Name: Pumpkin Spice Donuts Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 3/4 cups all-purpose flour; 1 cup light brown sugar, packed; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 tablespoons cornstarch; 1 cup canned pumpkin puree (not pumpkin pie filling); 2 large eggs, room temperature; 1/2 cup whole milk; 1/3 cup neutral oil (such as canola, vegetable, or light olive oil); 2 teaspoons pure vanilla extract; 1/2 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; 4 tablespoons unsalted butter, melted; 1 cup powdered sugar, sifted; 2-3 tablespoons pure maple syrup; 1-2 teaspoons milk, to thin as needed; 1 pinch salt

Pumpkin Spice Donuts Recipe tastes like a cozy October morning in donut form: warm spices, tender crumb, and a buttery cinnamon-sugar coat that makes your kitchen smell like a bakery. It works perfectly for busy home bakers who want a coffee-shop style treat in under 40 minutes, start to finish. I tested this on a random Tuesday night in my tiny kitchen, and my family inhaled a batch before they even cooled.

Why Pumpkin Spice Donuts Recipe Is Worth It

Baked pumpkin spice donuts give you all the flavor of a donut shop without deep-frying or a giant pot of oil. The batter comes together in one bowl, and the donuts bake in about 10 minutes, so you satisfy that pumpkin craving fast.

Pumpkin puree keeps the donuts incredibly moist, and the spice blend hits all the cozy notes: cinnamon, nutmeg, ginger, and cloves. You control the sweetness and the coating, so you can go light with a simple cinnamon sugar or go all-in with a thick maple glaze.

“These pumpkin spice donuts taste like a bakery treat, but they come together so quickly that I now bake them on busy weekday mornings. ★★★★★”

Ingredients You Need

Dry ingredients

1 ¾ cups (210 g) all-purpose flour
1 cup (200 g) light brown sugar, packed
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
2 tbsp cornstarch (helps keep the donuts soft and cake-like)

Wet ingredients

1 cup canned pumpkin puree (not pumpkin pie filling; Libby’s works great)
2 large eggs, room temperature
½ cup whole milk (or 2%; use oat or almond milk for dairy-free)
⅓ cup neutral oil (canola, vegetable, or light olive oil)
2 tsp pure vanilla extract

Cinnamon-sugar coating

½ cup granulated sugar
1 ½ tsp ground cinnamon
4 tbsp unsalted butter, melted

Optional maple glaze (instead of cinnamon sugar)

1 cup powdered sugar, sifted
2–3 tbsp pure maple syrup
1–2 tsp milk (any type, to thin as needed)
Pinch of salt

Pantry shortcuts and notes

Use pumpkin pie spice (2 ½–3 tsp) instead of the individual spices if that sits in your pantry already.
Use dark brown sugar for a deeper molasses flavor.
Use pre-mixed cinnamon sugar from the store if you want to skip measuring the coating.

Equipment

2 standard nonstick donut pans (6-cavity each)
Large mixing bowl and whisk
Rubber spatula
Piping bag or large zip-top bag (to pipe batter into pans)
Cooling rack
Small bowls for coating or glazing

Quick Tips & substitutions

Use canned pumpkin puree, not pumpkin pie filling, which contains sugar and spices.
Blot very wet pumpkin with paper towels if it looks watery; thick puree gives better texture.
Grease the donut pans lightly, even if they say nonstick, to avoid sticking.
Pipe the batter into the pans instead of spooning; this keeps the donut holes open and neat.
Fill each cavity about ¾ full to avoid overflow and flat tops.
Swap all-purpose flour with a 1:1 gluten-free baking blend for gluten-free donuts.
Use coconut oil and non-dairy milk to keep the recipe dairy-free.
Use pumpkin pie spice blend (2 ½–3 tsp) in place of the individual spices if you want a shortcut.
Cool donuts slightly before dipping in butter and cinnamon sugar so they hold their shape.
Dip warm donuts in melted butter, then cinnamon sugar, so the coating sticks perfectly.

How to Make Pumpkin Spice Donuts Recipe

Step 1: Mix the dry ingredients

Add flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cornstarch to a large bowl. Whisk until the mixture looks even and no brown sugar lumps remain. Break up any stubborn clumps with your fingers.

Step 2: Whisk the wet ingredients

In a separate medium bowl, whisk pumpkin puree, eggs, milk, oil, and vanilla until smooth. Aim for a silky, thick mixture with no streaks of egg or pumpkin. This step helps the donuts bake evenly and stay tender.

Step 3: Combine into a smooth batter

Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold and stir until no dry flour pockets remain. Stop mixing once the batter looks smooth and thick; overmixing can toughen the donuts.

Step 4: Fill the donut pans

Lightly grease your donut pans with baking spray or a thin layer of oil. Transfer the batter to a piping bag or a large zip-top bag and snip off a corner. Pipe the batter into each donut cavity, filling about ¾ full so the donuts rise nicely without losing their hole.

Step 5: Bake the donuts

Heat your oven to 350°F (175°C). Place the filled pans on the center rack and bake 9–11 minutes, until the donuts spring back when you gently press them and a toothpick comes out clean. Rotate the pans halfway through baking if your oven heats unevenly.

Step 6: Cool briefly

Set the pans on a cooling rack and let the donuts sit 5 minutes. Use a small offset spatula or butter knife to loosen the edges, then lift the donuts out and place them directly on the rack. They should feel set but still warm, which works perfectly for the coating.

Step 7: Coat in cinnamon sugar

Stir granulated sugar and cinnamon together in a shallow bowl. Dip each warm donut quickly in melted butter, coating both sides, then toss or roll it in the cinnamon sugar. Place coated donuts back on the rack so the sugar sets slightly before serving.

Step 8: Option: Maple glaze instead of cinnamon sugar

Whisk powdered sugar, maple syrup, a pinch of salt, and 1 teaspoon milk in a bowl. Add more milk, a few drops at a time, until the glaze flows slowly off the whisk. Dip the top of each cooled donut into the glaze, let the excess drip off, then set on a rack until the glaze firms up.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour blend and add 1 extra tablespoon milk if the batter looks very thick.
Vegan: Use flax eggs (2 tbsp ground flax + 5 tbsp water), non-dairy milk, and melted coconut oil or neutral oil; brush donuts with melted vegan butter or extra oil before coating.
Low sugar: Cut brown sugar to ¾ cup and skip the coating; dust with a light sprinkle of cinnamon instead.
Chocolate chip pumpkin donuts: Fold ½ cup mini chocolate chips into the batter.
Nutty pumpkin donuts: Add ½ cup chopped toasted pecans or walnuts to the batter or sprinkle on top of the glaze.
Extra spicy: Add a pinch of black pepper or cardamom for a bolder spice profile.

Ways to Serve Pumpkin Spice Donuts Recipe

Serve warm with hot coffee, chai, or a mug of hot cocoa.
Pack in lunchboxes as a fun fall treat.
Plate them on a tiered stand for brunch or holiday breakfast.
Crumble leftover donuts over vanilla yogurt or ice cream as a topping.
Serve with sliced apples and a bowl of Greek yogurt for a snack platter.

Storage Success

Store cooled pumpkin spice donuts in an airtight container at room temperature for up to 2 days. Line the container with a paper towel and add another on top to catch excess moisture and keep the sugar coating from melting. For longer storage, freeze uncoated donuts up to 2 months, then thaw at room temperature and coat or glaze right before serving. Warm them in a low oven (about 300°F) for 5–7 minutes to bring back that fresh-baked texture.