Pumpkin Spice Donuts

Name: Pumpkin Spice Donuts
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: ¼ cup brown sugar (packed); ¼ cup all-purpose flour; 1 teaspoon pumpkin pie spice (or cinnamon); 1 Tablespoon unsalted butter (melted); 1 13.25- ounce spice cake mix; 1 cup pumpkin puree (not pumpkin pie filling)

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If you’re looking for the perfect fall treat for this time of year, these baked Pumpkin Spice Donuts are calling your name.

A stack of three pumpkin spice donuts on a piece of parchment paper. The top donut has been broken in half to reveal the cakey texture inside the donut.

Homemade pumpkin donuts are light, fluffy, and full of warm spices, making them an irresistible snack or breakfast with your morning cup of coffee. Even better, they only need two ingredients for the donut batter, plus a quick streusel topping for extra flavor and crunch.

They’re cake donuts, meaning you’ll get that slightly denser texture, which pairs perfectly with the sweet pumpkin spice flavor.

Why You’ll Love This Pumpkin Donut Recipe

Only 6 ingredients. You probably have most of these in your pantry already. The donut batter itself only needs two simple ingredients: spice cake mix and pumpkin puree.
Perfect for pumpkin season. Pumpkin spice donuts are a fall favorite. If you love the warm spices of pumpkin spice lattes and muffins, this will hit the spot.
Super easy to make. You don’t need any fancy kitchen gadgets or even a stand mixer. A hand mixer, a donut pan, and a piping bag will do the trick.
Baked, not fried. These fluffy donuts are baked, so you don’t have to deal with hot oil or worry about a candy thermometer to get that perfect oil temperature.

Baked pumpkin donuts on a wire cooling rack.

Why I Didn't Use A Whole Can of Pumpkin Puree

When I tested this recipe, I made the first 3-4 versions with an entire 15-ounce can of pure pumpkin. The pumpkin donuts were very tasty, but after the first day, they were SUPER MOIST. As much as I wanted to use the whole can, I decided to reduce the amount of pumpkin.

In my and my taste-tester's opinions, it didn't change the flavor at all but it greatly impacted how long the donuts kept their cake-like texture. Since it is fall baking season, it's likely that you will have another use for the remaining pumpkin.

You could use the leftover pumpkin in other pumpkin recipes like my Copycat Panera Pumpkin Muffins or in my Pumpkin Cheesecake Cookies.

Substitutions

Pumpkin pie spice - If you’re out of pumpkin pie spice, feel free to use cinnamon or make your own blend using my Pumpkin Pie Spice Recipe.
Spice cake mix - Can’t find spice cake mix at the grocery store? Swap it for yellow cake mix and add 1-2 teaspoons of pumpkin pie spice to give it that pumpkin spice flavor.

Baked pumpkin spice donuts, topped with brown sugar streusel, stacked on a round serving plate.

Variations

Plain - If you are skipping the streusel topping, the donuts will take only 14-16 minutes to bake. Then you can top them with another delicious option like the ones listed below.
Vanilla or Maple Glaze - After the donuts have cooled, whip up a quick \glaze by mixing powdered sugar, vanilla extract, and a little milk or maple syrup. Drizzle it over the top for a sweet finish.
Cinnamon Sugar - If you want that extra crunchy cinnamon sugar coating, combine ⅓ cup granulated sugar and 1 teaspoon of ground cinnamon in a small bowl. Melt 2 Tablespoons of UNSALTED butter and brush the butter over the donuts one at a time, and dip the donuts in the cinnamon sugar mixture.
Mini Donuts - Use a mini donut pan to make bite-sized donuts. Just reduce the baking time to about 10-12 minutes.
Add Nuts - Toss a handful of chopped pecans or walnuts into the streusel topping for a bit of crunch.

Ingredients

*For specific ingredient amounts, please scroll down to the printable recipe card.

How To Make Baked Pumpkin Donuts

1. Preheat your oven to 350°F. Spray a donut pan with baking spray and set it aside.

2. In a small bowl, mix together the brown sugar, flour, and pumpkin pie spice. Add the melted butter and mix with a fork until crumbly. Set the streusel aside.

3. In a large bowl, combine the spice cake mix and pumpkin puree using an electric mixer. The pumpkin mixture will be thick.

The dry ingredients to make the streusel topping in a small bowl being mixed with a fork.

The batter for the pumpkin donuts in a large bowl with an electric mixer.

4. Spoon the donut batter into a piping bag or large Ziploc bag. Pipe the batter into the donut pan, filling each well about ¾ of the way full.

5. Sprinkle each donut with about 1 Tablespoon of the streusel mixture.

The batter for the pumpkin donuts being piped into a silicone donut pan.

The donut pan filled with the pumpkin spice donut batter and topped with crumbly streusel mixture.

6. Bake for 16-18 minutes, until the donuts are golden brown and a toothpick comes out clean.

7. Let the donuts cool completely in the pan before removing them and transferring them to a wire rack. This helps them set and keeps them from falling apart.

A pumpkin donut that's been broken in half to reveal it's dense cake-like texture.

Storage and Freezing

To keep them fresh, store the donuts in an airtight container at room temperature for up to 3 days. You can also refrigerate them if you like, but be sure to bring them back to room temperature before serving.

These donuts freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, just let them thaw at room temperature or give them a quick reheat in the microwave.

Natalie’s Tip

This donut pan makes the perfect donut. The silicone ones are a little deeper. If you are using a metal one, they are sometimes a bit more shallow and don't hold as much batter. So the recipe may make a few more donuts than listed in the yield.

For best results, don’t skip the cooling process. These donuts are quite tender, and trying to remove them from the pan while they’re still warm could cause them to break apart.

Notes and FAQs

Can I use homemade pumpkin puree?

Yes, you can use homemade pumpkin puree. Just make sure it’s thick and not too watery. If your puree is on the runny side, strain it through a paper towel or cheesecloth to remove excess moisture. And make sure to use pure pumpkin and not pumpkin pie mix.

Do I have to use a donut pan?

If you don’t have a donut pan, you can try making these as muffins instead. Just fill a muffin tin with the batter and bake for about 20-22 minutes, or until a toothpick comes out clean.

How do I prevent the donuts from sticking to the pan?

Using a good quality baking spray is key here. Baking spray is the one with flour in it