These Pumpkin Spice Donuts made with pancake batter are my shortcut to instant autumn joy. They’re soft, cakey, and come together in under 30 minutes—no deep-frying, no drama, just warm bakery vibes from the comfort of your own kitchen. There’s just something about baking with pumpkin—the cozy spice, the warm smell wafting through the house, the undeniable urge to light a candle and put on fuzzy socks.
If you love pumpkin desserts you've got to try my Pumpkin Pain Perdu (French Toast). It's sooooo delicious! and if you feel adventurous and want to experiment with eggnog (hint: It's AMAZING), you can try my no-bake, delicious eggnog banana pudding recipe or eggnog French casserole.
💛 Why You’ll Love This Recipe
No frying required – No oil splatters, no deep fryer, no drama. Just baked donuts and easy cleanup.
Quick batter, big payoff – If you can make pancake batter, you can make these. It’s that simple.
Seasonal perfection – With pumpkin puree, warm spices, and a hit of cinnamon, they taste like fall in a bite.
Kid-friendly – Soft, sweet, and fun to dip, glaze, and sprinkle. Great for little hands and weekend memories.
Pumpkin Spice Donuts Video
Ingredient Highlights
Full ingredients in the recipe card.
Flour – Provides structure so the donuts hold their shape.
Baking powder + baking soda – Work together for a light, fluffy rise.
Buttermilk – Adds tang and tenderness (milk + lemon juice works too).
Pumpkin puree – The heart of these donuts, giving them flavor and moisture.
Cinnamon – Just enough spice to enhance the pumpkin without overpowering.
Maple syrup (in the glaze) – Adds a warm sweetness that ties everything together.
For the Pumpkin Glaze:
1 teaspoon pumpkin puree: Infuses the glaze with pumpkin flavor.
½ cup powdered sugar: Creates a smooth, sweet glaze.
¼ teaspoon vanilla extract: Enhances the glaze's flavor.
1 teaspoon maple syrup: Adds a warm, rich sweetness to the glaze.
How to Make Pumpkin Spice Donuts (Step-by-Step)
Full instructions in the recipe card.
- Mix dry ingredients – Flour, baking powder, baking soda, salt, sugar, cinnamon.
- Mix wet ingredients – Eggs, melted butter, buttermilk, vanilla, pumpkin puree.
- Combine – Gently fold wet into dry until just combined.
- Bake – Pipe into donut pan, bake 15–18 minutes at 350°F.
- Make glaze – Whisk powdered sugar, vanilla, maple syrup, pumpkin puree. Thin with water if needed.
- Glaze – Dip cooled donuts, let set on wire rack.
Substitutions & Variations
Extra festive – Sprinkle cinnamon sugar over the glaze while it’s still wet.
No buttermilk? Use regular milk with 1 tablespoon lemon juice or vinegar.
Make it spicier – Add nutmeg, ginger, or pumpkin spice blend to the batter.
Chocolate lover’s version – Add chocolate chips to the batter or drizzle donuts with melted chocolate instead of glaze.
Muffin option – Don’t have a donut pan? Bake in a muffin tin — they’ll be like mini pumpkin spice cakes.
FAQ
Yes! You can fry spoonfuls of the batter in hot oil for about 2-3 minutes per side until golden brown.
Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze the donuts without the glaze.
Yes, the glaze can be made ahead and stored in an airtight container in the fridge for up to a week.
⭐️ Recipe
Pumpkin Donuts
Ingredients
Dry Ingredients
- 1 ¾ cups flour measure exactly
- 3 teaspoon baking powder
- 1 teaspoon baking soda giving a light texture.
- ½ teaspoon salt
- 2 tablespoon sugar
- ¼ teaspoon cinnamon
Wet Ingredients
- 1 teaspoon pure vanilla extract
- 2 eggs room temp
- 4 tablespoon melted butter
- 1 ⅓ cups buttermilk (room temp) or substitute with 1 ⅓ cups milk and 1 tablespoon lemon juice
- 3 tablespoon pumpkin puree
For the Pumpkin Glaze
- 1 teaspoon pumpkin puree
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 teaspoon maple syrup
Instructions
Prepare the batter
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. In another bowl, whisk the eggs, melted butter, buttermilk, vanilla extract, and pumpkin puree until smooth.
Combine the dry and wet ingredients
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to keep the donuts light and fluffy.
Shape and bake
- If using a donut pan, lightly grease the pan and pipe the batter into the molds. Bake the donuts at 350°F (175°C) for 15-18 minutes until golden brown.
Prepare the glaze
- In a small bowl, whisk together the powdered sugar, vanilla extract, maple syrup, and pumpkin puree until smooth. If the glaze is too thick, add a few drops of water to thin it out.
Glaze the donuts
- Once the donuts are cooled, dip the tops in the pumpkin glaze and set them on a wire rack to allow the glaze to set.
Notes
Storage & Reheating
- Room temp – Keep glazed donuts in an airtight container for 2 days.
- Fridge – Store up to 5 days, warm slightly before serving.
- Freezer – Freeze unglazed donuts up to 2 months. Thaw, then glaze before serving.
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