These baked Pumpkin Spice Donuts are the perfect fall treat. They are fluffy donuts that are full of warm spices and dusted with a sugar coating.

pumpkin spice donut with bite taken out of it on top of other donuts

These baked Pumpkin Spice Donuts are for all my pumpkin-flavored lovers out there- each bite of these baked donuts is bursting with fall flavor! Who doesn’t love a pumpkin donut? Especially when they are easy to make and baked, not fried.

The best part about this recipe is the cinnamon sugar coating, which I actually swapped the cinnamon for pumpkin pie spice just to make these extra pumpkin-y. It’s so good!

If you loved baked donuts as much as I do, be sure to check out my Cinnamon Roll Donuts or my Crumb Cake Donuts!

Why You Need These Pumpkin Spice Donuts

  • They are baked, not fried! So better for you and easier to make (and clean up)!
  • This recipe can be made in about 30 minutes. Super quick and easy to whip up first thing in the morning with a hot cup of coffee.
  • You don’t need an electric mixer, you can whip these up with a whisk.
  • They are perfect for breakfast, brunch, and even dessert!
  • They are coated in an amazing sugar + pumpkin pie spice mixture that is absolutely divine!

Recipe Ingredients

ingredients needed to make pumpkin spice donuts

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

  • Unsalted butter- I always use unsalted butter when baking to ensure I can control the amount of salt in my recipe. If you only have salted butter, just omit the salt that the recipe calls for.
  • Pumpkin puree- Make sure you get canned pumpkin puree, not pumpkin pie filling. The only ingredient that should be in it is pumpkin!
  • Milk- You can use any milk you’d like for this recipe. I tested it with both almond milk and whole milk.
  • Pumpkin pie spice- Pumpkin pie spice is made of cinnamon, nutmeg, cloves, and ginger. If you don’t have any on hand, you can alway make your own!

Step-by-Step Instructions

how to make pumpkin spice donuts. 1. dry ingredients in a clear bowl. 2. wet ingredients in a measuring cup with whisk. 3. sugar coating on donut on wire cooling rack.

Step 1: Preheat the oven to 350° F. Spray donut molds with nonstick spray and set aside.

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar.

Step 3: In a large measuring cup or medium bowl, whisk together the pumpkin puree, melted butter, egg, milk, and vanilla. Pour this mixture into the dry ingredients, and mix until just combined.

Step 4: Scoop this mixture into a piping/ziploc bag to pipe into the donut pan. You could also just spoon the batter into the pan if you prefer. Fill the donut pan ½ full with batter. Don’t overfill the donuts because they rise while baking. If you are using silicone donut molds, place them on a baking sheet before putting them into the oven.

Step 5: Bake for 9-12 minutes until golden brown on top. Transfer the donut pan to a wire rack and allow the donuts to cool for about 5 minutes. Carefully take the donuts out of the pan and allow them to cool for 10-15 minutes before coating them with sugar.

Step 6: In a shallow bowl, mix the sugar and pumpkin pie spice. Brush the top, bottom, and sides of the donuts with a little bit of butter, and then coat with the sugar mixture. Shake off any excess and repeat for the rest.

donut sitting in bowl of sugar coating

What do baked donuts taste like?

Baked donuts tend to have a denser, more cake-like texture to them than fried donuts do. I would say they are more of a mix between a cupcake and a muffin.

What’s the best donut pan to use?

I have used both silicone donut molds and aluminum donut trays before. These pans are my favorite.

Tips and Tricks

  • Overfilling the donut pan can cause your donuts to rise and spill out over the tops- trust me, I’ve done it a million times. Try to fill your donut mold ½ way or just a little more.
  • Be sure to watch your donuts carefully in order to not overbake or undertake them. The pan you use to make your donuts will also change the amount of time needed. I usually test them around 9 minutes by gently tapping the tops of the donuts to see if they spring back, and also with a toothpick.
  • If you don’t want to dust them with the sugar mixture, you can eat them plain, or make a delicious cream cheese frosting like I made in these baked red velvet donuts!
stack of donuts with bite taken out of the top one.

Storing & Freezing

These pumpkin spice donuts are best served right after baking, but will stay fresh stored in an airtight container at room temperature for 2 days and in the fridge for up to 4 days. You can also freeze them for up to 1 month.

Want to try more donut recipes?

Glass jar of overnight oats topped with peanut butter, strawberries, and blueberries, with berries in front.

Chia Seed Blended Overnight Oats (Eat Straight from the Fridge)
A slice of baked casserole topped with sliced green onions on a plate, with a fork and more onions nearby.

Chicken Sausage and Veggie Egg White Casserole
Almond muffins with raspberry centers, some sliced open, on a light background with scattered almond slices.

Fluffy & Moist Raspberry Muffins with Sliced Almonds
A banana chocolate chip muffin with a bite taken out, surrounded by more muffins and a banana.

3-Banana Banana Chocolate Chip Muffins

If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below – I read them all! ⭐️ Your reviews not only help my business but other bakers as well!

Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!

Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!

5 from 2 reviews

Pumpkin Spice Donuts

Yield: 9 donuts
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Author: Kelly Nash
These baked Pumpkin Spice Donuts are the perfect fall treat. These fluffy donuts are full of warm spices and dusted with a sugar coating.
Print Recipe Pin Recipe Leave a Review

Ingredients
 

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

Sugar Coating

  • ½ cup granulated sugar
  • ½ tsp pumpkin pie spice
  • 1-2 tbsp unsalted butter, melted for brushing onto donuts

Equipment

Instructions
 

  • Preheat the oven to 350° F. Spray donut molds with nonstick spray and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar.
  • In a large measuring cup or medium bowl, whisk together the pumpkin puree, melted butter, egg, milk, and vanilla. Pour this mixture into the dry ingredients, and mix until just combined.
  • Scoop this mixture into a piping/ziploc bag to pipe into the donut pan. You could also just spoon the batter into the pan if you prefer. Fill the donut pan ½ full with batter. Don't overfill the donuts because they rise while baking. If you are using silicone donut molds, place them on a baking sheet before putting them into the oven.
  • Bake for 9-12 minutes until golden brown on top. Transfer the donut pan to a wire rack and allow the donuts to cool for about 5 minutes. Carefully take the donuts out of the pan and allow them to cool for 10-15 minutes before coating them with sugar.
  • In a shallow bowl, mix the sugar and pumpkin pie spice. Brush the top, bottom, and sides of the donuts with a little bit of melted butter, and then coat with the sugar mixture. Shake off any excess and repeat for the rest.

Notes

  • Overfilling the donut pan can cause your donuts to rise and spill out over the tops- trust me, I’ve done it a million times. Try to fill your donut mold ½ way or just a little more.
  • Be sure to watch your donuts carefully in order to not overbake or undertake them. The pan you use to make your donuts will also change the amount of time needed. I usually test them around 9 minutes by gently tapping the tops of the donuts to see if they spring back, and also with a toothpick.
  • If you don’t want to dust them with the sugar mixture, you can eat them plain, or make a delicious cream cheese frosting like I made in these baked red velvet donuts!
  • These pumpkin spice donuts are best served right after baking but will stay fresh stored in an airtight container at room temperature for 2 days and in the fridge for up to 4 days. You can also freeze them for up to 1 month.
Calories: 177kcal, Carbohydrates: 32g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 220mg, Potassium: 75mg, Fiber: 1g, Sugar: 20g, Vitamin A: 2273IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg
Did you make this recipe?Please Leaving a Rating & Review and let us know how it was! Share on Instagram and tag @bake.andbacon

This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!