Pumpkin Coffee Cake Donuts

These Pumpkin Coffee Cake Donuts are soft and fluffy baked pumpkin donuts made easy with a spice cake mix. Topped with a buttery cinnamon crumb and sweet vanilla glaze, they’re an easy fall breakfast, snack, or dessert that’s ready in just 25 minutes!

My family has been making baked donuts for years, and these are still one of our fall favorites. The pumpkin donuts bake up soft and fluffy, while the cinnamon crumb topping and vanilla glaze give them that coffee cake flavor we love. If you enjoy easy fall baking, try my Coffee Cake Donuts after these, or my Libby's Pumpkin Bread for another easy pumpkin recipe.

Quick Look: Pumpkin Coffee Cake Donuts

These easy pumpkin cake donuts are baked until soft and fluffy, then finished with a cinnamon crumb topping and simple vanilla glaze.

• Prep Time: 15 minutes
• Bake Time: 10 minutes
• Total Time: 25 minutes
• Servings: 18 donuts
• Flavor: Pumpkin spice, cinnamon, vanilla
• Main Ingredients: Spice cake mix, pumpkin puree, brown sugar

Add me as a trusted Google source.

Ingredient Notes

See the printable recipe card below for exact amounts and complete instructions.

• Spice Cake Mix: The shortcut base for these pumpkin donuts that gives them plenty of warm spice flavor without needing to measure individual spices or pumpkin pie spice.
• Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. The pumpkin adds moisture and helps give the baked donuts their soft texture.
• Butter: Melted butter is used in both the pumpkin donut batter and cinnamon crumb topping. I use unsalted butter so the sweetness and spices stay balanced.
• Brown Sugar: Adds sweetness and helps create the buttery crumb topping that gives these donuts their coffee cake flavor.
• All-Purpose Flour: Combined with the brown sugar, cinnamon, and nutmeg to create the crumb mixture.
• Powdered Sugar: Also called confectioners’ sugar, this is the base of the simple vanilla glaze. Add the milk gradually until the glaze reaches your desired consistency.

How To Make Pumpkin Coffee Cake Donuts

Step 1: Preheat oven to 350°F and lightly grease a doughnut pan with non-stick baking spray. In a large bowl, combine the spice cake mix, pumpkin puree, eggs, and melted butter until smooth and combined.

Step 2: In a separate small bowl, combine the dry ingredients for the crumb topping: brown sugar, all-purpose flour, ground cinnamon, and nutmeg. Drizzle the melted butter over the mixture and stir until combined and crumbly.

Step 3: Fill the wells of the doughnut pan about ⅔ full with the pumpkin batter. Sprinkle the cinnamon crumb mixture evenly over the top. Bake in the preheated oven for about 10 minutes, or until the donuts are set.

Step 4: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Set the vanilla glaze aside while the donuts finish baking and cooling.

Step 5: Remove the donuts from the oven and allow them to cool in the pan for about 5 minutes. Carefully transfer to a wire rack to finish cooling before adding the vanilla glaze.

Step 6: Once the donuts are completely cooled, drizzle the vanilla glaze evenly over the tops. Allow the glaze to set for a few minutes, then serve and enjoy!

Baking Tips

• Don't overfill the pan. Fill each well about ⅔ full so the pumpkin donuts have room to rise as they bake.
• Make filling easier. Spoon the pumpkin donut batter into a piping bag or large zip-top bag, snip off one corner, and pipe it into the donut pan. I use the same trick when making my Pumpkin Spice Donuts for quick, mess-free filling.
• Don't overbake. These baked donuts only need about 10 minutes in the oven. Overbaking can make them dry instead of soft and fluffy.
• Cool before glazing. Transfer the donuts to a wire rack and let them cool before adding the vanilla glaze so it stays on top instead of melting into the donuts.

Storage & Freezing

• Room Temperature: Store leftover pumpkin coffee cake donuts in an airtight container at room temperature for up to 2 days. For best results, place parchment paper between layers to keep the crumb topping intact.
• Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Let the donuts come to room temperature before serving.
• Freezer: Freeze the donuts in a freezer-safe container for up to 2 months. For the best texture, freeze them without the vanilla glaze and add it after thawing.

Pumpkin Coffee Cake Donuts Recipe FAQs

More Baked Donuts Recipes

Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.