Moist Spiced Pumpkin Donuts

This baked pumpkin donut recipe transforms simple ingredients into a warm, spiced fall treat without the hassle of frying. I discovered these while looking for ways to use leftover pumpkin puree, and now they're my go-to weekend breakfast throughout autumn.

I first made these for a fall brunch with friends, and everyone asked for the recipe before they even finished eating. The house smelled like a pumpkin spice heaven for hours afterward.

Ingredients

• Pumpkin puree creates moisture and authentic pumpkin flavor use canned for consistency
• Milk adds richness and creates tender crumb
• Vegetable oil keeps donuts moist for days
• All purpose flour provides structure without being heavy
• Brown sugar adds depth of flavor and moisture compared to white sugar
• Pumpkin pie spice brings signature fall flavor in one convenient blend
• Baking powder ensures proper rise for fluffy texture
• Cinnamon enhances the warm flavor profile
• Salt balances sweetness and enhances spices
• Nutmeg adds traditional donut shop aroma
• Granulated sugar creates perfect sweet crust
• Butter helps cinnamon sugar adhere for that bakery finish

Step-by-Step Instructions

Prep Your Equipment

Preheat oven to 350°F and thoroughly spray your donut pan with cooking spray, making sure to coat the center post too. A silicone pan works wonderfully if you have one available.

Mix Wet Ingredients

Whisk pumpkin puree, brown sugar, oil, and milk until completely smooth. The brown sugar should begin to dissolve into the mixture, creating a thick, shiny consistency.

Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and all spices together. This ensures even distribution of the leavening agents and spices throughout the batter.

Create The Batter

Add dry ingredients to wet ingredients gradually, folding with a spatula using gentle strokes until just combined. Stop mixing as soon as no dry flour remains visible to avoid tough donuts.

Fill The Pan

Transfer batter to a piping bag or ziplock with corner snipped. Pipe evenly into donut cavities, filling each about 2/3 full to allow room for rising.

Bake To Perfection

Bake for exactly 15 minutes, checking with a toothpick. The donuts should spring back slightly when touched but still feel tender.

Cooling Process

Allow to cool in the pan for 10 minutes before gently turning onto a rack. This rest time helps donuts set up properly before handling.

Apply The Coating

Brush or dip each cooled donut with melted butter, then immediately roll in cinnamon sugar mixture. Work quickly to ensure the sugar adheres properly to the buttered surface.

Bookmark

My absolute favorite thing about these donuts is how the cinnamon sugar coating creates a slightly crisp exterior that gives way to the soft, tender interior. It reminds me of apple picking trips with my family where we would always stop for cider donuts on the way home.

Storage Tips

These pumpkin donuts stay fresh in an airtight container at room temperature for up to 2 days. The texture is actually best on the second day as the spices have time to develop. For longer storage, place them in the refrigerator for up to 5 days, but bring to room temperature before serving for best flavor and texture.

Easy Variations

The basic batter works wonderfully with several flavor variations. Instead of the cinnamon sugar coating, try a maple glaze by mixing 1 cup powdered sugar with 2 tablespoons maple syrup and 1 tablespoon milk. For a decadent twist, add mini chocolate chips to the batter or try adding chopped pecans to the sugar coating for extra crunch and nutty flavor.

Serving Suggestions

While these donuts are perfect on their own, they truly shine alongside a hot beverage. Pair with spiced apple cider for a double dose of fall flavor or balance the sweetness with a strong cup of coffee. For a special brunch, serve slightly warmed with a dollop of maple whipped cream or a small scoop of vanilla ice cream for an indulgent dessert.

Recipe Q&A

→ Can I make these pumpkin donuts without a donut pan?

While a donut pan gives the authentic shape, you can make these as muffins using a standard muffin tin. The baking time may need to be adjusted to 18-20 minutes. You could also use a mini bundt pan for donut-like shapes.

→ How should I store these pumpkin donuts?

Store the donuts in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to 5 days. The cinnamon sugar coating may absorb moisture over time, so they're best enjoyed fresh.

→ Can I freeze baked pumpkin donuts?

Yes, these donuts freeze well. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature and reheat briefly in the microwave if desired.

→ Can I substitute the vegetable oil with something else?

Yes, you can substitute the vegetable oil with melted butter, coconut oil, or applesauce (for a lower-fat version). Each alternative will slightly alter the texture and flavor, with butter adding richness and applesauce making them less moist but healthier.

→ What if I don't have pumpkin pie spice?

Make your own pumpkin pie spice by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. This will give you the equivalent of 1 teaspoon pumpkin pie spice needed for this recipe.

→ Can I add toppings or mix-ins to these donuts?

Absolutely! Try folding in 1/3 cup mini chocolate chips, chopped pecans, or dried cranberries to the batter. You could also drizzle the finished donuts with maple glaze, cream cheese frosting, or sprinkle with chopped nuts after the cinnamon sugar coating.