Baked Pumpkin Donuts

Why You’ll Love This Recipe

These donuts are packed with pumpkin flavor and autumn spices like cinnamon, nutmeg, and cloves. Because they’re baked, they’re easy to make and require no messy frying. You can enjoy them plain, glazed, or coated in cinnamon sugar. They’re quick to prepare, freezer-friendly, and always a seasonal favorite.

Ingredients

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

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves
• Pumpkin puree (not pumpkin pie filling)
• Brown sugar
• Granulated sugar
• Eggs
• Vegetable oil (or melted butter)
• Milk
• Vanilla extract
• 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 spray with nonstick cooking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a separate large bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
5. Spoon the batter into a piping bag or a zip-top bag with the corner snipped off, and pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
6. Bake for 13–16 minutes, or until a toothpick inserted into the center of a donut comes out clean.
7. Let donuts cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
8. While still slightly warm, coat the donuts in cinnamon sugar, or dip in glaze once completely cooled.

Servings and timing

This recipe makes approximately 12 donuts.
Prep time: 15 minutes
Bake time: 15 minutes
Total time: 30 minutes

Variations

• Maple Glazed: Top with a simple glaze made from powdered sugar, maple syrup, and a splash of milk.
• Cream Cheese Frosted: Frost cooled donuts with a tangy cream cheese glaze.
• Mini Donuts: Use a mini donut pan and reduce the bake time to 8–10 minutes.
• Chocolate Chip Pumpkin: Fold mini chocolate chips into the batter for a sweet twist.
• Vegan Version: Use flax eggs, dairy-free milk, and oil instead of butter.

Storage/Reheating

Store donuts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm in the microwave for about 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes.

FAQs

Can I use canned pumpkin pie filling?

No, use plain pumpkin puree. Pumpkin pie filling contains added sugar and spices that can throw off the flavor and texture.

Do I need a donut pan?

Yes, a donut pan is ideal for getting the shape. You can also use a muffin pan as an alternative.

Can I make these ahead of time?

Absolutely. These donuts store well and can be frozen for later use.

What’s the best way to coat them in cinnamon sugar?

While the donuts are still warm, brush with melted butter and roll in a mixture of cinnamon and sugar.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour substitute that includes xanthan gum for best results.

Why are my donuts dry?

Overbaking or using too much flour can dry them out. Be sure to measure your flour correctly and watch the baking time.

Can I add nuts or raisins?

Yes, chopped pecans, walnuts, or raisins make great additions to the batter.

How do I prevent the donuts from sticking?

Grease the pan thoroughly or use a nonstick donut pan for best release.

Can I double the recipe?

Yes, simply double all ingredients to make a larger batch.

What pairs well with pumpkin donuts?

Hot coffee, chai tea, or apple cider all pair wonderfully with these donuts.

Conclusion

Baked Pumpkin Donuts are the ultimate fall treat—easy to make, deliciously spiced, and irresistibly moist. Whether you coat them in cinnamon sugar or drizzle them with glaze, they’re sure to become a seasonal staple you’ll look forward to year after year.

Baked Pumpkin Donuts

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Baked Pumpkin Donuts are soft, moist, and warmly spiced donuts made with real pumpkin puree. Baked instead of fried, they’re perfect for fall breakfasts, snacks, or desserts, and can be topped with cinnamon sugar, glaze, or powdered sugar.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 donuts
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a donut pan or spray with nonstick cooking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract until smooth.
4. Gradually add dry ingredients to wet mixture and stir until just combined; do not overmix.
5. Spoon batter into a piping bag or zip-top bag and pipe into donut pan cavities about ¾ full.
6. Bake for 13–16 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool donuts in the pan for a few minutes, then transfer to a wire rack.
8. While slightly warm, coat with cinnamon sugar or dip in glaze once cooled completely.

Notes

• Do not overmix the batter to keep donuts tender.
• Use a piping bag for even donut shapes.
• Adjust spices to taste or add mix-ins like chocolate chips or nuts.
• Cool completely before glazing for best results.
• Donuts can be frozen and reheated gently before serving.

Nutrition

• Serving Size: 1 donut
• Calories: 180
• Sugar: 12g
• Sodium: 220mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg