Pumpkin Spice Donuts Recipe tastes like a cozy fall morning in donut form, with warm spices, soft cake texture, and a sweet cinnamon-sugar or glaze finish that makes your kitchen smell like a bakery. It works perfectly for busy home bakers who want a quick treat in about 35 minutes from start to finish. I first baked these on a random Tuesday night and ended up eating “just one more” three times in a row.
Why Make This Pumpkin Spice Donuts Recipe at Home
You control the ingredients, the sweetness, and the spice level, so your pumpkin spice donuts hit your exact flavor sweet spot. Baked donuts stay lighter than fried ones, so you get that cozy treat without a pot of hot oil on the stove.
Homemade pumpkin donuts also use pantry staples like canned pumpkin puree and warm spices you probably already own. You skip the seasonal coffee shop line, save money, and still enjoy a fresh Pumpkin Spice Donuts Recipe any time of year.
“These pumpkin spice donuts taste like a bakery treat, but they come together so fast that I made them twice in one weekend. ★★★★★”
Ingredients You Need
Dry ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
- 1/4 teaspoon ground cloves (optional but adds depth)
- 1/2 teaspoon fine sea salt
Wet ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling; Libby’s works great)
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup neutral oil (canola, vegetable, or light olive oil)
- 1 teaspoon pure vanilla extract
- 1/3 cup milk (dairy or unsweetened almond milk both work)
Cinnamon sugar coating option
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons melted butter, slightly cooled
Simple vanilla glaze option
- 1 cup powdered sugar, sifted
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Pantry shortcuts and swaps
Use pumpkin pie spice if you want speed and fewer jars on the counter. Use all brown sugar if you want extra moisture and a deeper caramel flavor. Use coconut oil instead of neutral oil if you like a light coconut note.
Equipment
- 2 standard nonstick donut pans (6-cavity each)
- Mixing bowls (one large, one medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Piping bag or large zip-top bag (for easy batter portioning)
- Wire cooling rack
- Small bowls for coating or glazing
Tips & Mistakes
- Grease the donut pans lightly, even if they say nonstick, so the donuts release easily.
- Fill each donut cavity only about two-thirds full so the batter does not overflow and close the donut hole.
- Use pumpkin puree that looks thick, not watery, so the donuts stay tender and not gummy.
- Whisk the dry ingredients well so the baking powder and spices distribute evenly.
- Stir the batter gently and stop when the flour disappears so the donuts stay soft and not tough.
- Bake just until the tops spring back and a toothpick comes out clean so the donuts do not dry out.
- Let donuts cool a few minutes in the pan before you turn them out so they keep their shape.
- Coat donuts in cinnamon sugar while still slightly warm so the sugar sticks nicely.
- Dip completely cooled donuts in glaze so the glaze sets instead of sliding off.
- Store leftovers in an airtight container so the donuts stay moist and fresh.
How to Make Pumpkin Spice Donuts Recipe
Step 1: Prep the oven and pans
Preheat your oven to 350°F. Lightly spray your donut pans with nonstick spray or brush them with a thin coat of oil. Set the pans aside while you mix the batter.
Step 2: Mix the dry ingredients
In a medium bowl, add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, cloves, and salt. Whisk until the mixture looks uniform and no streaks of spice remain. This step keeps the Pumpkin Spice Donuts Recipe evenly flavored.
Step 3: Mix the wet ingredients
In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla, and milk. Whisk until the mixture looks smooth and glossy. Scrape the sides of the bowl so no sugar hides at the bottom.
Step 4: Combine wet and dry
Pour the dry ingredients into the wet ingredients. Use a rubber spatula and fold gently until no visible flour streaks remain. The batter should look thick but pourable, similar to a loose muffin batter.
Step 5: Fill the donut pans
Spoon the batter into a piping bag or a large zip-top bag and snip off one corner. Pipe the batter into each donut cavity, filling each about two-thirds full. Smooth the tops lightly with a spoon if needed so they bake evenly.
Step 6: Bake the donuts
Place the pans on the center rack of the oven. Bake for 10 to 12 minutes, until the donuts puff up, the tops spring back when touched, and a toothpick comes out clean. Rotate the pans halfway through if your oven heats unevenly.
Step 7: Cool the donuts
Set the pans on a wire rack and let the donuts cool in the pan for about 5 minutes. Use a small offset spatula or butter knife to loosen the edges gently. Lift the donuts out and place them directly on the rack to finish cooling.
Step 8: Coat in cinnamon sugar
In a small bowl, mix granulated sugar and cinnamon. In another small bowl, place the melted butter. Brush each warm donut lightly with melted butter, then toss or dip in the cinnamon sugar until coated on all sides.
Step 9: Or glaze the donuts
If you prefer glazed pumpkin spice donuts, whisk powdered sugar, milk, vanilla, and a pinch of salt in a bowl until smooth and slightly thick. Dip the top of each completely cooled donut into the glaze, then set it back on the rack so the excess drips off. Let the glaze set for about 15 minutes before serving.
Variations I've Tried
I swapped half the all-purpose flour with whole wheat pastry flour and still got soft, tender pumpkin donuts with a slightly nuttier flavor. I added mini chocolate chips to the batter, which turned the Pumpkin Spice Donuts Recipe into a kid magnet in about 30 seconds. I also stirred in chopped toasted pecans and topped the glazed donuts with extra nuts for a crunchy version that tasted like pumpkin bread in donut form.
I tested a dairy-free batch with almond milk and coconut oil and the texture stayed just as soft. I also baked the batter in a mini muffin pan and rolled the bites in cinnamon sugar for pumpkin spice donut holes. That version disappeared even faster than the full-size donuts.
How to Serve Pumpkin Spice Donuts Recipe
Serve these pumpkin spice donuts slightly warm with a mug of hot coffee, chai, or cocoa for peak cozy vibes. Add a dollop of whipped cream or a drizzle of warm maple syrup if you want a dessert-style treat. Kids love them with a glass of cold milk or hot chocolate.
You can plate them on a big tray, mix cinnamon sugar and glazed donuts together, and let everyone choose their favorite. They also work nicely as a brunch centerpiece alongside scrambled eggs, fruit salad, and yogurt.
How to store
- Store cooled donuts at room temperature in an airtight container for up to 2 days.
- Keep them in the fridge for up to 5 days if your kitchen runs warm.
- Freeze unglazed donuts on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.
- Reheat donuts in a 300°F oven or toaster oven for 5 to 7 minutes until warm, or microwave for 10 to 15 seconds, then recoat with cinnamon sugar or refresh the glaze if needed.
Pumpkin Spice Donuts Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two 6-cavity donut pans with nonstick spray or a thin coat of oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ground cloves if using, and salt until well combined.
- In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla, and milk until the mixture is smooth and glossy.
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold gently just until no streaks of flour remain; do not overmix.
- Transfer the batter to a piping bag or large zip-top bag and snip off one corner. Pipe the batter into the prepared donut pans, filling each cavity about two-thirds full. Smooth the tops if needed.
- Bake for 10 to 12 minutes, or until the donuts are puffed, the tops spring back lightly when touched, and a toothpick inserted comes out clean.
- Let the donuts cool in the pans on a wire rack for about 5 minutes. Loosen the edges gently with a small spatula or knife, then remove the donuts to the rack to cool slightly for coating or completely for glazing.
- In a small bowl, stir together the granulated sugar and cinnamon. Place the melted butter in a separate small bowl.
- While the donuts are still slightly warm, brush each donut lightly with melted butter, then dip or toss in the cinnamon sugar until coated on all sides.
- In a small bowl, whisk the powdered sugar, 2 tablespoons of milk, vanilla, and a pinch of salt until smooth and slightly thick, adding the remaining milk only if needed for a dip-able consistency.
- Once the donuts are completely cool, dip the tops into the glaze, let the excess drip off, and place back on the rack. Allow the glaze to set for about 15 minutes before serving.
Notes
Approximate per 1 of 12 donuts (without optional coatings): 220 calories; fat 10 g; saturated fat 2 g; carbohydrates 30 g; fiber 1 g; sugars 15 g; protein 3 g; sodium 210 mg. Cinnamon sugar or glaze will increase sugars and calories. Values are estimates and will vary based on brands, exact measurements, and coating choice.
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