Pumpkin Spice Donut Recipe
Enjoy the warm, cozy flavors of fall with this delightful pumpkin spice donut recipe! A heavenly blend of pumpkin, cinnamon, and nutmeg in every bite, these delicious donuts will have you wishing for sweater weather all year long.
When it comes to fall flavors, pumpkin and pumpkin spice are the clear winners.
Whether I am enjoy pumpkin muffins, pumpkin scones, pumpkin dessert dip, or the perfect pumpkin spice latte, I know autumn has truly arrived when pumpkin spice season kicks in.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Over the last couple of years, I have discovered just how easy it is to make my own donuts at home. This baked donut recipe is a great way to get started with making your own donuts.
There is no messing around with hot oil and you only need one bowl to mix your ingredients, so cleaning up is pretty simple too. Let’s get started!
If you want even more easy donut recipes, check out this recipe for cinnamon sugar donut holes, or these apple cider donuts.
Why You’ll Love This Recipe
Today’s homemade pumpkin donuts are full of aromatic spices and coated in crunchy cinnamon sugar. Not only are they the perfect treat, but they are baked, not fried, which means a lot less fuss and mess. I’d call that a win!
Serve them with a hot cup of coffee or your favorite tea. Have them for breakfast or a snack. Just try not to eat the whole batch by yourself!
More Pumpkin Spice Recipes
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Supplies
- Stand mixer or
- Medium bowl and a handheld mixer
- Measuring cups
- Donut pan
- Large freezer bag
- Small plate or saucer
- Wire rack
Ingredients
- All-purpose flour – This is my everyday baking flour and a trusty base of any donut.
- Baking powder and baking soda – To aid in rising, ensuring a fluffy final product.
- Cinnamon, nutmeg, and ginger – These warm spices give you all the cozy, autumn vibes.
- Vegetable oil – Keeps the donuts moist and tender. Use any kind you have on hand.
- Brown sugar, lightly packed – Adds a caramel-like sweetness that’s oh-so-yummy.
- Eggs – We like farm fresh brown eggs.
- Pureed pumpkin – Store-bought or homemade, this puree brings both flavor and moisture.
- Milk – Helps create a smooth, pourable batter. Use what you’ve got on hand.
Instructions
1. Preheat your oven to 350°F.
2. In the bowl of a stand mixer, combine the dry ingredients.
3. Add the wet ingredients and mix until just combined.
4. Transfer the donut batter to a large freezer bag or piping bag.
5. Spray your donut pan with non-stick spray.
6. Pipe the batter into your donut pan, filling each cavity about 2/3 full.
7. Bake for 10-12 minutes or until golden brown and springy to the touch.
8. Transfer donuts to a wire rack to cool.
9. Pour melted butter into a saucer.
10. Mix cinnamon and sugar in another saucer.
11. Dip the top of each donut in melted butter and then coat generously in the cinnamon sugar mixture.
Substitutions
- To get the best results from this recipe, use fresh pumpkin puree and avoid pumpkin pie filling unless you adjust the spices.
- Even better, make your own puree during pumpkin season and freeze it.
- You can then use your homemade pumpkin puree all year long to make your favorite pumpkin treats, like pumpkin bread, pumpkin muffins, or these pumpkin spice donuts.
- If you do use pumpkin pie filling, omit the spices. You may need to add more milk too, depending on how thick the filling is.
- Skip the combination of individual spices and use a pumpkin pie spice blend instead.
Tips and Tricks
- If you don’t have a stand mixer, using a large bowl and electric mixer works just as well.
- Top your homemade donuts with a vanilla glaze instead of the cinnamon sugar. Combine confectioners’ sugar with a little milk and a splash of vanilla extract, then drizzle it over the donuts. Make it a maple glaze by using maple extract or maple syrup, instead of the vanilla.
- Make mini donuts in a mini donut pan. Make sure you adjust the baking time accordingly.
- Don’t overfill the pan. Keeping the batter level ensures evenly-shaped donuts.
- Store leftover donuts at room temperature, either in an airtight container or covered tightly with plastic wrap.
Frequently Asked Questions
Can I use a substitute for pumpkin puree?
If you’re in a pinch, you can use mashed sweet potato or butternut squash as a substitute. Just make sure it’s smooth and not watery.
How do I know when the donuts are done?
They should be lightly golden brown and spring back when touched. Use a toothpick to test for doneness if you’re unsure.
Why are my donuts turning out dense instead of light and fluffy?
Dense donuts can result from overmixing the batter, which deflates the air bubbles needed for a light texture. Mix the ingredients until just combined to maintain a tender crumb.
How should I store pumpkin spice donuts to keep them fresh?
These donuts are best enjoyed on the same day. If you have leftovers, store them in an airtight container for up to three days. For optimal freshness, wait to coat them with the cinnamon sugar until you’re ready to serve.
Can I freeze pumpkin spice donuts for later?
Absolutely! Let the donuts cool completely, then place them in an airtight container and freeze for up to two months. When you’re ready to enjoy them, thaw in the fridge overnight or on the countertop for a few hours. It’s best to freeze them without any toppings, so you can add fresh cinnamon sugar or glaze after reheating.
Next time you have a craving, save yourself a trip to the donut shop and make your own pumpkin spice cake donuts at home.
Make these donuts your new go-to this time of year. The perfect fall treat, these delicious donuts are proof that autumn really is the best season!
If you love this pumpkin spice donut recipe, please give it a five-star review and help me share it on Facebook or Pinterest!
Pumpkin Spice Donuts
Ingredients
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup pureed pumpkin
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, combine dry ingredients.
- Add remaining wet ingredients and mix well.
- Scoop the donut batter into a large freezer bag or piping bag.
- Spray doughnut pans with non-stick spray.
- Pipe the batter into each cavity of the donut pan.
- Bake for 10-12 minutes or until just golden brown.
- Transfer donuts to a cooling rack.
- Pour melted butter on a saucer.
- Mix cinnamon and sugar on another saucer.
- Dip the top of each donut in melted butter and then coat it in the cinnamon sugar mixture.
Nutrition
