Best Easy Pumpkin Spice Donuts – Cozy & Kid-Friendly Breakfast Treat

Introduction

There’s something about the cozy hug of pumpkin spice that just makes mornings feel a little more special, especially when it comes to breakfast treats that kids actually love. For me, the kitchen has always been a playground of experiments, some glorious, others… well, let’s just say better left forgotten. Picture this: a tiny Brooklyn apartment kitchen, a mountain of flour on the floor, and a stubborn mixer that decided to quit halfway through a dough batch. But the joy of creating new flavors, especially with simple, everyday ingredients, makes all those little disasters worth it. I’ve always been drawn to food that’s fun and bold, the kind you don’t mind getting a little messy with, the recipes you tweak on a whim because something isn’t quite right yet. My pumpkin spice donuts? They’re exactly that—cozy, kid-friendly, and ridiculously easy to make, even on rushed school mornings or lazy weekends when the whole family slumps around in their pajamas waiting for something warm. I wanted to capture that perfect balance of autumn warmth and sweet, just-right spices without making it complicated or intimidating. And bonus? No fancy equipment required. Honestly, my early attempts looked more like pumpkin lumps than donuts, with some ending up stuck in the pan (cue the facepalm), but each try brought me closer to a recipe that tastes just like those seasonal treats you crave at your favorite coffee shop—only fresher, homey, and without any weird stuff. It’s about turning those humble ingredients into a little morning ritual everyone looks forward to, with kids sneaking bites before breakfast officially starts and parents secretly wishing the batch wouldn’t disappear so fast. So, whether you’re a busy parent juggling morning chaos or just someone wanting a quick, satisfying pumpkin spice fix that feels homemade and comforting, these donuts have your back. They’re proof that cozy breakfasts don’t have to be complicated—and that sometimes, a little kitchen mess means a whole lot of love.

why you should love this recipe

There’s something just so cozy about pumpkin spice donuts fresh from the oven, isn’t there? I mean, who doesn’t want their kitchen smelling like a cinnamon-spiced hug on a brisk autumn morning? These donuts are a total game-changer: easy to whip up, already baked (so no messy frying), and that pumpkin puree keeps them wonderfully moist — even if you’re a bit distracted juggling life’s chaos. Plus, they come out just sweet enough with the brown sugar and warm fall spices, no need for a fancy glaze. And hey, that cinnamon sugar coating? It’s like a warm blanket for donuts, giving you a little crispy edge where it counts. Honestly, I’ve made these on rushed mornings, messy counter included, and they still turn out perfect every time. So forget the complicated stuff; this recipe’s here to get you pumpkin-spiced happy, without the fuss.

Ingredients and measurement

½ cup pumpkin puree ¼ cup milk ¼ cup vegetable oil 1 cup all-purpose flour ½ cup brown sugar 1 teaspoon pumpkin pie spice 1 teaspoon baking powder ½ teaspoon cinnamon ¼ teaspoon salt ¼ teaspoon nutmeg Cinnamon Sugar Coating: ⅓ cup granulated sugar 2 tablespoons butter, melted 1 teaspoon cinnamon

Preparing time

10 minutes

Cooking time

15-16 minutes baking plus cooling time

Instructions

Preheat and prep your pan

Set your oven to 350ºF and give your donut pan a good spray with non-stick cooking spray. This step is key so your donuts don’t stick and break apart when they’re done.

Mix the wet ingredients

In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until it’s all smooth and just blended. My kitchen timer always goes off here, so I just try to stir quickly before I get distracted.

Combine dry ingredients

In a smaller bowl, mix the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. This little spice mix smells like fall in a bowl—dangerous to just stick your nose in and forget the dough.

Bring wet and dry together

Slowly add the dry ingredients into the wet mix, folding gently with a spatula. Don’t over-mix! When I go too far, donuts get tough, which is sad because these are supposed to be soft and tender.

Fill the donut pan

Pipe the batter into each donut cavity using a piping bag or a ziplock bag with a corner snipped off. Try to divide the batter evenly among the six spots. This step is always a little messy in my kitchen, so don’t sweat it.

Bake and cool

Bake for 15-16 minutes until a toothpick comes out clean. Let them cool in the pan for about 10 minutes — patience is hard here, I know! Flip the pan over to pop the donuts onto a cooling rack and cool another 10 minutes.

Coat with cinnamon sugar

Melt the butter and brush the cooled donuts generously with it. If you don’t have a pastry brush, dipping works too, just faster. Mix the sugar and cinnamon in a bowl, then coat each donut, flipping to cover both sides. This step is a bit sticky and imperfect every time, but that only makes it more real.

Notes

Substitution tips

No canned pumpkin on hand? You can roast fresh pumpkin and mash it up, just strain to remove extra water. You can swap milk for any plant-based milk if you want it dairy free.

Don’t overfill the pan

If you fill the donut holes too full, they’ll overflow and stick—been there, done that, and wish I had listened sooner.

Keep an eye on baking time

Ovens can be tricky; start checking your donuts at 14 minutes so they don’t dry out.

Storage

These are best enjoyed the same day but if leftovers happen (lucky you), store in an airtight container at room temp for up to two days. Enjoy the little pumpkin-spiced moments — sometimes, it’s the imperfect kitchen chaos that makes it all feel just right.

Cooking tips :

Use a piping bag for even donuts

Piping the batter into the donut pan cavities helps keep things neat and gives you uniform donuts that bake evenly. If you don’t have a piping bag, a ziplock bag with the corner snipped works just fine—you don’t need fancy tools to get this done.

Don’t overmix the batter

When combining wet and dry ingredients, mix just until everything is barely combined. Overmixing can make the donuts tough and dense instead of light and fluffy. It’s tempting to stir more “just in case,” but trust me on this one!

Cool before coating

Make sure your donuts are completely cool before dipping or brushing them with butter and cinnamon sugar. If they’re still warm, the coating can melt off, leaving you with a rather sad, bare donut.

Baking time matters

Keep an eye on those donuts toward the end of baking. Ovens vary, so start checking at 15 minutes with a toothpick. It should come out clean but with no dryness—that perfect balance makes a happy pumpkin spice donut.

Don’t skip the pumpkin pie spice

This blend of cinnamon, nutmeg, ginger, and cloves is what brings the cozy fall vibes. If you don’t have it, try to mix your own or at least add extra cinnamon and nutmeg to get close to that signature flavor.

FAQ :

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree because the filling has added sugar and spices that could throw off the flavor and texture of your donuts.

Can I make these donuts without a donut pan?

You can try using a muffin tin, but your donuts will be more muffin-shaped. For that classic ring shape, a donut pan is your best bet.

How do I store leftover donuts?

Store them in an airtight container at room temperature for up to 2 days. They’re best eaten fresh but if you need more time, pop them in the fridge and reheat gently before eating.

Can I freeze these donuts?

Yes! Freeze fully cooled donuts in a ziplock bag or airtight container. Thaw at room temperature or rewarm in the oven at a low temperature to bring back that fresh-baked magic.

Can I substitute the vegetable oil?

Sure, you can use melted coconut oil or another neutral oil if you prefer. Just keep it in liquid form to mix smoothly with the pumpkin and milk. Print

Conclusion

These pumpkin donuts with a cinnamon sugar coating are the coziest little bites of fall that you can whip up in no time. The combo of pumpkin puree and warm spices like cinnamon, nutmeg, and pumpkin pie spice just melts into a soft, tender donut that’s lightly sweet and perfectly spiced—not too much, just enough to feel like hugging a comfy sweater in donut form. Honestly, the cinnamon sugar coating is where the magic really happens; it gives that little crisp, buttery crunch that makes every bite melt in your mouth. I remember the first time I tried dipping the donuts into the butter and sugar—somehow I ended up with more sugar on the counter than on the donuts, and my dog got a few sneaky crumbs. But hey, that just made the whole process feel real and fun, not perfect. These donuts are easy to make, forgiving if you mess up the piping or overbake a little, and super satisfying straight from the pan (or the dog’s stolen crumb stash). Trust me, they make mornings way better or even late-night snack cravings feel justified.

Suggestions of another similar recipes

Maple Glazed Sweet Potato Donuts

Swap pumpkin puree for sweet potato puree, add a touch of maple syrup in the batter, and top with a sticky maple glaze instead of cinnamon sugar. It’s just as cozy and perfect with coffee.

Apple Cinnamon Oat Donuts

Use finely chopped apples with a bit of oats folded into the batter, and finish with a cinnamon sugar dusting. The texture is heartier and feels like autumn in every bite.

Chai-Spiced Vegan Donuts

Try a mix of chai spices—cardamom, cloves, cinnamon—and use a plant milk alternative plus coconut oil for a vegan twist. The spice combo is warm and a little unexpected.

Banana Nutmeg Muffin Donuts

Use mashed bananas instead of pumpkin, keep the nutmeg and cinnamon, and add chopped walnuts for crunch. These are moist, fragrant, and super nostalgic for those banana bread cravings.

Carrot Cake Donuts with Cream Cheese Drizzle

Grate some carrots right into the batter along with cinnamon and nutmeg, then drizzle a simple cream cheese glaze on top. It basically tastes like a mini celebration in every bite.