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!
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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.
- Brown sugar – if you want to keep this recipe on the lighter side, use Swerve brown sugar substitute.
- All-purpose flour
- Powdered sugar – again, for a lighter option, use Swerve confectioners sugar substitute.
- 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:
- Pumpkin Spice Cold Brew
- 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
- 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
- 1 c. powdered sugar (or Swerve confectioners sugar substitute)
- 1-2 Tbsp. milk
- 1/2 tsp. vanilla
- 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.
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