Pumpkin Spice Donuts

The smell of pumpkin spice donuts baking in the oven… it just screams fall in Texas, doesn’t it? Y’all know I love my simple recipes, and these donuts are no exception. This recipe came about on a particularly chaotic Saturday morning. The kids were bouncing off the walls, and I needed something quick, easy, and comforting. After a few tries – and a whole lot of donut glaze smudged on little faces – these pumpkin spice donuts were born! I’ve made this recipe at least a dozen times in my kitchen, and each batch disappears faster than I can say “howdy.” I promise, these donuts will be a hit with your family, and you’ll get that warm, cozy feeling that only comes with a homemade treat.

Why This Recipe Works

As a busy mom, I need recipes that deliver big flavor without requiring a ton of time or effort. These pumpkin spice donuts are perfect because:

• They’re quick: From start to finish, you can have a batch of warm, delicious donuts ready in under 30 minutes.
• They’re easy: The recipe uses simple ingredients you probably already have in your pantry.
• They’re kid-approved: My kids absolutely adore these donuts, and I love that they’re a slightly healthier alternative to store-bought versions. Plus, they love helping me glaze them!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 cup pumpkin puree
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Ingredient Notes

Pumpkin Pie Spice: This is what gives the donuts that classic pumpkin spice flavor. If you don’t have pumpkin pie spice on hand, you can make your own blend using cinnamon, ginger, nutmeg, and cloves. I usually do a 2:1:1:1 ratio of cinnamon to the other spices.

Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that will throw off the flavor of the donuts. Also, if you’re feeling ambitious, you can roast your own pumpkin and make your own puree. It’s a labor of love, but so worth it!

Milk: I use whole milk for a richer flavor, but any kind of milk will work. Almond milk or oat milk are great dairy-free options.

Step-by-Step Instructions

Step 1: Preheat and Prep. Preheat your oven to 350°F (175°C). Grease a donut pan well. I like to use cooking spray, but you can also grease it with butter or oil.

Step 2: Whisk Dry Ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Make sure everything is well combined to avoid any clumps of baking powder in your donuts.

Step 3: Combine Wet Ingredients. In a separate bowl, whisk together the granulated sugar, brown sugar, egg, pumpkin puree, milk, vegetable oil, and vanilla extract. Whisk until smooth and well combined.

Step 4: Combine Wet and Dry. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter. A few lumps are okay! Overmixing can lead to tough donuts.

Step 5: Fill the Donut Pan. Transfer the batter to a piping bag or a large zip-top bag. Cut off the tip of the bag and pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. After testing this several times, I learned that filling them too full can cause the donuts to puff up too much and lose their shape.

Step 6: Bake. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The donuts should be lightly golden brown.

Step 7: Cool. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.

Expert Tips from My Kitchen

• Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can result in tough, dense donuts. Mix until just combined, leaving a few lumps in the batter.
• Grease the Pan Well: This is crucial for ensuring the donuts release easily from the pan. Don’t skimp on the grease!
• Use a Piping Bag: Piping the batter into the donut pan is the easiest and cleanest way to fill the cavities evenly. If you don’t have a piping bag, a zip-top bag with the corner snipped off works just as well.
• Adjust Baking Time: Baking times may vary depending on your oven. Start checking the donuts at 10 minutes and adjust the time as needed.
• Glaze While Warm: For the best glaze coverage, dip the donuts in the glaze while they’re still slightly warm. The glaze will adhere better and create a smooth, even coating.
• Add Toppings: Get creative with toppings! Sprinkles, chopped nuts, cinnamon sugar, and chocolate shavings are all great options.
• Kid-Friendly Fun: Let the kids help with glazing and decorating the donuts. It’s a fun and easy way to get them involved in the kitchen.

Storage & Meal Prep

Storage: Store the glazed donuts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can store them in the refrigerator for up to 5 days, but they may become slightly drier. Alternatively, you can freeze the unglazed donuts for up to 2 months. Thaw them completely before glazing.

Meal Prep: You can make the donut batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before filling the donut pan and baking.

Substitutions & Variations

Gluten-Free: To make these donuts gluten-free, use a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for the best texture.

Dairy-Free: Use almond milk, oat milk, or soy milk in place of regular milk. You can also use a dairy-free butter substitute in the glaze.

Spiced Apple Cider Donuts: Swap out the pumpkin puree for apple cider concentrate for a completely different and delicious treat.

Chocolate Glaze: I haven’t tried it myself yet, but I’m betting you could swap out the cinnamon glaze for a chocolate glaze! Just melt some chocolate chips with a little bit of butter and milk. I think I’ll have to experiment with this one soon!

Frequently Asked Questions

Can I make these donuts ahead of time?

Yes, you can! Bake the donuts and let them cool completely. Store them in an airtight container at room temperature overnight. Glaze them just before serving for the best flavor and texture.

How do I know when the donuts are done?

Insert a toothpick into the center of a donut. If it comes out clean or with a few moist crumbs, the donuts are done. Avoid overbaking, as this can make them dry.

Can I use a different type of flour?

I recommend using all-purpose flour for this recipe. If you want to experiment, you could try using whole wheat flour, but the texture of the donuts may be slightly denser. If you use almond flour or coconut flour, the results will be different, and you’ll have to find a new recipe, y’all.

What if I don’t have a donut pan?

While a donut pan is ideal, you can bake the batter in a muffin tin instead. Just fill each muffin cup about 2/3 full and bake for a few minutes longer. They’ll be muffins, not donuts, but they’ll still taste great!

Can I freeze these donuts?

Yes, you can freeze the unglazed donuts for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them completely before glazing.

Are these donuts kid-friendly?

Absolutely! My kids love these donuts, and I love that they’re a slightly healthier treat than store-bought donuts. Plus, getting the kids to help with glazing and decorating is a super-easy way to keep them busy!

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