Pumpkin Spice Baked Donuts

These pumpkin spice baked donuts are everything fall baking should be: soft, warmly spiced, and finished with a crackly cinnamon-sugar coating — no fryer, no yeast, no waiting around. The batter comes together in one bowl in minutes, and the donuts bake up tender with that classic cake-donut crumb.

They are perfect for Halloween parties, Thanksgiving morning, or any cozy fall weekend — and they disappear fast, so you may want a double batch. For more fall baking, try my classic pumpkin pie or these pumpkin zucchini muffins.

Why This Recipe Works

• Baking powder plus a touch of baking soda lifts the dense pumpkin batter so the donuts stay light, never gummy.
• Oil (not butter) in the batter keeps the crumb moist for days.
• Coating the donuts while they are still warm makes the cinnamon sugar cling in a crackly shell.
• Real pumpkin puree + a full 2 teaspoons of pumpkin pie spice means true pumpkin flavor in every bite, not just color.

Ingredients

Everything is a pantry staple. Measurements are given in US cups with metric in brackets.

• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 cup (245 g) pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/3 cup (80 ml) neutral oil or melted butter
• 1/4 cup (60 ml) milk
• 2 tsp vanilla extract

For the cinnamon-sugar coating:

• 4 tbsp (56 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice

How to Make Pumpkin Spice Baked Donuts

1. Heat the oven to 350°F (175°C). Grease two 6-cavity donut pans well with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
3. In a second bowl, whisk the brown sugar, granulated sugar, pumpkin puree, eggs, oil, milk and vanilla until smooth.
4. Pour the wet mixture into the dry and fold until just combined — a few small lumps are fine. Do not overmix or the donuts turn dense.
5. Pipe or spoon the batter into the prepared pans, filling each cavity about three-quarters full.
6. Bake 10-12 minutes, until the tops spring back when pressed lightly and a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then turn out onto a wire rack.
8. Stir the coating sugar, cinnamon and pumpkin pie spice in a shallow bowl. Brush each warm donut lightly with melted butter and roll in the cinnamon sugar until fully coated.
9. Serve warm.

Tips for Perfect Baked Donuts

• Use a piping bag or a zip bag with the corner snipped for neat, even donuts.
• Fill cavities only three-quarters full — overfilled donuts lose their hole.
• Coat while warm; cold donuts will not hold the sugar.
• No donut pan? Bake the batter in a muffin tin for 18-20 minutes as pumpkin muffins.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Refresh for 10 seconds in the microwave before serving. To freeze, freeze uncoated donuts for up to 2 months, thaw, warm, then butter and coat.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pie filling is pre-sweetened and pre-spiced, which throws off the balance. Use plain pumpkin puree.

Can I make these gluten-free?

Yes, a 1:1 gluten-free flour blend works well; let the batter rest 10 minutes before baking.

Why did my donuts come out dense?

Almost always overmixing or overbaking. Fold just until combined and pull them as soon as the tops spring back.

Can I skip the coating?

You can, but the cinnamon-sugar shell is the signature finish. A simple vanilla glaze also works.