Fluffy Pumpkin Spice Donuts

These pumpkin spice baked donuts are fluffy and moist, perfectly capturing the essence of fall with real pumpkin puree and warm spices. Coated in a sweet cinnamon sugar mixture, they offer all the comfort of traditional fried donuts with the ease of baking. Whether you’re craving a seasonal treat or a cozy breakfast companion, these donuts are sure to hit the spot.

I first made these on a chilly autumn morning, and now my whole family asks for them every weekend as part of our seasonal routine. There’s something magical about the combination of pumpkin and spice that always brings smiles at the table.

Ingredients

• All-purpose flour: the base for tender donuts, choose fresh for best rise
• Brown sugar: adds deep caramel sweetness and moisture
• Pumpkin pie spice: the warm blend of cinnamon, nutmeg, and clove that defines the flavor
• Baking powder: helps the donuts puff up nicely, use fresh for best results
• Baking soda: balances the acidity and gives extra lift
• Kosher salt: enhances the overall flavor
• Pumpkin puree: real pumpkin is key for authentic taste and moist texture, look for pure pumpkin, not pumpkin pie filling
• Maple syrup: natural sweetness with a slight richness, adds complexity
• Eggs: bind the ingredients and add structure
• Melted coconut oil: keeps the donuts tender and adds a subtle flavor, use refined for less coconut taste if you prefer
• Vanilla extract: rounds out the flavor profile with a smooth aroma
• Cinnamon sugar: the finishing touch, mix ground cinnamon with granulated sugar for coating

Instructions

Sift and Mix Dry Ingredients:

Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Stir everything well to evenly distribute the leaveners and spices. Set aside.

Whisk Wet Ingredients:

In a separate bowl, add pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract. Whisk thoroughly until the eggs are fully beaten and the mixture is smooth with no visible streaks.

Combine Wet and Dry:

Using a silicone spatula, gently fold the wet ingredients into the dry mixture. Be sure to scrape the sides and bottom of the bowl to avoid any pockets of flour. Stir only until just combined to prevent overmixing which can toughen the donuts.

Fill the Donut Pan:

Transfer the batter into a piping bag or a resealable gallon plastic bag with a corner cut off about three quarters of an inch wide. Pipe the batter evenly into the greased donut pan wells, filling about three quarters full. Avoid overfilling to keep the donut shape intact.

Bake:

Place the donut pan in a preheated oven at 350 degrees Fahrenheit. Bake for about 18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and transfer donuts to a cooling rack.

Prepare Cinnamon Sugar Coating:

While donuts cool for about five minutes, mix granulated sugar and ground cinnamon in a shallow dish to coat the donuts.

Coat Donuts:

Once the donuts are just warm, lightly brush both sides with a little oil to help the coating stick. Dip each donut into the cinnamon sugar mixture, twisting gently to coat evenly on both sides.

Serve and Enjoy:

Serve immediately with your favorite warm beverage or store as desired.

These donuts quickly became a fall favorite in my house. I love the way the pumpkin puree adds moisture without weighing down the crumb. The cinnamon sugar coating reminds me of cozy mornings by the fire, and it’s the perfect nostalgic treat that makes the season feel special.

Storage Tips

To keep the donuts fresh, store them in a brown paper bag at room temperature for up to two days. For longer storage, wrap each donut individually in wax paper and place them in an airtight freezer bag, freezing for up to six months. Thaw in the refrigerator overnight for best results.

Ingredient Substitutions

If you prefer not to use coconut oil, melted unsalted butter works well and adds richness. Use pure maple syrup or honey for sweetness but adjust quantity slightly as honey is sweeter. Gluten-free flour blends can replace all-purpose flour; just expect a slightly different texture. If you do not have pumpkin pie spice, combine cinnamon, nutmeg, and ground cloves for a similar effect.

Serving Suggestions

These donuts are fantastic paired with a hot cup of coffee, chai tea, or a creamy latte. Add a smear of cream cheese frosting or a drizzle of maple glaze for extra indulgence, or crumble over vanilla ice cream for a quick seasonal dessert.

These donuts are best enjoyed warm, coated right before serving for maximum crunch. Make extra to freeze for quick seasonal breakfasts later on.

Your Recipe Questions Answered

→ What ingredients give these donuts their pumpkin spice flavor?

The flavor comes from a blend of cinnamon, nutmeg, and pumpkin pie spice, combined with real pumpkin puree and maple syrup for natural sweetness.

→ Can I freeze the baked pumpkin spice donuts?

Yes, these donuts freeze well. Wrap each in wax paper and store in a freezer-safe bag for up to six months. Thaw in the refrigerator before enjoying.

→ What is the best way to bake these donuts evenly?

Use a donut pan and fill each cavity about three-quarters full. Piping the batter helps create uniform shapes without overfilling.

→ How do I add the cinnamon sugar coating?

Brush cooled donuts lightly with oil on both sides, then dip and twist them into a cinnamon sugar mixture for an even, sweet coating.

→ Can these be made without a donut pan?

Yes, the batter can be baked in muffin cups for a similar texture and flavor if a donut pan is unavailable.

→ How long do these donuts stay fresh at room temperature?

They are best enjoyed within 48 hours when stored in a brown paper bag at room temperature, after which they may become less soft.