Pumpkin Pie Pumpkin Donuts

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Soft, moist bites of Pumpkin Pie Pumpkin Donuts disguise themselves as spiced pumpkin donuts but really are like little fluffy bites of heaven.

Pumpkin Pie Pumpkin Donuts in a brown paper bag

You can call them pumpkin donuts, but truthfully we call them pumpkin pie donuts or pumpkin spice donuts, because they taste almost like a pumpkin pie with plenty of pumpkin spice for good measure.

Whatever you decide to call them, you will thank me later when you take one bite!

Why you’ll love these pumpkin donuts:

  • A fluffy, soft, moist donut. Full of fantastic pumpkin flavor and spices galore.
  • They are actually very easy to make and you can easily double or triple the recipe to get plenty to share.
  • They will remind you of Fall from the very first bite.
  • These are easily our most popular pumpkin recipe on the blog. We can see why!

Every once in awhile you get a craving for something.

A craving you can’t quench until you eat whatever it is that is sending those cravings through the roof.

Please tell me I’m not alone. Please tell me you crave things so strongly you can’t stop thinking about it until you’ve satisfied that craving.

For me it is these pumpkin donuts I wanted to make for breakfast Thanksgiving morning.

Pumpkin Pie Pumpkin Donuts in a brown paper bag

I make them all the time, especially in the Fall, but I wanted to make that morning special for my family.

Ingredients & Substitutions

  • pumpkin puree – be very careful not to pick up pumpkin pie filling. You need plain pumpkin puree and you can use either canned or fresh and homemade.
  • vegetable oil – you can also use canola oil for this recipe
  • eggs – we used large eggs to make these donuts.
  • granulated sugar – this is just regular white granulated sugar, while you could use a sugar substitute instead, it will change the texture and flavor of the finished donut.
  • spices – ground cinnamon, nutmeg, ginger and all spice. You could potentially use pumpkin pie spice instead.
  • salt
  • baking powder
  • all purpose flour – I recommend sticking to using all purpose flour and not trying to change it out for another type of flour. It will change the outcome of this donut recipe. However, it CAN be done.
Pumpkin Pie Pumpkin Donuts cooling on a cooling rack

How to make pumpkin donuts

Making these donuts is actually very easy.

pumpkin donuts batter

Start by preheating your oven to 350 degrees and then prepare your donut pan with cooking spray to make the release easier.

In a bowl you’re going to whisk together the pumpkin, oil, eggs and sugar, known as your wet ingredients.

In another bowl, mix together all the spices, the salt, the baking powder and the flour, known as your dry ingredients.

Then you’re going to finish by mixing them together.

Fill each donut well with about a quarter cup of batter or so. You want them about ¾ full.

You’re going to bake them up in a 350 degree F oven for 15 minutes or until a toothpick comes out clean.

You can read the printable recipe below for more easy steps to making literally the best fall donuts!

close up of Pumpkin Pie Pumpkin Donuts in a paper bag

You can see how moist they are. And so .. full of flavor and spice. You need to make these.

As soon as possible. Trust me.

Oh, and did I happen to mention they are baked and not fried which makes them even better.

No? Well, they are baked, not fried. This is good. This is very good.

Love Pumpkin? More of the Best Pumpkin Recipes:

Pumpkin Pie Pumpkin Donuts Recipe

Have you tried pumpkin pie donuts? What is your favorite kind of donut?

close up of Pumpkin Pie Pumpkin Donuts with a big bite taken out

Pumpkin Donuts – Just Like Pumpkin Pie

Soft, moist bites of Pumpkin Pie Pumpkin Donuts disguise themselves as spiced pumpkin donuts but really are like little fluffy bites of heaven.
4.75 from 28 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Muffin and Donut Recipes
Cuisine American
Servings 12 -15 Donuts


  • 1 15 oz 1 3/4 cup can of pumpkin
  • ½ cup vegetable oil
  • 3 large eggs
  • cups granulated sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • teaspoons salt
  • teaspoons baking powder
  • cups + 2 Tablespoons all purpose flour


  • Preheat oven to 350 degrees. Prepare your donut pan with cooking spray.
  • In a medium bowl, mix whisk together the canned pumpkin, vegetable oil, eggs and granulated sugar.
  • In another bowl, mix together the spices, the salt, the baking powder and the flour.
  • Mix together the wet ingredients with the dry ingredients, mixing well. (I use my stand mixer).
  • Using a mini ice cream scoop (my favorite method) or a spoon, fill each donut well with about a quarter cup of batter or so. You want them about ¾ full.
  • Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the donut comes out clean.
  • Remove from oven and allow to cool for 5 minutes in the pan.
  • Remove the donuts and place on a cooling rack to continue cooling.
  • While still warm, dip them into a pumpkin pie sugar mixture. Use 1 cup of sugar and 2 Tablespoons of pumpkin pie spice (I use homemade, using the measurements in the recipe above for cinnamon, nutmeg, ginger and allspice.)
  • Put everything into a plastic ziplock bag and shake the donuts individually until coated.
  • If the sugar/spice mixture doesn’t stick well, dip the donut in melted butter first.
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  1. These look fabulous — such a pretty color! Good to know the doughnut pans work so well…I’m on my way to buy one for a special giveaway post this week, and I’ve been worried that the pan wouldn’t work right and I’d have to come up with a Plan B. Sounds like they are a good investment!

  2. these were really nice…my four onto five year old wouldnt stop eating them. though in texture theyre nothing like a donut, the crumb was really tender and moist…
    I did make a substitution …maybe because of that. I reduced an egg and added one fourth cup of oil , not half. I def will reduce the half cup of sugar next time!
    Im in India so make my own pumpkin….how much is a can? two fifty grams?

  3. I found this recipe today and had to make them immediately (blame pregnancy cravings). Sadly I packed my donut pan, but I was able to use my mini muffin tin. They came out fantastic. I’ve already eaten more than I’d like to admit. Thanks for the wonderful recipe.

    1. You’re welcome Lauren, I’m glad you enjoyed them. Congrats on your upcoming blessing 🙂 And yes, I love making donuts as mini muffins sometimes, you did the perfect thing!

      1. So I made these with my donut maker and they turned out fabulously! 🙂 they were a bit too moist, but that wasn’t much of an issue for me:)

  4. hi ! Can you tell me if I can substitute pumpkin pie mix for the regular pumpkin? I bought the pumpkin pie mix can instead of the pure pumpkin. Also would I have to change any of the ingredients ? Thanks.

    1. Hi Kia, Well so obviously I have not made it that way, but through some research it looks like you CAN but the consistancy of the end result and the sweetness and flavor of the end result will be different than the intended result. You may need to experiment with the spices and sugar by taking some away in the recipe, since Pumpkin Pie Mix already has the sugar and spices added and has a lightly different consistancy. Hope that helps a bit.

    1. Hi there. I’m sorry, I am not vegan, so I can’t actually answer that question. I would imagine there would be a vegan version out there somewhere. Good luck!

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