These pumpkin spice baked donuts are extra moist, soft and fluffy cake donuts that are bursting with both pumpkin spice flavor and real pumpkin puree. They make for a fun and quick fall breakfast as they take just 35 minutes to make and are even topped with a cinnamon spiced glaze.
Why You'll Love These Fall Donuts
- Soft & moist texture. Just like with my cinnamon sugar pumpkin donuts, these donuts are very moist thanks to the ½ cup of pumpkin puree.
- They're baked, not fried. Baked donuts are so much easier to make compared to traditional fried donuts. That's why I also enjoy these homemade maple baked donuts and salted caramel apple donuts.
- One bowl recipe. I love recipes that are made in just one bowl! It makes for an easy prep and an even easier clean up time. My pumpkin oatmeal cookies are also made in just one mixing bowl.
- Simple pantry ingredients. All you need are basic ingredients in order to make baked pumpkin donuts. Plus, you'll have freshly baked donuts in under 35 minutes! Perfect for busy fall mornings.
- The best pumpkin flavor. As someone who absolutely loves baking with pumpkin, real pumpkin puree and pumpkin pie spice seasoning are used. The same is true with this small pumpkin cake recipe.
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I've been a professional home baker for 7+ years now, I can honestly say making donuts at home is so easy and approachable no matter how many years of baking experience you have.
All you need is a donut pan!
Ingredients for Pumpkin Spice Donuts
- Flour: I used all purpose flour.
- Baking Powder: I find that donuts rise better with baking powder instead of baking soda.
- Unsalted Butter: Melted butter is needed for both the donuts and glaze.
- Pumpkin Puree: Do not confuse with pumpkin pie filling. They are not interchangeable.
- Spices: A mixture of both cinnamon and my homemade pumpkin pie spice are used.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Baked Pumpkin Spice Donuts With Glaze
Step 1: In a large bowl, whisk together the melted butter, egg, brown sugar, pumpkin puree, milk, sugar, and vanilla extract until combined.
Step 2: Then add the flour, baking powder, pumpkin spice, cinnamon, and salt and fold together using a rubber spatula just until combined.
Step 3: Scoop the batter into a piping bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
Bake the donuts for 10-12 minutes. Use a toothpick to check the center.
Step 4: Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Step 5: In a small microwave-safe bowl, melt the butter. Let it cool for 5 minutes.
Add the powdered sugar, heavy whipping cream, vanilla extract, and cinnamon into the small bowl and whisk until fully combined.
Step 6: Dip each donut into the glaze and place them back onto the cooling rack. Once set, serve immediately.
Storing & Freezing
Although donuts are best consumed the same day they are made, they will last for a short amount of time.
Refrigerator: Keep leftover donuts in an airtight container on the counter for up to 3 days.
Freezer: Place the baked and cooled unfrosted donuts on a baking sheet and freeze until frozen. Transfer them to a freezer-safe airtight container or bag and keep frozen for up to 2 months.
Professional Home Baking Tips
- Baking Pan: You'll need a 6-count donut pan like this one or this wilton donut pan. I have both of these and use them interchangeably. Be sure to spray it with non-stick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: I find it so much easier to scrape the donut batter into a pastry bag or a large ziploc bag and pipe the batter into the donut cups. This method makes it less messy too.
Recipe FAQs
Yes you do, since we’re making donuts. You could also use a mini donut pan to make mini pumpkin donuts.
Do not substitute pumpkin pie filling for pumpkin puree for they are very different. Pumpkin pie filling contains sugar and extra spices whereas pumpkin puree is just pumpkin.
Definitely! These homemade donuts would also taste great with a maple glaze or even pumpkin spice glaze! Just swap out the cinnamon for pumpkin spice.
More Pumpkin Breakfast Recipes
📖 Recipe
Pumpkin Spice Baked Donuts (One Bowl Recipe)
Equipment
- Donut Pan
- Mixing Bowls
- Piping Bag
Ingredients:
Pumpkin Spice Donuts
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ½ cup brown sugar
- ½ cup pumpkin puree
- ¼ cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon Glaze
- 2 tablespoons unsalted butter, melted
- ½ cup powdered sugar
- 3 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions:
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
Pumpkin Spice Donuts
- In a large bowl, whisk together the melted butter, egg, brown sugar, pumpkin puree, milk, sugar, and vanilla extract until combined.
- Then add the flour, baking powder, pumpkin spice, cinnamon, and salt and fold together using a rubber spatula just until combined.
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 10-12 minutes (12 minutes is perfect for me). Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Cinnamon Glaze
- In a small microwave-safe bowl, melt the butter. Let it cool for 5 minutes.
- Add the powdered sugar, heavy whipping cream, vanilla extract, and cinnamon into the small bowl and whisk until fully combined.
- Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (feel free to dip the donuts twice for extra glaze!). Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator or at room temperature for up to 3 days.
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