These baked pumpkin spice doughnuts are warm, cozy, and coated in cinnamon sugar—like fall in dessert form.

this recipe

You ever have one of those weeks where the laundry’s multiplying like gremlins, your kid suddenly hates everything you cook, and even your dog is judging you? Yeah, that was me last October. I was clinging to my coffee like a lifeline and craving something—anything—that felt warm, cozy, and didn’t require a grocery run.

So I opened the pantry, found a sad half-used can of pumpkin from “the muffins that never happened,” and thought… “Okay. Let’s make something stupidly easy and a little indulgent.” And boom—these Pumpkin Spice Doughnuts were born. Soft, spiced, sugar-dusted little miracles that reminded me to breathe, if only for a moment between bites.

Now they’ve become my go-to when life feels a bit much. The smell alone is enough to make you forget you stepped in dog pee that morning. (Just me?)

Why You’ll Love This Pumpkin Spice Doughnuts Recipe?

Okay, let’s get real: they’re not fried, which means your kitchen won’t smell like a carnival for three days. They’re also baked in a doughnut pan—so no oil, no mess, no fear of setting off the smoke alarm (again). But the best part? These guys are soft, fluffy, and perfectly spiced—just enough to warm you up inside, without smacking you in the face with pumpkin.

And that cinnamon-sugar coating? You think you’ll just coat one. You won’t. You’ll coat them all and probably re-coat the first two “just to be sure.” Trust me.

Ingredient Notes:

So here’s what’s in the mix, with a few thoughts I probably muttered while measuring:

• Pumpkin purée – Not the pie filling, okay? That stuff’s already spiced and sweet. You want the pure kind. Libby’s or whatever off-brand your store had left.

• Canola oil – Keeps the doughnuts moist without trying too hard. You could sub in vegetable oil or melted coconut oil, but I always default to what’s already in my cupboard.

• Eggs – They’re doing the heavy lifting here—binding, moisture, texture. I always forget to bring mine to room temp. Still turns out great.

• Sugar – For sweetness and that glorious cinnamon coating. The kind of sugar that sticks to your lips and makes you feel like a kid again.

• Spices – Cinnamon, nutmeg, ginger… it’s basically the Fall Spice Squad. You can play with the ratios, but I keep it pretty balanced here.

• Flour – Just plain ol’ all-purpose flour. Nothing fancy. Though if you’re gluten-free, a 1:1 blend actually works surprisingly well here.

How To Make Pumpkin Spice Doughnuts?

Step 1: Preheat That Oven
Set your oven to 350°F. Grab your doughnut pan and spray it generously with baking spray. (Not olive oil spray. I’ve made that mistake—it’s not the same.)

Step 2: Whisk the Wet Stuff
In your stand mixer or a big ol’ mixing bowl, beat together the oil, eggs, pumpkin, and sugar. It’ll start off looking weird—kind of gloopy and shiny—but you’re on the right track. Trust the process.

Step 3: Mix the Dry Stuff Separately
In another bowl, whisk together your flour, spices, salt, and baking powder. Yes, it’s a bit of a chore, but it helps everything blend evenly later. Also? It smells amazing. Like, light-a-candle amazing.

Step 4: Bring It All Together
Add the dry mixture into the wet little by little, stirring just until combined. Don’t overmix. I repeat: do not overmix. Unless you like chewy, dense doughnuts… but who does?

Step 5: Fill the Pan
Spoon (or pipe if you’re feeling pro) the batter into the doughnut pan about ¾ full. If you overfill them, they’ll puff into weird muffin shapes. Still delicious—just don’t expect perfection.

Step 6: Bake & Breathe
Bake for 24 minutes. No peeking! Just let the smell fill your kitchen and pretend you’re at a cozy cabin in Vermont or something.

Step 7: Sugar Shower Time
Once they’re out and slightly cooled (like, not lava hot but still warm), toss them in a cinnamon-sugar mix in a ziplock bag. Shake gently. Or aggressively, if it’s been a day.

Step 8: Cool & Repeat (If You Made a Double Batch)
Place on a wire rack, resist eating five, and marvel at your own brilliance.

Storage Options:

These Pumpkin Spice Doughnuts are best the day they’re made—warm, soft, and fresh. But if you somehow have leftovers (teach me your ways), store them in an airtight container at room temp for 1–2 days. They’ll still be good, just a bit less fluffy.

You can refrigerate them, too, but the sugar coating might get a little sticky. If you’re freezing them, freeze before sugaring, then warm them slightly and sugar them fresh.

Variations and Substitutions:

• No doughnut pan? Use a mini muffin tin and call them doughnut holes. It’s a vibe.

• Need dairy-free? Swap the eggs with flax eggs, use a neutral plant-based milk, and boom—vegan-friendly doughnuts.

• Add-ins? Throw in some mini chocolate chips, chopped nuts, or even a maple glaze on top instead of sugar.

• Too sweet for you? Skip the sugar coating and just drizzle with a little cream cheese glaze. Fancy, huh?

What to Serve with Pumpkin Spice Doughnuts?

• Coffee. Always coffee. Bonus if it’s got cinnamon creamer in it.

• Apple cider. Cold, warm, spiked—no wrong answers here.

• Breakfast-for-dinner vibes? Serve these with scrambled eggs and sausage. Sounds weird, tastes like magic.

Frequently Asked Questions:

Do I need a doughnut pan?
I mean… it helps. But no, a muffin tin will do in a pinch. They just won’t have the hole, which honestly no one really cares about.

Can I use fresh pumpkin?
Yep! Roast it, mash it, and make sure it’s not too watery. Still, canned pumpkin is easier and way more predictable.

How do I know when they’re done?
They’ll spring back when gently poked, and the edges will be just turning golden. Or do what I do—sacrifice one and bite into it.

These Pumpkin Spice Doughnuts are one of those things you make once and suddenly they become your thing. Like, “Aunt Sarah’s Famous Fall Doughnuts” kind of thing. They’re comforting, a little nostalgic, and ridiculously easy for how good they taste.

So, go ahead. Bake a batch. Eat one warm. Let cinnamon sugar fall all over your sweatshirt and don’t even try to care.

And hey, if you make them—come back and tell me. Did you add the maple glaze? Did your kids inhale them before they cooled? I wanna hear everything.

Keep the Flavor Coming – Try These:

Rich and Savory Slow Cooker French Dip Sandwiches

Exotic Flavors: Hawaiian Style Garlic Shrimp

Savory Smothered Chicken Topped with Spinach & Mushrooms

Pumpkin Spice Doughnuts

Cook Time 40 minutes mins

Total Time 40 minutes mins

These Pumpkin Spice Doughnuts are warmly spiced, oven-baked, and coated in cinnamon sugar. Made with real pumpkin purée and cozy fall spices, they’re the perfect treat for cool mornings or afternoon coffee breaks.

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6 Servings

Ingredients

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• ½ cup canola oil
• 3 large eggs
• 1½ cups granulated sugar
• 1½ cups pumpkin purée not pie filling
• ¾ teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1½ teaspoons salt
• 1½ teaspoons baking powder
• 1¾ cups plus 2 tablespoons all-purpose flour

For the Cinnamon Sugar Coating:

• 1 cup granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

 

Preheat the Oven:

1. Set your oven to 350°F (175°C). Lightly coat a standard doughnut pan with nonstick baking spray to ensure easy release.

Prepare the Wet Mixture:

1. In a large mixing bowl or the bowl of a stand mixer, combine the canola oil, eggs, pumpkin purée, and sugar. Beat the ingredients until they are fully incorporated and smooth in texture.

Mix the Dry Ingredients:

1. In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder until well blended.

Combine Wet and Dry Ingredients:

1. Gradually incorporate the dry mixture into the wet ingredients, mixing just until no streaks of flour remain. Do not overmix to maintain a light texture in the doughnuts.

Fill the Doughnut Pan:

1. Spoon or pipe the batter into the prepared doughnut molds, filling each cavity approximately three-quarters full to allow space for rising.

Bake:

1. Transfer the pan to the preheated oven and bake for 24 minutes, or until a toothpick inserted into the center of a doughnut comes out clean and the edges are lightly golden.

Cool Briefly:

1. Remove the pan from the oven and allow the doughnuts to rest for 5 minutes before transferring them to a wire rack.

Coat with Cinnamon Sugar:

1. In a large zip-top bag, combine 1 cup of sugar with 1 teaspoon of cinnamon. Add a few slightly warm doughnuts at a time, seal the bag, and gently shake to coat. Repeat until all doughnuts are coated.

Cool Completely:

1. Place the coated doughnuts back on the wire rack to cool further before serving.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that includes xanthan gum. Ensure all other ingredients (such as baking powder and pumpkin purée) are certified gluten-free, as cross-contamination can occur during processing. Baking time may vary slightly; begin checking for doneness at 22 minutes.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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