These tender, cake-style pumpkin spice donuts bring the beloved coffeehouse flavor home with a perfect blend of warm autumn spices and rich pumpkin. Each donut delivers a moist, fluffy crumb with hints of cinnamon, nutmeg, and cloves, finished with a sweet glaze that makes them irresistible. While they require a donut pan for the classic shape, the simple mixing method makes these pumpkin spice donuts achievable for bakers of all skill levels.
Recipe Details
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 12 donuts
Difficulty: Easy
Table of Contents
Ingredients
For the Donuts:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ½ cup pumpkin puree
- ¼ cup whole milk
- 2 tablespoons melted butter, cooled
- 1 large egg, beaten
- 1 teaspoon vanilla extract
For the Glaze:
- 1½ cups powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- ½ teaspoon ground cinnamon for dusting
- Chopped toasted pecans
- Pumpkin seeds
- Orange zest
Instructions
Prepare for Baking
- Preheat oven to 375°F. Generously spray a 12-cup donut pan with non-stick cooking spray, making sure to coat all crevices thoroughly to prevent sticking.
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice until evenly combined. The spice mixture should be uniform throughout the dry ingredients.
Make the Batter
- In a separate medium bowl, whisk together pumpkin puree, milk, melted butter, beaten egg, and vanilla extract until smooth and well combined. The mixture should be uniform with no streaks.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix – the batter should be thick but pourable, with no visible flour streaks.
- Let batter rest for 3 minutes to allow flour to fully hydrate and ensure tender donuts. The mixture will thicken slightly during this time.
Fill and Bake
- Transfer batter to a piping bag or large zip-top bag with one corner snipped off. Alternatively, use a spoon to carefully fill each donut cavity.
- Pipe batter into prepared donut pan, filling each cavity about ⅔ full. Distribute batter evenly among all 12 cavities for uniform donuts.
- Gently tap the pan on the counter 2-3 times to release air bubbles and level the batter. This ensures even baking and smooth tops.
- Bake for 10-12 minutes until donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs.
Cool and Remove
- Cool donuts in the pan for 5 minutes, then carefully turn the pan upside down onto a wire rack. Gently tap the bottom of the pan to release donuts.
- Allow donuts to cool completely on the wire rack before glazing, about 15-20 minutes. This prevents the glaze from melting off warm donuts.
Make the Glaze
- While donuts cool, whisk together powdered sugar, 3 tablespoons milk, vanilla extract, and salt in a medium bowl until smooth. The glaze should coat the back of a spoon but still drip easily.
- If glaze is too thick, add remaining milk 1 teaspoon at a time. If too thin, add more powdered sugar 1 tablespoon at a time until desired consistency is reached.
Glaze and Serve
- Dip the top of each cooled donut face-down into the glaze, allowing excess to drip back into the bowl. Place glazed donuts on the wire rack to set.
- If desired, immediately sprinkle with ground cinnamon, chopped pecans, or pumpkin seeds while glaze is still wet. Let glaze set for 10 minutes before serving.
Tips for Success
Donut Pan Essential: This recipe requires a standard 12-cup donut pan for the classic shape. Metal pans work best for even browning, though silicone pans are acceptable.
Don’t Overmix: Gentle folding creates tender donuts. Overmixing develops gluten, resulting in tough, dense donuts instead of the desired cake-like texture.
Proper Filling: Fill cavities only ⅔ full to prevent overflow during baking. The donuts will rise and fill the remaining space perfectly.
Fresh Spices Matter: Use fresh ground spices for the best flavor. Pre-ground spices lose potency over time, affecting the signature pumpkin spice taste.
Temperature Check: Donuts are done when they spring back from light pressure and pull slightly from the pan edges. Don’t overbake or they’ll become dry.
Recipe Variations
Maple Pumpkin Donuts: Replace vanilla in both batter and glaze with maple extract. Add 2 tablespoons maple syrup to the glaze for extra maple flavor.
Chocolate Glazed: Make chocolate glaze using ½ cup powdered sugar, 3 tablespoons cocoa powder, 3 tablespoons milk, and 1 teaspoon vanilla.
Cream Cheese Glaze: Beat 4 oz softened cream cheese with ½ cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla for tangy richness.
Mini Donuts: Use a mini donut pan and reduce baking time to 6-8 minutes. This recipe makes about 24 mini donuts.
Baked Donut Holes: Drop batter by spoonfuls onto parchment-lined baking sheets. Bake at 375°F for 8-10 minutes for bite-sized treats.
Cinnamon Sugar Coating: Skip the glaze and roll warm donuts in a mixture of ½ cup sugar and 1 tablespoon cinnamon for a simpler finish.
Storage Instructions
Fresh pumpkin spice donuts are best enjoyed within 24 hours of baking when the texture is optimal. Store glazed donuts in airtight containers at room temperature for up to 3 days.
Unglazed donuts can be wrapped individually and frozen for up to 2 months. Thaw at room temperature and glaze just before serving for best results.
The batter can be prepared and refrigerated for up to 4 hours before baking. Bring to room temperature and stir gently before filling the pan.
For make-ahead convenience, bake donuts completely, cool, and store unglazed. Apply glaze the morning of serving for fresh appearance and taste.
Nutritional Highlights
Each pumpkin spice donut provides approximately 180-200 calories with the added nutritional benefits of pumpkin puree. Pumpkin contributes vitamin A, fiber, and potassium while keeping the donuts moist without excessive fat.
The warm spices offer antioxidants and anti-inflammatory compounds naturally. Cinnamon may help regulate blood sugar, while nutmeg provides manganese and copper.
Compared to fried donuts, these baked versions contain significantly less fat while maintaining the satisfying sweetness and tender crumb texture that makes donuts special.
Serving and Pairing Suggestions
Serve these pumpkin spice donuts warm with freshly brewed coffee, chai tea, or spiced apple cider for the ultimate autumn experience. The warm spices complement these beverages perfectly.
For special occasions, arrange donuts on a tiered stand with different glaze options – classic vanilla, maple, and chocolate – allowing guests to choose their favorite.
Pack individually wrapped donuts for lunch boxes, picnics, or office treats. They travel well and provide a homemade touch that store-bought versions can’t match.
As a dessert, serve with vanilla ice cream and a drizzle of caramel sauce. The contrast between cold ice cream and spiced donut creates an memorable autumn dessert.
For entertaining, cut donuts in half and use as the base for a unique bread pudding, or crumble over yogurt parfaits for added texture and flavor.
Wine pairings include late-harvest Riesling, port, or dessert wines that complement the warm spices. For non-alcoholic options, try them with hot chocolate or spiced tea blends.
These homemade pumpkin spice donuts capture all the cozy flavors of fall in a tender, glazed treat that rivals any coffeehouse version. With simple ingredients and straightforward technique, you can bring the beloved seasonal flavor home to enjoy whenever the craving strikes.
