Easy Pumpkin Spice Doughnuts
I know, I know—doughnuts sound fancy, but these are the cozy, slightly messy pumpkin spice doughnuts you can actually make on a sleepy weekend and feel like you nailed autumn. Soft, not-too-sweet cake doughnuts with that warm pumpkin + spice thing happening, and a glaze that’s more drippy than polite. They’re comfort-food-level simple with enough personality to make you feel clever.
My husband declared these “the house doughnut” the first time he smelled them — the way the kitchen filled up with cinnamon and allspice had him hovering like a small, hungry bear. Our kiddo decided glazed doughnuts count as breakfast now, which is a parenting win (and also chaos). We make them when friends pop by, when it’s gloomy outside, or when we need an excuse for coffee and a conversation that lasts too long. They’ve become the unofficial welcome for anyone who walks in the door.
Why You’ll Love This Easy Pumpkin Spice Doughnuts
– They taste like fall without needing a pumpkin patch or a casserole of effort.
– Soft, tender crumb that isn’t dense or brick-like — but still sturdy enough to dunk in coffee.
– Glaze is sweet and slightly tangy, and gloriously imperfect when you drizzle it over the top.
– Super adaptable: swap spices, toppings, or turn some into mini-muffins if that’s what your pan looks like.
Kitchen Talk
I once forgot to mix the wet and dry thoroughly and ended up with streaks of flour that looked like abstract art on the doughnuts. They still tasted great; they just weren’t pretty. Another time I swapped maple syrup for part of the sugar in the glaze and oh—totally recommended. The batter comes together fast, and you’ll notice it’s forgiving: a little extra pumpkin won’t kill it, but don’t go wild or the texture gets weird. If you don’t have a doughnut pan, mini-muffin tins are your friend.
Loved this recipe – will make it again!
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Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Grab all-purpose flour and check your leavener’s date—old baking powder = sad, flat doughnuts.
– Spices: Fresh-ish spices make a difference—shake out the cinnamon and use a little nutmeg or allspice to round things out.
– Eggs: Room-temperature eggs blend more smoothly with the pumpkin; take them out while you preheat.
– Dairy: If your recipe calls for milk or buttermilk, plain whole milk works in a pinch; cultured milk gives a slightly tangier crumb.
– Fats & Oils: Use melted butter for flavor or neutral oil for a lighter texture—either is fine, but don’t substitute cold butter.
Prep Ahead Ideas
– Mix dry ingredients the night before and store them in a sealed container; in the morning, whisk wet ingredients and combine for a super-fast bake.
– Make the glaze ahead and keep it in the fridge; rewarm slightly and stir before glazing.
– Store batter in the fridge briefly if you need to stall (but don’t refrigerate overnight or it can lose lift). Put prepped pans or small containers of glaze in the fridge so you can assemble after baking.
Time-Saving Tricks
– Use a piping bag or a zip-top bag with a corner snipped off to fill doughnut wells quickly and cleanly.
– Swap a doughnut pan for a mini-muffin tin if you’re short on time—smaller size = faster bake.
– Keep one hand dedicated to mixing and the other to scraping; less stopping and starting = better texture.
Common Mistakes
– Overmixing the batter: I did this once and got chewy, tough doughnuts—mix until just combined.
– Overfilling the pan: spills and uneven shapes happen; fill only to about halfway or so.
– Glaze that’s too thin or too thick: thin glazes slide off; thick glazes clump—adjust with a drizzle of milk or a pinch more sugar to fix it quickly.
What to Serve It With
– A strong cup of coffee or a simple latte — the bitter balances the sweet glaze.
– Steamed milk with a dash of cinnamon for kids (and adults pretending to be kids).
– A simple green salad if you’re doing brunch and need something fresh to cut the richness.
– Crusty bread and jam for a breakfast spread with variety.
Tips & Mistakes
– Use a light hand folding wet and dry—lumps are okay; overmixing is not.
– Warm glaze slightly if it congeals in the fridge; it should be pourable but not runny.
– If your doughnuts sink a bit after baking, they were likely underbaked—give them a few extra minutes next time.
– Don’t skip cooling a bit before glazing or the glaze will soak in and vanish.
Storage Tips
Leftovers live fine at room temp for a day under a loose cover, or in the fridge for a couple more days if you don’t mind a slightly firmer texture. Rewarm briefly in the microwave or oven to soften the crumb and revive the glaze shine. Cold doughnuts are not a crime—eat them like a snack, or warm them and pretend it’s fresh-baked.
Variations and Substitutions
– Swap part of the sugar for maple syrup in the glaze for a deeper, more autumnal flavor.
– Use pumpkin puree or butternut squash puree interchangeably in a pinch.
– Try a chocolate glaze or a spiced cream-cheese glaze if you’re feeling decadent.
– For a gluten-free version, try a 1-to-1 GF flour blend but expect slight changes in texture.
Frequently Asked Questions
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Easy Pumpkin Spice Doughnuts
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 0.5 cup packed brown sugar
- 0.25 cup granulated sugar
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 1.5 tsp pumpkin pie spice for batter
- 1 tsp ground cinnamon for batter
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs, lightly beaten
- 0.5 cup buttermilk shake well
- 0.25 cup unsalted butter, melted and cooled for batter
- 1.25 tsp vanilla extract
- 0.5 cup granulated sugar for coating
- 1 tsp ground cinnamon for coating
- 0.25 tsp pumpkin pie spice for coating
- 3 tbsp unsalted butter, melted for brushing before coating
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease two 6-cavity doughnut pans or spray with baking spray.
- Stir the coating sugar, cinnamon, and pumpkin spice in a shallow bowl; set aside.
- Whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl.
- Whisk pumpkin, brown sugar, granulated sugar, eggs, buttermilk, vanilla, and melted butter until smooth.
- Fold the wet mixture into dry ingredients just until no dry spots remain. Do not overmix.
- Transfer batter to a piping bag or zip-top bag. Pipe into pans, filling each well about two-thirds.
- Bake 11–13 minutes, until tops spring back and edges look set and lightly golden.
- Cool in pans 5 minutes, then turn doughnuts out onto a wire rack.
- Brush warm doughnuts with melted butter and toss in the spiced sugar to coat all sides.
- Serve warm or let cool completely before storing.
Notes
Featured Comments
“New favorite here — turned out amazing. refreshing was spot on.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Made this last night and it was turned out amazing. Loved how the crowd-pleasing came together.”
“This warm recipe was family favorite — the filling really stands out. Thanks!”
“Made this last night and it was family favorite. Loved how the simple came together.”
“This warming recipe was so flavorful — the energizing really stands out. Thanks!”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“This traditional recipe was absolutely loved — the foolproof really stands out. Thanks!”
“This lighter recipe was absolutely loved — the shareable really stands out. Thanks!”
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