The first cool breeze of autumn always makes me crave something warm, spiced, and a little indulgent. Last weekend, our town was covered in gold and amber leaves, and I decided it was the perfect time to spend a slow morning in the kitchen. The kids were still in their pajamas, the coffee was brewing, and a can of pumpkin puree caught my eye in the pantry. Before I knew it, I was whisking together cinnamon, nutmeg, and ginger, the scents that make fall feel like home.

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As the donuts baked, the house filled with that cozy aroma that can only mean one thing: pumpkin season is here. My husband wandered in, pretending to “check” if they were ready, and my kids hovered near the oven door like it was the most important countdown of the day. When the first batch came out, golden, soft, and sugar-coated, we couldn’t resist taste-testing right there at the counter.

These Pumpkin Spice Donuts have quickly become our favorite weekend treat. They’re simple to make, baked (not fried), and perfectly balanced between fluffy and tender. One bite feels like a little piece of fall comfort, especially when paired with a cup of coffee or a warm mug of cider on a chilly morning.

Short Description

Pumpkin Spice Donuts are light, fluffy, and warmly spiced, a cozy fall treat coated in sweet pumpkin sugar and ready in just 30 minutes.

Key Ingredients

1 cup all-purpose flour (spooned and leveled)
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
⅓ cup packed brown sugar
½ cup pumpkin puree
2 tablespoons unsalted butter, melted
1 large egg
¼ cup milk
1½ teaspoons vanilla extract

For the Sugar Coating

½ cup granulated sugar
½ teaspoon pumpkin pie spice
1–2 tablespoons unsalted butter, melted (for brushing)

Tools Needed

Mixing bowls
Whisk and spatula
Donut pan (metal or silicone)
Baking sheet (if using silicone molds)
Wire cooling rack
Pastry brush

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly spray donut molds with nonstick spray and set aside.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar until well combined.

Step 3: Combine the Wet Ingredients
In another bowl, whisk together the pumpkin puree, melted butter, egg, milk, and vanilla extract until smooth.

Step 4: Make the Batter
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing, the batter should be slightly thick and smooth.

Step 5: Fill the Donut Molds
Spoon or pipe the batter into your prepared donut pan, filling each cavity about halfway. If using silicone molds, place them on a baking sheet for easier handling.

Step 6: Bake and Cool
Bake for 9–12 minutes, or until the donuts are puffed and golden brown on top. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for another 10–15 minutes.

Step 7: Coat the Donuts
In a shallow bowl, mix the granulated sugar with pumpkin pie spice. Brush each cooled donut lightly with melted butter, then dip and coat in the sugar mixture. Shake off any excess.

Troubleshooting Tip: If the sugar doesn’t stick well, brush a bit more butter on the donut’s surface before coating again.

Why You’ll Love This Recipe

Warm, cozy pumpkin spice flavor in every bite

Soft, fluffy texture without frying

Simple ingredients and ready in under 30 minutes

Perfect for fall gatherings or lazy weekend mornings

Pairs beautifully with coffee, tea, or cider

Mistakes to Avoid & Solutions

Overmixing the Batter
Overmixing can make your donuts dense.
Solution: Stir gently until the ingredients are just combined and no streaks of flour remain.

Filling the Pan Too Much
Overfilled molds cause uneven baking or misshapen donuts.
Solution: Fill each mold only halfway, the batter will rise perfectly as it bakes.

Skipping the Cooling Step
Coating warm donuts too soon can make the sugar melt off.
Solution: Allow donuts to cool for at least 10–15 minutes before brushing with butter and sugar.

Dry Texture
Too much flour can make the donuts dry.
Solution: Spoon and level the flour instead of packing it into the measuring cup.

Serving and Pairing Suggestions

Serve warm with a cup of coffee, spiced chai, or apple cider for the ultimate fall breakfast.

Arrange on a platter with cinnamon rolls, muffins, and fruit for a cozy weekend brunch spread.

Dust lightly with powdered sugar or drizzle with a maple glaze for an extra touch of sweetness.

Wrap a few in parchment and tie with twine, they make a delightful homemade gift.

Storage and Reheating Tips

Keep cooled donuts in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate up to 5 days or freeze for up to 2 months.

Reheat in the microwave for 10–12 seconds or in the oven at 300°F (150°C) for 5 minutes to refresh their softness.

FAQs

1. Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and not watery. If needed, blot excess moisture with paper towels.

2. Do I need a donut pan for this recipe?
It helps with shape, but you can also use a muffin tin and bake mini “donut muffins.”

3. Can I reduce the sugar?
Absolutely, use ¼ cup less brown sugar for a lightly sweet version.

4. Can these be made gluten-free?
Yes, substitute with a 1:1 gluten-free all-purpose flour blend.

5. How can I make them dairy-free?
Replace butter with coconut oil and milk with almond or oat milk.

Tips & Tricks

Use room temperature ingredients for a smoother batter.

A piping bag (or zip-top bag with the corner cut) helps fill molds neatly.

Don’t skip the cooling step, it keeps the sugar coating crisp.

Mix up the coating with a touch of cinnamon or maple sugar for a twist.

For extra shine, brush donuts lightly with melted butter just before serving.

Recipe Variations

Chocolate-Glazed Pumpkin Donuts: Dip cooled donuts in a simple glaze made with melted chocolate chips and a splash of cream. Let set for 10 minutes before serving.

Cinnamon Sugar Donuts: Skip the pumpkin spice in the coating and use pure cinnamon sugar for a classic flavor.

Maple Iced Pumpkin Donuts: Whisk together ½ cup powdered sugar, 1 tablespoon maple syrup, and a teaspoon of milk for a quick glaze. Drizzle over cooled donuts for a sweet maple touch.

Final Thoughts

Baking Pumpkin Spice Donuts on a crisp fall morning always feels like pressing pause on the rush of the season. They come together easily, fill the kitchen with warmth, and taste like a cozy weekend in every bite. The sugar coating adds just the right sparkle, making each donut feel like a little celebration of autumn itself.

These donuts remind me why I love slow weekends at home, music playing, coffee brewing, and everyone reaching for a warm, sugary treat before they’ve even cooled. Simple, seasonal, and full of comfort, this recipe is the kind that keeps family mornings feeling special all through fall.

Pumpkin Spice Donuts

Pumpkin Spice Donuts are light, fluffy, and warmly spiced — a cozy fall treat coated in sweet pumpkin sugar and ready in just 30 minutes.

Print Recipe Pin Recipe

Ingredients

1 cup all-purpose flour spooned and leveled
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
⅓ cup packed brown sugar
½ cup pumpkin puree
2 tablespoons unsalted butter melted
1 large egg
¼ cup milk
1½ teaspoons vanilla extract
For the Sugar Coating:
½ cup granulated sugar
½ teaspoon pumpkin pie spice
1 –2 tablespoons unsalted butter melted (for brushing)

Instructions

Preheat oven to 350°F (175°C) and spray donut molds with nonstick spray.
Mix flour, baking powder, salt, pumpkin pie spice, and brown sugar.
Whisk pumpkin puree, melted butter, egg, milk, and vanilla.
Combine wet and dry mixtures, stirring gently until just mixed.
Fill molds halfway with batter.
Bake 9–12 minutes, cool 5 minutes, then transfer to a rack.
Mix sugar with pumpkin pie spice, brush donuts with butter, and coat in the sugar mix.