There’s nothing that screams “fall” quite like the warm, cozy aroma of baked pumpkin spice donuts filling your kitchen. Forget the deep fryer — these oven-baked beauties are lighter, easier, and just as delicious as anything you’d grab from your favorite coffee shop.
Whether you’re a classic recipe lover, someone watching their sugar intake, or following a gluten-free or vegan lifestyle, this ultimate guide has five incredible baked pumpkin spice donuts recipes that will make your autumn absolutely unforgettable.
Each recipe is broken down step by step, so even beginner bakers can nail them on the first try. Let’s dive in!
🍩 Recipe 1: Classic Easy Baked Pumpkin Spice Donuts
Ready in 30 minutes with simple pantry ingredients.
Ingredients
For the donuts:
- 1 cup all-purpose flour
- ⅓ cup brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup whole milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the cinnamon sugar coating:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Step-by-Step Instructions
Step 1: Preheat and prep. Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick cooking spray or butter.
Step 2: Mix the dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
Step 3: Mix the wet ingredients. In a separate medium bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
Step 4: Combine wet and dry. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix — a few small lumps are perfectly fine.
Step 5: Fill the donut pan. Transfer the batter to a piping bag or a ziplock bag with the corner snipped off. Pipe the batter into each donut cavity, filling about ¾ full.
Step 6: Bake. Bake for 10–12 minutes, or until the donuts spring back when lightly touched. A toothpick inserted should come out clean.
Step 7: Coat in cinnamon sugar. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, brush each donut with melted butter and roll in the cinnamon sugar mixture until fully coated.
Step 8: Serve and enjoy! Best enjoyed warm, but they stay soft for up to 2 days stored in an airtight container.
🍩 Recipe 2: Baked Pumpkin Spice Donuts with Cream Cheese Maple Glaze
The glaze that will make you weak in the knees.
Ingredients
For the donuts:
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup pumpkin puree
- ¼ cup buttermilk
- 1 large egg
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
For the cream cheese maple glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 2 tbsp pure maple syrup
- 1–2 tbsp milk (to adjust consistency)
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Preheat and prep. Preheat oven to 350°F (175°C). Grease a donut pan thoroughly.
Step 2: Combine dry ingredients. Whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.
Step 3: Combine wet ingredients. In another bowl, whisk pumpkin puree, buttermilk, egg, oil, and vanilla until smooth and uniform.
Step 4: Make the batter. Fold the wet ingredients into the dry ingredients until just combined. The batter will be thick.
Step 5: Pipe and bake. Pipe batter into the donut pan, filling each cavity ¾ full. Bake for 10–12 minutes until a toothpick comes out clean. Cool completely on a wire rack.
Step 6: Make the glaze. Beat the softened cream cheese until smooth and creamy. Add powdered sugar, maple syrup, vanilla, and 1 tbsp milk. Beat until silky. Add more milk one teaspoon at a time until you reach a drizzle-able consistency.
Step 7: Glaze the donuts. Dip the top of each cooled donut into the glaze, letting the excess drip off. Place on a wire rack set over parchment paper.
Step 8: Set and serve. Let the glaze set for about 15–20 minutes. Serve and watch them disappear!
🍩 Recipe 3: Healthy Low-Sugar Baked Pumpkin Spice Donuts
High fiber, low sugar, and meal-prep friendly.
Ingredients
- 1 cup whole wheat flour (or white whole wheat)
- ¼ cup coconut sugar (or monk fruit sweetener)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- ¾ cup pumpkin puree
- ¼ cup unsweetened applesauce
- 2 tbsp pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
Optional topping:
- 1 tbsp coconut sugar mixed with ½ tsp cinnamon
Step-by-Step Instructions
Step 1: Preheat and prep. Preheat oven to 350°F (175°C). Grease a donut pan with coconut oil spray.
Step 2: Whisk dry ingredients. In a large bowl, combine whole wheat flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 3: Whisk wet ingredients. In a medium bowl, combine pumpkin puree, applesauce, maple syrup, egg, and vanilla. Whisk until smooth.
Step 4: Combine. Add wet to dry and fold gently until just incorporated. The batter will be thick and slightly dense — that’s normal for whole wheat.
Step 5: Pipe into pan. Use a piping bag to fill each donut cavity about ¾ full.
Step 6: Bake. Bake for 11–13 minutes until the tops spring back when touched.
Step 7: Optional topping. While still warm, lightly brush with a tiny bit of melted coconut oil and sprinkle with the cinnamon coconut sugar mix.
Step 8: Cool and store. Cool completely. These store beautifully in the fridge for up to 5 days or freeze for up to 3 months — perfect for meal prep!
🍩 Recipe 4: Gluten-Free Baked Pumpkin Spice Donuts with Cinnamon Sugar
Soft, fluffy, and no one will guess they’re gluten-free.
Ingredients
For the donuts:
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- ⅓ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- ½ cup pumpkin puree
- ¼ cup milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
For the cinnamon sugar coating:
- ½ cup granulated sugar
- 1½ tsp cinnamon
- 3 tbsp melted butter
Step-by-Step Instructions
Step 1: Preheat and prep. Preheat oven to 350°F (175°C). Grease a donut pan generously (gluten-free batters tend to stick more).
Step 2: Mix dry ingredients. Whisk together the GF flour blend, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Step 3: Mix wet ingredients. In a separate bowl, whisk pumpkin puree, milk, egg, melted butter, and vanilla until smooth.
Step 4: Combine. Pour wet into dry and stir until just combined. Let the batter rest for 5 minutes — this allows the GF flour to hydrate properly and yields a better texture.
Step 5: Fill the pan. Pipe batter into the donut pan, filling ¾ full.
Step 6: Bake. Bake for 11–13 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
Step 7: Cinnamon sugar coating. Mix sugar and cinnamon on a plate. Brush each warm donut with melted butter and roll in the cinnamon sugar until fully coated.
Step 8: Serve warm. These are best the day they’re made but can be stored in an airtight container for 1–2 days. Reheat for 10 seconds in the microwave for that fresh-baked feel.
🍩 Recipe 5: Vegan Baked Pumpkin Spice Donuts
Dairy-free, egg-free, and absolutely decadent.
Ingredients
For the donuts:
- 1 cup all-purpose flour
- ⅓ cup organic cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- ½ cup pumpkin puree
- ¼ cup almond milk (or any plant milk)
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
For the vanilla glaze:
- 1 cup powdered sugar
- 1–2 tbsp almond milk
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Make the flax egg. Combine ground flaxseed and water in a small bowl. Stir and let sit for 5 minutes until gelatinous.
Step 2: Preheat and prep. Preheat oven to 350°F (175°C). Grease a donut pan with coconut oil.
Step 3: Mix dry ingredients. Whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
Step 4: Mix wet ingredients. In a medium bowl, whisk pumpkin puree, almond milk, prepared flax egg, melted coconut oil, vanilla, and apple cider vinegar.
Step 5: Combine. Pour wet into dry and stir until just combined. Do not overmix.
Step 6: Pipe and bake. Pipe batter into the donut pan, filling ¾ full. Bake for 10–12 minutes until a toothpick inserted comes out clean. Cool completely on a wire rack.
Step 7: Make the glaze. Whisk powdered sugar, 1 tbsp almond milk, and vanilla until smooth. Add more milk a teaspoon at a time until you reach a thick but pourable consistency.
Step 8: Glaze and serve. Dip the top of each cooled donut into the glaze. Let set for 15 minutes. Optional: sprinkle with crushed pecans or a dusting of cinnamon. Enjoy!
🎃 Final Tips for Perfect Baked Pumpkin Spice Donuts Every Time
- Use real pumpkin puree, not pumpkin pie filling (which has added sugar and spices).
- Don’t overmix the batter — this is the #1 cause of tough donuts.
- Invest in a donut pan — they’re inexpensive and make a huge difference vs. trying to improvise.
- Let donuts cool slightly before glazing or coating, but apply cinnamon sugar while still warm for best adhesion.
- Store properly: glazed donuts in the fridge (up to 3 days), unglazed at room temperature (up to 2 days), or freeze unglazed for up to 3 months.
Which Baked Pumpkin Spice Donuts Recipe Will You Try First?
Whether you go for the classic cinnamon sugar, the indulgent cream cheese maple glaze, the healthy meal-prep version, the gluten-free option, or the vegan delight, one thing is guaranteed: your kitchen will smell like an autumn dream, and your taste buds will thank you.
📌 Pin this post for later and share it with your fellow pumpkin spice lovers!
If you loved these baked pumpkin spice donuts recipes, check out our other fall favorites: Pumpkin Spice Latte Cookies, Maple Pecan Scones, and Apple Cider Caramel Cake. Happy baking!
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