Pumpkin Spice Cake Donuts
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These Pumpkin Spice Cake Donuts are the perfect fall treat! Full of pumpkin spice flavor, these cake-like donuts are moist and fluffy with an optional cinnamon sugar coating for an extra treat. All it takes are a few basic ingredients and some simple steps!
The Only Pumpkin Donut Recipe You Need
I always thought making homemade donuts was complicated, but after I made my Baked Apple Cider Donuts, I realized it’s not that hard! Now, the world of delicious donuts feels totally doable.
Pumpkin season or not, I knew I had to try whipping up some homemade pumpkin donuts. These pumpkin cake donuts taste just like the beloved pumpkin spice latte, but way better because, I mean, come on… it’s a DONUT.
These baked pumpkin donuts are stellar in the fall season, but honestly, I could eat them any time of year. I hope you love them!
Ingredients
- All-purpose flour
- Brown sugar
- Baking powder
- Baking soda
- Pumpkin pie spice
- Salt
- Canned pumpkin (not pumpkin pie filling)
- Egg
- Milk (any kind)
- Vegetable oil
- Vanilla extract
Add a Cinnamon Sugar Coating!
This is optional, but if you want to up the decadence, mix up ¼ cup sugar with 1 tsp cinnamon and coat the donuts while they’re still warm. We’ll show you how to do it below!
How to Make Pumpkin Spice Donuts
1. Preheat your oven to 350°F and lightly grease your donut pan.
2. In a medium bowl whisk together the dry ingredients. Then in another bowl, whisk the wet ingredients.
3. Pour the wet into the dry and gently fold together until you don’t see any dry streaks.
Quick tip: Avoid over-mixing the batter. Light and fluffy donuts are always better than dense ones!
4. Spoon or pipe the donut batter into the donut pan, filling each cavity about ¾ full.
5. Bake 12-14 minutes, or until a toothpick inserted in a donut comes out clean.
6. While the donuts bake, add cinnamon and sugar to a large Ziploc bag. Seal and shake to combine.
7. Once the donuts are done, use a toothpick or fork to gently nudge each one out of the pan (be careful not to stab them!) and drop them right into the bag. Seal it up and give it a gentle shake to coat them in that sweet cinnamon sugar.
8. Transfer coated donuts to a wire rack to finish cooling, or go ahead and enjoy one warm!
Storage
Store any leftover baked donuts in an airtight container for up to 2-3 days. They may become slightly stale after the first day, but can easily be refreshed by heating them in the microwave for a few seconds.
More Pumpkin Desserts You’ll Love!
- Pumpkin Crumb Cake
- Pumpkin Cream Cheese Pie
- Pumpkin Spice Snickerdoodles
- Mini Pumpkin Pies
- Pumpkin Bars With Cream Cheese Frosting & Candied Pecans
Ingredients
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup canned pumpkin not pumpkin pie filling
- 1 large egg
- ¼ cup milk any kind
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Optional Cinnamon Sugar Coating:
- ¼ cup sugar + 1 tsp cinnamon
Instructions
- Pre-heat oven to 350 °F / 175 °C. Lightly grease your donut pan.
- In a medium bowl whisk together flour, brown sugar, baking powder, baking soda, pumpkin-pie spice, and salt.
- In another bowl whisk pumpkin, egg, milk, oil, and vanilla until smooth.
- Pour wet ingredients into the dry and fold just until no dry streaks remain—don’t over-mix.
- Spoon or pipe batter into the donut pan, filling each cavity about ¾ full.
- Bake 12-14 minutes, or until a toothpick inserted in a donut comes out clean.
- While donuts bake, add cinnamon and sugar to a large Ziploc bag; seal and shake to combine.
- When the pan comes out of the oven, use a toothpick or fork to gently push each hot donut out of its cavity (don’t stab the donut) and drop it straight into the bag. Seal and gently shake to coat.
- Transfer coated donuts to a wire rack to finish cooling (or enjoy warm!).
