These pumpkin spice donuts are soft and fluffy cake donuts that are bursting with pumpkin spice flavor. They're also topped with a cinnamon vanilla glaze!
These pumpkin donuts contain both pumpkin pie spice and pumpkin puree to really highlight the flavor of pumpkin.
If you're looking for a perfect fall breakfast, then these donuts are it! They're baked in a donut pan and are ready in less than 30 minutes.
Looking for more pumpkin recipes? Then check out these: pumpkin cinnamon rolls, pumpkin pop tarts, and pumpkin banana muffins.
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Why You'll Love These Donuts
- They're baked, not fried.
- They bake up to be moist and fluffy.
- All you need are simple ingredients.
- You can bake them for any fall morning.
- Each bite is filled with pumpkin!
Because these donuts are baked, you'll need a donut pan. I recommend these nonstick pans, along with these silicone ones.
You could even transform this recipe into mini donuts by using a mini donut pan if you wanted to!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- 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 Purée: Do not confuse with pumpkin pie filling. They are not interchangeable.
Instructions
Here are the step by step instructions on how to make these pumpkin spice cake donuts.
Step 1: Dry ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin spice, cinnamon, and salt. Set aside.
Step 2: Wet ingredients: In a medium bowl, whisk together the melted butter, egg, brown sugar, pumpkin puree, milk, white sugar, and vanilla extract until combined.
Step 3: Combine ingredients. Add the dry ingredients into the wet and gently fold together using a silicone spatula until combined.
Step 4: Pipe the donut batter. Scoop the batter into a piping bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
Step 5: Bake. Bake the donuts for 9-11 minutes. Allow them to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Step 6: Make the glaze. In a small bowl, whisk together the melted butter, powdered sugar, vanilla extract, cinnamon, and heavy whipping cream until combined and smooth.
Step 7: Assemble. Dip each donut into the glaze and place them back onto the cooling rack. Once set, serve immediately.
I hope you enjoy these homemade pumpkin donuts!
Expert 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.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
Recipe FAQs
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.
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.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Donut Recipes
📖 Recipe
Pumpkin Spice Donuts
Equipment
- Donut Pan
- Mixing Bowls
- Piping Bag
Ingredients:
Pumpkin Spice Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 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
Cinnamon Glaze
- 2 tablespoons unsalted butter, melted
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 ½ tablespoons heavy whipping 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 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 9-11 minutes (10 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, vanilla extract, cinnamon, and heavy whipping cream into the small bowl and whisk until fully combined. If the glaze is too thick, add 1 teaspoon of heavy whipping 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 or at room temperature for up to 3 days.
Notes:
-
- Baking Pan: You'll need a 6-count donut pan.
-
- 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.
-
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
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