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.

Ingredients

Scale

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