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Why I Love To Make Pumpkin Donuts
Pumpkin donuts have that nostalgic fall flavor that feels instantly comforting. The pumpkin puree keeps them tender, while a mix of warm spices makes them taste like autumn in every bite. I grew up with pumpkin bars as a fall tradition, and these donuts give me some of that familiar flavor, just in a fun new form.
What I also love is how easy it is to make these donuts at home. There’s no need for a deep fryer, as these are baked in a donut pan, then brushed with butter and rolled in cinnamon sugar. They’re quick enough for a Saturday morning but special enough to set out when family or neighbors stop by.
Why you’ll love this recipe, too:
- Perfect to eat for breakfast, snacks, or even dessert.
- Uses real pumpkin puree for natural flavor and moisture.
- Baked, not fried, so they’re easy and lighter.
- A cinnamon sugar coating adds the perfect crunch and finishing touch.
Baked Pumpkin Spice Donuts Ingredients
These pumpkin donuts use all the usual ingredients needed to make a delicious treat that’s perfect for fall:
- Unsalted butter and kosher salt – Brings the flavor to the donuts in two different ways.
- Brown sugar – Deepens the flavor with a caramel-like sweetness.
- White sugar – Balances the pumpkin and helps with structure.
- Neutral oil – Keeps the donuts soft and tender.
- All-purpose flour and eggs – Create the base for the donuts and bind everything together for a light texture.
- Pumpkin puree – Adds flavor and keeps the donuts moist.
- Vanilla extract – Enhances the warmth of the spices.
- Baking soda – Works with the acid in the batter to lift the donuts.
- Cinnamon, ginger, and fresh nutmeg – A classic spice mix that pairs perfectly with pumpkin, giving warmth and depth.
The full amount of each ingredient can be found in the recipe card below.
How to Make Baked Pumpkin Spice Donuts
These pumpkin spice donuts are easy to make and only take 4 steps:
Step 1: Prepare the wet ingredients – In a large bowl, whisk together the butter, neutral oil, brown sugar, and white sugar until combined. Add the eggs one at a time, mixing between each addition. Mix in the pumpkin puree and vanilla extract.
Step 2: Add in the dry ingredients – Add the flour, salt, baking soda, cinnamon, ground ginger, and nutmeg. Mix until just combined.
Step 3: Bake the donuts – Transfer the batter to a piping bag or a sealable bag and pipe it into the donut pan, filling it about ¾ full. Bake in a preheated 350°F oven for 12-15 minutes, until an inserted skewer comes out clean. Remove from the oven and let cool slightly before removing the donuts from the pan and placing them on a wire rack.
Step 4: Coat the donuts – Combine cinnamon and sugar together in a bowl. Dip each donut in a bowl with melted butter, then dip it in the cinnamon sugar until coated. Set aside to dry.
Recipe Tips
- Make sure to have a donut pan – The one caveat of this recipe is that you do need a donut pan to form the iconic shape. My favorite donut pan is affordable and a great addition to any kitchen!
- Use a piping bag – It makes filling the donut pan neat and even.
- Don’t overmix – Stir until just combined to keep the donuts tender.
- Double coat the sugar – For a little bit of extra crunch, let the first sugar coat set, then dip again.
Follow These Tips
Serving
Serve warm, fresh from the oven, when the sugar coating is fresh and the donuts are soft. They’re perfect with coffee, tea, or hot cider.
Storage
Keep in an airtight container at room temperature for up to 3 days. Warm briefly before serving to refresh the coating. They can also be placed in a freezer-safe container or wrapped individually and frozen for up to 1 month. Thaw at room temperature, then roll again in cinnamon sugar if needed.
More Fall Dessert Recipes
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Baked Pumpkin Spice Donuts
Equipment
Ingredients
For the donuts
- ⅓ cup neutral oil
- 4 tbsp unsalted butter melted
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 15-oz can pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp kosher salt
- 1 ¾ tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
For the sugar coating
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 10 tbsp (1 ¼ sticks) unsalted butter melted
Instructions
- Preheat oven to 350°F.
- Prepare the wet ingredients: In a large bowl, whisk the oil, butter, granulated sugar, and brown sugar. Add eggs one at a time, whisking after each addition. Mix in the vanilla extract and pumpkin puree.⅓ cup neutral oil, 4 tbsp unsalted butter, ¾ cup granulated sugar, ¾ cup light brown sugar, 3 large eggs, 1 tsp vanilla extract, 1 15-oz can pumpkin puree
- Add the dry ingredients: Add the flour, salt, baking soda, cinnamon, ginger, and nutmeg. Mix until no dry streaks remain.1 ½ cups all-purpose flour, 1 tsp kosher salt, 1 ¾ tsp baking soda, ¾ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg
- Bake: Spray donut pan with nonstick baking spray and fill forms ¾ full of batter. Bake in the preheated 350°F oven until the donuts are slightly browned around the edges and a skewer inserted in the middle comes out mostly clean, 12-15 minutes. Remove from oven and cool in pan for 5 minutes, then turn out onto a cooling rack. Continue baking donuts until all the batter is used.
- Prepare the sugar coating: In a medium bowl, combine the sugar and cinnamon and evenly mix. Pour the melted butter into a wide bowl. When the donuts are cooled, dip both sides quickly in the butter and then coat all over in the cinnamon sugar. Return to the cool rack to dry.1 cup granulated sugar, 2 tsp ground cinnamon, 10 tbsp (1 ¼ sticks) unsalted butter
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Ohmygoodness Honey, I literally cried with happiness multiple times watching this video of your perfect fall day. You brought so much joy to my heart! I live on Hawai’i Island, so we don’t get much in the way of traditional fall or winter weather here. I am fully in LOVE with fall and winter holidays. This brought all the cool, cozy, fall contentment to my day. I love ALL your videos and this one was one of my favorites. Mahalo nui loa for sharing the beauty with us! Makes me want to go visit mainland for the holidays💗
Good Fall Morning! Saw your post, hopped out of bed and got to work in the kitchen. As I freshly harvested the last zucchini from my garden, it seemed zucchini donuts with apple cider glaze would be the obvious choice. 15 of the little darlings are in the oven as I write. Hopefully they will look as glorious as yours. Thanks for the inspiration!!
More, more, more, we want more!