Easy Pumpkin Spice Donuts

These pumpkin spice donuts were never part of the plan — but when I grabbed the donut pan instead of the muffin tin, I figured why not? And honestly, warm spiced pumpkin donuts fresh from the oven? No regrets, snatched what I thought was a muffin tin, and boom – donut shapes. The kids didn’t care one bit and scarfed them down faster than I could make them.

My neighbor Linda saw me carrying the leftover batch and basically followed me home asking for the recipe. She’s made them three times since then and keeps texting me photos. They’re stupidly easy to make and taste way better than anything you’d get at a coffee shop.

❤️ Why You’ll Love This Recipe

Look, I mess up recipes all the time. These? Never once. My 10-year-old made them last weekend while I was doing laundry and they came out perfect. No stand mixer needed, no hot oil splattering everywhere, just regular stuff you probably have in your pantry.

They stay soft for days in a container, which is rare for homemade donuts. My husband sneaks them for breakfast with his coffee and I pretend not to notice. They’re sweet but not crazy sweet, and that cinnamon sugar coating is everything.

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📝 Ingredient List

For the Donuts:

• 1¼ cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ½ cup pumpkin purée I use whatever’s cheapest at the store
• ½ cup brown sugar light or dark, doesn’t matter
• ⅓ cup milk I use 2% but whatever you drink works
• ⅓ cup unsalted butter, softened

For the Coating:

• ¼ cup melted butter
• 3 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

If you don’t have stuff:

• No pumpkin pie spice? Mix cinnamon, ginger, nutmeg, and cloves
• No brown sugar? White sugar works fine
• Dairy-free? Use almond milk and vegan butter

🔍 Why These Ingredients Work

The pumpkin puree is what makes these actually good instead of just okay. I tried making them without it once thinking I could just add more spice – nope, they were dry and boring. The brown sugar tastes way better than white sugar here, gives them this deeper flavor that goes perfect with the pumpkin.

I buy the big container of pumpkin pie spice from Costco because I go through it fast in fall. If you make your own blend, go easy on the cloves – learned that one the hard way. The baking powder has to be fresh or your donuts will be flat. Check the date on the container.

Essential Tools and Equipment

• Mini donut pan (or use a mini muffin tin)
• Two mixing bowls
• Whisk
• Regular spoon for mixing
• Another spoon for filling the pan
• Small bowls for the coating stuff

👩🍳 How To Make Pumpkin Spice Donuts

Step 1: Get Ready Turn your oven to 350°F. Grease your donut pan really well – I use butter but spray works too. I learned this lesson when my first batch stuck like crazy.

Step 2: Mix Dry Stuff Put flour, baking powder, pumpkin pie spice, and salt in a bowl. Whisk it around so the spices don’t clump up in spots.

Step 3: Mix Wet Stuff In your bigger bowl, mix pumpkin puree, brown sugar, milk, and the soft butter. Just stir until it looks smooth, takes maybe 30 seconds.

Step 4: Put It Together Dump the flour mixture into the pumpkin mixture. Stir just until you can’t see flour anymore. Don’t go crazy mixing it or they’ll be tough.

Step 5: Fill the Pan Spoon batter into each donut spot, fill them about 3/4 full. I just use a regular spoon but you can get fancy with a piping bag if you want.

Step 6: Bake Them Stick them in the oven for 12-15 minutes. They’re done when they bounce back if you poke them lightly. They’ll smell amazing.

Step 7: Coat Them While they’re still warm, dip each donut in the melted butter then roll it in the cinnamon sugar mix. This part’s messy but fun – my kids always want to help with this step.

Tips from Well-Known Chefs

Martha Stewart always says to use room temperature ingredients. I usually forget and just microwave my butter for a few seconds to soften it up.

Some cooking show guy said to never open the oven door early when baking. I peek anyway and mine turn out fine, but whatever.

❗ You Must Know

Get your butter soft before you start. I usually take it out when I’m having my first cup of coffee in the morning. Hard butter makes lumpy batter.

Don’t mix the batter too much once you add the flour. Just mix until it’s combined. A few lumps are totally fine.

My secret trick: I add a tiny bit of orange zest sometimes. Not enough to taste orange, just makes the whole thing taste more interesting. Don’t tell anyone I told you that.

💡 Pro Tips & Cooking Hacks

Coat the donuts while they’re warm or the cinnamon sugar won’t stick as well. I found this out when I let a batch cool completely first.

If your batter seems too thick, add a little more milk. If it’s too thin, add a bit more flour. It should be thick but not dry.

I keep the uncoated donuts in a container and coat them fresh when we eat them. Keeps the coating from getting soggy.

Don’t open the oven door for the first 10 minutes. I know it’s tempting but it can make them fall flat.

🎨 Flavor Variations & Suggestions

Sometimes I make a maple glaze instead of cinnamon sugar – just powdered sugar, maple syrup, and a splash of milk mixed together.

My sister-in-law dips half of hers in melted chocolate after the cinnamon sugar. It’s pretty extra but the kids love it.

You can add a pinch of cardamom to the spice mix if you’re feeling fancy. Or just use more cinnamon if you really love cinnamon.

If you don’t have a donut pan, use a mini muffin tin. They’ll look different but taste the same.

⏲️ Make-Ahead Options

You can mix all the dry ingredients the night before and leave them in a covered bowl. Makes morning baking faster.

The donuts freeze great if you don’t coat them first. Just wrap them up, freeze them, then thaw and coat when you want to eat them.

I’ve made the batter the night before and stuck it in the fridge. Worked fine, just let it come to room temperature before baking.

Recipe Notes & Baker’s Tips

Make sure you’re using pumpkin puree, not pumpkin pie filling. The pie filling has sugar and spices already added and will mess up the recipe.

If you only have a regular muffin tin, that works too. Just bake them a little longer, maybe 18-20 minutes.

These aren’t super sweet, which I like. If you want them sweeter, add another tablespoon of brown sugar to the batter.

🍽️ Serving Suggestions

They’re perfect with coffee in the morning. My mom always makes a pot of coffee when she makes these and people just gravitate to the kitchen.

Great for weekend breakfast, or when you need something to bring to a potluck. Kids love them in lunchboxes too.

I’ve served them at book club with hot cider and everyone always asks for the recipe. They’re not too fancy but they feel special.

🧊 How to Store Your Pumpkin Spice Donuts

Keep them in a container with a lid for about 4 days. The cinnamon sugar coating might get a little soft but they still taste good.

Don’t put them in the fridge – makes them go stale faster. Just leave them on the counter.

To freeze them, wrap the uncoated ones individually and freeze for up to 3 months. Thaw them out, warm them up a little, then coat them.

If they get a little stale, microwave them for 10 seconds. Brings them back to life.

⚠️ Allergy Information

These have gluten and dairy. For gluten-free, use a gluten-free flour blend – the blue bag kind works pretty well.

For dairy-free, use whatever milk you usually drink and vegan butter. I’ve made them with oat milk and they were fine.

No eggs in these, which is nice because I’m always out of eggs when I want to bake something.

❓ Questions I Get Asked A Lot

Can I make big donuts instead of mini ones?

Sure, just use a regular donut pan and bake them longer, maybe 18-20 minutes. You’ll get about 6-8 donuts instead.

Why are mine dense and heavy?

You probably mixed the batter too much or your baking powder is old. Mix just until combined and check your baking powder date.

Can I use fresh pumpkin?

Yeah but it’s a pain. You have to cook it and drain it really well. Canned is easier and tastes the same.

How do I know when they’re done?

Poke the top lightly – if it bounces back, they’re done. If your finger leaves a dent, give them another minute or two.

What if I don’t have a donut pan?

Use a mini muffin tin. They’ll be round instead of donut-shaped but taste exactly the same.

These have become my go-to fall treat. My kitchen smells incredible when I make them and they disappear so fast. Hope you love them as much as we do!

💬 Made these? Let me know how they turned out! I love hearing about people’s baking adventures. Did you try any of the variations? What did your family think?

Share your photos – I love seeing how everyone’s turn out. Tag me if you post them anywhere!