Pumpkin Spiced Donuts

I’m not sure how I’ve gone 30 years without having a pumpkin spiced donut. Better yet, how have I gone this long without baking a batch at home?!

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Last week, Austin had its first cold front and it was SO amazing. The high was about 65 degrees and my serotonin levels were instantly boosted. I had a long overdue hair appointment, ran several productive errands, Mitch prepared a big batch of chili to celebrate the start of NFL football, and we had a relaxing evening at home. It felt like the first time in a long time that I was completely content. This time of the year is comforting for so many reasons and with the year we’ve all experienced so far, we need some warm, cozy vibes. Even though Fall doesn’t officially start until September 22nd, I went ahead and decorated my home with all of my Fall decor. It’s a wonder I didn’t just skip to Christmas… 😉

This time of the year always makes me reminisce to being a child. I remember when my mom would pick us up from school and we would go home and play before we started on homework. Then, we would sit together and have a home cooked family meal prepared by my magnificent mother… the house would be decorated with all things pumpkins with touches of brown, orange and red hues. The warm memories of being a young, care-free child are so vivid and I will cherish them forever.

So, let’s get back to these donuts… pumpkin spiced donuts to be exact! This is probably one of the easiest baking recipes I’ve ever prepared. All you need is a donut pan to whip up a fresh batch in no time!

Pumpkin Spiced Donuts

These delicious donuts are perfect for the Fall season!
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Servings 9 people


  • Mixing Bowls
  • Spatula
  • Donut Pan
  • Sheet Pan with Wire Rack


  • 2 cups Whole Wheat Flour
  • 2 tsp Pumpkin Pie Spice
  • 2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 15oz can Pumpkin Puree
  • 1 1/2 cup Granulated Sugar
  • 1/3 cup Vegetable Oil
  • 1/2 stick Unsalted Butter melted
  • 1 tsp Vanilla Extract
  • 3 organic Eggs

Cinnamon Sugar Topping

  • 3/4 cup Granulated Sugar
  • 2 tsp Ground Cinnamon
  • 1/2 stick Unsalted Butter melted


  • Begin by preheating the oven to 350 degrees F.
  • In a mixing bowl, combine the dry ingredients: flour, pumpkin pie spice, baking powder and salt. Mix thoroughly.
  • In a separate mixing bowl or stand mixer with paddle adjustment, combine the pumpkin puree, sugar, vegetable oil, melted butter, vanilla extract and eggs.
  • Slowly, add the dry ingredients to the wet ingredients. Mix until fully incorporated.
  • Using a spoon, fill three 6-cup nonstick donut pans with the batter until the mold is almost full. *You can also work in batches if you only have 1 or 2 donut pans.*
  • Use a mositened finger to evenly spread the batter onto the molds.
  • Bake the donuts for 15 minutes. Allow them to cool prior to transferring to a wire rack to finish cooling.
  • For the cinnamon sugar topping, stir the sugar and cinnamon together in a shallow bowl.
  • One at a time, dip one side of the donut into the melted butter and then into the cinnamon sugar mixture.
  • *Store the donuts tighly in plastic wrap or a ziplock bag. Donuts can last up to 5 days at room tempertuare or even longer in the fridge. Keep away from any source of heat.*


Purchase your own donut pan here: https://www.williams-sonoma.com/products/williams-sonoma-nonstick-doughnut-pan/?pkey=s%7Cdonut%20pan%7C3
Keyword Donut

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