The air is crisp, leaves crunch underfoot, and suddenly, everything smells like cinnamon and pumpkin spice. That’s exactly when I crave these easy baked pumpkin donuts—soft, fluffy, and loaded with cozy fall flavors. The first time I made these, my kitchen smelled like a bakery in the middle of October, and honestly, I couldn’t wait to glaze them and sneak a warm one straight off the cooling rack. If you’re searching for a baked pumpkin donuts recipe that’s simple enough for a lazy Sunday breakfast but impressive enough for a fall brunch, you’re in for a treat.
I stumbled onto this recipe one blustery weekend when my kids begged for donuts, but I wasn’t about to drag out the fryer. Let’s face it, baked pumpkin donuts are lighter, easier, and way less messy than traditional fried ones. I’ve made these for family gatherings, quick weekday breakfasts, and even as a fun school snack. Each time, they disappear faster than you can say “pumpkin spice latte.”
There’s something about the combination of pumpkin puree, cinnamon, nutmeg, and a hint of brown sugar that makes these donuts pure autumn magic. Plus, they’re baked—not fried—so you can enjoy that soft cake-like texture without all the oil. This recipe is a lifesaver for busy mornings, picky eaters, or anyone who wants a fall treat without the fuss. After plenty of test batches (and a few “taste tests” that got a little out of hand), I can say with confidence: this is the baked pumpkin donuts recipe you’ll come back to all season long.
Why You’ll Love This Baked Pumpkin Donuts Recipe
- Quick & Easy: No fancy equipment required, and you can whip up a batch in less than 30 minutes. Perfect for when you want something special but don’t have hours to spare.
- Simple Ingredients: Most of what you need is probably in your pantry already—think flour, canned pumpkin, warm spices, and a couple of fridge staples. No wild goose chases at the store.
- Perfect for Any Autumn Occasion: These baked pumpkin donuts are a hit at brunches, afternoon coffee breaks, and even cozy holiday mornings. I’ve even packed them for fall picnics and road trips.
- Crowd-Pleaser: Kids love the sweet, tender crumb, while adults swoon over the deep pumpkin flavor and hint of spice. I’ve never seen leftovers last more than a day.
- Unbelievably Delicious: You get that classic donut flavor—soft, spiced, just sweet enough—but with way less grease. Plus, the cinnamon-sugar coating or maple glaze (your choice!) takes them over the top.
What really sets this baked pumpkin donuts recipe apart? It’s the balance. I spent a lot of time tweaking the spice mix (too much nutmeg can be overpowering, too little cinnamon and it tastes flat) and getting the pumpkin-to-flour ratio just right. The result is a super moist donut that isn’t heavy or dense (trust me, I’ve tested a few doorstop versions along the way!).
This isn’t just another pumpkin donut recipe. I use a special trick—brushing the warm donuts with melted butter before rolling them in cinnamon sugar for the most irresistible coating. Or, if you’re a glaze person, I’ve got a maple glaze option that tastes like autumn in frosting form. It’s the kind of recipe that makes you close your eyes and savor every bite. Whether you’re impressing brunch guests or just treating yourself, these donuts are guaranteed to make your morning a little more magical.
What Ingredients You Will Need
This baked pumpkin donuts recipe comes together with simple, wholesome ingredients that pack in flavor and create that perfect cake-like texture. Most of these are pantry staples, so you can probably make a batch without a special shopping trip.
- For the Donut Batter:
- All-purpose flour (1 3/4 cups / 220g) – Gives structure and lightness
- Baking powder (1 1/2 teaspoons) – For that irresistible rise
- Baking soda (1/2 teaspoon) – Balances the acidity from pumpkin
- Salt (1/2 teaspoon) – Just enough to bring out the flavors
- Ground cinnamon (2 teaspoons) – The star spice for warmth
- Ground nutmeg (1/2 teaspoon) – Adds depth (freshly grated is amazing if you have it)
- Ground ginger (1/2 teaspoon) – A little zing
- Brown sugar (3/4 cup / 150g, packed) – For moisture and caramel notes
- Granulated sugar (1/4 cup / 50g) – Lightens the sweetness
- Pumpkin puree (3/4 cup / 180g, canned or homemade) – Don’t use pumpkin pie filling
- Large eggs (2, room temperature) – For structure and richness
- Unsalted butter (1/4 cup / 60g, melted and cooled) – Adds tenderness
- Whole milk (1/3 cup / 80ml) – Or use dairy-free milk
- Vanilla extract (2 teaspoons) – A little extra cozy flavor
- For the Cinnamon Sugar Coating (Optional):
- Granulated sugar (1/2 cup / 100g)
- Ground cinnamon (1 teaspoon)
- Unsalted butter (2 tablespoons / 30g, melted)
- For the Maple Glaze (Optional):
- Powdered sugar (1 cup / 120g, sifted)
- Pure maple syrup (2 tablespoons)
- Whole milk (1–2 tablespoons, as needed for consistency)
- Vanilla extract (1/2 teaspoon)
- Pinch of salt
Ingredient Notes & Substitutions:
- If you need gluten-free donuts, swap the flour for a 1:1 gluten-free blend (I like Bob’s Red Mill).
- Dairy-free? Use almond or oat milk and swap the butter for coconut oil or vegan butter.
- Don’t have nutmeg or ginger? You can use pumpkin pie spice as a shortcut (2 1/2 teaspoons total for the batter).
- I always use Libby’s canned pumpkin for consistent results, but homemade pumpkin puree works if it’s thick and not watery.
These ingredients are super flexible, and you can adjust the spices to suit your taste. Sometimes I toss in a pinch of cloves, or use a bit less sugar if I’m planning on a rich glaze. You’ll find your own favorite twist—I promise.
Equipment Needed
- Donut pan: Essential for that classic donut shape. I use a 6-cavity nonstick pan, but you can bake in batches or use a mini donut pan for bite-sized treats.
- Mixing bowls: One for dry and one for wet ingredients. Medium and large sizes work best.
- Whisk and spatula: For mixing batter smoothly and scraping every last bit.
- Piping bag or zip-top bag: Makes filling the donut pan neat and easy (just snip off a corner).
- Wire rack: For cooling the donuts evenly.
- Measuring cups and spoons: Accurate measurements make a difference in baking.
If you don’t have a donut pan, you can use a muffin tin—just pipe batter into a ring and bake a minute or two longer. I’ve done this when friends wanted donuts on short notice and it totally works, though the shape is more “donut-muffin.” For easy cleanup, I recommend greasing the pan well, even if it’s nonstick. And if you’re new to donut pans, wash and dry them thoroughly after each batch—residual oil can make donuts stick. Budget-friendly pans from Wilton or Nordic Ware are reliable and last for years (mine’s survived dozens of batches with no warping).
How to Make Baked Pumpkin Donuts
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Preheat and Prep:
- Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan generously with nonstick spray or a bit of butter.
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Mix Dry Ingredients:
- In a medium bowl, whisk together 1 3/4 cups (220g) flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger. Set aside.
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Mix Wet Ingredients:
- In a large bowl, whisk together 3/4 cup (150g) brown sugar, 1/4 cup (50g) granulated sugar, 3/4 cup (180g) pumpkin puree, 2 large eggs, 1/4 cup (60g) melted butter, 1/3 cup (80ml) milk, and 2 teaspoons vanilla extract until smooth and glossy.
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Combine Batter:
- Add dry ingredients to the wet ingredients. Gently fold with a spatula until just combined—don’t overmix or the donuts will be tough. Batter will be thick.
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Fill Donut Pan:
- Spoon batter into a piping bag or zip-top bag and snip off one corner. Pipe batter into the donut pan, filling each cavity about 3/4 full for a nice rise. If you overfill, the hole may close up (it happens, but still tastes great!).
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Bake:
- Bake for 12–15 minutes, or until donuts spring back when lightly pressed and a toothpick comes out clean. If using a mini donut pan, start checking at 9 minutes. Your kitchen will smell amazing at this point!
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Cool:
- Let donuts cool in the pan for 5 minutes, then carefully turn them out onto a wire rack. If any stick, use a thin spatula to loosen the edges.
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Finish (Choose Your Coating):
- Cinnamon Sugar: While still warm, brush each donut lightly with melted butter and roll in cinnamon sugar (1/2 cup sugar + 1 teaspoon cinnamon). For even coverage, roll twice.
- Maple Glaze: Whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, 1–2 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Dip cooled donuts in glaze, let excess drip off, and set on wire rack to set.
Troubleshooting Tips: If donuts stick, run a knife around the edges and let them cool a bit longer. If the batter is too thick, add a splash more milk. If they seem dry, double-check oven temp or reduce baking time next round. The donuts should be soft, moist, and lightly springy—not dense.
Personal Note: I’ve found that letting the donuts cool just a touch before glazing helps the coating set beautifully without melting off. And don’t worry if your first batch isn’t bakery-perfect—once you taste them, you won’t care!
Cooking Tips & Techniques for Perfect Baked Pumpkin Donuts
Over the years, I’ve picked up a few tricks that make this baked pumpkin donuts recipe turn out just right every time. Here’s what I’ve learned (sometimes the hard way):
- Don’t Overmix: Mixing the batter too much makes the donuts tough. Fold gently just until you don’t see dry flour anymore.
- Use Room Temperature Ingredients: Eggs and butter at room temp blend better, making the batter smoother and the donuts lighter. If you’re in a rush, place eggs in a bowl of warm water for 5 minutes.
- Fill Pans Evenly: A piping bag (or zip-top bag) is your best friend for getting the batter neatly into the donut pans—less mess, more even donuts.
- Don’t Skip Greasing: Even “nonstick” pans like to cling to pumpkin donuts. Grease every nook and cranny well!
- Check Doneness Early: Ovens can run hot or cold, so start checking at 12 minutes. Overbaked donuts dry out, and nobody wants that.
- Glaze at the Right Time: For cinnamon sugar, coat while still warm. For glaze, let them cool a bit so it sets up nicely.
- Get Creative with Toppings: If you’re feeling fancy, sprinkle chopped pecans, mini chocolate chips, or a pinch of flaky salt on top of the glaze—so good.
Honestly, my first batch was a little lumpy and stuck to the pan, but I learned to go easy on the mixing and grease the pan like my life depended on it. Multitasking tip: While the donuts bake, mix up your toppings so you’re ready to finish them as soon as they’re out of the oven. Consistency comes with practice, so don’t stress if your first try isn’t perfect—taste is what matters most.
Variations & Adaptations
One of the best things about this baked pumpkin donuts recipe is how easy it is to tweak for different diets, seasons, or cravings. Here are a few tried-and-true ways to make it your own:
- Gluten-Free: Swap in a 1:1 gluten-free flour blend. I’ve used King Arthur’s and Bob’s Red Mill with great results—just watch the texture and add an extra tablespoon of milk if the batter feels stiff.
- Dairy-Free: Use almond, oat, or soy milk, and replace the butter with coconut oil or your favorite plant-based alternative. The donuts stay just as moist and flavorful.
- Chocolate Chip Pumpkin Donuts: Fold 1/2 cup (85g) mini chocolate chips into the batter before piping—my kids go wild for these!
- Apple-Pumpkin Spice: Add 1/2 cup (60g) finely diced apples and a pinch of extra cinnamon for a twist that screams “fall orchard.”
- Nuts or Seeds: A sprinkle of chopped pecans or pumpkin seeds on top of the glaze adds crunch and a little extra nutrition.
If you’re baking for someone with egg allergies, you can substitute two flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and rested) with pretty good results—the texture is a bit more tender but still tasty. For a lower-sugar version, cut the sugar by 1/4 cup and stick to the cinnamon sugar finish instead of the glaze.
Personally, I love making mini pumpkin donuts in a mini donut pan—they’re bite-sized and perfect for sharing (or not sharing, if you’re anything like me). You can even bake these as muffins; just add 2–3 minutes to the bake time.
Serving & Storage Suggestions
Baked pumpkin donuts are best enjoyed fresh and slightly warm, but they’re pretty darn delicious at room temperature too. Here’s how I love to serve and store them:
- Serving: Set out a plate of donuts with a dusting of extra cinnamon sugar or a drizzle of maple glaze. They pair perfectly with hot coffee, chai tea, or a tall glass of milk. For an extra autumn vibe, add a few slices of crisp apple or a spiced cider on the side.
- Presentation Tip: Stack the donuts on a pretty cake stand, or arrange in a basket lined with a clean kitchen towel. They look especially Pinterest-worthy with a sprinkle of powdered sugar or a few fall leaves around the tray.
- Storage: Leftover donuts keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The texture stays soft, but you can warm them for 10 seconds in the microwave to refresh.
- Freezing: Freeze unglazed donuts in a zip-top bag for up to 2 months. Thaw overnight in the fridge, then glaze or coat just before serving.
- Flavor Note: The spices deepen overnight, so leftovers taste even more “fall” by day two!
Nutritional Information & Benefits
Each baked pumpkin donut (without glaze) has approximately 180 calories, 4g fat, 32g carbs, and 3g protein. Glaze or extra toppings will add a bit more, but honestly, they’re still lighter than anything you’ll find at a bakery.
Key ingredients like pumpkin puree provide a dose of fiber, vitamin A, and antioxidants, which is a nice bonus for a sweet treat. Using baked (not fried) donuts means you’re skipping a ton of extra oil and calories, making these a better-for-you option for breakfast or a snack.
This recipe is naturally nut-free (unless you add nuts) and can be easily adapted for dairy-free or gluten-free diets. Just keep in mind, they do contain eggs and wheat unless you use the suggested swaps. For me, these donuts are a happy balance—a treat that fits into my fall routine without any guilt, and one I feel good about sharing with friends and family.
Conclusion
If you’re craving the flavors of fall but want something easy, fun, and homemade, this baked pumpkin donuts recipe is exactly what you need. It’s the kind of recipe that brings everyone to the kitchen—drawn by the smell of cinnamon and pumpkin wafting through the house. You can customize it to your taste, tweak for any dietary needs, and make it your own each time.
I love these donuts because they remind me of cozy weekends, happy mornings, and all the reasons I adore autumn baking. Give them a try—whether you go for classic cinnamon sugar, indulgent maple glaze, or your own creative twist, I promise they’ll be a new fall favorite.
If you make these, I’d love to hear how they turned out! Share your version in the comments, pin it for later, or tag me on Pinterest with your creations. Happy baking, and may your fall be filled with pumpkin spice and everything nice!
Frequently Asked Questions
Can I make these baked pumpkin donuts ahead of time?
Absolutely! You can bake the donuts a day ahead and store them in an airtight container. For best results, add the cinnamon sugar or glaze right before serving.
Can I use homemade pumpkin puree?
Yes, just be sure it’s thick and not watery. If your homemade puree is a bit runny, strain it through a cheesecloth or paper towel to remove excess moisture before measuring.
What if I don’t have a donut pan?
No worries! Use a muffin tin and create a “hole” with a small piece of rolled-up foil in the center of each cup. The shape will be more like a muffin, but the taste is just as delicious.
How do I make these donuts gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend. You may need to add a tablespoon of extra milk if the batter seems thick, but the results are still fantastic.
Can I freeze baked pumpkin donuts?
Yes! Freeze the unglazed donuts in a freezer bag for up to 2 months. Thaw overnight in the fridge and coat with cinnamon sugar or glaze before serving for the freshest taste.
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Baked Pumpkin Donuts
- Total Time: 25 minutes
- Yield: 12 donuts 1x
Description
These easy baked pumpkin donuts are soft, fluffy, and packed with cozy fall flavors like cinnamon and nutmeg. Perfect for a quick autumn breakfast or brunch, they’re lighter than fried donuts and can be finished with cinnamon sugar or a maple glaze.
Ingredients
- 1 3/4 cups all-purpose flour (220g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup packed brown sugar (150g)
- 1/4 cup granulated sugar (50g)
- 3/4 cup pumpkin puree (180g, canned or homemade)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled (60g)
- 1/3 cup whole milk (80ml, or dairy-free alternative)
- 2 teaspoons vanilla extract
- For Cinnamon Sugar Coating (Optional):
- 1/2 cup granulated sugar (100g)
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted (30g)
- For Maple Glaze (Optional):
- 1 cup powdered sugar, sifted (120g)
- 2 tablespoons pure maple syrup
- 1–2 tablespoons whole milk (as needed for consistency)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 6-cavity donut pan generously with nonstick spray or butter.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, whisk together brown sugar, granulated sugar, pumpkin puree, eggs, melted butter, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined; do not overmix. Batter will be thick.
- Transfer batter to a piping bag or zip-top bag, snip off a corner, and pipe into the donut pan, filling each cavity about 3/4 full.
- Bake for 12–15 minutes, or until donuts spring back when lightly pressed and a toothpick comes out clean. For mini donuts, start checking at 9 minutes.
- Let donuts cool in the pan for 5 minutes, then carefully turn out onto a wire rack.
- For Cinnamon Sugar Coating: While donuts are still warm, brush each with melted butter and roll in cinnamon sugar (mix 1/2 cup sugar with 1 teaspoon cinnamon). Roll twice for even coverage.
- For Maple Glaze: Whisk together powdered sugar, maple syrup, 1–2 tablespoons milk, vanilla, and a pinch of salt. Dip cooled donuts in glaze, let excess drip off, and set on a wire rack to set.
Notes
For gluten-free donuts, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk if needed. For dairy-free, use plant-based milk and butter alternatives. Don’t overmix the batter for the best texture. Donuts are best fresh but can be stored in an airtight container for up to 2 days or frozen (unglazed) for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 16
- Sodium: 180
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: baked pumpkin donuts, pumpkin spice donuts, fall breakfast, easy pumpkin donuts, cinnamon sugar donuts, maple glaze, homemade donuts, autumn recipes, pumpkin recipes, brunch
