As the leaves begin to change and a crisp chill fills the air, there’s nothing quite like the comforting aroma of pumpkin spice wafting through the kitchen. These Pumpkin Spice Donuts are my go-to recipe for welcoming the fall season. With their soft, cake-like texture and warm, aromatic spices, they’re the perfect accompaniment to a steaming cup of coffee on a cool autumn morning.

What You’ll Love About Pumpkin Spice Donuts

Flavors: The rich pumpkin puree melds beautifully with cinnamon, nutmeg, and ginger, creating a symphony of autumnal flavors that dance on your tongue.
Textures: Tender and moist on the inside with a slightly crisp exterior, these donuts offer a delightful contrast in every bite.

Difficulty Level:

Overall: Intermediate
Prep in advance: The batter can be made ahead and refrigerated overnight.
Just before serving: A quick dusting of cinnamon sugar adds the perfect finishing touch.
Special equipment: A donut pan is recommended for the best shape, but a muffin tin can work in a pinch.

Choosing Your Ingredients

Pumpkin puree: Opt for 100% pure pumpkin puree, not pumpkin pie filling. The natural sweetness and moisture from real pumpkin make all the difference.
Spices: Freshly ground spices will give you the most vibrant flavor. If possible, grate whole nutmeg just before using.
Flour: All-purpose flour works best, but for a healthier twist, you can substitute up to half with whole wheat pastry flour.

How to Make Pumpkin Spice Donuts Easily

Prepare your ingredients by measuring and setting them out before you begin.
Whisk together the dry ingredients in a large bowl.
Mix the wet ingredients in a separate bowl until well combined.
Fold the wet ingredients into the dry, being careful not to overmix.
Pipe or spoon the batter into a greased donut pan.
Bake in a preheated oven until a toothpick comes out clean.
Cool slightly before removing from the pan and coating with cinnamon sugar.

Tips for Perfect Homemade Pumpkin Spice Donuts

Don’t overmix the batter; a few lumps are okay to ensure tender donuts.
Use room temperature ingredients for the best incorporation.
Fill the donut cavities only 2/3 full to allow for rising.
Let the donuts cool in the pan for 5 minutes before attempting to remove them.

How to Store Your Pumpkin Spice Donuts

Store in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

Variations and Pairings

Variations: Add chocolate chips to the batter or drizzle with maple glaze for extra indulgence.
Pairings: Serve alongside a pumpkin spice latte or a glass of cold apple cider for the ultimate fall experience.

Pumpkin Spice Donuts

Indulge in the flavors of fall with these soft, spiced pumpkin donuts. Perfect for breakfast, dessert, or an afternoon snack with coffee.

Print Recipe Pin Recipe

Equipment

– Donut pan
– Mixing bowls
Whisk
– Piping bag (optional)

Ingredients

– 2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/4 tsp baking soda
– 3/4 tsp salt
– 2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup vegetable oil
– 3/4 cup brown sugar
– 2 large eggs
– 1 1/2 tsp vanilla extract
– 1 cup pumpkin puree
– 1/2 cup milk
For cinnamon sugar coating:
– 1/2 cup granulated sugar
– 1 tsp ground cinnamon
– 1/4 cup melted butter

Instructions

Preheat oven to 350°F (175°C). Grease a donut pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, mix oil, brown sugar, eggs, vanilla, pumpkin puree, and milk until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Transfer the batter to a piping bag or use a spoon to fill each donut cavity about 2/3 full.
Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack.
Mix sugar and cinnamon for coating. Brush each donut with melted butter and roll in the cinnamon sugar mixture.

Notes

– For best results, don’t overmix the batter.
– These donuts are best enjoyed the day they’re made but can be stored in an airtight container for up to 2 days.

What did you think of this recipe?