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

Scale

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