Pumpkin Spice Baked Donuts

Pumpkin Spice Baked Donuts

I absolutely love pumpkin spice, and baked donuts are one of my favourite things to make. They’re also really easy to make! So Pumpkin Spice Baked Donuts are the perfect combination for me. They are packed with Autumn spices like cinnamon and nutmeg, they are deliciously moist and drizzled with a sweet cinnamon icing. Grab yourself some donut pans to make this recipe (check the Amazon link towards the end of this post) and you’ll be surprised at how easy they are to put together!

How to make Pumpkin Spice Baked Donuts…


To make the donuts I mixed together eggs, pumpkin puree, caster sugar, vegetable oil and milk. In another bowl I stirred plain flour, cinnamon, mixed spice, nutmeg and ginger together.


I added the dry ingredients to the wet ones and whisked until smooth. Then I poured the batter into my greased donut pans and baked for 12 minutes.


When they were baked I put them on a cooling rack to cool completely. I made cinnamon icing for the donuts by adding water to icing sugar and cinnamon. Then I drizzled it over the Pumpkin Spice Baked Donuts.

Pumpkin Spice Baked Donuts

Do I need a donut pan to make this recipe?

The simple answer is yes! I highly recommend investing in a donut pan* (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them!

Where can you buy pumpkin puree in the UK?

I’ve found tins of pumpkin puree in the American food section of large supermarkets like Tesco and Sainsburys. I have also heard that Waitrose stock it. It’s sometimes available all year round, or sometimes only from September until December. It really does depend on the supermarket with this. Keep asking your local store, you may just bug them enough to get them to stock it! You can also buy it online, I have purchased it from Amazon before, and Sous Chef also sell it. It will be a little bit more pricey, but I’ve found good deals by buying several cans at once (it lasts over a year usually).

Can you make pumpkin puree from scratch?

Yes! If you can’t get hold of the canned version (the two brands I known of are Libbys and Baking Buddy) then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is slice up the pumpkin, deseed it and scoop out the flesh. You can either roast or steam the pieces until soft – use a knife to check tenderness. Allow the pumpkin to cool. Remove the flesh from the skin and then use a blender to puree the flesh. You now have pumpkin puree! It’s also great stirred into risottos or curries if you have leftovers.

Pumpkin Spice Baked Donuts

Wow these Pumpkin Spice Baked Donuts were tasty! They were light, moist and full of spices. My friends and colleagues loved these donuts, and many yummy noises were made! I do find you just can’t eat one!

Recommended equipment & ingredients*

Donut tin Mixing bowls Cooling rack
Kitchen scales Pumpkin puree Mixed spice

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More pumpkin recipes…

Easy Pumpkin Traybake Pumpkin Pie Pumpkin Scones Pumpkin Cheesecake Chocolate Brownies
Easy Pumpkin Traybake Pumpkin Pie Pumpkin Scones Pumpkin Cheesecake Chocolate Brownies
Pumpkin Cupcakes Pumpkin Loaf Cake
Pumpkin Pie Cheesecake (No Bake) Pumpkin Cupcakes Gingerbread & Pumpkin Cake Truffles Pumpkin Loaf Cake
Pumpkin Spice Baked Donuts

Pumpkin Spice Baked Donuts

Spiced autumn treats with cinnamon icing
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Donut
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 12
Author: thebakingexplorer


For the donuts

  • Butter or baking spread for greasing
  • 2 Eggs large
  • 175 g Pumpkin puree
  • 175 g Caster sugar
  • 150 ml Milk Cow's or plant milk will both work
  • 30 ml Vegetable Oil
  • 1 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • 225 g Plain flour

For the icing

  • 100 g Icing sugar
  • 1 tsp Cinnamon


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with the butter
  • Mix together the caster sugar, milk, vegetable oil, pumpkin puree and eggs in a bowl with a whisk
  • In another bowl stir the plain flour, cinnamon, mixed spice, ginger and nutmeg together
  • Add the flour mixture to the wet ingredients and whisk together well
  • Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too
  • Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
  • Stir the icing sugar and cinnamon together in a bowl and add enough water to make a drizzling icing
  • Set the donuts onto a rack with a baking tray underneath to catch any drips
  • Either put the icing in a piping bag and drizzle it over the donuts or use a spoon to drizzle it
  • Store leftovers in an airtight container and eat within 3 days
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

If you like this, check out more of my Donut recipes!

Pumpkin Spice Baked Donuts

Pumpkin Spice Baked Donuts

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5 comments / Add your comment below

  1. I never knew you could bake donuts! Would definitely like to try these if I ever got a donut pan. Have to say I really admire your drizzling skills – I can never get it right and they always end up all blobby!

  2. 5 stars
    Love this article! I love to read your blogs. I am so excited to try this recipe. It’s look amazing and so easy to make through follow your instructions. Instructions are clear and well written. Thanks a lot for sharing.

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