Name: Pumpkin Spice Donuts Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 40 min
Ingredients: 1 3/4 cups all-purpose flour; 1 cup light brown sugar, packed; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup canned pumpkin puree; 2 large eggs, room temperature; 1/2 cup neutral oil; 1/3 cup milk; 2 teaspoons pure vanilla extract; 1 1/4 cups powdered sugar, sifted; 2-3 tablespoons milk; 1 teaspoon vanilla extract; 1 pinch salt; 1/2 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; melted butter for brushing, as needed

Pumpkin Spice Donuts Recipe tastes like a cozy fall morning in donut form, with a tender crumb, warm spices, and a light vanilla glaze that sets just enough to crackle when you bite in. It works perfectly for anyone who wants a bakery-style pumpkin donut in under 40 minutes from start to finish, without deep frying or fancy equipment. I tested these on my own family of pumpkin skeptics, and they now request them more often than my chocolate donuts, which I still take a little personally.

Why Make This Pumpkin Spice Donuts Recipe at Home

You control the spice level, sweetness, and glaze thickness, so every donut tastes exactly how you like it. Baked pumpkin donuts also feel lighter than fried ones, so you can eat two and still feel like a responsible adult.

You also skip the long coffee shop lines and the mystery ingredients. The batter comes together in one bowl, and you only need a simple donut pan and a whisk, so cleanup stays easy.

“These pumpkin spice donuts taste better than our local bakery and made our whole kitchen smell like fall in the best way possible. ★★★★★”

Ingredients You Need

Dry ingredients

1 3/4 cups all-purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal.
1 cup light brown sugar, packed
- Dark brown sugar works too, but it adds a deeper molasses flavor.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
- You can swap all the spices for 2 1/2 teaspoons pumpkin pie spice if you keep that in your pantry.

Wet ingredients

1 cup canned pumpkin puree
- Use 100% pumpkin, not pumpkin pie filling. Libby’s gives consistent results.
2 large eggs, room temperature
1/2 cup neutral oil
- Canola, vegetable, or light olive oil all work.
1/3 cup milk
- Dairy or unsweetened almond milk both bake well here.
2 teaspoons pure vanilla extract

Simple vanilla glaze

1 1/4 cups powdered sugar, sifted
2–3 tablespoons milk
1 teaspoon vanilla extract
Small pinch of salt

You can skip the glaze and toss the warm donuts in cinnamon sugar instead. Mix 1/2 cup granulated sugar with 1 1/2 teaspoons cinnamon, then coat while the donuts still feel warm.

Equipment

2 standard nonstick donut pans (6-cavity each)
Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Piping bag or large zip-top bag (to pipe batter into pans)
Wire cooling rack
Small bowl for glaze

Tips & Mistakes

Use pumpkin puree, not pumpkin pie filling, or the donuts turn too sweet and dense.
Blot very wet pumpkin with paper towels if it looks watery, or the batter bakes up gummy.
Measure flour by spooning it into the cup and leveling it; scooping packs it in and dries out the donuts.
Mix the batter just until no dry streaks show; overmixing toughens the crumb.
Grease the donut pan lightly; too much spray can fry the edges and cause sticking.
Fill each donut cavity about two thirds full; overfilling closes the hole and bakes muffin shapes.
Bake until the tops spring back when touched; if you wait for browning, they dry out.
Let donuts cool a few minutes before removing; pulling them out too hot can tear them.
Glaze donuts when they feel just slightly warm; if they feel hot, the glaze slides off.
Store leftovers properly and reheat gently so the texture stays soft, not rubbery.

How to Make Pumpkin Spice Donuts Recipe

Step 1: Preheat and prep the pans

Set your oven to 350°F and let it heat while you mix the batter. Lightly grease your donut pans with baking spray or a thin coat of oil. Set the pans aside on a baking sheet if they feel flimsy, since that makes them easier to move.

Step 2: Mix the dry ingredients

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Break up any brown sugar clumps with the whisk. You want a uniform, fluffy mixture before you add the wet ingredients.

Step 3: Add the wet ingredients

Add pumpkin puree, eggs, oil, milk, and vanilla directly into the bowl with the dry ingredients. Whisk gently until the batter looks smooth and no dry flour streaks remain. Scrape the sides and bottom of the bowl with a spatula so everything mixes evenly.

Step 4: Fill the donut pans

Spoon the batter into a piping bag or a large zip-top bag and snip off a corner. Pipe the batter into each donut cavity, filling about two thirds full. Smooth any uneven spots with a small spoon so the donuts bake evenly.

Step 5: Bake the donuts

Place the pans in the preheated oven and bake 10 to 12 minutes. Check at 10 minutes; the donuts should spring back when you gently press the top, and a toothpick should come out with a few moist crumbs, not wet batter. Rotate the pans once if your oven heats unevenly.

Step 6: Cool the donuts

Set the pans on a wire rack and let the donuts cool in the pan for 5 minutes. Run a small offset spatula or butter knife around the edges if any spots stick. Lift the donuts out and let them finish cooling on the rack while you mix the glaze.

Step 7: Make the vanilla glaze

In a small bowl, whisk powdered sugar, 2 tablespoons milk, vanilla, and a tiny pinch of salt. Add more milk, a teaspoon at a time, until the glaze flows slowly off the whisk in a thick ribbon. If it looks too thin, add a spoonful of powdered sugar and whisk again.

Step 8: Glaze the donuts

Dip the top of each warm but not hot donut into the glaze, then lift and let the excess drip back into the bowl. Place the donuts back on the rack so the glaze can set. If you want a thicker coating, dip them a second time after the first layer firms up.

Step 9: Cinnamon sugar option

Skip the glaze if you prefer a sugar coating. While the donuts still feel warm, brush them lightly with melted butter, then toss in the cinnamon sugar mixture until fully coated. Set them on the rack so the sugar layer dries slightly.

Variations I've Tried

I swapped half the all-purpose flour for white whole wheat flour and still got soft donuts with a slightly nuttier flavor. I also stirred in 1/2 cup mini chocolate chips for a pumpkin spice chocolate version that kids devoured in minutes. A maple glaze with powdered sugar, maple syrup, and a splash of milk gives a breakfast vibe that tastes amazing with coffee.

I tested a dairy free version with almond milk and a neutral oil and it baked perfectly. I also tried a lighter spice version for younger kids by cutting the cloves in half, and they loved it. You can top the glazed donuts with chopped toasted pecans for a little crunch and a bakery-style finish.

How to Serve Pumpkin Spice Donuts Recipe

Serve these pumpkin spice donuts slightly warm with a mug of hot coffee, tea, or hot chocolate. They work nicely on a weekend brunch board with fresh fruit, yogurt, and scrambled eggs. I like to set out both glazed and cinnamon sugar versions so everyone can pick a favorite.

They also travel well, so you can pack them in lunch boxes or bring them to a fall potluck. If you host a cozy movie night, stack them on a plate and drizzle a little extra glaze right before serving for extra drama.

How to store

Room temperature: Keep donuts in an airtight container at room temp for up to 2 days. Line the container with a paper towel to absorb extra moisture so the glaze does not turn soggy.
Fridge: Store in a sealed container in the fridge for 4 to 5 days. Let them sit at room temp 10 to 15 minutes before eating so the texture softens.
Freezer: Freeze unglazed donuts on a baking sheet until firm, then move them to a freezer bag for up to 2 months. Thaw at room temperature and glaze after they thaw.
Reheating: Warm a donut in the microwave for 8 to 10 seconds or in a 300°F oven for about 5 minutes. If you froze them, thaw first, then refresh in the oven so they taste freshly baked.