Pumpkin Spice Baked Doughnuts – Soft, Cozy, and Easy

Posted in Doughnut Recipes, Fall Baking Recipes, Halloween Recipes

This website contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Pumpkin spice baked doughnuts are the kind of treat that makes your kitchen smell like a warm hug. They’re soft, tender, and full of cozy fall flavor without being heavy or overly sweet. And since they’re baked, not fried, they’re weeknight-friendly and far less fussy.

If you’ve got a can of pumpkin and a doughnut pan, you’re already halfway there. Pair them with a mug of coffee or tea, and you’ve got a perfect morning—or an afternoon pick-me-up.

What Makes This Recipe So Good

Big pumpkin flavor, simple method: Real pumpkin puree and classic pumpkin pie spices make these doughnuts taste like fall in every bite—no frying required.
Soft and cake-like: The batter bakes up moist and tender, thanks to pumpkin and a touch of oil.
Faster than yeasted doughnuts: No kneading. No proofing.
Just mix, bake, and coat.
Cozy sugar coating or glaze: Finish with cinnamon sugar for a classic crunch or a simple maple glaze for a bakery-style touch.
Freezer-friendly: Make a batch now, stash some for later, and reheat when the craving hits.

Recipe Card

Pumpkin Spice Baked Doughnuts

Print Recipe Pin Recipe

Ingredients

Dry Ingredients

1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons pumpkin pie spice (or see variation below)

Wet Ingredients

3/4 cup (150 g) granulated sugar
1/4 cup (55 g) light brown sugar, packed
2 large eggs, room temperature
3/4 cup (180 g) pumpkin puree (not pie filling)
1/2 cup (120 ml) milk (dairy or unsweetened non-dairy)
1/3 cup (80 ml) neutral oil (canola, vegetable, or light olive)
1 1/2 teaspoons pure vanilla extract

Cinnamon Sugar Coating (Option 1)

1/2 cup (100 g) granulated sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Maple Glaze (Option 2)

1 cup (120 g) powdered sugar
2–3 tablespoons pure maple syrup
1–2 teaspoons milk, as needed for thinning
Pinch of salt

Instructions

Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 12-cavity doughnut pan (or two 6-cavity pans). If you don’t have one, use a muffin pan and bake as “doughnut muffins.”
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
Whisk wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add pumpkin, milk, oil, and vanilla. Whisk until well combined.
Combine: Add the dry mixture to the wet mixture. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
Fill the pan: Spoon the batter into a piping bag or a zip-top bag and snip the corner. Pipe batter into each doughnut cavity, filling about 3/4 full. This helps keep the centers open and the shapes neat.
Bake: Bake for 10–12 minutes, or until the tops spring back when gently pressed and a toothpick comes out clean. For muffins, bake 16–18 minutes.
Cool briefly: Let the doughnuts rest in the pan for 5 minutes, then transfer to a wire rack. They should be warm but not hot when you coat them.
Finish with cinnamon sugar (Option 1): Stir sugar and cinnamon together in a shallow bowl. Brush each warm doughnut lightly with melted butter, then toss in the cinnamon sugar to coat all sides.
Or glaze (Option 2): Whisk powdered sugar, maple syrup, a pinch of salt, and just enough milk to make a thick, pourable glaze. Dip the tops of cooled doughnuts, let excess drip off, and set on a rack to firm up.
Serve: Enjoy warm the day they’re baked for the best texture and aroma.

Step-by-Step Instructions

Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 12-cavity doughnut pan (or two 6-cavity pans). If you don’t have one, use a muffin pan and bake as “doughnut muffins.”
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
Whisk wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add pumpkin, milk, oil, and vanilla. Whisk until well combined.
Combine: Add the dry mixture to the wet mixture. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
Fill the pan: Spoon the batter into a piping bag or a zip-top bag and snip the corner. Pipe batter into each doughnut cavity, filling about 3/4 full. This helps keep the centers open and the shapes neat.
Bake: Bake for 10–12 minutes, or until the tops spring back when gently pressed and a toothpick comes out clean. For muffins, bake 16–18 minutes.
Cool briefly: Let the doughnuts rest in the pan for 5 minutes, then transfer to a wire rack. They should be warm but not hot when you coat them.
Finish with cinnamon sugar (Option 1): Stir sugar and cinnamon together in a shallow bowl. Brush each warm doughnut lightly with melted butter, then toss in the cinnamon sugar to coat all sides.
Or glaze (Option 2): Whisk powdered sugar, maple syrup, a pinch of salt, and just enough milk to make a thick, pourable glaze. Dip the tops of cooled doughnuts, let excess drip off, and set on a rack to firm up.
Serve: Enjoy warm the day they’re baked for the best texture and aroma.

How to Store

Room temperature: Keep unglazed or cinnamon-sugar-coated doughnuts in an airtight container for up to 2 days.
Add a paper towel to absorb moisture.
Refrigerator: Glazed doughnuts keep better chilled. Store up to 4 days; bring to room temp before serving.
Freezer: Freeze unglazed doughnuts for up to 2 months. Wrap individually, then place in a freezer bag.
Thaw at room temp, then warm briefly in a 300°F (150°C) oven for 5–7 minutes and coat or glaze.

Benefits of This Recipe

Lighter than fried: Baking skips the oil bath, so cleanup is easier and the texture is soft and cake-like.
Quick mixing: One bowl for wet, one for dry, and you’re done in minutes.
Flexible finishing: Choose cinnamon sugar for crunch or maple glaze for smooth sweetness.
Great for sharing: The batch makes 12 standard doughnuts—perfect for brunch, bake sales, or office treats.
Seasonal ingredients: Uses pantry staples plus pumpkin, which adds moisture and natural flavor.

Pitfalls to Watch Out For

Overmixing the batter: This can make the doughnuts tough. Stir just until the flour disappears.
Overfilling the pan: Filling more than 3/4 full can close the center hole and cause overflow.
Baking too long: Dry doughnuts happen fast. Start checking at 10 minutes.
Coating too hot or too cold: If too hot, the sugar melts; if too cold, it won’t stick.
Aim for warm.
Using pumpkin pie filling: It’s pre-sweetened and spiced, which throws off the recipe. Use plain pumpkin puree.

Recipe Variations

DIY pumpkin spice: Use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice or cloves.
Brown butter boost: Swap the oil for 1/3 cup cooled browned butter to add a nutty, caramel note.
Chocolate chip: Fold 1/2 cup mini chocolate chips into the batter for a melty surprise.
Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Check doneness a minute early.
Dairy-free: Choose almond, oat, or soy milk and use dairy-free butter for the coating or glaze.
Maple pecan: Add 1/2 teaspoon maple extract to the batter and sprinkle chopped toasted pecans over the glaze.
Extra spice: Increase pumpkin pie spice to 2 1/2 teaspoons and add a pinch of black pepper for warmth.

FAQ

Can I make these without a doughnut pan?

Yes.

Use a muffin pan and bake as mini or standard “doughnut muffins.” For minis, start checking at 10 minutes; for standard, 16–18 minutes. Roll the warm muffins in cinnamon sugar or glaze the tops.

What’s the best way to keep the hole from closing up?

Pipe the batter to control placement and fill only 3/4 full. If the hole looks small after baking, gently twist a small round cutter or piping tip through the center while warm.

Is canned pumpkin the same as pumpkin puree?

Look for “100% pumpkin” or “pumpkin puree.” That’s what you need.

Avoid “pumpkin pie filling,” which has sugar and spices already added.

Can I reduce the sugar?

You can reduce the granulated sugar by 2–3 tablespoons without major texture changes. Keep in mind that sugar adds moisture and tenderness, so don’t cut too much.

How do I reheat leftover doughnuts?

Warm in a 300°F (150°C) oven for 5–7 minutes. For glazed doughnuts, reheat briefly to avoid melting the glaze completely.

Cinnamon sugar doughnuts re-crisp nicely.

Can I use whole wheat flour?

Yes, swap up to half of the all-purpose flour with white whole wheat flour. The texture will be slightly denser but still soft and flavorful.

Why are my doughnuts dry?

They may be overbaked or the flour was overmeasured. Spoon and level the flour, don’t pack it.

Start checking doneness early, and pull them as soon as they spring back.

Wrapping Up

Pumpkin Spice Baked Doughnuts are a simple way to bring cozy bakery flavors home without the fuss of frying. The batter comes together fast, the bake time is short, and the payoff is big: tender, warmly spiced rings with either a crunchy sugar coat or a glossy maple glaze. Keep a can of pumpkin in the pantry and a doughnut pan on hand, and you’re set for brunch, snacks, or a sweet little moment any day of the week.