Pumpkin Spice Donuts
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Pumpkin Spice Donuts are the perfect little fall treat combining an easy pumpkin batter with a cinnamon sugar topping. Serve these fresh out of the oven while they are warm and they’ll literally melt in your mouth!
Pumpkin treats are the best, and we especially love these Iced Pumpkin Cookies, some Pumpkin Chocolate Chip Muffins, and our personal favorite – Pumpkin Streusel Cake. Pair these with a pumpkin spice latte!
Best Pumpkin Donuts
Fall IS my favorite season of the year. After all, it’s my birthday month, for me AND my blog. Pumpkin recipes are seriously flowing right now, and these donuts are the bomb!
Why We Love These Homemade Pumpkin Donuts:
- They are small little bites. Mini donuts means that you can have two!
- An easy recipe that takes only ten or so minutes in the oven.
- Pumpkin donuts are seriously adorable.
- These are baked which means they are lighter and have fewer calories.
- And they’re absolutely delish! Skip the donut shop and make your own donuts at home.
Ingredients needed to make Baked Pumpkin Donuts:
- Pumpkin – Use canned pumpkin puree.
- Butter – Unsalted butter is used in these. (Canola oil or vegetable oil can be substituted.)
- Egg – Just one egg at room temperature.
- Milk – I use 1% but use whatever you have.
- Vanilla Extract – My preferred brand is Watkins.
- Flour – I used all-purpose flour but you could try another type of flour.
- Sugar – Brown sugar is best.
- The Basics – Baking soda, baking powder, and salt.
- Fall Spices – Cinnamon and Pumpkin Pie Spice.
The Topping Ingredients needed:
- Butter – Unsalted Butter
- Sugar – Granulated sugar
How to make Baked Pumpkin Donuts:
These are so simple to make, and they bake very quickly. Make these on a lazy weekend morning with your family.
Prep. Preheat your oven to 350 degrees. Spray the donut pans lightly with nonstick spray (like Pam).
Combine the wet ingredients. In a medium bowl, combine the pumpkin puree, melted butter, egg, milk, and vanilla extract.
Add the dry ingredients. To the wet mixture, add the flour, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until just combined.
Add batter to pans. Carefully spoon the donut batter to the donut pans. You can also pour the batter into a ziplock bag, trim off the corner of the bag, and pipe small amounts of batter into each donut pan.
Bake. Bake the donuts for 10-12 minutes, or until done. Remove to a wire rack.
Add the cinnamon sugar topping.
- Melt butter in a small bowl.
- Combine sugar and cinnamon in another separate bowl.
- Dip each donut in the butter, followed by the cinnamon-sugar mixture.
- Eat them ASAP!
What kind of canned pumpkin should I buy?
Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.
Is pumpkin puree healthy?
Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.
Pro-Tip: If you don’t own a donut pan (or two), use a mini muffin tin instead.
Storing Tip – For best results, enjoy these FRESH the first day. You could store them on the counter for another day or so. I recommend covering them with some tin foil instead of a plastic bag.
Freezing Tip – It’s best to freeze these BEFORE adding the cinnamon sugar mixture on them. When ready to eat, let them sit on the counter until they come to room temp. Heat them up slightly in the microwave, and add the butter and cinnamon sugar mixture.
Kitchen Tools Used: (affiliate links)
- Donut pans
- Two mixing bowls
- A wire cooling rack
Pumpkin Spice Donuts
For the donuts:
- 2/3 cup canned pumpkin puree
- 5 Tablespoons unsalted butter – melted
- 1 large egg
- 2/3 cup milk
- 2 teaspoons vanilla
- 1 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoons salt
- 1 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
For the cinnamon sugar topping:
- 1/4 cup unsalted butter – melted
- 1 teaspoon cinnamon
- 1/4 cup sugar
- Preheat oven to 350 degrees. Spray two donut pans with baking spray.
- In a large bowl, combine the wet ingredients – pumpkin, melted butter, egg, milk, and vanilla.
- To the bowl, add the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until just combined.
- Spoon mixture into donut pans (or pour into storage bag and cut one corner to pipe the batter into the pans).
- Bake for 10-12 minutes, or until toothpick comes out clean when inserted. Remove to cooling racks.
- For the topping: Melt butter in small dish. Combine cinnamon and sugar in another dish. Place each donut in butter and get one side wet. Then dip that side in cinnamon and sugar, and place back on cooling racks.
- These are best fresh!
The recipe makes 12? We had a lot fewer than that by the time I got home?