These simple one-bowl Pumpkin Donuts taste just like they came from your favorite bakery! Soft, cakey, and dipped in pumpkin-spiced sugar, these donuts are packed with fall flavors and can be whipped up in less than 35 minutes.
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If I had to describe one of my perfect fall morning treats, it would be these pumpkin spiced donuts! Their cakey interior, which practically melts in your mouth, combined with the warm spices and irresistible sugar coating, makes everything just a little more special.
Plus, these donuts are quick to make, you only need one bowl, and they’re baked instead of fried! They remind me of my baked apple cider donuts.
Of course, I do love my other pumpkin desserts for fall baking (specifically these pumpkin Nutella muffins and pumpkin cinnamon rolls). But who doesn’t love a donut, and these are simply delicious without the guilt of traditional donuts.
Why This Recipe Works
- It’s ridiculously easy: You just need a bowl and a spatula to mix everything!
- The donuts are super moist and delicious: We’re using brown sugar to add a more decadent and slightly caramel flavor, which also helps create tender, soft donuts!
- Staple ingredients - Aside from pumpkin puree and pumpkin pie spice, the rest of the ingredients are simple, everyday baking ingredients.
- You can easily adjust the serving amount: Want a few donuts or need to serve a large group of friends? No problem. You can double or halve the recipe to bake the perfect amount of donuts.
Ingredient Notes
- Butter - I always prefer using unsalted butter in all my baking recipes. But in this case, if you have salted butter, you can reduce the amount of salt in the recipe to ¼ teaspoon.
- Milk - Feel free to use your favorite type of milk.
- Pumpkin puree - Be sure to use pure pumpkin puree. You don’t want to use pumpkin pie mix.
Please see the recipe card for the complete list of ingredients and measurements.
My Trick for an Extra Pop of Flavor
When you’re short on time and want quick donuts to serve your family, this recipe is delicious as is! But with a few more minutes, I love to brown butter to get a nutty flavor that adds an extra wow factor!
You can add the brown butter to the batter (just make sure to cool it first) AND dip your cooled donuts in the brown butter before adding the sugar topping. SO GOOD!
How to Make This Recipe
Combine the dry ingredients in a large bowl.
In a separate bowl, combine all the wet ingredients, including the sugar. We want to mix it so it's smooth and combined.
Pour the pumpkin mixture into the dry ingredients, and mix just until combined.
Fill each of your donut cavities ¾ full. You can use a pastry bag or a resealable storage bag to pipe it into the pan for less of a mess.
Let’s bake these donuts for about 10-11 minutes until they bounce back when you gently press on them.
Mix pumpkin pie spice and sugar in a small bowl. Dip the donuts into your butter and generously coat with the sugar mixture.
Tips for Success
- Use room temperature ingredients: We’re dealing with butter, eggs, and milk that can cause your batter to get lumpy if they aren’t all the same temperature!
- Don’t overmix the batter: We want soft and airy donuts. If we overmix the batter, the donuts will turn out dense and chewy (not what we’re going for).
- Avoid overfilling your donuts: When I’m in a hurry, I’ve overfilled the donut pans and the donuts became huge, and you could barely see the holes in the middle! Stick with ¾ full!
Storage Instructions
Personally, donuts are best eaten the same day they’re made (plus my kids love them, so they don’t have a chance to last long). But if you have leftovers, keep your pumpkin donuts in an airtight container for up to 2-3 days or in the fridge for up to 5 days.
You can certainly freeze the donuts for up to 2 months. Ideally, freeze them without the sugar topping, and when you’re ready to serve them, just thaw the donuts on the counter overnight and top them! I even enjoy popping them in the microwave for a few seconds to warm up.
More Fall Recipes You'll Love
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One-Bowl Baked Pumpkin Donuts
- Total Time: 35 minutes
- Yield: 15 donuts 1x
Description
These simple one-bowl Pumpkin Donuts taste just like they came from your favorite bakery! Soft, cakey, and dipped in pumpkin-spiced sugar, these donuts are packed with fall flavors and can be whipped up in less than 35 minutes.
Ingredients
Donuts
- 260 g (2 cups) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 150 g (¾ cup) brown sugar
- 113 g (½ cup) butter, melted and cooled for 5 minutes
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 80 g (⅓ cup) milk, at room temperature
- 240 g (1 cup) pumpkin puree
Pumpkin Pie Spice Sugar Coating
- 100 g (½ cup) granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- 3 tablespoons butter, melted and cooled
Instructions
Donuts
- Preheat oven to 350°F/177°C. Lightly grease a donut pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a medium bowl, whisk together the sugar, butter, eggs, vanilla, milk, and pumpkin until smooth and combined.
- Add the wet ingredients to the bowl with the dry ingredients and gently fold together just until combined.
- Place the batter into a pastry bag, cut off the tip, and pipe into each donut cavity of your baking pan, filling ¾ full. Alternatively, you can spoon the batter.
- Bake for 10-11 minutes. To test, lightly press down on the donut. If it bounces back, they’re done.
- Allow the donuts to cool slightly in the pan and then transfer to a wire rack to cool completely. Re-grease the pan and bake the remaining batter.
Pumpkin Pie Spice Sugar Coating
- In a small bowl, whisk the sugar and pumpkin pie spice.
- Dip each donut into butter, allowing excess to drip off, (or lightly brush with a pastry brush) and then generously coat in the sugar mixture.
Notes
Freezing: You can freeze the donuts without the sugar coating for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature. Coat with sugar mixture before serving.
Mini Donuts: Lightly grease a mini donut pan. Fill each donut cavity about ¾ full and bake in a 350°F/177°C preheated oven for 7-8 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
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