Pumpkin Cake Donuts: The Fall Treat That Multitasks for Busy Days

Let’s face it—life moves fast. Between school runs, conference calls, and meal planning, who has time for breakfast drama? That’s where pumpkin cake donuts come to the rescue. Soft, spiced, and baked (so you don’t need to stand over a fryer—hallelujah!), these donuts bring that warm, fall dessert vibe to your morning without slowing down your day. Think of them as pumpkin spice in donut form, made with love and zero hassle. That’s comfort and convenience wrapped into one bite.

Why You’ll Love These Pumpkin Cake Donuts

• They’re baked, not fried—less mess, less oil, more time for coffee.

• Cozy, spiced pumpkin flavor perfect for crisp mornings or impromptu brunch invites.

• Two topping options—cinnamon sugar for crunch, maple glaze for that silky sweet finish.

Ingredients

For the donuts:

• 2 cups all-purpose flour

• 1 ½ tsp baking powder

• 1 ½ tsp pumpkin pie spice

• ½ tsp salt

• ¼ tsp baking soda

• ½ cup granulated sugar

• ½ cup brown sugar

• ⅓ cup vegetable oil

• 2 large eggs

• 1 cup canned pumpkin purée

• 2 tsp vanilla extract

For the cinnamon sugar topping (classic, crunchy finish):

• ½ cup granulated sugar

• ¾ tsp cinnamon

• ¼ cup melted butter

For the cinnamon maple glaze (sweet, smooth alternative):

• 1 cup powdered sugar

• 2 tbsp maple syrup

• ½ tsp cinnamon (or to taste)

• 2 tbsp heavy cream or milk

• Pinch of salt

Steps to Fall Bliss

1. Prep your stage: Heat your oven to 400 °F (200 °C) and spray the donut pan—nonstick spray is your best friend.

2. Mix the dry crew: Whisk together flour, baking powder, pumpkin pie spice, salt, and baking soda until evenly blended.

3. Wet mix magic: In a second bowl, beat together sugars and oil on medium-high until glossy (about a minute). Add eggs one at a time, then pumpkin purée and vanilla—beat just until mixed.

4. Combine carefully: Pour the dry ingredients into the wet and mix on low until a thick, smooth batter forms.

5. Pipe with ease: Scoop batter into a piping bag or zip-top bag with a snipped corner and fill the donut wells. This keeps things tidy and even.

6. Bake briefly: Bake for 10–11 minutes (about 5–6 if you’re making mini donuts). Look for that light golden color and a spring-back when gently pressed.

7. Cinnamon sugar fate: After a 10-minute rest, brush donuts with melted butter and toss in cinnamon sugar—no donut should escape the coating.

8. Maple glaze option: Whisk glaze ingredients until silky. Dip cooled donuts in the glaze and let them set on a rack. Pop in the fridge if you’re impatient like me.

Cooking Tips You’ll Thank Me For

• Use room‑temp eggs for smoother mixing.

• Don’t overmix once the flour hits—bubble rugged tops are a gluten-overmix sign.

• Cool donuts a bit before topping to keep them intact and nice-looking.

• Piping = precision + no spillage = less mess. You’re welcome.

• Double up the maple glaze for dunking if you like every bite extra saucy.

A Little Kitchen Scribble from Olivia

I’ll never forget the first time I tested this—and my 10-year-old declared, “These are better than Halloween candy!” From that moment, they became my autumn go-to for everything—school breakfast, Scouts meetings, surprise dessert for neighbors. Cozy, pumpkin-y, and just complicated enough to feel indulgent without driving up the evening cleanup. Meanwhile, my husband still hands me a mug of coffee and says, “You made magic again”—and isn’t that why we cook?

What to Serve With These Donuts

Picture this: a stack of warm pumpkin cake donuts paired with sharp cheddar cheese cubes (trust me), a hot latte—or a flannel‑inspired mug of chai. Switching up serving styles? You can plate them à la donut bar—place cinnamon‑sugar and maple‑glazed donuts side by side and let everyone choose. For cozy brunches, add a light fruit salad or yogurt parfait. Want holiday flair? Bake a day ahead, store at room temp in a single layer, and reheat a few seconds in the microwave with a quick re-glaze. Just enough to bring them back to life.

How to Store (and Preserve That Fall Freshness)

These donuts love the day-of. If they hang around longer:

• Let them cool completely, then store in a single layer in an airtight container. Stack and they’ll steal each other’s topping.

• At room temperature, they stay tender for 1–2 days.

• To keep longer, freeze individually, then pop into a freezer-safe bag for up to a month. Thaw at room temp, or reheat in the oven for a minute (275 °F) to refresh. If using glaze, you can re-dip warm or bring back to sticky glaze town.

FAQs

Can I swap ingredients?

Sure! If you’re fresh out of oil, melted butter or coconut oil works. No donut pan? A mini muffin tin can save the day—just watch the baking time.

Want to switch things up?

Go for pumpkin pie filling instead of purée—but skip or reduce added pie spice since that mix is already sweet and aromatic.

Maple glaze too thin?

Add more powdered sugar, or chill it briefly to thicken. Want it thinner? Add another splash of cream or maple syrup.

Make these gluten‑free?

Absolutely—swap AP flour for a 1:1 gluten‑free blend (some tested pals prefer Bob’s Red Mill GF)—bake and enjoy.

Wrap-Up That Feels Like a Hug

Now, you’ve got the secret to making pumpkin cake donuts that feel cozy, elegant, and totally homemade—even on your busiest day. Whether you swirl them in crunchy cinnamon sugar or drizzle them with silky maple glaze, they’re the fall dessert your mornings—and your heart—deserve. So slip on that apron, crank up your favorite playlist, and let those ovens work their magic. Your kitchen—and everyone in it—will thank you.

Here’s to pumpkin, purpose, and pieces of happiness warmed by the oven. Want a next-level pumpkin idea? I’d say your kitchen is officially open for seasonal magic.

Discover more delicious recipes by following me on Facebook and Pinterest.

Pumpkin Cake Donuts

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• Author: Olivia Hartwellen
• Total Time: 20–22 minutes
• Yield: 12 donuts 1x
• Diet: Vegetarian

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Description

Pumpkin Cake Donuts are the ultimate fall treat—soft, spiced, and baked instead of fried. With the option of a crunchy cinnamon sugar coating or a silky maple glaze, these cozy donuts are quick to prepare, mess-free, and perfect for breakfast, brunch, or dessert.

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Ingredients

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For the donuts:

• 2 cups all-purpose flour

• 1 ½ tsp baking powder

• 1 ½ tsp pumpkin pie spice

• ½ tsp salt

• ¼ tsp baking soda

• ½ cup granulated sugar

• ½ cup brown sugar

• ⅓ cup vegetable oil

• 2 large eggs

• 1 cup canned pumpkin purée

• 2 tsp vanilla extract

For the cinnamon sugar topping:

• ½ cup granulated sugar

• ¾ tsp cinnamon

• ¼ cup melted butter

For the cinnamon maple glaze:

• 1 cup powdered sugar

• 2 tbsp maple syrup

• ½ tsp cinnamon (or more to taste)

• 2 tbsp heavy cream or milk

• Pinch of salt

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Instructions

• Preheat oven to 400°F (200°C) and spray a donut pan with nonstick spray.

• In a bowl, whisk together flour, baking powder, pumpkin pie spice, salt, and baking soda.

• In another bowl, beat sugars and oil until glossy. Add eggs one at a time, then mix in pumpkin purée and vanilla.

• Add the dry mixture to the wet ingredients and mix on low until smooth.

• Transfer batter to a piping bag or zip-top bag, pipe into donut wells.

• Bake for 10–11 minutes (5–6 minutes for minis) until lightly golden and springy.

• For cinnamon sugar: let donuts rest 10 minutes, brush with melted butter, and toss in sugar-cinnamon mix.

• For glaze: whisk glaze ingredients until smooth. Dip cooled donuts, place on rack to set.

Notes

Use room-temperature eggs for easier mixing.

Don’t overmix once flour is added to avoid tough donuts.

Piping batter ensures neat and even donuts.

Cool slightly before coating or glazing.

Store in an airtight container for 1–2 days or freeze for up to 1 month.

• Prep Time: 10 minutes
• Cook Time: 10–11 minutes
• Category: Dessert, Breakfast
• Method: Baking
• Cuisine: American