Baked Pumpkin Spice Donuts—Soft, Cozy, and Perfectly Spiced for Fall

Baked Pumpkin Spice Donuts are the ultimate fall treat—moist, fluffy, and full of warm spices with a rich pumpkin flavor that’s comforting and satisfying. These donuts are oven-baked instead of fried, making them a lighter option without sacrificing that soft, cakey texture you crave. Coated in cinnamon sugar while still warm, they’re the kind of treat that fills your kitchen with the cozy scent of autumn. Whether paired with your morning coffee or served at a seasonal brunch, these donuts deliver pumpkin perfection in every bite. You don’t need fancy ingredients or frying oil—just a donut pan, a few pantry staples, and a craving for something warmly spiced and baked fresh.

Why You’ll Love These Pumpkin Donuts

They’re quick to make and require no yeast or rising time. The batter comes together in one bowl and bakes in under 15 minutes. You get all the fall flavors you love—cinnamon, nutmeg, cloves, and pumpkin—without the heaviness of fried dough. The cinnamon-sugar coating adds a satisfying crunch on the outside, perfectly balancing the soft, pillowy center. These donuts are freezer-friendly, great for gifting, and ideal for chilly mornings when you want something sweet but not overwhelming.

Ingredients

For the Donuts

• 1½ cups all-purpose flour
• ¾ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• ¼ cup vegetable oil
• ¼ cup milk
• 1 tsp vanilla extract

For the Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1 tsp cinnamon
• 4 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 350°F and lightly grease a donut pan.
2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
3. In a separate bowl, whisk pumpkin purée, eggs, oil, milk, and vanilla until smooth.
4. Add the wet ingredients to the dry and stir until just combined—don’t overmix.
5. Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
6. Bake for 12–14 minutes or until a toothpick inserted comes out clean.
7. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
8. While still warm, brush each donut with melted butter, then roll in cinnamon sugar to coat evenly.
9. Serve warm or let cool completely and store for later.

Tips for the Perfect Baked Donuts

Use a piping bag or zip-top bag with the corner cut off to neatly fill the donut pan. Don’t overbake—keep an eye on them after 12 minutes. For a thicker coating, double dip the donuts in the butter and cinnamon sugar. These taste best warm, so pop them in the microwave for 10 seconds if eating later.

Variations

Dip in a maple glaze instead of cinnamon sugar for a sweeter finish. Add mini chocolate chips to the batter for a decadent twist. Use apple cider instead of milk for a fall-flavored variation. Make mini donuts by reducing bake time to 8–10 minutes.

Storage

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze uncoated donuts for up to 2 months, then thaw and coat before serving. Reheat briefly to restore softness.

Final Thoughts

Baked Pumpkin Spice Donuts are everything you love about fall in a single bite—warm spices, soft texture, sweet coating, and cozy flavor. Whether for breakfast, dessert, or a midday treat, they bring that homemade magic that feels like a warm hug.

Stick around—every visit tastes better than the last at The Buttered Bliss.