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Easy Pumpkin Spice Doughnuts

Easy Pumpkin Spice Doughnuts

Soft, cozy pumpkin spice doughnuts baked in a pan and finished with a cinnamon-sugar coat. Perfect for fall mornings or a quick dessert.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12

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

Try a maple glaze instead of cinnamon sugar: whisk 3/4 cup powdered sugar with 2–3 tbsp maple syrup and a pinch of salt. For extra crunch, sprinkle with toasted pecans.
Storage: Keep in an airtight container at room temperature for 2 days, or freeze (unglazed) up to 2 months.
This recipe is an original creation inspired by classic Easy Pumpkin Spice Doughnuts flavors. All ingredient ratios and instructions are independently developed.