Delightful E Made

Healthy and Delicious Recipes Made Delightfully Easy

Get FREE Recipes Right in Your Inbox!

Home | Breakfast | Pumpkin Coffee Cake Donuts

Pumpkin Coffee Cake Donuts

== 165 comments

Jump to Recipe

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!

This post may contain affiliate links. Delightful E Made is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Pumpkin coffee cake donuts on rack with glaze.

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!

Batter in mixing bowl for pumpkin spice donuts.
Cinnamon streusel topping for healthy pumpkin muffins.

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!
Hole cut into zip loc bag for piping donut batter.
Pumpkin spice donut batter piped into donut pan.
  • 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.
Pumpkin spice donuts on baking rack topped with 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.

Stack of pumpkin spice donuts.

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:

Single pumpkin spice donut topped with glaze.

If you loved this pumpkin recipe, check out some of my other pumpkin breakfast treats:

Click here to subscribe
Baked pumpkin spice donuts, topped with streusel and glaze.

Pumpkin Spice Donuts

Yield: 24 donuts
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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!

Ingredients

  • 1 box, spice cake mix (like Betty Crocker or Pillsbury)
  • 1 c. pumpkin puree
  • 2 eggs
  • 3 Tbsp. butter, melted

Cinnamon streusel topping:

  • 1/2 c. brown sugar (or Swerve brown sugar substitute)
  • 1/2 c. all purpose flour
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 Tbsp. butter, melted

Glaze:

  • 1 c. powdered sugar (or Swerve confectioners sugar substitute)
  • 1-2 Tbsp. milk
  • 1/2 tsp. vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 186mgCarbohydrates: 29gFiber: 1gSugar: 18gProtein: 2g
© Erin Indahl-Fink
Cuisine: American / Category: Breakfast

Pumpkin coffee cake donuts, stacked and on a baking rack topped with glaze.

You Might Also Like These Recipes

Speak Your Mind

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    • [email protected] says

      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!
      Reply

    • Karen says

      I use this recipe...just the dry ingredients part...turns out delicious! http://iambaker.net/homemade-spice-cake-mix/
      Reply

  6. Kelly says

    These look amazing Erin! I am a sucker for donuts and pumpkin so these sound perfect! Totally drooling over that streusel on these donuts :)
    Reply

    • [email protected] says

      Hi Gin! Yes, you could definitely use a standard pan and bake as a traditional coffee cake. I would go with a 9x13 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
      Reply

  9. Belen says

    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..
    Reply

    • [email protected] says

      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!
      Reply

    • [email protected] says

      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!
      Reply

  12. Jill says

    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!
    Reply

  13. Debby says

    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!
    Reply

  19. Penny Barry says

    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.
    Reply

  20. Rachel says

    Could I instead of using a donut pan make this is in a baking dish and serve in squares?
    Reply

  32. BRW says

    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.
    Reply

  33. Vivian Kim says

    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 :(
    Reply

  34. Chloe from FLA says

    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(:
    Reply

  35. Debbie says

    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
    Reply

  36. maude says

    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
    Reply

  38. Jodie says

    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/
    Reply

  41. Miz Helen says

    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
    Reply

  44. Jamie H says

    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!
    Reply

  48. Miz Helen says

    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
    Reply

  53. Susan says

    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/
    Reply

  54. Sheri says

    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!
    Reply

  55. Debanita says

    Never thought of pumpkin & coffee donuts. What a lovely idea. These donuts looks perfect. Thanks for sharing the recipe with us at Fiesta Friday!
    Reply

  56. Anna says

    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! This post may contain affiliate links. Delightful E Made is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
    Reply

  57. Anna says

    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!
    Reply

    • Erin Indahl-Fink says

      Yes. The batch will yield a few less donuts, but the cake mix will help the donuts bake evenly. Enjoy! -Erin
      Reply

  59. Bruce says

    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.
    Reply

Never Miss

Skip to Recipe