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Pumpkin Spice Donuts

Karissa Parrish
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!
5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Cool Time 10 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 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 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.

Nutrition

Serving: 1donutCalories: 309kcalCarbohydrates: 51gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 53mgSodium: 288mgPotassium: 124mgFiber: 1gSugar: 33gVitamin A: 3291IUVitamin C: 1mgCalcium: 89mgIron: 2mg
Keyword glazed pumpkin donuts, homemade pumpkin donuts, pumpkin donuts, pumpkin spice baked donuts, pumpkin spice donuts
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