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Pumpkin Spice Baked Donuts

Pumpkin spice baked donuts with a tender, cake-style crumb and easy cinnamon glaze or cinnamon sugar coating. Baked in a donut pan until golden and clean with a toothpick, then finished with a sweet spiced topping.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 donuts
Course: Breakfast
Cuisine: American
Calories: 287
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 0.67 cup brown sugar, packed
  • 2 eggs
  • 0.33 cup unsalted butter, melted
  • 0.33 cup buttermilk
  • 1 tsp vanilla
Glaze option
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
Cinnamon sugar coating option
  • 4 tbsp melted butter
  • 0.33 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 donut pan

Method
 

Prep and mix
  1. Preheat the oven to 375F, then grease a donut pan so the rings release cleanly.
  2. In a bowl, whisk all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. In a second bowl, whisk pumpkin puree, brown sugar, eggs, melted butter, buttermilk, and vanilla until smooth.
  4. Fold the wet mixture into the dry ingredients just until no dry pockets remain; keep the batter thick for filling the pan.
Fill and bake
  1. Pipe or spoon the batter into the donut pan, filling each cavity 3/4 full for a domed donut shape.
  2. Bake for 10-12 minutes at 375F until a toothpick comes out clean and the donuts look lightly golden at the edges.
Finish with topping
  1. Dip the warm donuts in glaze or brush with glaze so it clings in a thin, even layer.
  2. If using cinnamon sugar, brush with melted butter and roll in cinnamon sugar so the surface is coated with a spiced, sandy finish.

Notes

Pro tip: grease the donut pan thoroughly (and use a light butter coat if needed) so the baked rings release without tearing. Store glazed donuts in an airtight container in the refrigerator up to 3 days; thawed storage is best within 1 day for best texture. Freezing is yes—freeze unglazed donuts up to 2 months, then thaw and glaze after. For a dairy-light swap, use unsweetened plant milk in the glaze and use dairy-free butter in place of butter.