Let Me Tell You About These Donuts First…

I swear, every year as soon as the leaves start turning… I get this itch for pumpkin spice. You too? One September, after yet another expensive donut run, I decided—and maybe it was the caffeine talking—to just make my own pumpkin spice donuts at home. It mostly went well! (One kitchen disaster, but let’s not dwell.) My kids hovered like little vultures around the cooling rack and, I’ll be honest, so did I. There’s something about homemade donuts—slightly wonky, with maybe too much cinnamon sugar on some and not enough on others—that just tastes like fall. Last year I tried using a neighbor’s homegrown pumpkin. Yeah, epic fail. Store-bought purée all the way for me now. Anyway, if you want your house to smell like the inside of a coffee shop and you can deal with slightly pumpkiny hands, you have to try these.

Why I Keep Making These Pumpkin Spice Donuts

I usually whip these up when I want that “hug in a pastry” vibe, especially with the midwestern chill coming in. My partner says they’re better than anything from a chain (okay, he didn’t say which chain) and the kids fight over the last one, so either they’re good or my family is just really stubborn. Oh, and this recipe doesn’t require fancy gear—unless you consider a donut pan fancy; actually, you can totally improvise (more on that later). I used to stress about cracking the nutmeg myself versus just buying ground stuff, but, let’s face it, some evenings you just want to keep it easy. Plus, they’re baked, not fried, so you at least feel like you tried to be healthy (it’s a donut, let’s not kid ourselves).

What You’ll Need (And How I Sometimes Scramble It Together)

1 and 3/4 cups all-purpose flour (I have subbed in whole wheat flour for half when the mood strikes—result: slightly denser, still tasty).
1/2 cup packed brown sugar (Dark brown, light brown—whatever you dig up from the back of the cupboard!)
1/4 cup granulated sugar (my grandma would say “use only cane sugar” but honestly, I’ve used whatever was near-shaped like sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons pumpkin pie spice (or: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp clove if you’re out of the mix; I measure with “a big pinch” sometimes)
1 cup canned pumpkin purée (not pie filling—learned that lesson the hard way, wow)
2 large eggs (room temp is good; but I’ve skipped the waiting many times)
1/2 cup vegetable oil (I’m lazy—melted coconut oil does work but gives a slight flavor twist)
1/4 cup milk (I’ve even used almond milk with no issues)
1 teaspoon vanilla extract (a little extra if you love vanilla)

For the sugar coating:

2/3 cup granulated sugar (white)
2 teaspoons cinnamon (add more if you’re extra—my youngest is convinced more = better)
3 tablespoons melted butter (give or take—a “gorgeous puddle” as my aunt says)

Here’s How I Actually Make Pumpkin Spice Donuts

Preheat your oven to 350°F (that’s 180°C). Grease your donut pan. No donut pan? Improvise and use a muffin tin—just don’t overfill it, otherwise they’re muffins (which is fine, but not what we’re after!).
In a big bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and all those happy spices. If your flour is lumpy, sift it, but honestly, sometimes I skip that part. “Rustic” texture, you know?
In a separate bowl, mix pumpkin purée, eggs, oil, milk, and vanilla well. Or “well enough”—as long as it looks mostly one color, you’re good.
Now, pour the wet into the dry. Gently mix with a spatula until just combined. Don’t worry if the batter seems thick; thick is good for donuts, otherwise you get flat sad ones. This is also where I usually sneak a spoonful—judge me if you must!
Spoon the batter into the pan. Usually I use a zip bag with the corner snipped off for a makeshift piping bag. Messy but oddly satisfying. Fill each donut shape about 3/4 full.
Bake for about 12-15 minutes. You want them to spring back when you poke ’em, or a toothpick tested in comes out clean. Sometimes mine look a bit lopsided; don’t stress. They still taste grand.
While they’re baking, mix the sugar and cinnamon for the coating. Melt the butter in another small bowl.
Let donuts cool a bit (enough so you don’t burn your fingers—voice of experience), then brush all sides with melted butter. Dip in the cinnamon sugar until they’re coated and you’re left with sticky fingers and a happy heart.

Little Notes I’ve Picked Up Along the Way

Don’t overmix—seriously, or you’ll wonder why they’re chewy instead of fluffy.
I once tried to skip the butter glaze to be “healthier”—the sugar wouldn’t stick, duh. Don’t do it.
Your oven might run hot or cold (mine does); keep an eye on these the first time. Nothing sadder than dry donuts. Except maybe burnt ones.

Changing It Up (Things That Worked… or Didn’t)

I tried baking with a maple glaze once—tasted lovely but was a faff to dip and sticky for days. If you’re daring, add some mini chocolate chips into the batter (I did this once for a Halloween party; oof, good choice). One time I swapped regular flour for oat flour and honestly, they just fell apart. Wouldn’t recommend unless you like your donuts in bits. If you’re out of pumpkin spice? Just up the cinnamon; it’s not the same but it scratches the itch.

What You’ll Need (But Don’t Stress If You Don’t Have It)

Donut pan—or use a muffin tin/silicone molds/a ramekin if you’re really improvising
Mixing bowls—just not your favorite salad bowl unless you want your next salad to taste like pumpkin
Whisk and spatula (fork works in a pinch)
Wire rack—if you don’t have one, I just prop my donuts on a baking sheet with chopsticks or even a few butter knives. It works, honest!

How To Store ’Em (Even Though They Disappear Fast)

Supposedly, you can keep these in an airtight container at room temp for 2-3 days. In reality? Mine vanish within 24 hours, tops. If (big if) you somehow have leftovers, zap them in the microwave for ten seconds to bring them back to life. Or freeze them for up to a month—I once forgot about a batch and accidentally invented pumpkin spice donut ice cream sandwiches.

How I Serve Pumpkin Spice Donuts

Best way? With a mug of hot chocolate or a strong coffee (sometimes both—I don’t judge). On weekends, I pile them on a plate and my family just grabs them as soon as I turn my back. My neighbor once dunked hers in apple cider and said “It’s autumn in a bite.” Couldn’t agree more.

Messy-but-Useful Pro Tips

Don’t try to peel them out of the pan when they’re piping hot. I did, and lost half a donut to the abyss. Let ’em cool a couple minutes, truly.
I tried doubling the cinnamon once… nope. It was like eating a sachet. Stick to the amounts (unless you really, really like cinnamon—your call!).
If they stick to the pan, just call them “pumpkin spice donut bites” and roll with it.

Pumpkin Donut FAQ (Real-Life Questions!)

Can I fry these instead of baking? They’re written for baking since the batter’s thick, but if you try, let me know how it goes—I haven’t braved that yet!
No donut pan. Am I doomed? Nope! Like I said, muffin tin totally works, just less “donut-y” shape. Actually, one time I used a mini Bundt pan, and it was a riot.
Vegan version? Yeah, swap out eggs for flax eggs, use plant-based milk, and coconut oil. They’re a smidge different, but not a dealbreaker.
What’s your favorite brand of pumpkin purée? Libby’s is the classic, but store brand has never steered me wrong. If you want to see some in-depth pumpkin nerdiness, The Kitchn did a fun comparison.
Do these taste better the next day? Funny enough, they do! Something just relaxes in the flavors overnight. That is, if you can make ’em last.

So that’s my “as close to autumn coziness as I can bake” donut recipe, form one distracted home cook to another. Give ’em a whirl, make a glorious mess, and remember—perfectly shaped donuts are overrated anyway.

Pumpkin Spice Donuts