🎉 Introduction
There’s nothing like the smell of warm Pumpkin Donuts baking in the oven on a crisp autumn morning. These baked donuts are tender, lightly sweet, and infused with pumpkin puree and fall spices like cinnamon and nutmeg.
Unlike fried donuts, this recipe is simple and healthier—no hot oil, no fuss. Just mix, bake, and top with cinnamon sugar or a sweet glaze. Perfect for breakfast, snack time, or dessert, these donuts taste just like fall in every bite.
🧰 Equipment Needed
- Donut baking pan (standard size, 12 wells or two 6-well pans)
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Measuring cups & spoons
- Piping bag or zip-top bag (to pipe batter into donut pan)
- Wire cooling rack
🛒 Ingredients
For the donuts:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp nutmeg
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 cup pumpkin puree (unsweetened, canned or fresh)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (dairy or plant-based)
For the cinnamon sugar coating (optional):
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- 4 tbsp melted butter
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
👩🍳 Directions
Step 1: Preheat oven and prepare pan
Preheat oven to 350°F (175°C). Grease donut pan with nonstick spray or butter.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
Step 3: Mix wet ingredients
In a large bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, oil, milk, and vanilla until smooth.
Step 4: Combine batter
Fold dry ingredients into wet mixture until just combined. Do not overmix.
Step 5: Fill donut pan
Spoon batter into a piping bag or zip-top bag. Pipe evenly into donut wells, filling about ⅔ full.
Step 6: Bake
Bake for 12–14 minutes, or until a toothpick inserted in a donut comes out clean. Cool for 5 minutes in pan, then transfer to a wire rack.
Step 7: Add toppings
- For cinnamon sugar: Brush warm donuts with melted butter, then roll in cinnamon sugar mixture.
- For glaze: Whisk powdered sugar, milk, and vanilla until smooth. Dip cooled donuts in glaze and let set.
🍽️ Servings & Timing
- Servings: ~12 donuts
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Cooling/Coating Time: 10 minutes
- Total Time: ~37 minutes
🧊 Storage & Reheating
- Store donuts in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze for up to 2 months (without glaze). Thaw and warm before serving.
- Reheat briefly in the microwave for 8–10 seconds.
🥄 Variations
- Maple Glaze: Replace milk in glaze with maple syrup.
- Chocolate Pumpkin Donuts: Stir in ½ cup cocoa powder.
- Nutty Donuts: Add chopped pecans or walnuts to batter.
- Vegan Option: Use flax eggs, plant-based milk, and vegan butter.
- Mini Pumpkin Donuts: Use a mini donut pan; bake ~8 minutes.
❓ 10 FAQs
- Can I make these without a donut pan? – Yes, bake in a muffin tin for pumpkin donut muffins.
- Can I use pumpkin pie filling instead of puree? – No, it’s pre-sweetened and spiced.
- Can I make these gluten-free? – Yes, use a 1:1 gluten-free flour blend.
- How do I keep donuts soft? – Don’t overbake; store in an airtight container.
- Do they taste like fried donuts? – They’re lighter but still delicious and spiced.
- Can I skip the glaze or sugar topping? – Yes, they’re tasty plain too.
- Can I double the recipe? – Absolutely, just bake in batches.
- Can I make the batter ahead? – Best baked fresh, but you can refrigerate for a few hours.
- Why did my donuts stick? – Grease pan well or use silicone donut pans.
- What’s the texture like? – Soft, fluffy, and cake-like.
🏁 Conclusion
These Baked Pumpkin Donuts are a must for fall baking—soft, spiced, and so easy to make. With no frying required, they’re mess-free and come together in under 40 minutes. Roll them in cinnamon sugar for classic flavor or dip in glaze for a bakery-style finish.
Whether you’re enjoying them for breakfast with coffee, serving at a Halloween party, or adding them to your Thanksgiving dessert table, these donuts will quickly become a seasonal favorite.
Baked Pumpkin Donuts | Soft, Spiced & Easy Fall Treat
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease donut pan with nonstick spray or butter.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
- In a large bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, oil, milk, and vanilla until smooth.
- Fold dry ingredients into wet mixture until just combined. Do not overmix.
- Spoon batter into a piping bag or zip-top bag. Pipe evenly into donut wells, filling about ⅔ full.
- Bake for 12–14 minutes, or until a toothpick inserted in a donut comes out clean. Cool for 5 minutes in pan, then transfer to a wire rack.
- For cinnamon sugar: Brush warm donuts with melted butter, then roll in cinnamon sugar mixture.
- For glaze: Whisk powdered sugar, milk, and vanilla until smooth. Dip cooled donuts in glaze and let set.
Notes
These Baked Pumpkin Donuts are a must for fall baking—soft, spiced, and so easy to make. With no frying required, they’re mess-free and come together in under 40 minutes. Roll them in cinnamon sugar for classic flavor or dip in glaze for a bakery-style finish. Whether you’re enjoying them for breakfast with coffee, serving at a Halloween party, or adding them to your Thanksgiving dessert table, these donuts will quickly become a seasonal favorite.
