Baked Pumpkin Cake Donuts are soft, fluffy, and packed with cozy fall flavors like pumpkin, cinnamon, and nutmeg. These donuts have just the right amount of sweetness, and they bake up light and tender instead of fried, which makes them a bit lighter but still full of fun donut vibes.
I love making these donuts when the weather starts to cool down because their warm spices fill the kitchen with the smell of autumn. They’re easy to whip up in one bowl and bake in just a few minutes, so I can have fresh donuts without the mess of frying. Plus, I like to dust them with a little cinnamon sugar or drizzle a simple glaze on top to make them even more delicious.
These donuts are perfect for sharing with friends or keeping a batch handy for an afternoon pick-me-up with a cup of tea or coffee. I’ve found that they make mornings feel extra special, and they’re a great way to celebrate pumpkin season without the hassle of pie. Whenever I make them, everyone always asks for seconds!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pie filling. It adds moisture and that classic pumpkin flavor. You can swap with homemade pumpkin puree or even sweet potato puree for a twist.
Flour: All-purpose flour gives structure and softness. For gluten-free options, try a 1:1 gluten-free baking flour blend.
Spices: Cinnamon, nutmeg, cloves, and ginger bring cozy warmth. Feel free to adjust the amounts or leave out cloves if you’re not a fan.
Sweeteners: Brown sugar adds richness and moistness. You can swap for coconut sugar or use a bit less white sugar if you like it less sweet.
Glaze: Simple powdered sugar, milk, and vanilla glaze works perfectly. Use dairy or any plant-based milk. For a fun variation, try a maple glaze by adding a bit of maple syrup.
How Do I Get Soft and Light Baked Donuts Instead of Dense Ones?
To keep your pumpkin cake donuts tender and light, mixing and baking steps are key.
- Mix wet ingredients well so flavors blend and pumpkin is smooth.
- When adding dry ingredients, stir just until combined to avoid tough donuts.
- Don’t overfill the donut pan; filling about 3/4 keeps the shape and texture nice.
- Bake at 350°F until a toothpick comes out clean, usually about 12-15 mins.
- Cool donuts in the pan briefly, then move to a wire rack to prevent sogginess.
These tricks help you get soft, flavorful donuts every time, with the perfect crumb and a tender bite.
Equipment You’ll Need
- Donut pan – The special shape helps your donuts bake evenly with perfect rings.
- Mixing bowls – One for wet ingredients and one for dry keeps things simple and tidy.
- Whisk – Great for blending wet ingredients smoothly and mixing the glaze.
- Sifter or fine mesh strainer – Helps mix your dry spices and flour evenly without lumps.
- Cooling rack – Lets your donuts cool evenly and keeps the glaze from getting soggy.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for crunch and a nutty twist that pairs well with pumpkin.
- Mix in mini chocolate chips to add sweet bursts of chocolate with every bite.
- Swap half the pumpkin for mashed sweet potato for a slightly different flavor and extra moisture.
- Top with cream cheese glaze instead of a simple sugar glaze for a tangy, rich finish.
Baked Pumpkin Cake Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 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
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For The Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 12-15 minutes to bake, and a few minutes to cool and glaze. So overall, it’s about 30 minutes from start to finish—quick and easy!
Step-by-Step Instructions:
1. Prepare the Donut Batter:
Preheat your oven to 350°F (175°C). Lightly grease a donut pan or spray with nonstick cooking spray. In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil (or melted butter), brown sugar, and vanilla extract until smooth and well combined.
2. Mix Dry Ingredients and Combine:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix—the batter should be thick but smooth.
3. Bake the Donuts:
Spoon or pipe the batter into the donut pan cavities, filling each about 3/4 full. Bake for 12-15 minutes, until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
4. Make and Add the Glaze:
While the donuts cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust milk to get a pourable glaze. Dip the top of each donut into the glaze, letting any excess drip off. Place donuts back on the rack and sprinkle with ground cinnamon. Let the glaze set a few minutes before serving.
Enjoy your soft, delicious pumpkin donuts with a cozy cinnamon glaze—perfect for fall or any time you want a sweet treat!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Roast and puree fresh pumpkin until smooth before measuring 1 cup. Make sure it’s well drained so your batter doesn’t get too watery.
Can I Make These Donuts Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend for a similar texture and delicious results.
How Should I Store Leftover Donuts?
Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze them well wrapped for up to 3 months.
Is It Okay to Skip the Glaze?
Of course! These donuts are moist and flavorful on their own. Dust with cinnamon sugar or enjoy them plain for a lighter option.
