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Baked pumpkin spice donuts are the ultimate fall treat. Soft, moist, and packed with warm pumpkin spice flavors, these baked pumpkin donuts are perfect for breakfast, a cozy snack, or even paired with your favorite pumpkin spice latte!
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.
This is the best pumpkin spice donut EVER!
LEt’s Chit Chat!
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.
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!
- Super easy fall breakfast or snack.
- Packed with cozy pumpkin flavors and warm spice.
- A great way to use up extra pumpkin puree.
- One-bowl, make-ahead recipe.
- Baked, not fried, for easier clean up and a slightly healthier twist!
Table of Contents
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- Perfect for fluffy donuts. Can also use 1:1 gluten-free flour as well.
- Pumpkin pie spice– Gives these baked pumpkin donuts that classic fall flavor. If you want to make your own pumpkin pie spice, here is the recipe.
- Cinnamon- For coating the donuts. Optional: Use pumpkin pipe spice instead.
- Baking powder- Leavening agent.
- Salt- Balances out the sweetness.
- Pumpkin purée– Make sure you use pumpkin puree and not pumpkin pie filling.
- Olive oil or canola oil- Adds extra richness.
- Butter- Melted for moisture and flavor.
- Vanilla extract- Adds depth.
- Egg- At room temperature.
- Brown & granulated sugar- For the batter and cinnamon-sugar 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!
- Preheat oven and grease your donut pan.
- Mix pumpkin puree, brown sugar, granulated sugar, olive oil, melted butter, eggs, and vanilla extract in a large bowl until combined.
- Fold in dry ingredients (all purpose flour, pumpkin pie spice, baking powder, salt) into the wet ingredients until smooth.
- Pipe batter into donut pan using a piping bag or Ziploc bag with the tip cut off.
- Bake until lightly golden and a toothpick comes out clean.
- Cool slightly before brushing with melted butter and coating in cinnamon-sugar.
Pro tip:
Using a piping bag ensures clean, even donuts every time
Cinnamon- Sugar coating or icing options
- Mix cinnamon and sugar in a small bowl for a classic coating.
- Optional: use pumpkin pie spice for extra fall flavor.
- Brush donuts with melted butter first for better adhesion.
You can also ice your donuts with:
- Maple glaze
- Brown Butter icing
- Vanilla Icing
- Chocolate icing
Faqs About Pumpkin Spice Donuts
How should I store them?
Best enjoyed same day. Store in an airtight container without cinnamon-sugar coating for up to 3 days in the fridge.
Can I freeze them?
Yes! Freeze cooled donuts in an air tight container for up to 2 months. Thaw overnight in the refrigerator or on the countertop for a few hours. Freeze without toppings for best results.
Can I use these donuts?
Absolutely! Make sure the donuts are completely cooled before icing. Try maple, vanilla, or even a chocolate glaze for fun variations!
Are pumpkin spice donuts healthy?
Baked pumpkin donuts are lighter than the fried versions and include nutrient-rich pumpkin (yay fiber!), but these are still a treat since they use a good amount of sugar and fat as well.
Can I make these vegan?
I haven’t tried making these vegan, but they can definitely work! Replace the butter with plant-based butter, eggs with flax eggs or apple sauce instead.
How can I make sure my donuts look just as big?
You have to use the right donut pan that I used! It’s a lot bigger than the traditional mini donut pans you would find in stores.
Pumpkin Spice Donut Recipe
Equipment
Ingredients
- 2 cup AP flour
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp salt
- 1&1/2 cup pumpkin puree
- 1/3 cup olive oil
- 1/4 cup butter melted
- 1 tsp vanilla extract
- 2 egg at room temperature
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
for the coating
- 3/4 cup granulated sugar
- 2 tsp cinnamon
- 1/4 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.1&1/2 cup pumpkin puree, 1/3 cup olive oil, 1/4 cup butter, 1 tsp vanilla extract, 2 egg, 2/3 cup brown sugar, 1/2 cup granulated sugar
- Add the flour, pumpkin pie spice, baking powder, and sea salt. Stir the mixture just until combined. Do not overmix.2 cup AP flour, 2 tsp pumpkin pie spice, 2 tsp baking powder, 1/2 tsp salt
- 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.3/4 cup granulated sugar, 2 tsp cinnamon
- 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.1/4 cup butter
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed this Pumpkin spice donut recipe make sure to pin it for later!
Firstly, not the biggest fan of using cups rather than grams when looking at a recipe (yes, i realize I can change to metric, but that only gives an estimate if the OG recipe is in cups. OP could have packed her flour etc) and guessing if the butter indicated for the recipe has salt. HOWEVER, I made do and that doesn’t alter my rating. I changed half of the oil to applesauce and used a different puree, maybe that’s why my donuts were very dense (almost rubbery). But the next day, it softened up and was very tasty but still dense. Next time, I’ll tweak my technique.
Appreciate your detailed feedback! 😊 Swapping half the oil for applesauce and using a different purée could definitely have affected the texture, making the donuts denser. If you try again, maybe mixing the batter less or adding a touch more leavening could help! Glad they still tasted great the next day. Thanks for giving them a try! 🎃🍩✨
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!
Mmm I love the addition of the apple sauce, that’s smart and creative! Thanks for sharing!
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
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.
That’s a great tip, thank you!
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.
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.
Awesome! I’m glad everything turned out great!
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!
Thank you and I’m glad you enjoyed the recipe!
I don’t have a doughnut pan so I made these as muffins! They turned out so good!!
Nice thinking! I’m glad you enjoyed the recipe!
Can I use vegetable oil instead of olive oil
Yes!
We have a gluten free family member, if I substitute gluten free flour, would I just use equal amounts as AP flour?
Yes 🙂 an even 1:1 ratio substitution will work.
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!
Thank you so much Kelly!
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.
Thank you so much Nicki!