Description
These baked Pumpkin Spice Donuts are soft, moist, and packed with cozy fall flavor. Made with pumpkin puree and pumpkin pie spice, then brushed with butter and rolled in cinnamon sugar, they’re an easy homemade treat for breakfast, brunch, or dessert.
Ingredients
Scale
Pumpkin Spice Donuts
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups pumpkin puree
- 1/3 cup olive oil
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
Cinnamon-Sugar Coating
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F. Lightly grease a large donut pan with cooking spray.
- In a medium bowl, whisk together the pumpkin puree, olive oil, 1/4 cup melted butter, vanilla extract, eggs, brown sugar, and granulated sugar until smooth.
- Add the all-purpose flour, pumpkin pie spice, baking powder, and salt. Stir gently just until combined. Do not overmix.
- Transfer the batter to a piping bag or large zip-top bag. If using a plastic bag, snip off one corner.
- Pipe the batter evenly into the prepared donut pan. The batter should make approximately 8 large donuts.
- Bake for about 25 minutes, or until a toothpick inserted into a donut comes out clean or with a few moist crumbs.
- Cool the donuts in the pan for 10 minutes, then transfer them to a wire rack and allow them to cool completely.
- For the coating, combine the granulated sugar and cinnamon in a shallow bowl.
- Melt the remaining 1/4 cup butter. Brush each cooled donut with melted butter, covering the top, bottom, and sides.
- Dip and turn each donut in the cinnamon-sugar mixture until evenly coated. Serve and enjoy!
Notes
- Use 100% pumpkin puree, not pumpkin pie filling.
- Avoid overmixing once the flour is added, as this can make the donuts dense.
- Let the donuts cool completely before coating them so the cinnamon sugar sticks properly without becoming soggy.
- A piping bag makes filling the donut pan much easier. A zip-top bag with one corner snipped off works just as well.
- Store leftovers in an airtight container at room temperature for 1–2 days.
- For make-ahead donuts, bake and store them without the coating, then add the butter and cinnamon sugar shortly before serving.
- Donut pan sizes vary, so baking time and final yield may vary slightly.
- Prep Time: 15 minutes
- 10 minutes:
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 480 kcal
- Sugar: 42 g
- Sodium: 300 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg