Pumpkin Spice Donuts are the ultimate taste of fall. These spiced pumpkin donuts are baked in the oven rather than fried, which makes them simple to prepare at home. They make a cozy weekend breakfast during autumn and can be ready in under an hour.
My kids and I always devour these — soft, cake-like donuts packed with pumpkin spice flavor, then dipped in a thick vanilla glaze that sets into a slight shell. The balance of warm spices, pumpkin puree, and a sweet glaze makes these a seasonal favorite at our house.
Why You’ll Love These Donuts:
- Rich fall flavor. If you enjoy pumpkin spice lattes or spiced pumpkin treats, these donuts deliver the same cozy spices in a homemade baked form.
- Easy to make. Baking keeps the recipe approachable—no frying required—so you can make fresh donuts at home with minimal fuss.
- Quick. From start to finish these donuts take about 50 minutes, including cooling time. If you only have a smaller donut pan, plan a short extra bake for the second batch.
- Kid-approved. These are a hit with kids and make a fun seasonal treat for family breakfasts or school mornings.
Ingredients:
Note: You will also need vegetable oil or cooking spray to grease the donut pan.
Dry ingredients: All-purpose flour, baking powder, baking soda, salt, granulated sugar and brown sugar provide structure and lift for these cake-style donuts.
Spices: Ground cinnamon, nutmeg, ginger and cloves create the classic pumpkin spice profile. You can substitute 2 teaspoons of pumpkin pie spice if preferred.
Wet ingredients: Pumpkin puree, eggs, whole milk and melted butter add moisture, richness and the tender crumb typical of baked donuts.
Vanilla glaze: Confectioners’ sugar, whole milk and vanilla extract whisk to a thick glaze that will set into a slight shell on the cooled donuts. Be careful not to add extra milk — the glaze should be thick enough to harden rather than remain soggy.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 2 eggs
- 1/4 cup whole milk (plus 4 tablespoons for glaze)
- 4 tablespoons salted butter, melted and cooled
- Vegetable oil or cooking spray to grease the pan
Vanilla Glaze:
- 2 cups powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
- 4 tablespoons whole milk
Substitutions and Variations:
- Use 2 teaspoons pumpkin pie spice instead of mixing individual spices.
- For a maple twist, swap vanilla extract for a small amount of maple extract in the glaze.
How to Make Pumpkin Spice Donuts:
Step 1: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, baking soda, baking powder, salt, brown sugar, granulated sugar, cinnamon, nutmeg, ginger and cloves. Set the dry mix aside.
Step 2: Melt the butter and let it cool about 5 minutes. In a separate bowl, whisk together the pumpkin puree, eggs, 1/4 cup whole milk and the cooled melted butter until smooth.
Step 3: Add the dry ingredients to the wet ingredients and stir until just combined. Scrape the bottom of the bowl so all dry bits are incorporated without overmixing.
Step 4: Grease the donut pan well. Fill each donut cavity a little under the top edge — the batter will rise and you still want a center hole. Use a spoon or a piping bag to fill the molds. Bake for 11–13 minutes, or until a toothpick comes out clean. If the centers are wet, return to the oven for another 1–2 minutes and check again.
Step 5: Remove the donuts from the pan and place them on a cooling rack set over a cookie sheet. If making more than one batch, bake the next batch now. Let each batch cool about 10 minutes before glazing.
Step 6: Whisk the glaze by combining the powdered sugar, 4 tablespoons milk and vanilla extract until smooth and thick. Adjust only if absolutely necessary — a thicker glaze will set properly.
Step 7: While the donuts are still warm to the touch (not piping hot), dunk them into the glaze and coat the top and bottom. Hold the donut briefly over the glaze to let excess drip back into the bowl.
Step 8: Return the glazed donuts to the rack or a tray to allow the glaze to harden, about 10–15 minutes.
Step 9: Serve and enjoy warm with coffee or milk. These donuts are best the day they are made.
Expert Tips:
- Let the melted butter cool for about 5 minutes to avoid cooking the eggs when combined with the wet ingredients.
- Keep the glaze thick; it should set into a firm shell. Adding extra milk can prevent it from hardening properly.
- Grease the donut pan thoroughly to prevent sticking so the donuts pop out easily.
- Glaze donuts while they are still warm and use a cooling rack over a lined sheet pan to catch drips and keep cleanup easy.
Recipe FAQs:
These are cake-style donuts with a soft, tender crumb and a glazed exterior that forms a slight shell when set.
Pumpkin spice is typically a blend of cinnamon, ginger, nutmeg and either cloves or allspice. You can combine those pantry spices to make your own mix affordably.
Donuts are best eaten the day they are made. If you need to store extras, keep them in an airtight container at room temperature for up to 24–36 hours, though texture and glaze quality may decline.
More Fall Sweets You Will Love:
-
Coconut Pecan Cookies Recipe -
Carrot and Banana Muffins
-
Nutella Puff Pastry
-
Turtle Pie (No Bake)
If you try this Spiced Pumpkin Donut recipe, please leave a star rating and a comment to let me know how it turned out. I love hearing about your results and any tweaks you make to the recipe.
Recipe Summary
- Yield: 12 donuts
- Total time: ~50 minutes
- Prep time: 10 minutes
- Cook time: 15 minutes
- Cooling time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American