Fluffy Pumpkin Spice Donuts

These pumpkin spice baked donuts are bursting with warm fall flavors and have a fluffy, moist texture that will make you forget all about traditional fried versions. Coated in cinnamon sugar, they bring a perfect balance of spice and sweetness and are easy enough to bake any day of the season. Whether you’re an experienced baker or trying something new, these donuts are a reliable recipe that feels like a cozy hug in every bite.

I first tried this recipe on a quiet autumn afternoon and instantly loved how the kitchen smelled like a pumpkin spice café. Now they’re a go-to for weekend treats and always requested by friends who stop by.

Ingredients

• All-purpose flour: forms the soft cake base choose a fresh bag for best rise
• Brown sugar: adds sweetness and a slight molasses undertone lightly packed is best
• Pumpkin pie spice: key for that warming blend of cinnamon, nutmeg, and clove use a good quality or homemade mix
• Baking powder: helps the donuts rise lightly and become fluffy
• Baking soda: works with acidic ingredients for tender texture
• Kosher salt: balances sweetness and enhances flavor
• Pumpkin purée: the star ingredient, adding moisture and woody autumn flavor use 100 percent pure pumpkin, not pumpkin pie filling
• Maple syrup: natural sweetener with a hint of caramel notes
• Eggs: provide structure and richness
• Melted coconut oil: keeps the donuts moist and tender can substitute with neutral oil if preferred
• Vanilla extract: deepens flavor and rounds out the spices gently

Instructions

Sift and Combine Dry Ingredients:

Measure the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt into a large bowl. Slowly sift or whisk together until all elements are evenly mixed. Set aside to prevent clumps and ensure a uniform batter.

Whisk Wet Ingredients Separately:

In a separate mixing bowl, add pumpkin purée, maple syrup, eggs, melted coconut oil, and vanilla extract. Whisk these ingredients together thoroughly until the eggs are fully incorporated and the mixture is smooth.

Gently Fold Wet into Dry:

Using a silicone or rubber spatula, slowly stir the wet ingredients into the dry ingredients. Be careful to scrape all sides and the bottom of the bowl to incorporate every bit of flour without overmixing. The batter should be thick but slightly loose enough to pipe or scoop.

Prepare Donut Pan and Fill:

If you have a donut pan, lightly oil the cavities to prevent sticking. Transfer the batter into a piping bag or a large ziplock bag with one corner snipped off to create a makeshift piping bag. Pipe the batter evenly into the donut molds, filling each about three quarters full to allow room to rise without losing the hole in the center.

Bake Until Golden and Springy:

Place the filled donut pan into a preheated oven at the temperature your recipe specifies. Bake for about eighteen minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack for about five minutes.

Prepare Cinnamon Sugar Coating:

Meanwhile, mix cinnamon and granulated sugar in a shallow bowl until well combined. This mix will give the donuts their signature sweet spice coating.

Brush and Coat Donuts:

Once the donuts have cooled slightly, lightly brush both sides with neutral oil to help the cinnamon sugar adhere. Dip each donut into the bowl of cinnamon sugar, twisting gently to coat evenly on all sides. Repeat on both sides and set on a cooling rack.

Serve and Enjoy:

Serve these warm for the best texture and flavor. They pair beautifully with a cup of coffee or tea. Leftovers can be stored in an airtight container but best eaten within a couple of days.

I’ve gifted batches during fall and they disappeared within the day — the cinnamon sugar coating and moist crumb win everyone over every time.

Storage Tips

These donuts are best enjoyed fresh within 48 hours. Store them in a brown paper bag at room temperature to keep the texture tender but expect they will soften slightly over time. For longer storage, wrap each donut individually in wax paper and place them in a freezer-safe bag. They freeze well for up to six months. When ready to eat, thaw in the fridge or at room temperature briefly.

Ingredient Substitutions

If you don’t have pumpkin pie spice, blend cinnamon, nutmeg, and a pinch of ground cloves as a quick replacement. Coconut oil can be swapped for melted butter or a neutral oil like canola. Maple syrup adds subtle caramel notes but honey works too if that is your preference though it changes the flavor slightly. All-purpose flour can be replaced with gluten-free blends though texture may vary a bit.

Serving Suggestions

Enjoy your donuts with a hot cup of coffee or chai for a wonderfully cozy pairing. They make a lovely dessert or breakfast treat alongside fresh fruit or yogurt. They also pair well with a drizzle of cream cheese glaze if you want to add a bit of richness.

These pumpkin spice baked donuts are an easy, cozy treat that capture the flavors of fall. Bake a batch to share or freeze extras for quick breakfasts.

Common Questions About Recipes

→ What spices are used in these donuts?

The donuts feature a blend of cinnamon, nutmeg, and pumpkin pie spice to deliver classic fall flavors.

→ Can I use canned pumpkin purée for this?

Yes, canned pumpkin purée works well and helps keep the donuts moist and flavorful.

→ How do I know when the donuts are done baking?

Insert a toothpick into a donut; if it comes out clean, the donuts are fully baked.

→ Can these donuts be frozen?

Yes, wrap them individually in wax paper and store in a freezer-safe bag for up to 6 months.

→ Is it possible to make these without a donut pan?

You can use muffin cups and bake the batter as muffins, offering a similar texture and flavor.