These 30-minute, soft and buttery Pumpkin Spice Doughnuts are baked (not fried) and packed with warm autumn spices. They’re coated in a crunchy cinnamon sugar for a finish that rivals any fried doughnut.
After baking, roll the doughnuts in melted butter and cinnamon sugar while they’re still warm (but not hot) for an irresistible coating. These cake-style pumpkin doughnuts are tender, flavorful, and easy to make without an electric mixer.
Baked Pumpkin Donuts
When the weather cools, I love filling the house with baking aromas — cinnamon rolls, pumpkin roll cake and chocolate chip cookies are favorites. These baked pumpkin doughnuts are one of my top picks for a cozy fall treat. They take about 30 minutes from start to finish and are perfect with a hot cup of coffee or as an afterschool snack.
While I enjoy yeast-raised doughnuts, these cake doughnuts are so soft and perfectly spiced they will convert even those who prefer fried doughnuts. No deep-frying or oil-temperature monitoring is required — just simple ingredients and a quick bake time.
What If I Don’t Have A Donut Pan?
No donut pan? No problem. You can use a 12-cup muffin tin with this simple hack:
- Roll small sheets of aluminum foil into cylinders tall enough to reach slightly above the muffin cups.
- Grease the muffin cups and the foil tubes generously.
- Pipe or spoon the batter into the prepared cups and bake. These smaller doughnuts will bake faster — check for doneness after about 8–10 minutes.
Note: Doughnuts baked in a muffin tin may take less time than those baked in a donut pan because they are smaller.
Recipe Ingredients
These pumpkin spice doughnuts are made from basic pantry ingredients that deliver big flavor. Key items to note:
- Pumpkin Puree: Use plain pumpkin puree (store-bought or homemade). Avoid pumpkin pie filling, which contains added sugar and spices.
- Pumpkin Spice: Make your own by mixing ground cinnamon, nutmeg, ginger and cloves, or use store-bought pumpkin spice.
- Cinnamon Sugar: The coating is simply 3 parts granulated sugar to 1 part ground cinnamon.
- Room Temperature Butter: Softened butter incorporates easily into the batter for a tender crumb.
For exact ingredient amounts, see the recipe card below.
Recipe Variations
- Vanilla Boost: Add a splash of vanilla extract to the batter for extra depth.
- Apple Cinnamon Doughnuts: Swap pumpkin puree for applesauce and use cinnamon in place of pumpkin spice.
- Maple Glaze: For a glaze, melt 1 tablespoon butter with 3 tablespoons maple syrup, whisk in about 1/2 cup powdered sugar, then dip cooled doughnuts.
- Mini Donuts: Use a mini muffin or mini donut pan and bake for about 8 minutes for bite-sized treats.
If you enjoy pumpkin recipes, try pumpkin chocolate chip pancakes for another family favorite.
How To Make Pumpkin Donuts
Preheat and prepare: Preheat the oven to 350°F (180°C) and generously grease a donut pan or prepared muffin tin.
Sift dry ingredients: Sift together all-purpose flour, baking powder, pumpkin spice and salt into a medium bowl.
Mix wet ingredients: In a large bowl, whisk together pumpkin puree, light brown sugar, milk and softened butter until smooth.
Combine: Fold the dry ingredients into the wet ingredients until just combined.
Fill the pan: Transfer batter to a piping bag or a zip-top bag with a corner snipped and pipe into the greased donut pan, filling each cavity about 3/4 full.
Tip: A gallon-sized zip-top bag with a small cut corner makes piping quick and neat.
Bake: Bake in the preheated oven for 12–15 minutes, until golden and a toothpick inserted into the center comes out clean. Let the doughnuts rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
Coat: Melt the butter for the coating in a small pot over medium heat (watch carefully to avoid burning). Dip both sides of each doughnut in the melted butter, then toss in cinnamon sugar to coat evenly.
These doughnuts are best enjoyed the day they’re made, warm and fresh from the oven.
Tips For Success
- For extra-tender doughnuts, replace half the all-purpose flour with cake flour.
- Use fresh pumpkin spice for the best aroma and flavor; homemade blends are easy to make.
- Make a simple vanilla glaze by whisking confectioners’ sugar with a splash of milk and vanilla for a drizzle alternative to the cinnamon sugar coating.
Frequently Asked Questions
This recipe hasn’t been tested in an air fryer, but if you try it, reduce the cooking time and check frequently since air fryers cook faster than conventional ovens.
Yes. Make a simple vanilla glaze and drizzle over cooled doughnuts. If the glaze thickens, warm it briefly to loosen before using.
Yes. Freeze plain doughnuts in an airtight container for up to 3 months. Thaw overnight in the fridge or at room temperature and warm in the oven before serving.
More Doughnut Recipes To Try
If you love these pumpkin spice doughnuts, try other doughnut recipes for variety and inspiration.
More Fall Baking Recipes
These pumpkin doughnuts pair well with other fall bakes like pumpkin roll cake, pumpkin cake with cream cheese frosting, apple cake, cinnamon rolls with apple filling, plain cake, or a simple cornbread.
If you make this recipe, please leave a star rating — your feedback helps others find the recipe and I love hearing from you. Thank you!
Pumpkin Spice Doughnuts
Equipment
- Donut pan or muffin tin (see notes for using a muffin tin)
Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree (not pie filling)
- 1/2 cup light brown sugar, packed
- 1/3 cup whole milk (or skim)
- 4 tablespoons unsalted butter, softened
For the Cinnamon Sugar Coating
- 4 tablespoons unsalted butter, melted
- 1/4 cup cinnamon sugar (3 tbsp sugar + 1 tbsp cinnamon)
Instructions
- Preheat the oven: 350°F (180°C). Grease a donut pan or prepared muffin tin.
- Sift dry ingredients: Sift flour, baking powder, pumpkin spice and salt into a bowl.
- Mix wet ingredients: Whisk pumpkin puree, brown sugar, milk and softened butter in a large bowl.
- Combine: Fold the dry ingredients into the wet ingredients until just combined.
- Pipe the batter: Transfer batter to a piping bag or zip-top bag and fill each donut cavity about 3/4 full.
- Bake: Bake 12–15 minutes until golden and a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a rack.
- Prepare coating: Melt butter for coating over medium heat, taking care not to burn it.
- Coat: Dip both sides of each doughnut in melted butter, then roll in cinnamon sugar. Serve the same day for best texture.
Notes
Use a muffin tin as a donut pan: Roll foil into cylinders taller than the muffin cups, grease both the cups and foil, pipe batter and bake 8–10 minutes. These will be smaller and bake faster.
Make them vegan: Replace butter with vegan butter or coconut oil and use plant-based milk.
Vanilla glaze option: Swap the cinnamon sugar coating for a simple glaze of confectioners’ sugar, a splash of milk and vanilla extract.
Nutrition
Calories: 348 kcal | Carbs: 49 g | Protein: 4 g | Fat: 16 g
Additional Info
Course: Dessert | Cuisine: American/Western