overmix the batter to keep donuts tender. For gluten-free, use a 1:1 blend. For dairy-free, use coconut oil and non-dairy milk. Add dried cranberries, mini chocolate chips, or chopped nuts for variation. Donuts freeze well for up to 2 months. If using homemade pumpkin puree, ensure it is thick and not watery.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 15
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 29
- Fiber: 2
- Protein: 3
Keywords: pumpkin spice donuts, baked donuts, fall dessert, easy pumpkin recipe, autumn brunch, cinnamon sugar donuts, homemade donuts, gluten-free option, dairy-free option
