Pumpkin Spice Baked Donuts Recipe

Pumpkin Spice Baked Donuts Recipe tastes like a cozy October morning with coffee, but you can bake it any month you crave fall flavors. This recipe works perfectly for busy home bakers who want a quick treat in about 30 minutes from start to finish. I tested these on my neighbors and they now appear at my door with coffee like clockwork.

Why Pumpkin Spice Baked Donuts Recipe Is Worth It

Baked pumpkin spice donuts give you all the flavor of a bakery donut without a pot of hot oil on the stove. The texture lands between a cake donut and a muffin, with a tender crumb and a warm cinnamon sugar coating that clings to every bite.

You mix the batter in one bowl, pipe it into a donut pan, and bake it in under 15 minutes. Cleanup stays simple, the kitchen smells like a coffee shop, and you still feel like you made something special from scratch.

Soft, fluffy, perfectly spiced, and gone in minutes at my house ★★★★★

Ingredients You Need

Here is everything you need for this Pumpkin Spice Baked Donuts Recipe, plus some helpful notes.

Dry ingredients

• 1 3/4 cups all purpose flour
  • Use a kitchen scale if you own one, since packed flour can make dense donuts.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons pumpkin pie spice
  • If you do not have a blend, mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon cloves, 1/8 teaspoon allspice.
• 1 teaspoon ground cinnamon
  • This extra cinnamon boosts that classic donut shop flavor.

Wet ingredients

• 1 cup canned pumpkin puree
  • Use plain pumpkin puree, not pumpkin pie filling. Libby’s or store brand both work well.
• 2 large eggs, room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup neutral oil
  • Use canola, vegetable, or light olive oil. Oil keeps the donuts soft longer than butter.
• 1 teaspoon vanilla extract
• 1/4 cup milk
  • Any dairy milk works. Use whole milk for the richest texture.

Cinnamon sugar coating

• 4 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch of pumpkin pie spice, optional, for extra flavor

Equipment

• 2 nonstick donut pans, standard size, 6 cavities each
  • If you only own one pan, bake in two batches.
• Large mixing bowl
• Whisk and rubber spatula
• Measuring cups and spoons or a kitchen scale
• Piping bag or large zip top bag
• Wire cooling rack
• Small bowl for cinnamon sugar

Quick Tips & substitutions

• Use room temperature eggs and milk so the batter mixes smoothly and bakes evenly.
• Stir the batter gently and stop when no dry streaks remain, since overmixing can make tough donuts.
• Spray the donut pans lightly with baking spray, even if they say nonstick, to prevent sticking.
• Spoon batter into a large zip top bag, snip a corner, and pipe into the pan for neat rings.
• Swap all purpose flour with a 1 to 1 gluten free baking blend if you need gluten free donuts.
• Replace milk with almond milk, oat milk, or soy milk if you avoid dairy.
• Use coconut sugar in place of brown sugar if you prefer a less refined option.
• Skip the cinnamon sugar coating and drizzle a simple vanilla glaze if you want less mess.
• Add a small pinch of black pepper to the spice mix if you enjoy a subtle extra warmth.

How to Make Pumpkin Spice Baked Donuts Recipe

Mix the dry ingredients

1. Preheat your oven to 350°F and place the oven rack in the center.
2. Spray the donut pans lightly with baking spray and set them aside.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until the mixture looks even and no spice streaks remain.

Combine the wet ingredients

4. In another medium bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla, and milk until the mixture looks smooth and glossy.
5. Scrape the sides of the bowl so no sugar clings to the edges.
6. Taste a tiny bit of the batter to check the spice level and add a pinch more cinnamon or pumpkin pie spice if you like stronger flavor.

Bring the batter together

7. Pour the wet mixture into the bowl with the dry ingredients.
8. Use a rubber spatula to fold the batter gently until no dry flour streaks remain.
9. Stop mixing as soon as the batter looks uniform and thick, since extra stirring can make the donuts chewy instead of tender.

Fill the donut pans

10. Transfer the batter to a piping bag or a large zip top bag and push it toward one corner.
11. Snip off a small corner of the bag and pipe the batter into each donut cavity, filling each one about 2/3 to 3/4 full.
12. If you see any gaps, use a small spoon to nudge the batter into an even ring so the donuts bake in a nice circle.

Bake the donuts

13. Place the pans in the preheated oven.
14. Bake for 10 to 12 minutes, until the tops spring back lightly when you tap them and a toothpick comes out with just a few moist crumbs.
15. Rotate the pans halfway through baking if your oven heats unevenly so all donuts cook at the same rate.

Cool and coat with cinnamon sugar

16. Let the donuts cool in the pan for 3 to 4 minutes so they set and release easily.
17. Turn the donuts out onto a wire rack and let them cool until they feel just warm to the touch.
18. In a small bowl, mix sugar, cinnamon, and a pinch of pumpkin pie spice for the coating.
19. Melt the butter in a separate bowl.
20. Dip each warm donut lightly in melted butter, then roll or toss it in the cinnamon sugar mixture until coated on all sides.
21. Place the coated donuts back on the rack and let the sugar set for a few minutes before serving.

Recipe Variations

• Gluten free: Use a 1 to 1 gluten free flour blend and let the batter rest 5 minutes before baking.
• Dairy free: Use plant based milk and dairy free butter for the coating.
• Vegan: Use plant based milk, dairy free butter, and replace eggs with 1/2 cup unsweetened applesauce or 2 flax eggs.
• Low sugar: Cut the sugar in the batter by one third and dust the donuts lightly with cinnamon instead of full coating.
• Chocolate chip: Fold 1/2 cup mini chocolate chips into the batter.
• Maple glazed: Skip cinnamon sugar and dip cooled donuts in a simple maple glaze with powdered sugar, maple syrup, and milk.
• Nutty crunch: Add 1/3 cup finely chopped pecans or walnuts to the batter.

Ways to Serve Pumpkin Spice Baked Donuts Recipe

• Serve warm with a hot cup of coffee or tea for a cozy breakfast.
• Pack a couple in lunch boxes as a fun fall dessert.
• Plate them on a big tray with sliced apples and grapes for a simple brunch spread.
• Top each donut with a small swirl of whipped cream and a sprinkle of cinnamon for a dessert style presentation.
• Crumble leftover donuts over vanilla yogurt for a quick parfait.

Storage Success

Store leftover Pumpkin Spice Baked Donuts in an airtight container at room temperature for up to 2 days. Place a paper towel in the bottom of the container and another on top of the donuts so they keep their texture and do not turn soggy. Move them to the fridge after day two and enjoy them within 4 to 5 days. Warm each donut in the microwave for about 8 to 10 seconds to bring back that fresh baked softness before you eat it.