Pumpkin Spice Donuts are fluffy baked donuts flavored with pumpkin puree and pumpkin spice and glazed with a simple pumpkin spice glaze. These donuts can be ready in 30 minutes and they are the perfect fall breakfast, brunch, or dessert!
I love the flavors of fall. I love donuts. Combine those two and you get the most delicious Pumpkin Spice Donuts. We can skip the line at Dunkin Donuts, Krispy Kreme, and Tim Horton's! These donuts are so easy to make at home and are healthier than their fried and processed counterpart! Do you think parents would be okay with me handing these out on Halloween instead of candy?
If you're looking for more delicious donut recipes check out these Cookies and Cream Donuts, Coffee Donuts, or Banana Donuts.
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Why You'll Love This Recipe
- You get the warm and comforting flavors of fall from the cinnamon, nutmeg, ginger, clove, and allspice in the pumpkin spice.
- Baking the donuts instead of frying gives them a moist and fluffy texture that is irresistible.
- Because the donuts haven't been dipped in oil through frying they are a bit healthier and guilt-free!
- They can be ready in 30 minutes! Like my Ferrero Rocher Brownies.
Ingredients
Ingredient Notes
- I used homemade pumpkin spice but you can also buy it at the grocery store.
- Be sure to use pumpkin puree and not pumpkin pie filling.
- It will be easier to incorporate the egg into the batter if they are at room temperature.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- These donuts can be made in a mini donut pan for bite-sized treats!
- You can swap out the vanilla extract in the glaze for maple extract.
- Chocolate chips can be added to the Pumpkin Spice Donut batter.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). Spray your donut mold with non-stick spray and set it aside.
STEP 2: In a medium-sized bowl whisk together the flour, light brown sugar, salt, baking powder, and pumpkin spice. Make sure there are no lumps of brown sugar.
STEP 3: In a separate bowl mix together mix the pumpkin puree, melted butter, and the egg.
STEP 4: Gently fold the wet ingredients into the dry ingredients until just combined. The batter will be thick.
STEP 5: Spoon the batter into the donut pan and place the donut pan on a cookie sheet.
STEP 6: Put the donuts into the preheated oven and bake for 15-17 minutes or until they spring back when lightly pressed. I bake them for 10 minutes, turn the pan, and then continue baking. Remove from oven and allow to cool in the pan for about 10 minutes and then remove from the mold and allow to cool fully before glazing.
STEP 7: In a small bowl combine the powdered sugar, heavy cream, vanilla, and pumpkin spice. Whisk until fully combined and smooth. Immediately dip the tops of the donuts into the glaze.
Expert Tips
- Use a silicone mold. There a million donut molds out there, but I prefer silicone molds by a long shot. They make it so easy to remove the donuts after baking.
- Don't overmix. If you want tender and fluffy donuts make sure you only mix as much as you need to. Overmixing the batter will make the baked donuts tough.
- Use a piping bag to fill your mold. This is not necessary, but it will give your donuts a much cleaner looked and it's easier to fill the molds this way.
- Oil the donut mold. A must! Oiling the mold will make it much easier to remove the donuts and clean the molds.
Recipe FAQs
I wouldn't recommend it. Pumpkin Spice Donuts are best eaten the same day that they are made. You can, however, make the batter ahead of time, refrigerate it or freeze it (depending on how far ahead of time you are making the donut batter), and then bake the donuts when you are ready to eat them.
Room Temperature: Pumpkin Spice Donuts can be stored in an airtight container at room temperature for 3 days, though they are really best the day they are baked.
Refrigerator: If stored correctly in an airtight container the donuts can last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container the donuts can last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Pumpkin Spice Donuts or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Pumpkin Spice Donuts
Ingredients
For Donuts:
- 1 cup (120 grams) all-purpose flour
- ½ cup (107 grams) brown sugar packed
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- ½ cup (113 grams) pumpkin puree
- 2 ½ tablespoons unsalted butter melted
- 1 large egg
For Glaze:
- ½ cup (57 grams) powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
Instructions
For Donuts:
- Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
- In a medium-sized bowl whisk together the flour, light brown sugar, salt, baking powder, and pumpkin spice.
- In a separate bowl mix pumpkin puree, melted butter, and egg.
- Gently fold the wet ingredients into the dry ingredients. Mix only until just combined. The batter will be thick.
- Spoon the batter into the donut pan and place the donut pan on a cookie sheet.
- Put the donuts into the pre-heated oven and bake for 15-17 minutes or until they spring back when lightly pressed.
- Remove from oven allow and allow to cool in the pan for 10 minutes and then remove and allow to cool fully before glazing.
For Glaze:
- In a small bowl combine the powdered sugar, heavy cream, vanilla, and pumpkin spice. Whisk until fully combined and smooth.
- If the glaze is too thick add more heavy cream. If the glaze is too thin add more powdered sugar.
- When the donuts are cooled dip the tops of the donuts into the glaze.
Notes
- Don't overmix. If you want tender and fluffy donuts make sure you only mix as much as you need to. Overmixing the batter will make the baked donuts tough.
- Use a piping bag to fill your mold. This is not necessary, but it will give your donuts a much cleaner looked and it's easier to fill the molds this way.
- Oil the donut mold. A must! Oiling the mold will make it much easier to remove the donuts and clean the molds.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Aubrey says
These donuts were delicious! I may have not mixed the batter enough, but I thought it was a little dry. I added about a tablespoon of oil, and it all came together!
They're also great with eggnog in the glaze vs cream. A recipe Worth repeating!
Ellie Haley says
So glad you enjoyed it!
Paris says
These are a crowd pleaser for sure. I am not a hugE pumpkin person but i catch myself coming back For seconds (and thirds!) when i bake these. Easy to make and make your house sMell amaZing too!
Meredith says
I made these donuts this fall and they were legit the very best pumpkin item that i made all fall long. we loved these so much, and I'll definitely be making them again. and you should too!