These Pumpkin Spice Donuts are perfect for every Fall breakfast! They're bursting with pumpkin flavor, fluffy in texture, and are 100 % homemade. Plus, they're topped off with a cinnamon vanilla glaze!
Today I bring you recipe number 3 from my pumpkin baking series: Baked Pumpkin Spiced Donuts.
These moist and cake-like donuts feature both pumpkin spice and pumpkin puree to get the ultimate pumpkin flavor. On top of that, I paired them with a sweet cinnamon glaze that has hints of vanilla. They're not only easy to make, but can be ready to serve in just 30 minutes!
In case you missed the previous recipes from the series, you can find them here: pumpkin oatmeal cookies and pumpkin cupcakes with maple frosting.
Why You'll Love This Pumpkin Spice Donut Recipe:
- They're baked, not fried.
- The quick prep time makes them a perfect breakfast choice.
- They're filled with warm spices, such as cinnamon and pumpkin spice.
- You do not need a mixer, just simple baking tools.
- This recipe makes 6 mouthwatering donuts!
This pumpkin donut recipe is best when served right away. If need be, they will last in the refrigerator for up to two days.
The cinnamon glaze pairs so well with the flavors of pumpkin inside these donuts, but feel free to use a different flavor, such as cream cheese or even maple! You can find my recipe for those glazes on my Carrot Cake Donuts and Maple Glazed Donuts.
Baking Tips:
- Donut Pan: Since we are making donuts, you will need a donut pan. I recommend a silicone donut pan like this one or a non-stick one. I have both of these and use them interchangeably. Be sure to spray your pan with non-stick spray.
- Donut Batter: I find it so much easier to scrape the donut batter into a pastry bag or a zipped-up sandwich bag and pipe the batter into the donut cups. This method makes it less messy, too.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Just combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/8 tsp ground nutmeg. This will give you 1 tsp of pumpkin spice.
- Pumpkin Puree: This recipe calls for pumpkin puree NOT pumpkin pie filling.
Ingredients Needed:
Let’s take a look at some of the ingredients we’ll need in order to make these donuts.
- All-Purpose Flour: Unless otherwise stated, I like to use all-purpose flour for my recipes. This is the base and structure for the donuts.
- Baking Powder: I find that donuts rise better with baking powder instead of baking soda.
- Spices: A combination of cinnamon and pumpkin pie spice are used to create those warm Fall flavors. If you don't have pumpkin pie spice you can easily make your own (check out my tip above under "baking tips").
- Butter: In both the donuts and the glaze you'll use unsalted melted butter.
- Sugars: To help make the donuts sweet, you need both brown sugar and granulated sugar. Without the addition of granulated sugar, the donuts tasted more savory.
- Pumpkin Puree: Do not confuse with pumpkin pie filling. They are not interchangeable.
- Heavy Cream: I use heavy cream in the glaze to help add a little bit of thickness. If you do not have it, feel free to substitute it with milk.
How To Make Baked Pumpkin Spice Donuts:
With just 10 minutes of prep and simple ingredients, these pumpkin spice donuts come together so easily!
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin spice, cinnamon, and salt. Set aside.
- Wet Ingredients: In a medium-sized bowl, whisk together the melted butter, egg, brown sugar, pumpkin puree, milk, sugar, and vanilla extract until combined.
- Combine Ingredients: Add the wet ingredients into the dry and gently fold together using a silicone spatula or wooden spoon until combined (be careful not to over mix).
- Bake: 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 for 9-11 minutes and allow the donuts to cool in the pan for 5 minutes before transferring them over to a wire rack.
- Make the glaze. Dip each completely cooled donut into the glaze and serve.
Frequently Asked Questions:
Yes you do, since we’re making donuts. I recommend Wilton’s non-stick donut pan (I have two of these) or this silicone one.
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.
Although these donuts are best consumed the day of, they will last in an airtight container in the refrigerator for about 2 days.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Also, please share a photo of your creation with me on either Facebook, Instagram, or Pinterest. It brings me so much joy to see you make my recipes. 🙂
Enjoy recipe number three from my pumpkin baking series!
More Donut Recipes To Try:
Pumpkin Spice Donuts
Equipment
- Donut Pan
- Mixing Bowls
Ingredients:
Pumpkin Spice Donuts
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 2 tbsp sugar
- 1 tsp vanilla extract
Cinnamon Glaze:
- 2 tbsp unsalted butter, melted
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 1/2 tbsp heavy cream
Instructions:
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
Pumpkin Donuts:
- In a large bowl, whisk together the flour, baking powder, pumpkin spice, cinnamon, and salt. Set aside.
- In a medium-sized bowl, whisk together the melted butter, egg, brown sugar, pumpkin puree, milk, sugar, and vanilla extract until combined. Add the wet ingredients into the dry and gently fold your ingredients together using a silicone spatula or wooden spoon until combined (be careful not to over mix).
- 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 9-11 minutes (10 minutes is perfect for me). To check if the donuts are done, touch the top of one carefully with your finger. If it bounces back, they're done. You could also take a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 5 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Cinnamon Vanilla Glaze:
- In a small microwaveable-safe bowl, melt the butter. Let it cool for 5 minutes.
- Add the powdered sugar, vanilla extract, cinnamon, and heavy cream into the small bowl and whisk until fully combined. If the glaze is too thick, add 1 tsp of heavy cream at a time, whisking completely, before adding anymore. The glaze should be more thick than thin, but not too thick that you can't dip the donuts into it.
- 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 for up to 2 days.
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