Why I’ll Love This Recipe

I love that these donuts are baked instead of fried, making them simple to prepare.

I enjoy the combination of pumpkin puree and warm spices that creates a soft and flavorful texture.

I appreciate that the recipe comes together with everyday pantry ingredients.

I like that these donuts are perfect for breakfast, dessert, or a seasonal snack.

I find that they stay moist for several days and freeze well for later enjoyment.

Ingredients

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

all-purpose flour
baking powder
baking soda
pumpkin pie spice
ground cinnamon
salt
pumpkin puree
brown sugar
granulated sugar
eggs
milk
vegetable oil or melted butter
vanilla extract

Optional Topping

melted butter
granulated sugar
ground cinnamon
powdered sugar glaze (optional)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a donut pan.
I whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
I combine the pumpkin puree, brown sugar, granulated sugar, eggs, milk, oil, and vanilla in a separate bowl.
I gradually mix the dry ingredients into the wet ingredients until the batter is just combined.
I transfer the batter into a piping bag or a zip-top bag with one corner snipped off.
I pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
I bake the donuts until they are lightly golden and a toothpick inserted into one comes out clean.
I let the donuts cool in the pan for a few minutes before transferring them to a wire rack.
I coat the warm donuts with cinnamon sugar or drizzle them with a simple glaze before serving.

Servings and Timing

Servings: 12 donuts
Prep Time: 10 minutes
Bake Time: 12 minutes
Total Time: 22 minutes

Variations

I sometimes add mini chocolate chips to the batter for a sweeter treat.

I enjoy mixing chopped pecans or walnuts into the batter for extra crunch.

I like topping the donuts with a maple glaze instead of cinnamon sugar for a richer fall flavor.

I occasionally add a pinch of ground ginger or cloves to make the spice blend even warmer.

I sometimes use white whole wheat flour for part of the all-purpose flour to create a heartier texture.

Storage/Reheating

I store the donuts in an airtight container at room temperature for up to 3 days.

I refrigerate them for up to 1 week if I want to keep them fresh longer.

I freeze the donuts in a freezer-safe container for up to 3 months and thaw them at room temperature before serving.

I warm the donuts in the microwave for about 10 to 15 seconds to restore their soft, freshly baked texture.

FAQs

Can I use canned pumpkin puree?

Yes. I use plain canned pumpkin puree because it provides consistent moisture and flavor. I avoid using pumpkin pie filling since it already contains added sugar and spices.

Do I need a donut pan?

Yes. I find that a donut pan is the easiest way to achieve the classic donut shape. If I do not have one, I bake the batter as muffins instead.

Can I make these donuts gluten-free?

Yes. I substitute the all-purpose flour with a gluten-free baking flour blend that is designed for one-to-one replacement.

Can I freeze baked pumpkin donuts?

Yes. I freeze them after they have cooled completely and add any glaze after thawing for the best texture.

How do I know when the donuts are done baking?

I insert a toothpick into one of the donuts, and if it comes out clean or with just a few moist crumbs, I know they are ready.

Conclusion

I enjoy making Easy Baked Pumpkin Donuts because they are quick, flavorful, and perfect for celebrating the cozy flavors of fall. The combination of pumpkin puree and warm spices creates soft, tender donuts that are delicious on their own or topped with cinnamon sugar or glaze. Whether I serve them for breakfast, brunch, or dessert, these homemade donuts always become a seasonal favorite.

Easy Baked Pumpkin Donuts

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These Easy Baked Pumpkin Donuts are soft, fluffy, and filled with warm fall spices and pumpkin flavor. Baked instead of fried, they make a delicious breakfast, brunch treat, or cozy afternoon snack.

Author: Laura
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 12 donuts
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a donut pan.
Whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl.
In a separate bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, milk, oil, and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Transfer the batter to a piping bag or a zip-top bag with one corner snipped off.
Pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake for about 12 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean.
Cool the donuts in the pan for a few minutes before transferring them to a wire rack.
Brush with melted butter and coat with cinnamon sugar, or drizzle with powdered sugar glaze before serving if desired.

Notes

Fold in mini chocolate chips, chopped pecans, or walnuts for added texture and flavor.
Use a maple glaze instead of cinnamon sugar for a richer fall-inspired finish.
Add a pinch of ground ginger or cloves for extra warmth.
Substitute part of the all-purpose flour with white whole wheat flour for a heartier texture.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze cooled donuts for up to 3 months and glaze after thawing for the best results.
Warm in the microwave for 10 to 15 seconds before serving to refresh their soft texture.

Nutrition

Serving Size: 1 donut
Calories: 180 kcal
Sugar: 12 g
Sodium: 180 mg
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg