Pumpkin Pie Spiced Donut Recipe

My First Donut Disaster

I tried making donuts once when I was young. They were a sticky, flat mess. I still laugh at that.

This recipe is much easier. No hot oil to worry about. You just mix and bake. It feels like making muffins in a funny-shaped pan. Have you ever had a kitchen disaster that made you smile later?

Why We Bake Together

Mixing these fills your kitchen with a wonderful smell. Cinnamon and pumpkin warm up the whole house. Doesn’t that smell amazing?

This matters because smells create strong memories. Years from now, this scent will remind you of a cozy day. Baking is about more than food. It’s about feeling at home.

The Simple Joy of Making Them

You just mix the wet stuff in one bowl. Then mix the dry stuff in another. Combine them and scoop it into the pan. My little ice cream scoop is my favorite tool for this.

Fun fact: The donut shape has a hole so it cooks evenly all the way through! Let the donuts cool for five minutes first. Then they pop right out. What’s your favorite kitchen tool to use?

The Magic Coating

The sugar and spice coating is the best part. Put it all in a bag. Give a warm donut a little shake. It gets a sweet, sparkly jacket.

If the sugar won’t stick, a quick dip in melted butter helps. This step matters because it’s fun. Cooking should have a playful moment. Do you like your donuts plain or with a sweet coating?

A Treat to Share

These donuts are soft and full of fall flavor. They are perfect with a cold glass of milk. I love seeing people take their first bite.

Sharing food you made is a special kind of love. It says, “I thought of you.” Who will you share your first batch with?

Ingredients:

Ingredient	Amount	Notes
Canned pumpkin	15 oz
Vegetable oil	½ cup
Eggs	3 large
Granulated sugar	1 ½ cups
Ground cinnamon	¾ teaspoon
Ground nutmeg	½ teaspoon
Ground ginger	½ teaspoon
Ground allspice	¼ teaspoon
Salt	1½ teaspoons
Baking powder	1½ teaspoons
All purpose flour	1¾ cups + 2 tablespoons
Sugar (for coating)	1 cup	Optional
Pumpkin pie spice (for coating)	2 Tablespoons	Optional
Melted butter (for coating)	As needed	Optional, for dipping

My Cozy Pumpkin Pie Donuts

Hello, my dear. Come sit at the counter. I’m making my pumpkin pie donuts. They smell like a hug, don’t they? I started making these years ago for my grandkids. They wanted pie for breakfast. I told them, “How about donuts that taste like pie?” They still ask for them every fall. The kitchen gets wonderfully messy. Let’s make some together. It’s easier than you think.

Step 1: First, turn your oven to 350 degrees. Spray your donut pan well. Now, grab a big bowl. Put in the pumpkin, oil, eggs, and sugar. Mix it until it’s smooth and orange. It will look like a creamy pumpkin soup. I still laugh at that.

Step 2: Get another bowl for the dry things. That’s the flour, all the spices, salt, and baking powder. Whisk them all together. Doesn’t that spice smell amazing? It’s the heart of the recipe. Now, pour the wet mix into the dry mix. Stir it just until you see no more white flour. (A hard-learned tip: Don’t over-mix! It makes the donuts tough.)

Step 3: Time to fill the pan. I use a small ice cream scoop. A spoon works too. Fill each donut shape about 3/4 full. This gives them room to rise into a perfect ring. Slide the pan into the oven. They’ll bake for about 15 minutes. Your house will smell incredible.

Step 4: When a toothpick poked in comes out clean, they’re done. Let them cool for 5 minutes in the pan. Then, gently pop them onto a rack. While they’re still warm, make the coating. Mix sugar and pumpkin pie spice in a bag. Shake each warm donut in the bag. Do you like more spice or more sugar on your treats? Share below!

Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 donuts
Category: Baking, Breakfast

Fun Twists to Try

Once you know the basic recipe, you can play. My grandkids love these little changes. It makes baking feel like an adventure. Here are three of our favorites.

Chocolate Chip Surprise: Fold a handful of mini chocolate chips into the batter. The chocolate and pumpkin are so good together.

Maple Glaze Drizzle: Skip the sugar coating. Instead, mix powdered sugar with a little milk and real maple syrup. Drizzle it over the cooled donuts.

Crunchy Streusel Top: Before baking, sprinkle a mix of oats, brown sugar, and butter on the batter. It bakes into a lovely, crunchy crumble.

Which one would you try first? Comment below!

Serving Them Up Right

These donuts are wonderful all on their own. But sometimes, you want to make it special. For a cozy breakfast, pile them on a big plate. Serve with sliced apples and a bowl of whipped cream for dipping. For dessert, place one on a small plate. Add a scoop of vanilla ice cream right next to it. The warmth of the donut melts the ice cream a little. It’s pure magic.

What to drink? A cold glass of apple cider is perfect. It’s sweet and tangy. For the grown-ups, a hot mug of spiced rum with apple cider is so soothing. It feels like a warm blanket. Which would you choose tonight?

Keeping Your Donuts Cozy

Let’s talk about keeping these treats fresh. First, cool them completely. Then, store them in a sealed container. They will stay soft for two days on the counter. You can also freeze them for later. Just wrap each donut tightly in plastic wrap. Pop them all into a freezer bag. They will keep for a month. To reheat, let them thaw on the counter. Then warm them in the oven for five minutes. This brings back that fresh-baked feel.

I love to make a double batch. It saves so much time later. My grandkids know to check the freezer for a sweet surprise. Fun fact: Pumpkin puree makes baked goods very moist. That’s why these donuts stay soft even after freezing! Batch cooking matters. It means a homemade treat is always ready. It turns a busy day into a special one with little effort.

I remember my first time freezing them. I was so worried they’d get soggy. They came out perfectly, much to my delight. Have you ever tried storing donuts this way? Share below!

Donut Troubles? Easy Fixes Here

Sometimes baking has little hiccups. Don’t worry, I have fixes. First, if your donuts stick to the pan, you need more spray. Grease every nook of the donut wells well. I once forgot and lost a beautiful donut shape. Second, if the sugar coating won’t stick, your donuts are too cool. Dip them in a tiny bit of melted butter first. The spice sugar will cling on nicely.

Third, if the batter seems too thick, that is okay. It should be like a thick cake batter. This matters because a thick batter holds its shape. It makes a donut that is tender, not flat. Using the right batter gives you confidence. You know your treats will turn out just right every time.

Which of these problems have you run into before? Knowing the fix makes all the difference. It turns a kitchen frown into a big smile.

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend. Just make sure it has xanthan gum in it.

Q: Can I make the batter ahead?
A: I don’t recommend it. The baking powder works best right after mixing.

Q: What if I’m missing a spice?
A: Use extra cinnamon. It will still taste wonderfully cozy and autumnal.

Q: Can I double the recipe?
A: Absolutely. Just mix in a bigger bowl. You might need to bake in two batches.

Q: Is the coating necessary?
A: No, but it’s the best part! It gives that classic pumpkin pie sparkle. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these pumpkin pie donuts. They fill the house with the best smell. It is the smell of happy memories and new ones. I would love to see your baking creations. Share a picture of your family enjoying them.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. Thank you for baking with me today.

Happy cooking!
—Anna Whitmore.