Pumpkin spice donuts bring the cozy flavor of fall baking to the table without a deep fryer. This small-batch recipe makes six tender, egg-free baked donuts in about 35 minutes, using pumpkin puree, brown sugar, and a balanced blend of pumpkin pie spice, cinnamon, and nutmeg. A quick brush of melted butter and a cinnamon-sugar coating gives the finished donuts a fragrant, lightly crisp outside while the centers stay soft.
What makes these pumpkin spice donuts work
The batter is mixed like a simple muffin batter: whisk the wet ingredients separately, combine the dry ingredients, and stop mixing as soon as the flour disappears. Pumpkin adds moisture and color, while brown sugar gives the crumb a deeper caramel note. Baking in a donut pan keeps the shape neat and avoids the heaviness that can come from frying.
Why the cinnamon-sugar coating matters
The coating is more than decoration. Melted butter gives the sugar something to cling to and adds richness, while cinnamon reinforces the spice in the crumb. Coat the donuts only after they have cooled for at least 10 minutes; warm donuts can tear, and a very hot surface can dissolve the sugar instead of leaving a delicate, sandy finish.
Ingredients for pumpkin spice donuts
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons melted unsalted butter
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon for coating
How to make pumpkin spice donuts
Start by heating the oven to 350°F and greasing a six-cavity donut pan. Whisk pumpkin, brown sugar, oil, and milk until smooth. In another bowl, stir together flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Add the dry mixture gradually and fold just until combined; a few tiny streaks of flour are easier to correct than an overworked batter.
- Preheat the oven to 350°F and spray a six-cavity donut pan with nonstick cooking spray.
- Whisk the pumpkin puree, brown sugar, vegetable oil, and milk together in a medium bowl.
- In a smaller bowl combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until combined.
- Transfer the batter to a piping bag or zip-top bag, snip the corner, and pipe it evenly into the six donut cavities.
- Bake for 15 minutes, until the donuts spring back lightly when pressed. Cool in the pan briefly, then turn them onto a rack and cool at least 10 more minutes.
- Melt the butter and brush it over the cooled donuts. Combine the granulated sugar and cinnamon, then roll each donut in the cinnamon sugar.
How to tell when they are done
A finished donut should look set around the edges and spring back gently in the center. If the indentation remains, give the pan another minute or two. Avoid waiting for deep browning: pumpkin batter can be fully baked while still a warm golden orange. Letting the donuts cool on a rack also prevents steam from making the bottoms damp.
Take care when filling the pan. Batter that reaches the center post can close the hole as it rises, while underfilled cavities produce thin donuts that dry quickly. Aim for an even layer just below the rim and wipe away drips before baking so the edges release cleanly. A light coating of spray in the cavities and around the posts is enough; too much can leave a greasy surface.
Serving ideas
Serve these donuts with coffee, chai, or cold milk for breakfast. They also work well as a simple after-school snack or as a small dessert after a soup-and-salad dinner. Arrange them on a plate with the cinnamon-sugar side visible, and add sliced apples or pears for a fresh contrast.
For a brunch plate, place the donuts in a single layer rather than stacking them while they are freshly coated. This protects the sugar finish and makes each portion easy to pick up. If you are serving them later in the day, keep the coating separate until close to serving so it stays fragrant and lightly crisp.
Tips and optional variation
Use plain pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices. A piping bag makes even rings, but a sturdy zip-top bag works just as well. Optional variation: replace the cinnamon-sugar finish with a thin glaze made from powdered sugar and a little milk, adding it only after the donuts are completely cool.
Storage and reheating
Keep coated donuts in an airtight container at room temperature for up to two days. Refrigerate them for up to five days if your kitchen is warm; bring them to room temperature before serving. For longer storage, freeze uncoated donuts individually, thaw them overnight, and add the butter-and-sugar coating just before serving.
To refresh a room-temperature donut, warm it for a few seconds in the microwave or place it in a low oven briefly. The goal is gentle warmth, not reheating until steaming, because excess heat softens the sugar and can make the pumpkin crumb rubbery. Frozen donuts should thaw fully before coating so butter does not bead on their surface.
Search answers
Can pumpkin spice donuts be baked instead of fried?
Yes. This recipe is designed for a donut pan and bakes at 350°F, so it needs no frying oil.
How many donuts does this recipe make?
It makes six standard-size donuts. Double the ingredients for a dozen and bake in batches if needed.
Can I make the batter ahead?
For the best rise, bake soon after mixing. You can measure the dry ingredients ahead and combine them with the wet ingredients just before baking.
FAQs
A small-batch fall treat
These pumpkin spice donuts are quick enough for a weekend breakfast and warmly spiced enough for a seasonal dessert. Keep the mixing gentle, watch for the spring-back cue, and finish with the coating while the donuts are cool but not cold.
Pumpkin Spice Donuts
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Ingredients
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon for coating
Instructions
Instructions
- Preheat the oven to 350°F and spray a six-cavity donut pan with nonstick cooking spray.
- Whisk the pumpkin puree, brown sugar, vegetable oil, and milk together in a medium bowl.
- In a smaller bowl combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until combined.
- Transfer the batter to a piping bag or zip-top bag, snip the corner, and pipe it evenly into the six donut cavities.
- Bake for 15 minutes, until the donuts spring back lightly when pressed. Cool in the pan briefly, then turn them onto a rack and cool at least 10 more minutes.
- Melt the butter and brush it over the cooled donuts. Combine the granulated sugar and cinnamon, then roll each donut in the cinnamon sugar.
