Baked Pumpkin Spice Donuts – Easy Fall Donut Recipe
The air is getting crisp and fall is in the air and I am getting out my favorite pumpkin recipes for the season. These Baked Pumpkin Spice Donuts are another one of my absolute favorite fall treats.
They’re a healthier alternative to fried donuts, but still packed with all the fall flavor you crave.
The very best part? They’re baked, not fried, which means they’re lighter and easier to make at home. No messy oil, no deep fryer—just simple ingredients for this easy fall donut recipe, a donut pan, and your oven.
You can enjoy them two ways….
✨ Rolled in crunchy cinnamon sugar
✨ Dipped in a sweet vanilla glaze
Whether you’re making them for a fall breakfast, a weekend treat, or a festive addition to your Thanksgiving dessert table, these pumpkin donuts will disappear quickly.
You and Your Family Will Love These Donuts Because….
- They are Baked, not fried.
- Simple ingredients…pantry staples + real pumpkin puree.
- So quick to make…. ready in about 30 minutes.
- Perfect for fall gatherings…. Kids and adults will love them!
Ingredients You’ll Need
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice….If you don’t have pumpkin pie spice on hand, you can use 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and a pinch of cloves.
- Brown sugar
- Granulated sugar
- Canned pumpkin puree (not pumpkin pie filling)
- Eggs
- Vegetable oil (or melted butter)
- Vanilla extract
Keep in an airtight container at room temperature for up to 3 days.
These Pumpkin Spice Donuts are a perfect weekend baking project with friends or kids—simple, fun, and guaranteed to make your house smell like fall.
If you make them, you might want to double the recipe—because they disappear fast! 😉
These Baked Pumpkin Spice Donuts are sure to become another fall tradition in your home. 🎃🍂They’re like a cozy autumn hug in every bite!
Grab your apron and scroll below for the complete recipe…..
Ingredients
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsps pumpkin pie spice
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup melted butter
- 1 tsp vanilla extract
For the Cinnamon-Sugar Coating:
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 4 tbsps melted butter…..Brush warm donuts with melted butter. Roll in cinnamon sugar until coated.
For the Glaze
- 1 cup powdered sugar
- 2-3 tbsps milk
- 1/2 tsp vanilla extract
- Whisk powdered sugar, milk, and vanilla until smooth. Dip cooled donuts in glaze and let set.
Instructions
- Preheat oven to 350°F (175°C). Spray a donut pan with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, whisk together pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.
- Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
- Bake for around 10 minutes, or until a toothpick inserted comes out clean.