Looking for an easy baked pumpkin donuts recipe? These Pumpkin Spice Donuts are perfect to indulge your pumpkin spice cravings. Baked, not fried, these pumpkin spice donuts are topped with a cinnamon streusel and lightly glazed to perfection!
Do you love treating yourself with a pumpkin spice donut at your local coffee shop or bakery? You can now make these scrumptious donuts at home using simple ingredients you likely already have in your pantry!
Baked not fried, these pumpkin spice donuts are made with a spice cake mix and a few other ingredients, making them pretty fool-proof!
What do I need to make baked pumpkin donuts?
Here’s a quick-reference check list of the ingredients you’ll need to make these donuts:
- Spice cake mix – if you cannot find a spice cake mix, you can also use a yellow cake mix and add cinnamon, nutmeg and cloves. (I’ll specify the amounts in the recipe card below.) You can also use a sugar free or gluten free cake mix for this recipe.
- Pumpkin puree – use 100% pumpkin puree and not pumpkin pie filling.
- Eggs
- Butter
- Brown sugar – if you want to keep this recipe on the lighter side, use Swerve brown sugar substitute.
- All-purpose flour
- Cinnamon
- Nutmeg
- Powdered sugar – again, for a lighter option, use Swerve confectioners sugar substitute.
- Milk
- Vanilla extract
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of this post to the recipe card. Thanks!
How do I make pumpkin spice donuts?
- Start by making the donut batter. This batter comes together easily with a spice cake mix, canned pumpkin, eggs and melted butter. Mix together with a hand mixer, stand mixer or manually with a whisk.
- Next, mix the cinnamon crumble topping. This is a traditional streusel made from flour, brown sugar, cinnamon, nutmeg and butter. It adds a great texture and coffee cake crunch to every bite of donut!
- Transfer the batter to a resealable zip-top bag. This is a very helpful tool for evenly adding the donut batter to the donut pans. To do this, cut the corner of the bag, about 3/4″ which will help pipe the batter evenly into the pan.
- To make these baked pumpkin donuts, you’ll need these Wilton Nonstick 6-Cavity Donut Pans. I highly recommend getting the set of two. This helps the baking go much quicker.
- Once the batter is piped into the donut cavities, top each donut batter with 1-2 tablespoons of the cinnamon crumble. Once topped, bake the donuts.
- Once the donuts come out of the oven, let cool in the pan for 5 minutes. Then transfer the donuts to a cooling rack. Top the donuts with a drizzle of glaze.
Donut Baking Pro Tip:
Once the donuts have baked and you’re starting a new batch, wipe down the pans before adding more batter and streusel. The streusel topping has a tendency to burn if left on the pan over multiple batches.
The second pan will allow you to work ahead having the next batch ready to go as the last batch cools.
Tips for storing pumpkin spice donuts:
- These pumpkin spice donuts can be kept at room temperature. Stored in an airtight container, the donuts will keep for up to 3 days at room temperature.
- For best results, store the donuts in an airtight container in the refrigerator. Refrigerated, they will keep for up to 7 days.
- Freezing: these donuts can be frozen. I recommend wrapping the donuts individually with press and seal wrap, then storing in a freezer bag or freezer storage container. To thaw, either leave out overnight or thaw in the microwave on the defrost setting.
What can I serve with pumpkin coffee cake donuts?
Here are some fantastic drinks that would be perfect with these pumpkin donuts:
- Chai Tea Latte Recipe
- Skinny Eggnog Latte
- Vanilla Bean Iced Coffee
- Mocha Cookie Crumble Frappuccino
- Copycat Starbucks Salted Caramel Mocha
- Starbucks Vanilla Bean Frappuccino Recipe
If you loved this pumpkin recipe, check out some of my other pumpkin breakfast treats:
- Healthy Pumpkin Muffin Recipe
- Starbucks Pumpkin Scones
- Pumpkin Spice Waffles
- Healthy Pumpkin Pancakes
- Better Than Starbucks Pumpkin Loaf
- Velvety Pumpkin Crumb Cake
- Pumpkin Cream Cheese Breakfast Braid
- Strawberry Coffee Cake Donuts
- Pumpkin Apple Streusel Muffins
- Pumpkin Chocolate Chip Protein Muffins
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Baked Pumpkin Spice Donuts with Cinnamon Streusel
Looking for a great baked pumpkin donuts recipe? These pumpkin coffee cake donuts are incredible. Topped with cinnamon streusel, and glazed to perfection, these pumpkin spice donuts are perfect with a cup of coffee or PSL!
Equipment
- Silicone Donut Pan Set These silicone donut pans (set of 2), by Wilton are fantastic for baking donuts. Non-stick for easy removal!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 (13.25 oz. box) Spice Cake Mix
- 1 cup pumpkin puree
- 2 eggs
- 3 Tablespoons butter melted
Cinnamon streusel topping:
- 1/2 cup brown sugar or Swerve brown sugar substitute
- 1/2 cup all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 Tablespoons butter melted
Glaze:
- 1 cup powdered sugar or Swerve confectioners sugar substitute
- 1-2 Tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- In a bowl, make the streusel topping. Combine the flour, brown sugar, cinnamon, nutmeg and melted butter. Use a fork to mix together. Consistency should be crumbly and gravel-like.
- In a mixing bowl, mix together the donut batter. Combine the spice cake mix, pumpkin, eggs and 3 Tbsp. of melted butter. Use a hand mixer, stand mixer or manually whisk with a whisk. Batter will be very thick. Transfer the batter to a resealable gallon-sized plastic bag. Cut off one of the corners to create a 3/4" opening. Set bag aside.
- Begin piping the pumpkin donut batter into the donut cavities of the donut pan. Top the batter of each donut with 1-2 Tbsp. of streusel topping.
- Bake the donuts at 350 degrees for 9-10 minutes. Once done baking, let the donuts cool in the pan for about 5 minutes before transferring to a wire cooling rack. Repeat the process until all batter is baked into donuts.
- Once donuts are baked and on cooling rack. Mix together the glaze. In a bowl, combine the powdered sugar, milk and vanilla. Mixture should be thick enough to coat the back of a spoon. Drizzle the glaze over the donuts. Enjoy right away. Let the glaze dry to room temperature before storing the donuts.
Notes
Cake mix options: if you cannot find a spice cake mix, substitute a yellow cake mix, plus 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. ground cloves. You can also use sugar free and gluten free cake mixes.
Storage: donuts can be stored in an airtight container at room temperature. Donuts will keep at room temperature for up to 3 days. Refrigerated, the donuts will keep for up to 7 days. Frozen, donuts will keep for up to 3 months.
Nutrition
Serving: 1gCalories: 156kcalCarbohydrates: 29gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 22mgSodium: 186mgFiber: 1gSugar: 18g
Tried this recipe?Let us know how it was!
Ummmm could you send me some of these? These look AMAZING! I wish I could reach across the screen!
Can I use regular flour instead of cake mix?
Hi Sofia – yes, you could use flour but would also have to add several other ingredients, like sugar, baking powder, baking soda, salt, and spices. The cake mix pairs down these ingredients since it is a “mix” of all these products. Thanks so much for stopping by, Sophia!
I use this recipe…just the dry ingredients part…turns out delicious!
http://iambaker.net/homemade-spice-cake-mix/
These look so good! I use similar ingredients to make a pumpkin cake so I know these will be good. Pinned!
This look insane! I pinned it and want to make it soon. I came from the Wonderful Creative Wednesdays link party.
Pumpkin + coffee cake + donuts – there’s no way these baked treats can’t be 100% amazing! Perfect fall recipe, too 🙂
These look amazing Erin! I am a sucker for donuts and pumpkin so these sound perfect! Totally drooling over that streusel on these donuts 🙂
These look absolutely delicious! I love cake doughnuts and with that topping – yum!
Thanks so much, Aida! They really are fantastic! ~Erin
Can this recipe be used for a loaf pan or an 8″ sq pan?
Hi Gin! Yes, you could definitely use a standard pan and bake as a traditional coffee cake. I would go with a 9×13 pan, as there is a fair amount of batter. Spray your pan with non-stick baking spray, add your prepared batter, sprinkle struessel over the top, and bake for approximately 26-30 minutes. Test with a toothpick. Drizzle the glaze over the baked coffee cake. Let me know how it turns out. Enjoy! ~Erin
I have a donut cutter- could I just roll out the dough and use the cutter? I’ve done it other times with sticky donut dough..
Maybe. It’s consistency is more of a batter, but it is pretty stick. You might have trouble transferring it from the surface your cutting on to a pan. Give it a try. Good luck!
I am wondering if you could make these in a muffin tin if you don’t have a donut pan?
Hi Tracy! Yes, you could definitely make in a muffin tin. Mix the batter as directed, fill tins 3/4 full, top with struessel, and bake for 18-20 minutes or until toothpick inserted comes out clean, & crumb free. Enjoy!
These donuts look fantastic! I love coffee cake AND everything pumpkin – perfect combo! Stopping by from Foodie Fridays!
I am all about pumpkin everything, but I have not gotten my doughnut pans out yet to make a pumpkin doughnut. These are a must try. Pinned!
Am baking and eating these right now and they are wonderfully light and tasty! I only have the Wilton mini-donut pan but it is working fine baking them for 6 minutes. I put the batter into a piping bag to fill the cavities and that works well. So far it looks like the yield for the mini size will be 60 donuts…but we’ve already eaten eight between me, my daughter and the grandson!
Excellent! So glad you and your family got to enjoy the donuts. ~Erin
Like I said before I don’t even like pumpkin…but you make these look glorious! Your pics are amazing!
Where to begin? These look beautiful, probably taste amazing, sound amazing, and your photos are *awesome*! Love, love, love. New reader via a link party! Cannot wait to try these!
Hi Sarah!! Thanks so much for stopping by to say hello and for the kind words. Have a fantastic week! ~Erin
I seriously need to get my hands on a donut pan so I can create these delicious pumpkin and coffee donuts! They look SO good!
They really are delicious! You can get donut pans on amazon.com or check your local Bed, Bath, Beyond. Enjoy!
They look amazing! Beautiful photos.
Pinned.
Have a great day!
How many regular sized donuts does this make?
I was able to get approximately 18 regular sized donuts.
I made these pumpkin spice donuts today for my husband. We bought two donut pans at Bed Bath and Beyond. These donuts are amazing! So flavorful and delicious! The only thing I did differently was the icing. I had some tub cream cheese frosting at home so i melted it in the microwave and used that to use as icing. Thanks for such a wonderful recipe. This is our first experience baking donuts and this will be our go to recipe.
Yeah!!! So glad you guys loved these donuts. We love them at our house as well. In fact, I think its about time for another batch. Enjoy!
Could I instead of using a donut pan make this is in a baking dish and serve in squares?
Wow! Wow! These are a combination of my favorite things…donuts, cakes, and pumpkin! I am definitely sharing this one. Thank you!
Two Yums ( thumbs ) up for this yumminess. Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo
These look absolutely delicious!! I have pinned this one to try on the weekend. Thanks for sharing! 🙂
Oh wow, these look delicious! I bet my whole family would love them! Thanks for sharing!
These look delightful! So pretty and the ingredients sound wonderful. thanks for sharing at the #HomeMattersParty
Congratulations! You were featured this week at Awesome Things Tuesday – 92! Thank you for sharing with us, and we hope to see you again this week. We LOVE your blog!
Oh my! These look amazing! Came across you on Dear Creatives link party! so glad to have found your blog!!
Wowzers… These look amazing
these look amazing! gotta get a doughnut pan as I always think that baked doughnuts are so much better than fried ones anyway…..thanks for sharing on craft schooling sunday!
Well now I know what I’m making for breakfast tomorrow! Thanks for the recipe, grocery store here I come.
They look amazing. I pinned at the Pinterest board. Thank you for your participation at Tasty Tuesday Creative K Kids.
This recipe was a HUGE hit! I used a recommended spice cake mix that someone commented about to create my own, and then used the rest of this recipe. The only road bump I ran into was that the batter only yielded 13 donuts, not 18, so I had a bunch of extra topping and glaze. (It could’ve been that the spice cake mix was less than a true boxed mix, but the consistency of the batter was still good, so I’m not entirely sure.) Regardless, thank you! They turned out great and I will definitely be making them again.
Hello! These look delicious and I am thinking about making them for a holiday party. I’m not too familiar with baked doughnuts. But if I make the doughnut the night before, is it best to leave them in tupperware at room temperature or in the fridge? I don’t want to ruin the texture 🙁
SO DELICIOUS! I just baked these and oh my goodness they remind me of Drakes coffee cakes but so much fluffier! The donuts aren’t as pumpkin-y as I thought they were going to be although it pairs extremely well with the spice cake mix. The only thing we did different was lightly toast the spices before mixing the crumble and added pumpkin spice to the glaze. Great recipe right here and DEFINITELY going into the recipe box, it’s a family keeper(:
I made this for my friend who loves all things fall especially pumpkin. She could not believe how yummy they were…moist and sweet and delicious!
Thanks for the great recipe it will become a staple in my fall / winter baking
have my pans already, now i have ur recipe! this is one of the best looking and tempting recipes i’ve seen in a long time. thx
Oh yummy!! They look so good!
YUM
GREAT pics too..
Would love if you’d join us at Reader Tip Tuesday
http://www.jodiefitz.com/2017/09/12/reader-tip-tuesday-weeks-craft-recipe-party-3/
These sound delicious and perfect for an afternoon tea. Thanks for sharing at #overthemoon link party.
These look SO delicious. I think I’ll give this recipe a try!
I will be making these delicious Pumpkin Coffee Cake Donuts! Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
Miz Helen
I’m not a big donut fan but I would sure eat these! Thanks for sharing at the What’s for Dinner party!
These look so good! Can’t wait to try the recipe. I included it in my round up this week. Thanks for linking up with Dream Create Inspire! 🙂
Thanks for linking up at The Pretty Pintastic Party! We loved this recipe, so we’ve decided to feature it at the party this weekend. We hope you’ll stop by and link up some more great content!
I’m not really a fan of pumpkin, but MAN…these look so amazing! I may have to just give in and try them out.
Thanks for giving me another reason to buy a baking pan. Your pictures are very appetizing!
Oh, my goodness…those look delicious! I generally don’t use cake mixes but I might have to make an exception for these.
I just pinned your Pumpkin Coffee Cake Donuts, they look amazing! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen
I need to make these like yesterday… YUM!
Lovin’ these Pumpkin Coffee Cake Donuts. Thank you for sharing at What’s For Dinner Sunday Link Up.
Love all the pumpkin foods this time of year. Thanks for sharing at the What’s for Dinner party. Can’t wait to see what you’ll bring next week! Have fantastic day!
Um Yum! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Pumpkin & coffee Cake you had me at both, pin to make this week.
I would love it if you would share your post at the Happiness is Homemade Link Party it is open every Sunday.
Susan @ Craftingafamily.com
https://www.craftingafamily.com/happiness-is-homemade-link-party-241/
wow. Thanks for sharing at To Grandma’s House We Go DIY, Crafts, Recipes and More Wednesday Link Party. I pinned this! Hope to have you join again next week!
Never thought of pumpkin & coffee donuts. What a lovely idea. These donuts looks perfect. Thanks for sharing the recipe with us at Fiesta Friday!
Need an excuse to do some fall baking? These Pumpkin Cake Donuts are the perfect recipe to indulge your pumpkin spice cravings. Baked, not fried, these donuts are topped with a cinnamon streusel and lightly glazed to perfection!
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I then top it with a coffee-cake like streusel topping and drizzle the donuts with a perfect vanilla glaze. When you bite into this donut, you get the sweet pumpkin spice cake on the bottom, and the crunch from the streusel on top. It really is heavenly!
Could I make this without the pumpkin purée?
Yes. The batch will yield a few less donuts, but the cake mix will help the donuts bake evenly. Enjoy! -Erin
I made these today, I made a dozen small cake donuts and then used the leftover batter in a bite size brownie pan. Both are silicone baking pans and both turned out perfect in my convection oven.
Perfect for a bite size brownie pan! Edges are a little chewy (like a good brownie) yet still light and fluffy on the inside.
This looks so good! What a great fall dish to make for friends!
These are seriously good. I have a 20 donut pan and it’s too easy for me to make another batch! Thank you.