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Pumpkin donuts are one of those treats that make the whole house smell like a warm hug. These baked donuts are soft, tender, and loaded with cozy spices. They’re easy to whip up on a chilly morning, and you don’t need a deep fryer to get that donut-shop satisfaction.

With a simple pumpkin batter and a cinnamon-sugar or maple glaze finish, these taste like a perfect fall day. Pull out a donut pan, grab a can of pumpkin, and let’s make something delicious.

Why This Recipe Works

Homemade Pumpkin Donuts That Taste Like Autumn - Soft, Spiced, and Cozy

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Prep Time 20

Cook Time 15

Total Time 35

Servings 12 servings

Ingredients

Dry Ingredients:
1 3/4 cups (220 g) all-purpose flour
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) light brown sugar, packed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves (or allspice)
Wet Ingredients:
3/4 cup (180 g) pumpkin purée (not pumpkin pie filling)
2 large eggs, room temperature
1/2 cup (120 ml) buttermilk (or 1/2 cup milk with 1 tsp lemon juice)
1/3 cup (80 ml) neutral oil (canola, vegetable, or light olive)
2 tsp vanilla extract
Cinnamon Sugar Coating (Option 1):
1/2 cup (100 g) granulated sugar
1 1/2 tsp ground cinnamon
3 tbsp unsalted butter, melted
Maple Glaze (Option 2):
1 cup (120 g) powdered sugar
2–3 tbsp pure maple syrup
1–2 tsp milk, as needed for thinning
Pinch of salt

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a donut pan (12-cavity if you have two six-cavity pans) with nonstick spray.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a separate bowl, mix the pumpkin purée, eggs, buttermilk, oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few small lumps are okay.
Spoon the batter into a large zip-top bag or piping bag. Snip the corner and pipe the batter into the donut pan wells, filling each about 3/4 full.
Bake for 9–11 minutes, or until the donuts spring back when touched and a toothpick comes out clean.
Cool in the pan for 5 minutes, then gently turn out onto a wire rack.
For Cinnamon Sugar: Stir sugar and cinnamon in a shallow bowl. Brush warm donuts with melted butter and toss in the cinnamon sugar to coat.
For Maple Glaze: Whisk powdered sugar, maple syrup, a splash of milk, and a pinch of salt until smooth and pourable. Dip the tops of cooled donuts, let excess drip, and set on a rack to firm up.
Serve slightly warm for the best texture and flavor.

Close-up detail: Warm pumpkin donuts freshly baked and just tossed in cinnamon sugar, granulated cry

Baked, not fried: You get a lighter texture without the mess of hot oil. The donuts stay tender and moist from the pumpkin purée.
Balanced spices: A mix of cinnamon, nutmeg, ginger, and cloves gives that classic fall flavor without overpowering the donut.
Moist and fluffy: Pumpkin adds moisture while buttermilk and oil keep the crumb soft and cake-like.
Quick to make: The batter comes together in one bowl and bakes in about 10 minutes.
Perfect for weekend mornings.
Two finish options: Toss in cinnamon sugar for a classic bite or drizzle with maple glaze for a bakery-style touch.

Ingredients

Dry Ingredients:

1 3/4 cups (220 g) all-purpose flour
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) light brown sugar, packed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves (or allspice)

Wet Ingredients:

3/4 cup (180 g) pumpkin purée (not pumpkin pie filling)
2 large eggs, room temperature
1/2 cup (120 ml) buttermilk (or 1/2 cup milk with 1 tsp lemon juice)
1/3 cup (80 ml) neutral oil (canola, vegetable, or light olive)
2 tsp vanilla extract

Cinnamon Sugar Coating (Option 1):

1/2 cup (100 g) granulated sugar
1 1/2 tsp ground cinnamon
3 tbsp unsalted butter, melted

Maple Glaze (Option 2):

1 cup (120 g) powdered sugar
2–3 tbsp pure maple syrup
1–2 tsp milk, as needed for thinning
Pinch of salt

Instructions

Cooking process: Overhead shot of a wire rack with pumpkin donuts being dipped and set with glossy m

Preheat the oven to 350°F (175°C). Lightly grease a donut pan (12-cavity if you have two six-cavity pans) with nonstick spray.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a separate bowl, mix the pumpkin purée, eggs, buttermilk, oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few small lumps are okay.
Spoon the batter into a large zip-top bag or piping bag.
Snip the corner and pipe the batter into the donut pan wells, filling each about 3/4 full.
Bake for 9–11 minutes, or until the donuts spring back when touched and a toothpick comes out clean.
Cool in the pan for 5 minutes, then gently turn out onto a wire rack.
For Cinnamon Sugar: Stir sugar and cinnamon in a shallow bowl. Brush warm donuts with melted butter and toss in the cinnamon sugar to coat.
For Maple Glaze: Whisk powdered sugar, maple syrup, a splash of milk, and a pinch of salt until smooth and pourable. Dip the tops of cooled donuts, let excess drip, and set on a rack to firm up.
Serve slightly warm for the best texture and flavor.

How to Store

Room temperature: Keep ungarnished or glazed donuts in an airtight container for up to 2 days.
Cinnamon-sugar donuts are best the day they’re made.
Refrigerator: Store for 3–4 days if glazed. Bring to room temp before serving, or warm for 10–15 seconds in the microwave.
Freezer: Freeze unglazed donuts up to 2 months. Thaw at room temperature, then coat or glaze before serving.
Refresh: A quick 300°F (150°C) warm-up for 5 minutes perks them right back up.

Final dish presentation: Beautifully plated assortment of pumpkin donuts—half in cinnamon sugar, h

Benefits of This Recipe

Comforting flavor: Classic pumpkin spice notes deliver that autumn feel in every bite.
No fryer needed: Less mess, fewer dishes, and a lighter treat.
Quick and forgiving: Simple steps and pantry ingredients make this beginner-friendly.
Versatile finish: Choose cinnamon sugar for crunch or maple glaze for a glossy, sweet top.
Great for sharing: One batch makes plenty, and they hold up well for potlucks or brunch.

Pitfalls to Watch Out For

Overmixing the batter: This can make the donuts dense.
Stir until just combined.
Overbaking: Even a minute too long can dry them out. Start checking at 9 minutes.
Using pumpkin pie filling: It’s pre-sweetened and spiced, which throws off the balance. Use pure pumpkin purée.
Skipping the grease: Donuts will stick if the pan isn’t well coated.
Glazing too hot: Hot donuts will melt the glaze.
Let them cool slightly for a clean finish.

Variations You Can Try

Chocolate Chip: Fold in 1/2 cup mini chocolate chips for bursts of sweetness.
Brown Butter Glaze: Swap melted butter with browned butter in the glaze for nutty depth.
Cream Cheese Frosting: Top cooled donuts with a tangy cream cheese glaze for a bakery vibe.
Apple Cider Twist: Replace buttermilk with reduced apple cider for extra fall flavor.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend designed for baking.
Dairy-Free: Use almond milk with 1 tsp lemon juice and swap oil for the butter in coatings.
Extra Spiced: Add 1/2 tsp pumpkin pie spice on top of the listed spices for a stronger kick.

FAQ

Can I make these without a donut pan?

Yes. Use a mini muffin pan and bake for 9–10 minutes for “donut hole” bites. Roll warm bites in cinnamon sugar or dip in glaze.

What’s the best pumpkin to use?

Use canned pumpkin purée for consistent moisture and flavor.

If using homemade purée, blot excess liquid with paper towels to avoid a wet batter.

Can I reduce the sugar?

You can cut the granulated sugar by 2–3 tablespoons without affecting texture. Keep in mind that sugar adds moisture and tenderness, so larger reductions may make the donuts drier.

How do I keep the cinnamon sugar from falling off?

Coat while the donuts are warm and brush with melted butter first. The butter helps the sugar stick evenly and adds flavor.

Why are my donuts tough or rubbery?

They were likely overmixed or overbaked.

Mix gently and bake just until set; remove from the pan promptly to avoid carryover cooking.

Can I make the batter ahead?

It’s better to bake right away. If needed, mix the dry and wet ingredients separately and combine just before baking to keep the leavening active.

How do I get that perfect donut shape?

Pipe the batter into the pans rather than spooning. Fill each cavity about three-quarters full and smooth the tops if needed.

What if I don’t have buttermilk?

Stir 1 teaspoon lemon juice or white vinegar into 1/2 cup milk and let it sit for 5 minutes.

It’s a good stand-in for buttermilk’s tang and tenderness.

Wrapping Up

These homemade pumpkin donuts bring all the cozy fall flavors to your kitchen without any fuss. They’re soft, spiced just right, and easy to finish with cinnamon sugar or maple glaze. Make them for a lazy weekend breakfast, a quick dessert, or a coffee break treat.

Once you try them warm from the oven, they’ll become your go-to autumn bake.

Homemade Pumpkin Donuts That Taste Like Autumn – Soft, Spiced, and Cozy

Why This Recipe Works