Baked pumpkin spice donuts are more than just a fall classic—they’re the cozy comfort food we all crave when the air turns crisp and coffee feels cozier. In this post, I’ll show you how to make soft, fluffy, cinnamon-sugar-coated pumpkin donuts that fill your kitchen with warmth and nostalgia. Whether you’re baking these for brunch or meal-prepping a fall-inspired snack, this recipe delivers big on flavor with simple pantry staples. Plus, we’ll cover the best way to keep them moist, store them, and even freeze them for later.
Table of Contents
Why I Love Pumpkin Spice Donuts
A donut that tastes like fall in every bite
I remember the first time I had a pumpkin spice donut. I was about 12, standing in line at our local apple orchard in Asheville, NC, holding a hot cider in one hand and a donut in the other. The donut was soft, still warm, and perfectly coated in cinnamon sugar. That moment stuck with me. It wasn’t just delicious—it was comforting, like fall had wrapped itself around me in one bite.
Fast forward to today, and I’m baking a batch of pumpkin spice donuts from scratch in my own kitchen, just a few blocks from that same orchard. My version is baked, not fried, and packed with flavor from real pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. These are the kinds of donuts you pair with a morning latte or share on a lazy Sunday with family. And the best part? You don’t need a deep fryer or any fancy gadgets—just a donut pan and your oven.
While testing this recipe, I kept it simple and real—just like I do in my cooking classes. The goal was clear: create pumpkin donuts that anyone could make, without stress, but still deliver a bakery-style result. And after many test batches, I can confidently say this one is a keeper.
To really bring out the richness of flavor, I use a blend of granulated and brown sugar, and I let the melted butter cool slightly before mixing—it helps keep the crumb tender. This small step, paired with warm spices and a hint of vanilla, creates a perfect base that highlights the pumpkin rather than overpowering it.
If you love seasonal sweets like my Pumpkin Muffins with Cinnamon Sugar Topping or the Chocolate Chip Pumpkin Cake, then these donuts will absolutely steal your heart.
Why baked pumpkin donuts work for everyday bakers
There’s a reason baked donuts have become my go-to over fried ones: they’re easier, less messy, and way more approachable for the home cook. No oil splatters. No special thermometer needed. Just mix, pour, and bake.
With these pumpkin spice donuts, you get a moist, cake-like interior and a crisp, cinnamon sugar coating that mimics that fried-donut finish—minus the grease. They’re also ready in under 35 minutes, so you can whip them up before the kids wake up or as a last-minute brunch addition.
The batter comes together in one bowl and doesn’t require a stand mixer, which keeps cleanup minimal. I like to use a piping bag (or a zip-top bag with the corner snipped) to fill my donut pan cleanly, but even a spoon will do if you’re okay with a little mess—hey, that’s part of the fun!
Need more fall flavors in your lineup? Try my Easy Crockpot Pumpkin Butter as a spread on toast or as a surprise swirl in your favorite baked goods. It pairs beautifully with these donuts too.
Baked Pumpkin Spice Donuts
Equipment
- Donut pan (6 or 12 cavities)
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Whisk (for mixing)
- Spatula (for folding and scraping)
- Piping bag or large zip-top bag (optional, for filling donut pan)
- Measuring cups and spoons
- Wire cooling rack
- Pastry brush (for butter coating)
- Small bowl (for cinnamon sugar coating)
- Oven
- Toothpick (for testing doneness)
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup whole milk
- 1/2 cup unsalted butter melted and slightly cooled
- 2 tsp vanilla extract
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk eggs, granulated sugar, brown sugar, pumpkin puree, milk, melted butter, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Transfer batter into a piping bag or spoon into the donut pan cavities, filling about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Let donuts cool for 5 minutes, then brush each with melted butter.
- Roll warm donuts in the cinnamon sugar mixture until fully coated.
- Serve warm and enjoy the cozy pumpkin spice flavor!
Pumpkin Donuts That Are Easy, Moist, and Baked
The magic is in the ingredients
When it comes to pumpkin donuts, ingredients matter—but you don’t need anything fancy to get that tender crumb and rich fall flavor. Here’s how I build the perfect base.
I start with all-purpose flour, which gives structure without being too dense. Then, I blend granulated sugar with light brown sugar for sweetness and a hint of molasses depth. The brown sugar is key here—it adds a soft, moist texture that’s essential for baked donuts.
Leavening comes from a mix of baking powder and baking soda. Together, they help the donuts rise just enough to keep them fluffy but not airy. A dash of salt sharpens all the flavors and prevents the sweetness from overpowering the spices.
Speaking of spice, I go full fall: cinnamon, nutmeg, ginger, and cloves. This blend mimics classic pumpkin pie flavor, but in a more balanced way. The cinnamon brings warmth, the nutmeg adds that nostalgic holiday aroma, and ginger + cloves give a subtle kick that wakes up your taste buds.
The real star, of course, is pumpkin puree. Not the sweetened pie filling—but pure pumpkin. It keeps the donuts moist without needing extra oil and gives that signature flavor and vibrant color.
To bind everything together, you’ll use two eggs, plus melted unsalted butter, whole milk, and vanilla extract. The milk adds moisture, the butter adds richness, and the vanilla rounds everything out.
| Dry Ingredients | Wet Ingredients |
|---|---|
| 2 cups all-purpose flour | 1 cup pumpkin puree |
| 3/4 cup granulated sugar | 1/2 cup whole milk |
| 1/2 cup light brown sugar | 2 large eggs |
| 2 tsp baking powder | 1/2 cup unsalted butter, melted |
| 1/2 tsp baking soda | 2 tsp vanilla extract |
| 1/2 tsp salt | |
| Spices: 2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves |
Need another recipe to use up leftover pumpkin puree? Try my Oatmeal Cookies with Pumpkin Walnuts Raisins—they’re wholesome, chewy, and great with a mug of tea.
Substitutions and allergy-friendly swaps
One of the best things about these baked pumpkin donuts is how easy they are to customize. Here are a few options I’ve tested that still deliver great texture and flavor:
- Dairy-Free: Use plant-based milk (like oat or almond) and vegan butter. The cinnamon sugar coating sticks just as well.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking mix. Just make sure it includes xanthan gum.
- Egg-Free: Try two flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg). The texture changes slightly, but it still holds together well.
Avoid using pumpkin pie filling—it’s already sweetened and spiced, which throws off the balance. Stick with plain pumpkin puree for consistent results.
Pair these donuts with a cup of black coffee or enjoy them alongside a Nutritious Apple Oat Breakfast Cake for the ultimate cozy fall brunch.
How to Make Pumpkin Spice Donuts Step-by-Step
Mix, pipe, bake: the easy donut method
You don’t need to be a pastry chef to make incredible pumpkin donuts at home. Trust me—I’ve taught this exact method in my virtual cooking classes, and folks are always surprised at how simple it is. All you need is a couple of mixing bowls, a whisk, a donut pan, and an oven. That’s it.
Start by preheating your oven to 350°F (175°C) and greasing your donut pan well. Even if it’s nonstick, a little butter or spray goes a long way in preventing sticking.
In a large mixing bowl, whisk together your dry ingredients: flour, both sugars, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure it’s evenly blended—this helps prevent spice pockets.
In a separate bowl, combine your eggs, pumpkin puree, milk, melted butter, and vanilla extract. Whisk until smooth and slightly glossy.
Pour the wet ingredients into the dry and gently mix until just combined. Don’t overmix here—a few lumps are totally fine. Overworking the batter can lead to dense donuts.
To fill the donut pan neatly, use a piping bag or zip-top bag with the corner snipped. This keeps your donuts even and gives you that classic shape. Fill each cavity about ¾ full. This will help the donuts rise perfectly without spilling over the edge.
Bake for 15–18 minutes, or until a toothpick inserted comes out clean and the tops spring back lightly when touched. Remove them from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack.
Once your kitchen smells like a fall wonderland, you’ll know you’ve nailed it. And if you’ve got extra batter, go ahead and bake a second batch—they freeze beautifully, as I’ll explain in Part 4.
Need another cozy baking project? My Healthy Apple Crisp is another simple fall favorite you can prep in 10 minutes flat.
Coating the donuts: cinnamon sugar perfection
Let’s talk coating. This cinnamon sugar layer is what turns these from “pumpkin muffins with holes” into true donuts. It’s the final touch—and it makes all the difference.
While your donuts cool slightly, melt 1/4 cup unsalted butter in a shallow bowl. In another shallow dish, mix together 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. This is your dunking station.
Working with one donut at a time, brush or dip it in the melted butter, coating all sides. Then, immediately roll it in the cinnamon sugar mixture, pressing gently to help it stick. Set each coated donut on a wire rack to let the topping set slightly.
I prefer brushing rather than dipping in butter because it gives you more control and avoids oversaturation—but both methods work beautifully.
These pumpkin donuts are best enjoyed fresh, but they hold up well at room temperature for up to 2 days. Just store them in an airtight container. For longer storage, you can freeze them before coating and add the cinnamon sugar once they’re thawed and slightly warm.
And if you’re in the mood for a weekend baking spree, you might also enjoy my Zesty Lemon Coffee Cake—a citrusy twist on brunch classics.
Storage Tips and Serving Ideas for Pumpkin Donuts
Keep them fresh and freezer-ready
One of the reasons I love these pumpkin spice donuts is how well they keep. They’re perfect for baking ahead—whether you’re prepping for a fall brunch, meal planning for busy mornings, or saving a batch for a weekend treat.
Here’s how I store them to keep that just-baked softness:
- At room temperature: Once cooled and coated, store donuts in a single layer in an airtight container. Line the bottom with parchment paper if stacking. They stay fresh for up to 2 days.
- In the fridge: These will keep well for 4–5 days chilled. Just warm them in the microwave for about 10 seconds to re-soften before serving. If coated with cinnamon sugar, know the topping may absorb slightly—still tasty, just less crisp.
- For the freezer, I recommend freezing them before adding the butter and cinnamon sugar coating. Let the baked donuts cool fully, place them in a freezer-safe bag or airtight container with parchment between layers, and freeze for up to 2 months. To serve, reheat them in the oven at 325°F for about 8–10 minutes, then coat them while warm for that fresh-out-of-the-oven finish.
I’ve had home bakers message me after freezing full batches and reporting they still tasted incredible—so don’t hesitate to bake in bulk. If you’re already thinking fall dessert board, serve these donuts with a ramekin of Easy Crockpot Pumpkin Butter for dipping. It’s next-level cozy.
Cozy serving pairings and flavor variations
These pumpkin donuts shine solo, but here are a few serving ideas to elevate your fall baking game:
- Morning coffee pairing: Match your donut with a hot latte or spiced chai. The warm flavors complement each other perfectly.
- Dessert platter: Serve alongside pumpkin muffins or Chocolate Peanut Butter Banana Muffins for a festive fall dessert spread.
- Cream cheese glaze: Swap the cinnamon sugar coating for a drizzle of cream cheese glaze if you’re going for rich and indulgent.
- Maple glaze: Combine powdered sugar, maple syrup, and a touch of milk for a seasonal twist.
Want to get the kids involved? Set up a “donut decorating bar” with small bowls of toppings—think crushed graham crackers, mini chocolate chips, or chopped pecans. It’s a fun and tasty way to personalize your batch.
These pumpkin donuts also make a great edible gift. Wrap a few in parchment and tie with kitchen twine for a homemade gift that feels thoughtful but takes under an hour to make.
Still have pumpkin on hand? Try the Chocolate Chip Pumpkin Cake—it’s moist, packed with fall flavor, and perfect for baking on a Sunday afternoon.
FAQs
Can you freeze baked pumpkin donuts for later?
Absolutely. Freeze uncoated donuts for up to 2 months. Reheat in the oven and coat in cinnamon sugar while still warm.
What’s the best way to keep pumpkin donuts soft and moist?
Store them in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. To freeze, skip the topping and add it after reheating.
Can I substitute pumpkin puree with canned pumpkin pie filling?
No, pumpkin pie filling already contains sugar and spices, which can throw off the balance of this recipe. Always use plain pumpkin puree for the best results.
How do you make baked pumpkin spice donuts from scratch?
Start with all-purpose flour, sugar, pumpkin puree, eggs, and warm fall spices like cinnamon and nutmeg. Combine dry and wet ingredients separately, then mix and bake in a donut pan at 350°F for 15–18 minutes. Finish with a cinnamon sugar coating.
Pumpkin spice donuts are one of those recipes that instantly feels like fall. They’re warm, inviting, and simple enough for any home baker to master. With real pumpkin, bold spices, and a buttery cinnamon sugar coating, this recipe delivers comfort and flavor in every bite.
Whether you’re baking for yourself or sharing with friends, these donuts are guaranteed to bring smiles to the table. Give them a try—you’ll see why they’ve earned a permanent place in my heart.
