Baked Pumpkin Spice Donuts (Soft, Cozy, 35 Minutes)

When the mornings turn crisp and the leaves start to blush, I reach for these baked pumpkin spice donuts straight away. They are pillowy, warmly spiced, and finished with a buttery cinnamon-sugar crust that shatters the tiniest bit when you take a bite. No frying, no fussy piping tips, no eggs, and the whole batch is ready in about 35 minutes from mixing bowl to cooling rack.

Fun fact: donuts as we know them are believed to have arrived in America with Dutch settlers, who fried little balls of sweet dough called “olykoeks” (oily cakes). Baking pumpkin into the batter is a distinctly modern twist that only became widely popular once canned pumpkin puree became a pantry staple in the early 1900s.

Why this recipe works

• Uses one bowl for the wet, one bowl for the dry, and a piping bag to fill the pan cleanly.
• Pumpkin puree adds moisture and natural binding, so no eggs are needed.
• Baked, not fried, which keeps the crumb tender and the cleanup gentle.
• A quick brush of melted butter helps the cinnamon sugar cling in a thick, cozy layer.
• Easily adaptable: swap in a 1-to-1 gluten-free flour or your favorite dairy-free milk.
• Perfect for lazy weekend breakfasts, brunch spreads, Halloween mornings, or Thanksgiving dessert boards.

Ingredients

• 3/4 cup pumpkin puree (plain, not pumpkin pie filling)
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1/4 cup milk (dairy or plant-based)
• 1 cup all-purpose flour (or 1-to-1 gluten-free baking flour)
• 1 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the cinnamon sugar coating:

• 3 tablespoons unsalted butter, melted
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

Step 1: Warm the oven and prep the pan

Set your oven to 350°F and let it come fully to temperature while you mix. Give a 6-cavity donut pan a light spritz of nonstick spray, making sure to hit the center posts too so the donuts release cleanly.

Step 2: Stir together the wet ingredients

In a medium bowl, whisk the pumpkin puree, brown sugar, oil, and milk until the mixture looks silky and uniform. Take a moment to break up any lumps of brown sugar so the batter blends evenly later.

Step 3: Whisk the dry ingredients

In a second bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. This scatters the leavening and spices through the flour so every bite has that classic autumn warmth.

Step 4: Bring the batter together

Tip the dry mixture into the pumpkin bowl and fold gently with a spatula. Stop as soon as you no longer see dry flour; a few faint streaks are fine. Overmixing tightens the crumb, so a light hand keeps the donuts tender.

Step 5: Pipe and bake

Spoon the batter into a piping bag or a zip-top bag with one corner snipped off. Pipe evenly into each cavity, filling about three-quarters full so they rise into that classic ring shape. Bake for 15 to 16 minutes, until a toothpick inserted in the thickest part comes out clean or with a couple of moist crumbs. Cool in the pan for 10 minutes, then turn them out onto a rack.

Step 6: Coat in cinnamon sugar

Once the donuts are just barely warm, brush each one all over with melted butter (or dip quickly if you don’t have a pastry brush). Stir the sugar and cinnamon together in a shallow bowl, then roll the donuts through the mixture, pressing gently so it clings. For an extra generous crust, go around a second time.

Nutrition information

• Calories: 245 per donut
• Carbohydrates: 34 g
• Sugar: 19 g
• Protein: 3 g
• Fat: 11 g
• Fiber: 1 g
• Sodium: 155 mg

Values are approximate and will vary with brand and any substitutions.

Pro tips for the best baked pumpkin spice donuts

• Reach for pure pumpkin puree. Pumpkin pie filling already contains sweeteners and spices, which throws off the balance of the batter.
• Measure flour the gentle way. Spoon flour into the measuring cup and level with a knife. Scooping straight from the bag packs in extra flour and leads to dry donuts.
• Stop mixing early. As soon as the batter looks mostly smooth, put the spatula down. Extra stirring builds gluten and toughens the crumb.
• Pipe, don’t spoon. A piping bag makes it easy to fill each cavity evenly, which means all six donuts bake in the same amount of time.
• Coat them slightly warm. Warm donuts absorb the butter beautifully so the cinnamon sugar sticks in a thick, sparkly layer.

Frequently asked questions

Can I make these baked pumpkin spice donuts gluten-free?

Yes, and it’s a simple swap. Use a good 1-to-1 gluten-free baking flour designed to replace all-purpose flour cup for cup. The texture may be a touch softer, but the flavor stays right on point.

What if I don’t have a donut pan?

You can bake the batter in a standard muffin pan instead. You’ll end up with pumpkin spice muffins rather than donuts, but they’re just as cozy. Don’t try to pipe rings on a flat sheet; the batter needs the pan to hold its shape.

How do I store leftover donuts?

Let them cool completely, then tuck them into an airtight container at room temperature for up to two days. If the cinnamon sugar softens, refresh the donuts with a quick brush of melted butter and a new sprinkle of cinnamon sugar before serving.

Can I freeze these donuts?

Yes. Freeze the uncoated donuts in a single layer, then transfer to a freezer bag for up to two months. Thaw at room temperature, warm briefly, and add the butter and cinnamon sugar just before enjoying so the coating stays fresh.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast a small sugar pumpkin, blend the flesh until very smooth, and strain off any excess liquid so the puree is thick and scoopable, similar to canned. Then measure and use it in the recipe as written.