Ingredients

For the Pumpkin Donuts

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup (100g) granulated sugar
• ½ cup (100g) light brown sugar
• 2 large eggs, room temperature
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• ⅓ cup (80ml) whole milk
• ¼ cup (60ml) vegetable oil
• ¼ cup (57g) unsalted butter, melted
• 2 teaspoons vanilla extract

For the Cinnamon Sugar Coating

• ½ cup (100g) granulated sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon pumpkin pie spice (optional)
• ¼ cup (57g) unsalted butter, melted

Optional Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Lightly grease a standard donut pan with nonstick cooking spray or brush it with melted butter.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice
• Cinnamon
• Nutmeg
• Ginger
• Cloves

Mix until evenly combined.

Step 3: Mix the Wet Ingredients

In a separate large bowl, whisk together:

• Granulated sugar
• Brown sugar
• Eggs
• Pumpkin puree
• Milk
• Vegetable oil
• Melted butter
• Vanilla extract

Whisk until smooth and creamy.

Step 4: Make the Batter

Gradually add the dry ingredients to the pumpkin mixture.

Using a rubber spatula, gently fold the ingredients together until just combined.

Do not overmix, as this can make the donuts dense instead of light and fluffy.

The batter should be thick but smooth.

Step 5: Fill the Donut Pan

Transfer the batter to a piping bag or a large zip-top bag with one corner cut off.

Pipe the batter into each donut cavity until about ¾ full.

Smooth the tops gently if needed.

Step 6: Bake

Bake for 13–15 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean.

Avoid overbaking to keep the donuts moist.

Step 7: Cool

Allow the donuts to cool in the pan for 5 minutes.

Carefully remove them and transfer to a wire rack.

The donuts should still be slightly warm before adding the coating.

Step 8: Prepare the Cinnamon Sugar Coating

In a shallow bowl, combine the granulated sugar, cinnamon, and pumpkin pie spice.

Mix well.

Place the melted butter in a separate bowl.

Brush each warm donut with melted butter, then roll it in the cinnamon sugar mixture until fully coated.

For an extra flavorful coating, repeat the butter and cinnamon sugar process a second time.

Step 9: Optional Maple Glaze

In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and milk until smooth.

Drizzle over the cooled donuts or dip the tops into the glaze.

Allow the glaze to set for about 10 minutes before serving.

Optional Variations

Cream Cheese Glazed Pumpkin Donuts

Top the donuts with a smooth cream cheese glaze made from cream cheese, powdered sugar, vanilla, and milk.

Chocolate Chip Pumpkin Donuts

Fold ½ cup mini chocolate chips into the batter before baking.

Pumpkin Pecan Donuts

Mix chopped toasted pecans into the batter or sprinkle them over the maple glaze.

Streusel Pumpkin Donuts

Top the batter with a cinnamon streusel before baking for extra crunch.

Mini Pumpkin Donuts

Use a mini donut pan and reduce the baking time to 8–10 minutes.

Serving Suggestions

These pumpkin donuts are delicious served with:

• Hot coffee
• Pumpkin spice latte
• Chai tea
• Hot apple cider
• Hot chocolate
• Vanilla latte
• Fresh fruit
• Greek yogurt
• Maple butter

Storage

Store the donuts in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 5 days.

Freeze unglazed donuts for up to 3 months. Thaw overnight and add the cinnamon sugar coating or glaze before serving.

Reheating

Warm the donuts in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes.

If needed, brush with a little melted butter and coat with fresh cinnamon sugar before serving.

Tips for the Best Baked Pumpkin Donuts

• Use pure pumpkin puree, not pumpkin pie filling.
• Measure the flour accurately to avoid dry donuts.
• Do not overmix the batter to keep the donuts soft and tender.
• Pipe the batter into the pan for evenly shaped donuts.
• Coat the donuts while they are still warm so the cinnamon sugar sticks perfectly.
• Add a pinch of cardamom for extra warmth and depth of flavor.
• Enjoy the donuts fresh on the day they are baked for the best taste and texture.

Nutrition (Per Donut – Approximate)

• Calories: 220
• Protein: 4g
• Carbohydrates: 31g
• Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 180mg
• Fiber: 2g
• Sugar: 17g