Pumpkin Spiced Baked Donuts

Warm spices, cozy vibes, and just the right touch of sweetness—pumpkin spiced baked donuts are the kind of treat that makes you want to curl up in a blanket with a hot cup of coffee and call it a day. These donuts are soft, fluffy, and baked (not fried!), so you can enjoy all the goodness of a classic fall dessert without the fuss of hot oil or deep fryers. And honestly, they’re so easy to make, you’ll wonder why you haven’t been baking donuts at home all along.

When pumpkin season rolls around, it feels like everything gets a cinnamon-nutmeg makeover. These donuts embrace that spirit completely. The batter is infused with real pumpkin puree and a perfectly balanced mix of fall spices—think cinnamon, ginger, nutmeg, and cloves. It smells like heaven as it bakes, and the end result is a moist, tender donut with a beautifully golden finish.

What really takes these donuts over the top is the coating. As soon as they’re out of the oven and slightly cooled, you brush them with melted butter and roll them in a cinnamon-sugar mixture that adds a satisfying crunch and an extra layer of flavor. It’s simple, but it makes a big difference. And yes, they taste just as good as they look—if not better.

These are perfect for a slow weekend breakfast, a sweet snack with your afternoon tea, or even a low-effort dessert for guests. You don’t need a mixer, fancy ingredients, or special skills—just a donut pan and a craving for something deliciously seasonal. Once you try them, they might just become your favorite fall baking tradition.

Why You’ll Love It

• Baked, Not Fried: These donuts are made in the oven, which means less mess, no splattering oil, and a lighter texture you can feel good about enjoying.
• Perfect Fall Flavor: With warm spices like cinnamon, nutmeg, and cloves blended into every bite, these donuts capture the cozy essence of autumn.
• Quick & Easy: No mixer needed and minimal prep time—just mix, pour into a donut pan, and bake. You’ll have a batch ready in under 30 minutes!
• Soft, Moist Texture: Thanks to the pumpkin puree, these donuts are incredibly moist and tender without being dense or heavy.
• Cinnamon-Sugar Coating: The buttery cinnamon-sugar finish gives them that classic donut shop flavor with a satisfying crunch.

Ingredient List

For the Donuts:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ½ tsp salt
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• ¾ cup canned pumpkin puree
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• ¼ cup milk (any kind)
• 1 tsp vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup unsalted butter, melted
• ½ cup granulated sugar
• 1 ½ tsp ground cinnamon

Ingredient Notes

• Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. I usually go with Libby’s for its smooth texture and rich flavor.
• Spices: Don’t skip the nutmeg or cloves! They give the donuts that deep, cozy warmth that makes pumpkin spice so iconic.
• Oil: Vegetable oil keeps these donuts soft and moist, but you can use melted coconut oil or even light olive oil if you prefer.
• Brown Sugar: Adds depth and a slight molasses flavor that works beautifully with the spices.
• Butter for Coating: I always use unsalted butter here—it melts better and allows the cinnamon-sugar to really stick.

Kitchen Equipment Needed

• Donut Pan: Essential for baking these into perfect donut shapes. I use a non-stick 6-cavity donut pan—Wilton makes a great one!
• Mixing Bowls: One large for the wet ingredients and one medium for the dry. Keeps everything neat and easy to combine.
• Whisk & Spatula: A whisk for mixing the batter smoothly and a spatula for scraping every bit into the pan.
• Measuring Cups & Spoons: For accuracy! A good set makes a big difference when it comes to flavor balance.
• Cooling Rack: Helps the donuts cool evenly and keeps the bottoms from getting soggy.
• Pastry Brush (optional): Makes it super easy to coat the donuts with melted butter before rolling them in cinnamon sugar.

Instructions

Step 1: Preheat the Oven and Prep the Pan

• Preheat your oven to 350°F (175°C).
• Lightly grease your donut pan with non-stick spray or a little oil to ensure the donuts release easily after baking.

Pro Tip: If you’re using a non-stick pan, still grease it lightly—just to be safe. Pumpkin batter can be a bit sticky!

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Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • 1 ¾ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • All the spices: cinnamon, nutmeg, cloves, ginger
  • ½ tsp salt
• Set aside once it’s well combined.

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Step 3: Combine the Wet Ingredients

• In a large bowl, add:
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¾ cup pumpkin puree
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 tsp vanilla extract
• Whisk everything until the mixture looks smooth and creamy.

Pro Tip: Whisk thoroughly to make sure the sugars dissolve into the wet mixture—this helps create a uniform texture in the baked donuts.

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Step 4: Add Dry to Wet

• Gradually add the dry mixture into the wet bowl in two parts.
• Use a spatula or wooden spoon to gently stir until just combined.
• Don’t overmix—stop as soon as there are no visible flour streaks.

Pro Tip: Overmixing can make your donuts dense instead of soft and tender.

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Step 5: Fill the Donut Pan

• Spoon the batter into a large zip-top bag or piping bag. Snip off the end.
• Pipe the batter evenly into the greased donut cavities—fill each about ¾ full.

Pro Tip: Using a bag makes filling the pan so much cleaner and quicker than spooning it in.

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Step 6: Bake

• Place the pan in the oven and bake for 12–14 minutes, or until the tops spring back lightly when touched.
• A toothpick inserted should come out clean.

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Step 7: Cool

• Let the donuts cool in the pan for 5 minutes, then carefully transfer them to a cooling rack.
• Allow to cool for another 10 minutes before adding the coating.

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Step 8: Make the Cinnamon-Sugar Coating

• In a small bowl, stir together ½ cup granulated sugar and 1 ½ tsp cinnamon.
• In a separate bowl, melt ¼ cup butter.

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Step 9: Coat the Donuts

• Once the donuts are warm (not hot), brush each one with melted butter.
• Immediately roll or sprinkle them with the cinnamon-sugar mixture until fully coated.

Pro Tip: Coating while still slightly warm helps the cinnamon-sugar stick better and adds that perfect crisp finish.

Tips and Tricks for Success

• Don’t overfill the pan: Filling each cavity about ¾ full ensures the donuts rise just right without losing their shape.
• Use a piping bag or zip-top bag: This makes transferring the batter to the pan way easier and cleaner—no mess, no stress.
• Check for doneness early: Start checking around the 12-minute mark. Overbaking will dry them out, and they bake fast!
• Cool before coating: Letting the donuts cool slightly keeps the coating from melting off, but don’t wait too long or the sugar won’t stick well.
• Store properly: Keep leftovers in an airtight container at room temperature for up to 2 days. They’re best fresh but still tasty the next day!

Ingredient Substitutions and Variations

• Oil: Swap vegetable oil with melted coconut oil, canola oil, or even applesauce for a lighter version.
• Milk: Use any milk you prefer—dairy, almond, oat, or soy all work well in this recipe.
• Sugar: You can use all brown sugar for a deeper molasses flavor or sub coconut sugar if you’re avoiding refined sugars.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend if needed—just make sure it includes xanthan gum for binding.
• Add-ins: Stir in mini chocolate chips, chopped nuts, or even a swirl of cream cheese filling for a fun twist.
• Skip the coating: Prefer less sweetness? Leave off the cinnamon-sugar and drizzle a simple vanilla glaze instead.

Serving Suggestions

• With a cup of coffee or chai: These donuts are dreamy with a warm mug of something cozy. I love mine with a spiced chai latte on a chilly morning—it’s like fall in every bite.
• As a weekend brunch treat: Stack them on a pretty plate and serve with scrambled eggs, fruit, and mimosas for a festive fall brunch spread.
• With vanilla ice cream: Warm one slightly and top with a scoop of vanilla ice cream and a drizzle of caramel sauce. It’s a simple dessert that feels indulgent.
• Packed in lunchboxes or for a road trip: These travel well and are a fun surprise in lunchboxes—especially during pumpkin season!
• With maple syrup drizzle: For an extra-sweet treat, lightly warm the donuts and drizzle with real maple syrup. It’s rich, sticky, and totally irresistible.

Storage and Reheating Instructions

• Room Temperature: Store in an airtight container for up to 2 days. Place parchment between layers to prevent sticking.
• Refrigerator: You can refrigerate them for up to 4–5 days, but bring them to room temp or warm slightly before eating.
• Freezer: Freeze uncoated donuts for up to 2 months. Wrap individually in plastic wrap and place in a zip-top freezer bag.
• Reheating: Warm in the microwave for 10–15 seconds to refresh the texture. For a crispier edge, pop them in a toaster oven at 300°F for 5 minutes.
• Re-coating: If reheating frozen or stored donuts, you can re-brush with butter and roll in fresh cinnamon-sugar to bring back that just-made magic.

Frequently Asked Questions

Can I make these without a donut pan?

Yes! You can use a muffin pan instead. Just fill each cavity about halfway and reduce the bake time slightly. They’ll be more like donut muffins, but just as delicious.

Can I use pumpkin pie spice instead of individual spices?

Absolutely. Replace all the spices with 1 ½ to 2 teaspoons of pumpkin pie spice. It’s a great shortcut when you’re in a hurry or low on pantry space.

Can I make these donuts ahead of time?

Yes, they’re great for prepping! Bake them the night before and add the cinnamon-sugar coating in the morning for a fresh feel.

Are these donuts freezer-friendly?

They sure are! Freeze uncoated donuts and add the butter and sugar topping after reheating. This keeps them tasting fresh and prevents sogginess.

Can I make them vegan?

Definitely. Use a plant-based milk, swap the eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg), and make sure your sugar and butter alternatives are vegan-friendly.

Can I double the recipe?

Yep! This recipe doubles really well. Just bake in batches and enjoy a donut stash that lasts all week (or day, no judgment).

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!