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Pumpkin Spice Donuts - Soft, Cozy, and Perfect for Fall

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients: 1 3/4 cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves)
  • Wet Ingredients: 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup neutral oil (canola, vegetable, or light olive oil)
  • 1/3 cup milk (dairy or unsweetened almond milk)
  • 2 teaspoons pure vanilla extract
  • Cinnamon-Sugar Coating (Option 1): 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2–3 tablespoons melted butter (for brushing)
  • Maple Vanilla Glaze (Option 2): 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat and Prep: Heat the oven to 350°F (175°C). Lightly grease two 6-cavity donut pans or one pan and bake in batches. You can also use a mini donut pan for smaller bites.
  2. Mix Dry Ingredients: In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until no sugar clumps remain.
  3. Mix Wet Ingredients: In a separate bowl, whisk the pumpkin puree, eggs, oil, milk, and vanilla until smooth and well combined.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Fill the Pans: Spoon the batter into a piping bag or a zip-top bag with the corner snipped. Pipe batter into each donut cavity, filling about 3/4 full so they rise without losing the hole.
  6. Bake: Bake for 10–12 minutes for standard donuts (8–9 minutes for mini), until the tops spring back when lightly pressed and a toothpick comes out mostly clean.
  7. Cool Briefly: Let donuts cool in the pan for 5 minutes, then transfer to a wire rack. While warm, decide on your finish.
  8. Cinnamon-Sugar Finish: Mix granulated sugar and cinnamon in a shallow bowl. Brush warm donuts with melted butter, then toss in the cinnamon-sugar until coated.
  9. Maple Glaze Finish: Whisk powdered sugar, maple syrup, milk, vanilla, and salt until smooth and pourable. Dip cooled donuts topside into the glaze, let excess drip off, and set on a rack to firm up.
  10. Serve: Enjoy slightly warm for the best texture and flavor. They pair perfectly with coffee or hot cider.