These are the best pumpkin spice donuts! They're extra moist, full of pumpkin spice flavor and topped with a spiced maple glaze. These are the perfect donuts to bake for pumpkin season!
If you're looking for other pumpkin recipes for pumpkin spice season, check out my pumpkin muffins, pumpkin cupcakes, pumpkin bundt cake, chocolate pumpkin cupcakes, pumpkin cheesecake, pumpkin bread or chewy pumpkin cookies.
Why You'll This Pumpkin Spice Donuts Recipe
They're full of fall flavor. They have the perfect amount of pumpkin pie spice that compliments the pumpkin flavor exquisitely.
They're super soft and moist. These donuts are super moist thanks to the pumpkin and buttermilk combination. One bite and you'll see what I'm talking about!
They're super easy to make. These donuts are super simple and require just a few basic ingredients. They can be whipped up and baked in under 30 minutes! They also require no vegetable oil and no frying!
This post is sponsored by Minerva Dairy and contains an affiliate link. Thank you for supporting brands that make In Bloom Bakery possible!
Ingredients for Pumpkin Spice Doughnuts
All Purpose Flour– gives these donuts the best, most tender crumb
Granulated Sugar– used to sweeten the donuts
Eggs– whole eggs will be used, make sure they are room temperature
Butter-make sure it is softened, I used Minerva Dairy unsalted butter
Buttermilk– makes the donuts extra moist
Canned Pumpkin Purée – not pumpkin pie filling
Ground Pumpkin Pie Spice Blend– a blend of ground cinnamon, nutmeg, allspice, cloves and mace is used to add warm flavor to the donuts. I love Spice Island pumpkin pie spice!
Vanilla Extract – adds a sweet note to the donuts
Baking Powder & Baking Soda– helps the donuts to rise
Salt– helps to bring out all the flavors
Maple Syrup- used in the glaze
Powdered Sugar– used to make the glaze
Step by Step Instructions
See recipe card below for complete measurements and baking time.
STEP ONE: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Then set aside the flour mixture.
STEP TWO: Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.
STEP THREE: Then add in the eggs and vanilla and mix until pale in color and smooth, about 1 minute.
STEP FOUR: Add in buttermilk and canned pumpkin puree and mix until combined.
STEP FIVE: Add the dry ingredients to the wet ingredients and mix until combined.
STEP SIX: Grease a donut baking pan with nonstick spray. Transfer the donut batter to a piping bag fitted with a large circular tip. Pipe the donut batter into the donut pan, ¾ of the way full.
STEP SEVEN: Bake the donuts and then let them cool for a few minutes in the pan and then on a wire rack until completely cooled.
STEP EIGHT: In a small bowl, whisk together confectioners’ sugar, pumpkin pie spice and maple syrup. (The glaze should be thick enough to coat a spoon and drip very slowly). Dip the cool donuts in the glaze to coat each thickly. Let the glaze dry until set before serving. Store left overs in an air tight container for up to three days! Serve them with a pumpkin spice iced coffee for a perfect fall treat!
How long do these stay fresh for? They'll stay fresh for up to three days in an airtight container.
Can these be made gluten free? I don't specialize in gluten free baking, so these were only tested with regular flour, not gluten free flour. I'm not sure if they'd come out the same, but if you do try it let me know!
Can these be made into mini donuts? Yes! If you have a mini donut pan absolutely. Baking time will be different. Start with 7 minutes and time as necessary until a wooden pick comes out clean from the centers.
Can I add brown sugar to the donuts? No this recipe only uses granulated white sugar.
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
Make sure all your wet ingredients are room temperature. You'll have the best textured donuts when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake batter/donut batter "gummy".
If you make these donuts please leave a star review! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Donut Recipes to try:
Pumpkin Spice Donuts
For the Pumpkin Spice Donuts
- 2 ¼ cups (281 g) all purpose flour, spooned and leveled
- 1 tablespoon ground pumpkin pie spice
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated white sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- ½ cup (120 ml) buttermilk, at room temperature
- 1 cup (244 g) canned pumpkin puree
For the Spiced Maple Glaze
- 1 ½ cups (195 g) powdered sugar
- 6 tablespoon (90 ml) maple syrup
- ¼ teaspoon ground pumpkin pie spice
For the Donut Batter
- Preheat the oven to 350 degrees. Lightly grease a donut pan with non stick spray.
- In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.2 ¼ cups (281 g) all purpose flour, spooned and leveled, 1 tablespoon ground pumpkin pie spice, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.10 tablespoon (140 g) unsalted butter, softened, 1 ½ cups (300 g) granulated white sugar
- Then add in the eggs and vanilla and mix until pale in color and smooth, about 1 minute.2 eggs, at room temperature, 1 teaspoon vanilla
- Next add in the buttermilk and canned pumpkin puree and mix until combined.½ cup (120 ml) buttermilk, at room temperature, 1 cup (244 g) canned pumpkin puree
- Add the dry ingredients to the wet ingredients and mix until combined.
- Transfer the donut batter to a piping bag fitted with a large circular tip. Pipe the donut batter into the donut pan, ¾ of the way full.
- Bake the donuts for 12-13 minutes, or until a toothpick comes out clean from the centers. Let them cool for 2-3 minutes in the pan and then transfer them to a cooling rack until completely cool.
For the Spiced Maple Glaze
- In a small bowl, whisk together the powdered sugar, pumpkin pie spice and maple syrup. If it is too thick after all 6 tablespoons of syrup have been added, add more a tablespoon at a time. (The glaze should be thick enough to drip very slowly from the whisk.)1 ½ cups (195 g) powdered sugar, 6 tablespoon (90 ml) maple syrup, ¼ teaspoon ground pumpkin pie spice
- Dip each donut in the glaze to coat each thickly. Let the glaze dry until it's set before serving. It usually takes about 15 minutes or so.
- Serve! Store left overs in an air tight container for up to three days.
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