Baked Pumpkin Donuts are soft, moist, and bursting with cozy fall flavors like pumpkin, cinnamon, and nutmeg. These donuts have a gentle cake-like texture and just the right amount of sweetness, making them perfect for a comforting breakfast or an afternoon treat. Since they’re baked, not fried, they feel a bit lighter but are just as delicious.
I really love making these donuts when the weather starts to cool down and the pumpkin spice scent fills the kitchen. They’re simple to put together, and baking instead of frying means less mess—plus, I can keep a batch in the fridge to enjoy throughout the week. I usually toss some cinnamon sugar on top right after they come out of the oven for a little extra crunch and sweetness that everyone loves.
Serving these donuts with a warm cup of coffee or chai makes any morning feel special. I’ve found that they’re also a hit at gatherings, where people can’t believe something so tasty and festive is made with all the wholesome pumpkin goodness. If you ask me, these are the kind of donuts that make chilly mornings instantly better.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star for flavor and moisture. Use canned pumpkin puree for ease, but you can swap in homemade puree if you have fresh pumpkin. Avoid pumpkin pie filling since it has added sugar and spices.
Flour: All-purpose flour gives structure without heaviness. For a gluten-free option, try a 1:1 gluten-free baking blend, but the texture might be slightly different.
Spices: Cinnamon, nutmeg, and ginger bring cozy warmth. If you want, add a pinch of cloves or allspice for extra depth. Adjust spices to your taste preference.
Sugars: The combo of granulated and brown sugar balances sweetness and moistness. For a healthier swap, try coconut sugar, but it will change the color and flavor slightly.
Oil or Butter: Vegetable oil keeps donuts tender. Melted butter works too and adds richness, which I like for a buttery flavor.
Vanilla Extract: This enhances all the flavors and makes the donuts taste more complete. Don’t skip it!
How Can You Avoid Dense Baked Donuts?
Getting light and tender baked donuts can be tricky. Overmixing the batter causes gluten to develop, making donuts dense and tough.
- Mix wet and dry ingredients until just combined. It’s okay if a few lumps remain.
- Use a spoon or spatula rather than an electric mixer for the final step.
- Fill the donut pan no more than 3/4 full to prevent overflow and allow room to rise.
- Check doneness with a toothpick around 15 minutes to avoid overbaking.
Letting donuts cool a bit before coating with cinnamon sugar helps keep the topping from melting away.
Equipment You’ll Need
- Donut pan – This makes perfectly shaped donuts with a hole right in the center and helps them bake evenly.
- Mixing bowls – At least two bowls are handy for mixing wet and dry ingredients separately without any mess.
- Whisk – Great for blending ingredients smoothly and quickly, especially the wet mixture.
- Rubber spatula – Perfect for folding the dry ingredients into the wet without overmixing.
- Cooling rack – Allows the donuts to cool evenly so they don’t get soggy on the bottom.
- Pastry brush – Useful for brushing melted butter on the donuts before coating with cinnamon sugar.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree for a slightly sweeter, earthier twist.
- Add ½ cup chopped nuts like pecans or walnuts to the batter for crunch and texture.
- Mix in mini chocolate chips for a sweet surprise inside the donuts.
- Try a cream cheese glaze instead of cinnamon sugar for a tangy, rich finish.
How to Make Baked Pumpkin Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
For The Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 4 tbsp melted butter (for brushing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-18 minutes to bake. Add a few minutes more to cool and coat the donuts with cinnamon sugar. So, all together, you’re looking at roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Preheat:
First, preheat your oven to 350°F (175°C). Lightly grease your donut pan to make sure the donuts don’t stick after baking.
2. Mix Wet Ingredients:
In a large bowl, whisk together the canned pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy.
3. Combine Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. This helps keep spices and leavening even throughout your batter.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients. Stir gently and just until everything is combined. Be careful not to overmix to keep your donuts tender.
5. Fill the Donut Pan:
Spoon or pipe the batter into each donut cavity, filling about three-quarters full. This leaves room for the donuts to rise without overflowing.
6. Bake:
Bake your donuts for 15-18 minutes. You can test if they’re done by inserting a toothpick into one—the toothpick should come out clean.
7. Cool the Donuts:
Allow the donuts to sit in the pan for 5 minutes after baking. Then transfer them onto a wire rack to cool for another 5 minutes.
8. Coat With Cinnamon Sugar:
While the donuts are still warm, brush them lightly with melted butter. Then dip or sprinkle each donut with the sugar and cinnamon mixture to coat them evenly.
9. Serve and Enjoy:
Your baked pumpkin donuts are best served warm or at room temperature. Pair them with a hot drink like coffee, tea, or chai for a cozy treat!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Cook and puree fresh pumpkin first—roast or steam it until soft, then blend until smooth. Make sure it’s well-drained so the batter isn’t too watery.
Can I Make These Donuts Gluten-Free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend. Just check that your blend contains xanthan gum or another binder for best texture.
How Should I Store Leftover Donuts?
Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
Can I Skip the Cinnamon Sugar Coating?
Definitely! The coating adds sweetness and crunch, but the donuts are delicious plain or with other toppings like a glaze or powdered sugar.
