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Pumpkin Spice Baked Donuts

Pumpkin spice baked donuts with a tender crumb and cinnamon glaze (or quick cinnamon sugar coating). Baked in a donut pan until set, then finished with a glossy glaze or buttery cinnamon coating.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 donuts
Course: Breakfast
Cuisine: American
Calories: 260
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 Dutch oven

Method
 

Prep and make batter
  1. Preheat oven to 375F and grease a donut pan with a thin, even coat so the rings release cleanly.
  2. Whisk all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl until the dry spices are evenly distributed, with no visible clumps.
  3. Whisk pumpkin puree, brown sugar, eggs, melted butter, buttermilk, and vanilla, then pour into the dry ingredients and fold until just combined and smooth.
  4. Pipe or spoon batter into the donut pan, filling each cavity about 3/4 full so the centers bake up without overflowing.
Bake and finish
  1. Bake at 375F for 10-12 minutes until a toothpick inserted into the center comes out clean and the donuts look set with lightly browned edges.
  2. Cool for 2-3 minutes in the pan, then dip warm donuts in glaze or brush with butter and roll in cinnamon sugar for a finished, lightly coated surface.

Notes

Pro tip: fill the donut pan consistently to bake evenly—aim for 3/4 full in every cavity. Store baked donuts covered at room temperature for up to 2 days or refrigerate up to 4 days; freeze glazed donuts for up to 1 month (wrap well). For a dairy-free swap, use unsweetened plant milk in the glaze and replace buttermilk with a dairy-free buttermilk substitute.