Pumpkin Spice Donuts Recipe

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Introduction

Pumpkin Spice Donuts are soft, tender, and filled with cozy autumn flavor from pumpkin puree, cinnamon, nutmeg, and warm pumpkin spice. These easy baked donuts have lightly crisp edges and a fluffy center, making them perfect for breakfast or an afternoon treat. They come together quickly without deep frying, and a simple cinnamon-sugar coating gives them that irresistible bakery-style finish everyone loves.

Prep Time

15 minutes

Cook Time

12–15 minutes

Total Time

30 minutes

Oven Temperature

350°F (175°C)

Key Ingredients & Substitutions

  • Pumpkin puree: Keeps the donuts moist and flavorful. Substitute: homemade pumpkin puree.
  • All-purpose flour: Creates a soft, tender donut. Substitute: 1-to-1 gluten-free flour.
  • Pumpkin pie spice: Adds classic fall flavor. Substitute: cinnamon plus a pinch of nutmeg and ginger.
  • Brown sugar: Adds sweetness and moisture. Substitute: coconut sugar.
  • Milk: Helps create a smooth, tender batter. Substitute: oat or almond milk.

Tips

  • Use pure pumpkin puree rather than pumpkin pie filling.
  • Avoid overmixing the batter to keep the donuts fluffy.
  • Grease the donut pan well so the baked donuts release easily.
  • Let the donuts cool slightly before coating them with cinnamon sugar.

Ingredients You’ll Need

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • ½ cup milk
  • ¼ cup melted unsalted butter
  • 1 teaspoon vanilla extract

Step-by-Step

  1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease a 12-count donut pan thoroughly.
  2. Mix the dry ingredients: Whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl.
  3. Mix the wet ingredients: In another bowl, whisk brown sugar, eggs, pumpkin puree, milk, melted butter, and vanilla until smooth.
  4. Combine the batter: Gradually add the dry ingredients to the wet mixture. Stir gently just until everything is combined.
  5. Fill and bake: Spoon or pipe the batter into the donut cavities, filling each about three-quarters full. Bake for 12–15 minutes, until the donuts spring back when lightly touched.
  6. Coat and serve: Cool the donuts for several minutes before removing them from the pan. Brush lightly with melted butter and coat with cinnamon sugar, if desired.

Garnish & Serving

  • Roll warm donuts in cinnamon sugar.
  • Drizzle with a simple vanilla or maple glaze.
  • Add a light dusting of powdered sugar before serving.

Storage

Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze uncoated donuts for up to 2 months. Thaw at room temperature and warm briefly before serving, then add fresh glaze or cinnamon sugar.

Make Ahead

Prepare the batter shortly before baking for the best texture. The baked donuts can be made a day ahead and stored airtight until ready to serve.

Variations

  • Maple Glazed: Drizzle cooled donuts with a simple maple glaze.
  • Chocolate Chip: Fold ½ cup mini chocolate chips into the batter.
  • Pecan Spice: Add finely chopped toasted pecans for a nutty crunch.

Serving Pairings

  • ☕ Pumpkin spice latte or hot coffee
  • 🍎 Warm apple cider
  • 🥛 Cold milk or vanilla milk

These Pumpkin Spice Donuts are soft, warmly spiced, and wonderfully easy to bake—a perfect taste of fall in every bite.

 

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