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Pumpkin Spice Baked Donuts

Pumpkin spice baked donuts with a tender crumb and a simple cinnamon glaze or cinnamon sugar coating. Baked until a toothpick comes out clean, then finished with a glossy glaze or a buttery cinnamon roll.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 donuts
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Donut batter
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup pumpkin puree
  • 0.67 cup brown sugar, packed
  • 2 eggs
  • 0.33 cup unsalted butter, melted
  • 0.33 cup buttermilk
  • 1 tsp vanilla
Glaze (choose one)
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
Cinnamon sugar coating (choose one)
  • 4 tbsp melted butter
  • 0.33 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep & mix batter
  1. Preheat oven to 375F and grease a donut pan so the rings release cleanly.
  2. Whisk all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Whisk pumpkin puree, brown sugar, eggs, melted butter, buttermilk, and vanilla, then fold into the dry ingredients just until no dry streaks remain.
Fill & bake
  1. Pipe or spoon batter into the donut pan, filling each cavity about 3/4 full for even domes.
  2. Bake 10-12 minutes at 375F until a toothpick comes out clean when inserted in the center.
Finish & serve (choose one)
  1. For glaze, dip the warm donuts into the glaze so the surface turns glossy and lightly thick.
  2. For cinnamon sugar coating, brush donuts with melted butter, then roll in cinnamon sugar until coated all over.

Notes

For the smoothest glaze, make sure the milk is added gradually so it flows but still clings; for cleaner topping, let donuts cool just 3-5 minutes before dipping or rolling. Store baked donuts in an airtight container in the fridge for 2-3 days and rewarm briefly in the oven or microwave. Freeze baked donuts without glaze/with dry cinnamon sugar for up to 2 months; thaw and glaze after thawing. To make them dairy-reduced, use lactose-free milk and dairy-free buttermilk or a buttermilk substitute.