These baked pumpkin spice donuts are so fluffy and moist. Coated in cinnamon sugar, these baked donuts will make you not miss the fried version! This easy pumpkin spice donut recipe is perfect for making all season long.
What are pumpkin spice donuts?
These aromatic cake donuts are the essential donuts of fall! They are made with real pumpkin puree and maple syrup and covered in your favorite pumpkin spice flavors (cinnamon, nutmeg, and sugar).
These donuts remind me of pumpkin spice lattes. In fact, they are the perfect donut to eat while you sip a hot coffee.
Make a bunch of them because everyone will be asking for a few – they are that good!
Why this pumpkin spice donuts recipe works
- Taste like fall: If you love everything pumpkin spice as soon as the leaves turn brown, then these donuts are for you!
- Easy to bake: Just mix the ingredients, pour them into the tins, and bake!
- Freezer-friendly: You can even freeze them, so they last all winter long too.
- Easy to turn into muffins: Don’t have a donut tin? Use muffin cups!
- Use real pumpkin: These donuts don’t just have a pumpkin spice blend; they are made with real pumpkin puree too.
Dry ingredients needed for pumpkin donuts
First, you’ll combine the dry ingredients in a bowl:
- All-purpose flour
- Brown sugar
- Pumpkin pie spice
- Baking powder
- Baking soda
- Kosher salt
Stir to combine and set aside!
Wet ingredients needed for pumpkin donuts
In a separate bowl, add the wet ingredients:
- Pumpkin purée
- Maple syrup
- Eggs
- Melted coconut oil
- Vanilla extract
Whisk until eggs are fully beaten, and liquid is combined.
How to assemble the donut batter
Using a silicone spoon, stir the wet ingredients into the dry ingredients. Make sure to scrape the spatula on the bottoms and sides of the bowl to get all of the flour incorporated.
How to make round donuts
The best way to get your batter evenly into the donut pan is to pipe it. Careful not to overfill, or you’ll lose the hole in the center. I fill them about ¾ of the way.
Piping tip:
I don’t have a piping bag, so I take a gallon ziplock bag, scoop all the batter into the bag and squeeze it to one end. Cut the corner (about ¾ inch), and you’ll be able to squeeze perfect circles.
Pop the donuts into the oven for 18 minutes. A toothpick can be inserted and removed cleanly to know they are done.
Place on a cooling rack. While they cool for 5 minutes, assemble the cinnamon sugar.
How to add cinnamon sugar to baked donuts
Once they have cooled, lightly brush the oil on each side. Then, dip and twist both sides into the cinnamon sugar. Repeat!
This recipe will make a dozen donuts. If you want to only make 6, you can halve all the ingredients.
How to store pumpkin spice donuts
These pumpkin spice baked donuts are best eaten fresh within 48 hours (if they last that long). I store them in a brown paper bag at room temperature – they will naturally become less soft as the days progress.
To freeze them, wrap each donut in wax paper and store them in a freezer-safe food storage bag. Keep them in the freezer for up to 6 months.
To thaw then, let them set in the refrigerator.
I hope you enjoy these fluffy, moist, pumpkin spice donuts and make them all fall long!
Love pumpkin? Try my pumpkin bread!
For the web story version of this recipe, click here!
Looking for more baked recipes?
- Pumpkin Bread With Cinnamon Topping
- Cinnamon Streusel Blueberry Muffins
- Apple Cider Donuts
- Avocado Banana Bread
- Lemon Poppyseed Donuts
Made this recipe and loved it? Leave a star rating below!
Pumpkin Spice Baked Donuts
Ingredients
Donut Ingredients (Makes 12 donuts, halve ingredients for 6 donuts)
- 2 cups all purpose flour
- ⅔ cup brown sugar
- 3 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 2 eggs
- ⅓ cup coconut oil melted
- 2 teaspoons vanilla extract
- Non-stick cooking spray
Cinnamon Topping
- ¼ cup coconut oil melted
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350F degrees
- In a medium bowl combine all the dry ingredients. Flour, brown sugar, pumpkin spice, baking powder, baking soda, salt. Mix to combine.
- In a separate small bowl combine all the wet ingredients. Pumpkin puree, maple syrup, egg, coconut oil, vanilla extract. Use a whisk to combine.
- Slowly mix the wet ingredients into the dry ingredients, until just combined. Do not over mix.
- Using a gallon ziplock bag, pour all the batter in, push it to the corner and cut a ½inch hole on the corner to create a piping bag. If you do not have a ziplock you can spoon the mixture into the donut pan.
- Spray the donut pan with cooking spray and pipe the batter in a circular motion to form donut. Only fill donut mold about ¾ full.
- Place in oven for 18 minutes and then remove from oven. Insert a toothpick and they are done if the toothpick is cleanly removed. Carefully remove the donuts from the pan using a spoon, and place on cooling rack for 5 minutes.
- While the donuts cool, combine the dry ingredients for the cinnamon topping: sugar, cinnamon, pumpkin spice. Using a brush, lightly brush each side of the donut with the melted coconut oil and then twist/dip into the cinnamon sugar. You can do one side or both sides. Best served/eaten fresh.
Notes
- This recipe makes a dozen donuts, if making only 6, halve the donut ingredients
- Use a gallon ziploc as a piping bag
- Fill donut molds ¾ of the way
- Best served/eaten fresh within 48 hours
Kat
I made this recipe for my families thanksgiving last year and was asked for the recipe by multiple people! I’ll be baking them again this weekend.
Patricia
Happy October
I made 6 donuts this morning while listening to the University of Michigan football game.
I particularly liked the maple syrup! I used Manila oil and spray the pan with coconut oil.
They were absolutely delicious.
I baked for only 12 minutes and sugared only one side with pumpkin spice.
Sabrina
Could you substitute the coconut oil with a different oil?
Stephanie
I would substitute canola/vegetable oil
WP
O-M-G!!! These are so friggin delicious! And so simple! Will be adding this recipe to my fall baking. A must to bake in the fall! Wish I could post a picture these looked so good
Stephanie
I’m so glad you loved the recipe so much! Thank you for making it
Denise C
Have those in my oven now, I added skor bits to the batter, can’t wait to try them 😋
Stephanie
I hope you love them!
Jibs
Your ingredients lists b sugar,then your directions says Coconut sugar
Do we use B sugar or coconut sugar?
Stephanie
Whoops! That was an error, brown sugar! I will edit now, thank you.
Sandie Shaw
Do you think these can be frozen ahead? After they have been cooked? Just trying to plan ahead for company.
Stephanie
Hi Sandie, I haven’t frozen these specific donuts, but this is the method I would use to freeze them. Freeze them the same day you bake them. Place the donuts spaced out on a cookie sheet lined with wax paper with space in between. Place that in the freezer and freeze for 4-5 hours. Once fully frozen, quickly transfer them to a freezer bag, squeeze out the air, close the bag, and put them back in freezer. I wouldn’t keep them past 2 months. To thaw, transfer to the refrigerator.
Marina Milios
Obsessed with this recipe is an understatement. This recipe was so simple and easy I made them twice. And every time I made them for my office they were gone within 15 mins! Definitely recommend with fair warning you can’t just eat one!