Baked pumpkin spice donuts are the ultimate fall treat. They are moist, filled with warm spices, and topped with just the right amount of crunchy cinnamon sugar. Enjoy with a cup of coffee, some milk, or even your favorite pumpkin spice lattes.
Since you’re here you will also like this apple crisp macchiato, the best cream cheese pumpkin muffins, and even this pumpkin spice pumpkin bread.
Nothing makes me happier than the smell of fresh homemade pumpkin donuts. That’s why this is one of those recipes that we have to make at the house as soon as September comes and we continuously make it throughout the fall season.
They are baked in the oven which makes them a bit healthier? Or at least that’s why I like to tell myself. This is also a very easy recipe as well that can be made quickly and stored in the fridge to serve for breakfast or even take with you on the go.
This is the best pumpkin spice donut EVER!
So now that it is finally pumpkin season, you deserve to cave into your pumpkin donut craving and try this recipe out!
For best results make sure that you have a large donut pan to get the exact donuts as the ones you see in the picture of this article.
Why you need to make this recipe!
- This recipe is a super easy fall breakfast.
- These baked pumpkin donuts are packed with pumpkin spice flavors.
- This recipe is a great way to use up extra pumpkin puree.
- It’s the perfect make-ahead one-bowl recipe.
- No need to pull out the deep fryer, with this recipe just an oven will suffice.
- With this recipe, you will make large pumpkin donuts, just like the ones you would buy in stores except that these ones are baked!
Ingredients for this pumpkin spice doughnuts recipe.
Here are the ingredients you will need to make this recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Flour- AP flour for great for this recipe. You can also use 1:1 gluten-free flour as well.
- Pumpkin pie spice– This will give us that amazing pumpkin spice flavor that we all love during the fall. If you want to make your own pumpkin pie spice, here is the recipe.
- Cinnamon- This is used to make the dipping spiced sugar.
- Baking powder- This is our leavening agent.
- Salt- Always add a little salt to your baked goods to balance out the sweetness.
- Pumpkin puree– Make sure you use pumpkin puree and not pumpkin pie filling.
- Olive oil- You can use olive oil or canola oil. I opted for olive oil to bring out a little extra richness and depth of flavor to our dessert.
- Butter- The melted butter will add extra richness and moisture to our donuts.
- Vanilla extract- This will add extra depth of flavor.
- Egg- Make sure your eggs are at room temperature.
- Brown & granulated sugar- This recipe uses a mixture of sugars to get the perfect textured donuts. You will also use white sugar for the coating.
How to make pumpkin spice donuts?
This is how you can make these baked donuts. Make sure to scroll down to the recipe card for the full detailed instructions!
- Mix the pumpkin puree, brown sugar, granulated sugar, olive oil, melted butter, eggs, and vanilla extract together until combined.
- Fold in the dry ingredients until the flour disappears. Your donut batter is now ready!
- Pipe the pumpkin donut dough with a piping bag into greased donut pan and bake in the preheated oven.
- Let the pumpkin doughnuts cool down for a little bit before coating in cinnamon sugar.
Pro tip:
Use a ziploc bag, fill it with the pumpkin donut mixture, snip off the tip of the bag, and pipe it into the donut mold cavities for a cleaner and easier look.
Make the cinnamon-sugar mixture
- Mix the granulated sugar and the cinnamon together in a small bowl until combined. You can also use pumpkin pie spice instead of cinnamon to make pumpkin spice sugar instead.
- Brush the donuts with butter and dip them into the prepared sugar mixture and serve.
Frequently asked questions – FAQ
How to store pumpkin spice donuts?
These donuts are best eating on the same day!
If you want to save them for another day, store them in an airtight container and don’t coat them with the cinnamon sugar until ready to serve. Store in the fridge in an airtight container for up to three days.
Can I freeze pumpkin spice donuts?
You sure can. Let them cool down fully and freeze them in an air tight container for up to 2 months. Once ready to enjoy, pull them out of the freezer and let them thaw in the fridge overnight or on the countertop for a few hours.
Depending on if they are coated with the cinnamon sugar or glazed you might or might not be able to heat them up in the oven or in the microwave.
I always like to freeze my donuts withut any topping for that specific reason. I prefer to have the option of heating them up before enjoying them.
Can I ice these donuts instead?
Of course! If you decide to ice your cake donuts, make sure that you cool the donuts down fully so the icing doesn’t become runny and look messy. Some icing you can use would be:
- Maple syrup icing or maple glaze
- Brown butter icing
- Vanilla icing
- Chocolate icing
Pumpkin spice donuts
Pumpkin spice donut recipe
Equipment
Ingredients
- 2 cup AP flour
- 2 teaspoon pumpkin pie spice
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1&½ cup pumpkin puree
- ⅓ cup olive oil
- ¼ cup butter melted
- 1 tsp vanilla extract
- 2 egg at room temperature
- ⅔ cup brown sugar
- ½ cup granulated sugar
for the coating
- ¾ cup granulated sugar
- 2 teaspoon cinnamon
- ¼ cup butter melted
Instructions
- First, preheat the oven to 350F then lightly grease the large donut pan with cooking spray.
- In a medium bowl, combine the pumpkin puree, olive oil, butter, vanilla, egg, brown sugar, and granulated sugar and whisk until smooth.
- Add the flour, pumpkin pie spice, baking powder, and sea salt. Stir the mixture just until combined. Do not overmix.
- Place the batter in a piping bag or a plastic bag over a cup and transfer the donut mixture to the bag. If using the plastic bag method, snip off one of the corners and "pipe" the batter into the prepared donut pan. This recipe should make 8 large donuts.
- Bake for 25 minutes, or until a knife of a toothpick inserted in comes out clean. Let the donuts cool for 10 minutes then transfer to a cooling rack.
The coating
- For the coating, stir the sugar and cinnamon together in a shallow container.
- When the donuts are completely cool, melt the butter and brush each donut with the melted butter. Making sure to get every corner of it. One by one dip the donuts in the cinnamon sugar to coat them.
- Enjoy!
Notes
Nutrition
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Clint L
Great baseline recipe you can work with and expand from there. The fall flavors are there – especially if you sub out a little of the puree and sub in some chunky applesauce. Baked out fine and the crumb is very moist. People love these. Well done!
Chahinez
Mmm I love the addition of the apple sauce, that’s smart and creative! Thanks for sharing!
Clint L
Gave some great moisture to the cake donuts that makes it work. l also found that tossing the donuts in a gallon bag with your sugar and spice gives it a great coating and crunch without adding an additional butter load to the product. Love this recipe
Clint L
I did these for church service yesterday. I did the 3x recipe and this ended up making 4 dozen donuts (I used both the standard rubber donut pan and the larger Bundt aluminum donut pan). Recipe tends to require 2 to 3 minutes more bake time in my oven. These came out great and we were asked to please bring more next week so I’m going to say the taste was right there.
Batter kept well in the fridge so this is a a great recipe. Note that you rotate out the spice base and puree and you can rotate in something like apples and apple cider or other fruits for this one. Versatile and useful crowd pleaser outcome. Well done.
Chahinez
That’s a great tip, thank you!
Rona
Edit to my previous comment. This recipe made enough to fill my 6 hole regular sized donut pan, my 6 hole regular size muffin tin & one regular sized mug muffin. They all turned out delicious, so if you don’t have a donut pan, you will still enjoy this recipe. Everyone loved them, myself included.
Rona
These were beautiful & delicious. Made them in my regular sized 6 hole donut pan & had enough for 7 muffins. Cooked one as a microwave mug muffin on high for 1 minute) as only had 6 hole muffin tin. All were delicious! Beautiful color & flavor. Had 2 donuts yesterday & 2 muffins this AM. Yum! My friend loved them too. Definitely a keeper.
Chahinez
Awesome! I’m glad everything turned out great!
Pam
Amazing recipe! I forgot the butter and they were still amazing! I used the stick of butter to dip the donuts in and then dip them in the cinnamon/sugar mixture! Delicious….glad I doubled it!! I would leave the butter out next time since they were still so amazing!
Chahinez
Thank you and I’m glad you enjoyed the recipe!
Natasha Hall
I don’t have a doughnut pan so I made these as muffins! They turned out so good!!
Chahinez
Nice thinking! I’m glad you enjoyed the recipe!
Deb
Can I use vegetable oil instead of olive oil
Chahinez
Yes!
Kelly
Amazing! Followed the recipe exactly and they turned out perfect! I had to put the cinnamon/sugar coating on the night before because I knew I wouldn’t have time in the morning and they tasted great! Will for sure make again!
Chahinez
Thank you so much Kelly!
Nicki
These donuts are so easy and soo amazing!! They are super moist and not too sweet, so when you add the cinnamon sugar coating it’s not too overpowering in terms of sweetness. I also did some with maple butter frosting which was also really delicious! My whole family loved them, and I will definitely be making them again.
Chahinez
Thank you so much Nicki!