Baked Pumpkin Donut

Why You’ll Love This Recipe

These donuts are a healthier take on a seasonal favorite—lightly sweet, full of pumpkin flavor, and incredibly easy to make. No yeast or deep fryer needed! The baked texture is soft and cake-like, and they come together in under 30 minutes using basic pantry ingredients. Whether you’re making them for a weekend breakfast or a fall gathering, they’re sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt
• Pumpkin purée (not pumpkin pie filling)
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Milk (dairy or plant-based)
• Melted butter or oil
• Optional toppings: cinnamon sugar, maple glaze, or powdered sugar

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a donut pan or use nonstick spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together pumpkin purée, brown sugar, granulated sugar, eggs, milk, vanilla, and melted butter or oil until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
5. Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
6. Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
7. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
8. While still slightly warm, dip in cinnamon sugar or drizzle with glaze if desired.

Servings and timing

This recipe makes 12 standard-size baked donuts.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Vegan: Use flax eggs and dairy-free milk and butter alternatives.
• Mini Donuts: Bake in a mini donut pan for 8–10 minutes.
• Spiced Glaze: Add a dash of cinnamon or nutmeg to your glaze for extra flavor.
• Filled Version: Use a piping bag to fill with pumpkin butter or cream cheese frosting after baking.

Storage/Reheating

Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, wrap individually and store in a freezer-safe bag for up to 2 months.
Reheat in the microwave for 10–15 seconds or warm in a low oven before serving.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling is sweetened and spiced—stick with pure pumpkin purée for best results.

Do I need a donut pan?

Yes, a donut pan gives the classic shape, but you can also use a muffin tin and call them “pumpkin donut muffins.”

Can I make these donuts ahead of time?

Yes, they store well and can be made a day or two in advance.

Can I use whole wheat flour?

Yes, substitute half or all of the flour with whole wheat for a heartier texture.

What toppings go best with these donuts?

Cinnamon sugar, maple glaze, powdered sugar, or cream cheese frosting all work beautifully.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar, but the texture and sweetness may be affected.

Are these donuts crispy?

No, they are soft and cake-like—more like a muffin in donut form.

How do I keep the donuts from sticking?

Grease your donut pan well or use a nonstick spray, especially around the center post.

Can kids help make this recipe?

Absolutely! Kids can help mix, fill the pans, and coat the donuts in cinnamon sugar.

Can I double the recipe?

Yes, just make sure you have enough donut pans or bake in batches.

Conclusion

Baked Pumpkin Donuts are the ultimate fall treat—warm, spiced, and irresistibly soft. Whether you top them with cinnamon sugar or drizzle them with a glaze, these donuts are a cozy, crowd-pleasing recipe you’ll want to make all season long. With just one bowl and no frying required, they’re as easy as they are delicious.

Baked Pumpkin Donut

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Baked Pumpkin Donuts are soft, spiced, and made with real pumpkin purée for the perfect fall treat. Baked instead of fried, they’re easy, mess-free, and ideal for breakfast, brunch, or dessert.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 donuts
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 cup pumpkin purée
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/3 cup milk (dairy or plant-based)
• 1 tsp vanilla extract
• 1/4 cup melted butter or oil
• Optional toppings: cinnamon sugar, maple glaze, powdered sugar

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 12-cavity donut pan or use nonstick spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together pumpkin purée, brown sugar, granulated sugar, eggs, milk, vanilla, and melted butter or oil until smooth.
4. Add wet ingredients to the dry and stir just until combined. Do not overmix.
5. Spoon or pipe batter into the donut pan, filling each cavity about 3/4 full.
6. Bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack.
8. While still warm, coat in cinnamon sugar or drizzle with glaze if desired. Serve and enjoy!

Notes

• Use a gluten-free 1:1 flour blend to make these gluten-free.
• For a vegan version, use flax eggs and plant-based milk and butter.
• Store in an airtight container at room temp for 2 days or refrigerate for 5 days.
• Freeze for up to 2 months and reheat as needed.

Nutrition

• Serving Size: 1 donut
• Calories: 190
• Sugar: 12g
• Sodium: 170mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg