I can’t get over how tender, sweet, and perfectly spiced these pumpkin donuts turn out with almost no effort. One batch disappears so fast, I always wish I’d made more.

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I’m embarrassingly obsessed with these baked pumpkin spice donuts because they taste like the bakery box I wish I had on my counter every weekend. The crumb is soft, the edges get that gentle donut-pan bite, and the pumpkin puree keeps every bite rich without feeling heavy.

I love how the pumpkin pie spice comes through loud enough to matter, but not so loud it steamrolls the donut. And that sweet, spiced smell?

Ridiculous. But the real reason I keep coming back is the texture.

Tender, cakey, snackable. I could eat one with coffee, then immediately easily justify a second.

Ingredients

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All purpose flour keeps the donuts soft, sturdy, and not too cakey.
Brown sugar brings cozy sweetness, plus a little caramel vibe I love.
Baking powder helps them puff up instead of turning dense and sad.
Baking soda gives extra lift and keeps the texture nicely tender.
Salt makes the sweet stuff pop.
Basically, don’t skip it.
Pumpkin pie spice is the whole fall mood in one warm little mix.
Pumpkin puree adds moisture, color, and that classic pumpkin donut flavor.
Eggs hold everything together so you’ll get a soft, cakey bite.
Vegetable oil keeps them moist without making them feel heavy or greasy.
Vanilla extract rounds things out and makes the spices taste even cozier.

Ingredient Quantities

1 3/4 cups all purpose flour

3/4 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup pumpkin puree

2 large eggs

1/3 cup vegetable oil

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly grease a 6 to 12-cavity donut pan or spray with nonstick spray.

2. In a large bowl whisk together 1 3/4 cups all purpose flour, 3/4 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.

3. In a separate bowl combine 1 cup pumpkin puree, 2 large eggs, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract; whisk until smooth and homogenous.

4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix.

5. Transfer batter to a piping bag, a large zip-top bag with a corner snipped, or use two spoons for filling.

6. Fill each donut cavity about three quarters full for a rounded top.

7. Bake in the preheated oven 10 to 12 minutes, or until a toothpick inserted into a donut comes out clean.

8. Allow donuts to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

9. Serve warm or at room temperature.

Equipment Needed

1. 6 to 12-cavity donut pan (or silicone donut mold)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons
4. Whisk
5. Silicone spatula
6. Piping bag or large zip-top bag (for filling)
7. Wire cooling rack
8. Toothpick or cake tester

FAQ

Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No. Use plain pumpkin puree only. Pie filling has added sugar and spices that will alter texture and flavor.

Q: How should I store leftover donuts? A: Store cooled donuts in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Refresh in a warm oven for 3 to 5 minutes before serving.

Q: Can these be made gluten free? A: Yes. Substitute a 1-to-1 gluten free all purpose flour blend that contains xanthan gum and follow the recipe as written.

Q: My donuts sank in the middle. What went wrong? A: Common causes are underbaking, overmixing the batter, or filling the pan too full. Bake until a toothpick comes out clean and avoid overmixing.

Q: Can I freeze these donuts? A: Yes. Freeze cooled, unglazed donuts in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and glaze after thawing.

Q: How can I make them less sweet or more spiced? A: To reduce sweetness, cut the brown sugar by up to 25 percent and adjust glaze. To boost spice, add up to 1 more teaspoon pumpkin pie spice or a pinch of cinnamon and nutmeg to taste.

Baked Pumpkin Spice Donuts Recipe Substitutions and Variations

All purpose flour: substitute with equal parts whole wheat pastry flour for a nuttier, slightly denser donut, or use a 1-to-1 gluten free baking blend to make them gluten free.
Packed brown sugar: substitute with coconut sugar 1:1 for a similar caramel note, or use granulated white sugar plus 1 tablespoon molasses per cup to mimic brown sugar flavor.
Pumpkin puree: substitute with equal parts canned or roasted sweet potato puree for a similar texture and flavor, or unsweetened applesauce for a lighter, fruitier version (may reduce pumpkin spice slightly).
Vegetable oil: substitute with melted unsalted butter 1:1 for richer flavor, or use neutral oil like canola or light olive oil 1:1 if preferred.

Pro Tips

1. Scoop and level your flour instead of scooping directly with the measuring cup to avoid dense donuts; if your flour is packed, sift it or whisk before measuring.
2. Pack the brown sugar firmly so the sweetness and moisture are consistent; if it is a little dry, press it between your fingers to break up any clumps before adding.
3. Fold the batter just until no streaks of flour remain; a few small lumps are fine. Overmixing will make the donuts tough and reduce their rise.
4. Fill each cavity about three quarters full for a nice rounded top, and tap the pan gently on the counter to release large air bubbles before baking.
5. Let the donuts cool completely on a wire rack before glazing or filling so toppings set properly; if you want a moister result, brush a light butter or maple syrup wash on the warm donuts first.

Baked Pumpkin Spice Donuts Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can’t get over how tender, sweet, and perfectly spiced these pumpkin donuts turn out with almost no effort. One batch disappears so fast, I always wish I’d made more.

Servings

servings

Calories

188

kcal

Equipment: 1. 6 to 12-cavity donut pan (or silicone donut mold)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons
4. Whisk
5. Silicone spatula
6. Piping bag or large zip-top bag (for filling)
7. Wire cooling rack
8. Toothpick or cake tester

Ingredients

1 3/4 cups all purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C) and lightly grease a 6 to 12-cavity donut pan or spray with nonstick spray.
In a large bowl whisk together 1 3/4 cups all purpose flour, 3/4 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
In a separate bowl combine 1 cup pumpkin puree, 2 large eggs, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract; whisk until smooth and homogenous.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
Transfer batter to a piping bag, a large zip-top bag with a corner snipped, or use two spoons for filling.
Fill each donut cavity about three quarters full for a rounded top.
Bake in the preheated oven 10 to 12 minutes, or until a toothpick inserted into a donut comes out clean.
Allow donuts to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.