Baked Pumpkin Cake Donuts are a delightful treat that brings the cozy flavors of fall right to your kitchen. These donuts are soft and moist with just the right touch of pumpkin spice making each bite warm and comforting. Plus, they’re baked, so they’re a bit lighter than fried donuts but still packed with delicious flavor and a gentle cakey texture.
I love making these donuts on a chilly weekend morning when the smell of pumpkin and cinnamon fills the house. For me, they’re the perfect way to welcome the season without waiting for a holiday. A little tip: you can dust them with powdered sugar or glaze them with your favorite icing to make them even more special, but they’re wonderful just as they are.
Serving these baked pumpkin cake donuts with a cup of hot coffee or tea feels like a warm, little celebration. I often share them with friends and family during fall get-togethers, and everyone always asks for the recipe. They’re easy to make, fun to share, and bring a smile to the table every time.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree adds moisture and that classic fall flavor. If you don’t have canned, you can roast fresh pumpkin and puree it yourself. Just make sure it’s smooth and not too watery.
Flour: All-purpose flour works great here for the right texture. For a gluten-free option, try a gluten-free blend designed for baking—but you might want to add an extra egg or a bit of xanthan gum for structure.
Spices (Cinnamon, Nutmeg, Ginger, Cloves): These spices create the warm pumpkin spice flavor. If you don’t have all, just use cinnamon and ginger for a simpler taste that still feels like fall.
Sugars: Both granulated and brown sugar add sweetness and depth. Brown sugar brings moisture and a slight caramel note. You can replace brown sugar with coconut sugar for a more natural flavor.
Oil: Vegetable oil keeps the donuts moist. Coconut oil is a great substitute and adds a subtle, pleasant flavor. You can also use melted butter if you prefer a richer taste.
How Do You Get Light, Moist Donuts Without Overmixing?
The key is gentle mixing when combining wet and dry ingredients. Overmixing develops gluten, making donuts tough.
- First, whisk wet ingredients until smooth.
- Sift dry ingredients to prevent lumps and mix them well.
- Add dry to wet gradually and fold just until no flour patches remain.
- Stop mixing as soon as batter is combined; some small lumps are okay.
This keeps the donuts tender and soft, with a fine crumb. Also, don’t overbake — 12-15 minutes is usually enough for that perfect springy texture.
Equipment You’ll Need
- Donut pan – This is a must for shaping your donuts evenly and baking them perfectly.
- Mixing bowls – Use at least two for wet and dry ingredients to keep things organized.
- Whisk – Helps mix the wet ingredients smoothly without lumps.
- Sifter or fine mesh strainer – To sift the dry ingredients for a light, even batter.
- Spatula or spoon – For gentle folding of the batter to avoid overmixing.
- Cooling rack – Allows your donuts to cool evenly and keeps the bottom from becoming soggy.
Flavor Variations & Add-Ins
- Chocolate chips – Add them to the batter for bursts of melty chocolate that pair well with pumpkin.
- Chopped nuts (pecans or walnuts) – Add crunch and a nutty flavor that complements the spices.
- Maple glaze – Replace or mix with vanilla glaze for a richer autumn touch.
- Swap pumpkin for sweet potato puree – It gives a slightly sweeter, smoother donut with a lovely color.
Baked Pumpkin Cake Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
For The Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For The Glaze (Optional):
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Time You’ll Need:
About 10 minutes for preparation and 12-15 minutes baking time. Plus, 5 minutes cooling before coating or glazing.
Step-by-Step Instructions:
1. Preheat And Prep Your Pan:
Set your oven to 350°F (175°C). Lightly grease a donut pan or spray it with non-stick spray to keep your donuts from sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for an even mix and to avoid lumps.
4. Make The Batter:
Gradually add the dry ingredients to the wet. Stir gently just until combined – don’t overmix, or the donuts may turn out tough.
5. Fill The Donut Pan:
Spoon or pipe the batter into donut pan cavities, filling about two-thirds full for nice, even donuts.
6. Bake:
Place in oven and bake for 12 to 15 minutes. Check readiness by inserting a toothpick into a donut – it should come out clean.
7. Cool:
Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool fully.
8. Coat With Cinnamon Sugar:
Mix sugar and cinnamon in a shallow bowl. While donuts are still a bit warm, you can brush them lightly with melted butter (optional), then toss gently in the cinnamon sugar.
9. Optional Glaze:
Mix powdered sugar, milk, and vanilla until smooth. Dip the tops of cooled donuts in the glaze, let the extra drip off, and place back on the rack to set.
10. Serve And Enjoy:
These pumpkin donuts are best fresh but can be stored in an airtight container for a day or two. Enjoy with your favorite fall drink!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast a small pumpkin until soft, then puree it until smooth. Make sure to drain any excess liquid so your batter isn’t too wet.
Can I Make These Donuts Gluten-Free?
Absolutely! Use a gluten-free all-purpose baking flour blend. For best results, add a teaspoon of xanthan gum if your blend doesn’t already contain it to help with texture.
How Should I Store Leftover Donuts?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep them soft, you can also wrap them individually in plastic wrap. Reheat gently in the microwave before serving.
Can I Freeze Baked Pumpkin Donuts?
Yes! Let the donuts cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Thaw at room temperature or warm them slightly in the oven before enjoying.
