Fluffy Pumpkin Spice Donuts

These pumpkin spice baked donuts are wonderfully fluffy and moist, delivering all the cozy flavors of fall in each bite. Coated in a simple cinnamon sugar, they capture the spirit of pumpkin spice lattes but in a sweet, cakey form. Perfect for sharing or enjoying alongside your morning coffee, these donuts bring warmth and seasonal comfort anytime you want a little taste of autumn.

The first time I made these was when the leaves began to change color, and they instantly became a family favorite. Now they are our go-to treat for every cozy gathering or weekend breakfast.

Ingredients

• All-purpose flour: provides structure use a fresh bag for best results
• Brown sugar: adds moistness and depth of sweetness lightly packed is perfect
• Pumpkin pie spice: the heart of fall flavor check freshness for vibrant aromas
• Baking powder and baking soda: work together to give lift and lightness
• Kosher salt: enhances and balances the sweetness
• Pumpkin puree: real pumpkin is key to moist texture and authentic taste use 100 percent puree, not pie filling
• Maple syrup: natural sweetness with a hint of woodsy flavor opt for pure if possible
• Eggs: bind the ingredients and add richness
• Melted coconut oil: keeps donuts tender and adds subtle tropical notes can substitute with melted butter
• Vanilla extract: rounds out the flavor with warm sweetness
• Cinnamon sugar: simple coating that adds a crunchy, sweet spiced finish

Instructions

Sift and Combine Dry Ingredients:

Gather all-purpose flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt. In a medium bowl whisk these together thoroughly to ensure even distribution of the rising agents and spices which prevents clumps and gives a consistent texture to your donuts.

Mix Wet Ingredients:

In a separate mixing bowl add pumpkin puree maple syrup eggs melted coconut oil and vanilla extract. Whisk vigorously until the eggs are completely incorporated and the mixture becomes smooth and homogenous with no lumps ensuring the batter will be even and silky in texture.

Combine Wet and Dry Mixtures:

Using a silicone spoon or spatula gently fold the wet ingredients into the dry bowl scraping the bottom and sides of the bowl fully to incorporate all the flour without overmixing. The batter should be smooth but thick enough to hold its shape without running.

Fill the Donut Pan:

Transfer the batter into a piping bag or a clean gallon ziplock bag cut off about three quarters of an inch from one corner and pipe the batter into the donut pan cavities filling each about three quarters full. Avoid overfilling to preserve the donut hole shape as they bake.

Bake Until Done:

Place the filled pan in a preheated oven set at 350 degrees Fahrenheit. Bake for 18 minutes or until a toothpick inserted near the center comes out clean to guarantee your donuts are cooked through yet remain tender.

Cool Slightly and Prepare Cinnamon Sugar:

Remove the donuts onto a rack and let cool for about five minutes. Meanwhile mix cinnamon and granulated sugar in a shallow dish to create the coating.

Brush with Oil and Coat:

Lightly brush each side of the warm donuts with a neutral oil to help the cinnamon sugar adhere then dip and twist the donuts in the cinnamon sugar mixture on both sides until fully coated repeating for an even crust.

I love the real pumpkin element because it gives the donuts a natural moistness and great mouthfeel. One fall afternoon I made these for an unexpected visit from friends and we all sat around with mugs of hot coffee laughing and sneaking seconds which made the recipe even more special.

Storage Tips

Store pumpkin spice donuts in a brown paper bag at room temperature this helps maintain their light crust while slowing moisture loss. They stay fresh best within two days so you can enjoy peak flavor and softness. For longer storage wrap each donut individually in wax paper and place in a freezer—safe bag and freeze for up to six months. When ready to eat thaw overnight in the refrigerator before serving to restore tenderness.

Ingredient Substitutions

Coconut oil can be swapped with melted butter for a richer flavor if preferred. Maple syrup may be replaced with honey or agave nectar but take care as these alter sweetness and moisture levels slightly. Pumpkin pie spice can be homemade by combining ground cinnamon with nutmeg allspice and cloves if you don’t have the blend on hand. All—purpose flour can be exchanged for a gluten—free blend though results may vary slightly in texture.

Serving Suggestions

Pair these donuts with a cup of hot coffee or chai tea for an ideal fall breakfast. Add a dollop of whipped cream or a light drizzle of cream cheese glaze for extra indulgence. These donuts also work well served alongside fresh fruit or a scoop of vanilla ice cream for dessert.

These pumpkin spice baked donuts are an easy way to bring cozy fall flavors to your morning. They stay tender and freeze well for make ahead treats.

Common Questions About Recipes

→ What ingredients give these donuts their autumn flavor?

The warm blend of pumpkin puree, pumpkin pie spice (cinnamon, nutmeg), and maple syrup creates the signature fall taste.

→ Can I make these without a donut pan?

Yes, you can use muffin cups as an alternative to donut pans for a similar baked treat.

→ How do I know when the donuts are baked perfectly?

Insert a toothpick into the donuts; it should come out clean when they’re fully baked, usually after 18 minutes.

→ What’s the best way to add the cinnamon sugar coating?

Lightly brush the cooled donuts with oil, then dip and twist both sides into cinnamon sugar for full coverage.

→ How can I store these donuts to keep them fresh?

Store in a brown paper bag at room temperature for up to 48 hours, or wrap individually and freeze for up to 6 months.