Pumpkin Spice Donuts
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These baked pumpkin spice donuts are soft, fluffy and made with better-for-you ingredients. They taste amazing warm and make the perfect fall treat.
I’m obsessed with my baked apple cider donuts, so it only felt right to make a pumpkin version for fall. I swapped the apple cider for pumpkin puree and the results are incredible. These healthy pumpkin donuts come out soft and fluffy and the cinnamon sugar coating makes them feel like something you’d get from a fall bakery. Enjoy one warm with a cup of coffee and you’ll be in heaven!
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“Great recipe!!! I love pumpkin donuts, and when I saw this recipe I immediately bought a donut pan in July to make these! First time making donuts ever, and this recipe was so easy to follow. Thanks for the perfect directions.”
Why I Love This Pumpkin Donut Recipe
- Soft and cakey: These donuts bake up with that tender cake-donut feel everyone loves. Light, fluffy and so satisfying warm from the oven.
- Big pumpkin flavor: You get real pumpkin in every bite thanks to the pumpkin purée and spice combo. It tastes like fall in the best way.
- Kid approved: My kids love these. They’re fun to dip in the cinnamon sugar and they disappear almost immediately once they’re cooled.
- Easy baking win: No mixer, no fuss. Just whisk, fill the pans and bake. They’re simple enough for a weekday bake but feel special enough for the weekend.
Ingredients Needed
- whole wheat pastry flour – This is what keeps the donuts light and fluffy while still giving you a little whole grain goodness. I usually grab Bob’s Red Mill but any whole wheat pastry flour works great.
- pumpkin pie spice – can’t have pumpkin spice donuts without pumpkin pie spice! Make your own pumpkin pie spice mix at home or use store-bought.
- pumpkin puree – the pumpkin puree not only adds extra nutrients to these donuts but also moisture without the need for a ton of oil. Make your own pumpkin puree or use store-bought. Just make sure to not grab pumpkin pie filling as that’ll have added sugar.
- coconut sugar – my personal favorite for these donuts! The coconut sugar adds a nice molasses flavor which pairs perfectly with the pumpkin and fall spices.
- coconut oil – instead of butter we’re using melted coconut oil.
- eggs – helps bind the ingredients together and provide structure for the donuts.
- cinnamon sugar topping – the magic finish. A little coconut oil brushed on each warm donut followed by a mix of cinnamon and cane sugar. It’s simple but takes the flavor over the top.
Find the full ingredient list with measurements in the recipe card below.
How to Make Pumpkin Spice Donuts
Step 1: Preheat your oven to 350°F and grease your donut pans. Stir the flour, pumpkin pie spice, baking powder and baking soda together in a bowl.
Step 2: In a separate bowl whisk the pumpkin puree, coconut sugar, eggs, vanilla and melted coconut oil until everything is smooth.
Step 3: Pour the wet mixture into the dry and stir gently until the batter looks evenly combined.
Step 4: Spoon or pipe the batter into the donut cavities, making sure each one is filled evenly.
Step 5: While the donuts bake, mix the cane sugar and cinnamon in a shallow dish.
Step 6: Let the donuts rest in the pan for a minute, move them to a wire rack, brush each one with a little melted coconut oil and dip in the cinnamon sugar mixture.
Brittany’s Tips
- Use non-stick donut pans. I have this set of 2 non-stick, six-cavity Wilton donut pans.
- Don’t overbake: Pumpkin donuts dry out fast. Pull them from the oven as soon as they spring back when lightly pressed so they stay soft and tender.
- Use room temperature eggs. Make sure you’re using room temperature eggs, otherwise the coconut oil could solidify and create clumps.
- Use a piping bag for clean rings: Piping the batter into the pans gives you smooth, even donuts that rise evenly. A zip-top bag with the corner snipped works great if you don’t have piping bags. It can also be handy to have a large icing piping tip, but it’s not 100% necessary.
What to Serve With Pumpkin Spice Donuts
If you’re wondering what to enjoy with these donuts, here are a few simple ideas that make them feel extra special.
- Coffee – Warm donuts and a cup of coffee are always a match. If you want to lean into fall flavors, try them with my pumpkin spice latte or pumpkin cream cold brew.
- Eggs for balance – If you want something a little more filling for breakfast, pair a donut with a quick egg dish like my sweet potato kale frittata.
- Dessert style – Serve them with a scoop of vanilla ice cream or a swirl of banana ice cream for a fun fall dessert.
How to Store Leftovers
These pumpkin spice donuts are best served fresh, but you can store leftovers in an air-tight container for 2-3 days. I like to reheat them in the toaster oven so they get nice and crispy!
For longer storage, store them in the fridge for 4-5 days or in the freezer for up to three months. You can store them in the freezer with or without the cinnamon sugar topping.
Frequently Asked Questions
Yes. I haven’t tried it myself, but I’ve had others in the comments say they’ve had success! Use a 1:1 gluten-free flour blend made for baking. The texture will be slightly more tender but still delicious.
This usually means the batter was overmixed. Mix only until the wet and dry ingredients are combined. Also make sure your baking powder and baking soda are fresh.
Brush the warm donuts with a little melted coconut oil before dipping them. It helps the cinnamon sugar stick and gives that bakery-style finish.
More Donut Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Spice Donuts
Ingredients
Donuts
- 1 ¾ cups whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- 1 cup pumpkin puree
- ½ cup coconut sugar
- ½ teaspoon vanilla
- ¼ cup coconut oil, melted
- 2 large eggs, at room temperature
Cinnamon Sugar Topping
- 1 Tablespoon coconut oil, melted
- ½ cup cane sugar
- ½ Tablespoon cinnamon
Instructions
- Preheat oven to 350°F and spray two (6-cavity) donut pans with cooking spray.
- In a medium bowl, add the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir until combined.
- In another medium bowl, whisk together pumpkin puree, sugar, vanilla, oil and eggs until combined.
- Add wet mixture to flour mixture, and stir until just combined.
- Spoon or pipe batter evenly into the 12 cavities.
- Bake for 10-12 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
- While donuts are baking, mix together sugar and cinnamon in a shallow bowl.
- Brush each donut with coconut oil on both sides and dip into the cinnamon sugar mixture to coat. Repeat until all donuts are coated.
Notes
- Pumpkin puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. The pie filling has added sugar and spices that will change the recipe.
- Storage: Store cooled donuts in an airtight container for 2 to 3 days at room temperature or 4 to 5 days in the fridge. You can also freeze them for up to 3 months. Let thaw at room temperature and reheat in a toaster oven if you want them warm again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Great recipe!!!
I love pumpkin donuts, and when I saw this recipe I immediately bought a donut pan in July to make these! First time making donuts ever, and this recipe was so easy to follow. Thanks for the perfect directions.
Ahh this is seriously the best, Meg! I am so glad you are loving this recipe and it turned out great for you! It is never too early to start enjoying pumpkin spice lol. Thank you for your review & star rating, it means so much to me!
can you make this oat flour?
Baked these today. Love the simple ingredients. Next time I will try adding more pumpkin spice. Thank you!!
Ah! I am so happy to her that you are loving this recipe, Stephanie. Thank you so much for sharing your review + star rating, I really appreciate it!
Looks amazing and perfect to kick off fall. Any recommended subs for pastry flour? I have tons of other flour kinds – AP, whole wheat, wheat white, cake, bread, oat, coconut, etc. – but no pastry.
You can use all-purpose flour or a blend of all-purpose and whole wheat! Let me know how these turn out for you if you end up making them!
Made the GF version and they were a hit! Thank you👏🏼
Woo! So glad you loved this recipe and I’m glad to hear they turned out with gluten-free flour. Thanks for coming back to leave a review. I so appreciate it.
Hi, did you do 1:1 for the Gf version? Wanna try!
Hi! I don’t have a donut mold, do you recommend something else to make this recipe in? Maybe a muffin tin with aluminum foil as a center?
Hey Lauren – You could probably just make these as muffins without the center. I’m not sure on the cook time though. It might be different. Let me know if you end up trying it!
These are delicious! So moist and very flavorful. I will definitely be making these again.
Woo! So pumped to hear you loved these donuts, Laurie. Thanks for making them and for coming back to leave a review. I so appreciate it!
What flour could I use instead of wheat for this. My daughter has celiac’s and can’t have rice nor oats.
Hey Kim – I haven’t tried a gluten-free flour substitute for these donuts, but if I were to try one I would use a gluten-free all-purpose 1:1 flour like Bob’s Red Mill. Hopefully that helps! Let me know if you end up trying these donuts and how they turn out.