Baked Pumpkin Donuts are soft, moist, and full of warm fall flavors like cinnamon, nutmeg, and pumpkin spice. These donuts have a tender crumb and a subtle sweetness that makes them a perfect treat for cozy mornings or afternoon snacks. Unlike traditional fried donuts, these are baked, which means they’re a bit lighter but still super delicious.
I love making these donuts because they fill the whole kitchen with that amazing pumpkin scent—it’s like fall arriving right in my oven. I usually sprinkle a little cinnamon sugar on top or dip them in a simple glaze to add just the right touch of sweetness. Plus, they’re so easy to mix up, and the batter comes together quickly, which is great when you want a homemade treat without too much fuss.
One of my favorite ways to enjoy these baked pumpkin donuts is with a hot cup of coffee or tea, perfect for a chilly morning. They also make a great snack to pack in lunchboxes or share with friends. Every time I bring these donuts to get-togethers, they’re gone in no time, and I get asked for the recipe because they’re just that good and cozy.
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling, for the best flavor. If fresh pumpkin is available, roast and puree it for a fresh taste.
Spices: Cinnamon, nutmeg, ginger, and cloves create that cozy pumpkin spice flavor. If you’re out of one, add a pinch of allspice or just increase cinnamon.
Flour: All-purpose flour works well here. For a gluten-free option, swap in a gluten-free baking blend of the same amount.
Oil: Vegetable or melted coconut oil keeps donuts moist. Olive oil works too but gives a stronger flavor. Butter can be melted and used but might change texture slightly.
Glaze: Powdered sugar mixed with milk or cream forms a light but tasty topping. For a dairy-free alternative, use almond or oat milk.
How Do You Make Sure These Donuts Stay Moist and Tender?
Keeping pumpkin donuts soft is all about mixing gently and not overbaking.
- Whisk wet ingredients smoothly first, then add dry ingredients bit by bit.
- Stir just until flour disappears; a few lumps are okay. Overmixing causes toughness.
- Fill donut molds about 3/4 full to allow room for rising.
- Bake at 350°F for 12-15 minutes. Check with a toothpick—if it comes out clean, they’re done.
- Cool donuts briefly in the pan so they don’t break, then move to a wire rack to finish cooling.
Equipment You’ll Need
- Donut pan – This is key for getting the perfect donut shape and even baking without frying.
- Mixing bowls – A large bowl for wet ingredients and a medium bowl for dry make mixing easier and neater.
- Whisk – Helps blend wet ingredients smoothly and combines dry ingredients well without lumps.
- Spoon or piping bag – Either lets you fill the donut molds evenly without mess.
- Wire cooling rack – Lets the donuts cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree for a milder, slightly sweeter taste with the same moist texture.
- Add chocolate chips or white chocolate chunks to the batter for a tasty surprise in every donut.
- Mix chopped nuts like pecans or walnuts into the batter or sprinkle on top for crunch and nuttiness.
- Drizzle maple glaze instead of vanilla for a rich and cozy flavor that pairs perfectly with pumpkin.
Baked Pumpkin Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil or melted coconut oil
- 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 ginger
- 1/4 teaspoon ground cloves (optional)
For The Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream (add more if needed)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
For Topping (Optional):
- Chopped pecans or walnuts
How Much Time Will You Need?
Prepare about 10 minutes for mixing, then bake the donuts for 12-15 minutes. Add extra time for cooling and glazing — about 15-20 minutes in total. So, plan roughly 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepping the Donuts:
Start by preheating your oven to 350°F (175°C). Grease a donut pan well or spray it with non-stick spray so your donuts come out cleanly after baking.
2. Mixing Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla extract. Mix until everything is smooth and well blended.
3. Combining Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. This step helps keep your donuts light and even.
4. Mixing the Batter:
Gradually add the dry mix into the wet mix. Stir gently until just combined — a few lumps are okay. This careful mixing keeps the donuts tender and moist.
5. Filling the Donut Pan and Baking:
Use a spoon or piping bag to fill each donut mold about three-quarters full. Bake for 12-15 minutes. The donuts are ready when a toothpick comes out clean.
6. Cooling the Donuts:
Let the donuts cool in the pan for 5 minutes, then move them to a cooling rack so they don’t get soggy underneath and cool completely.
7. Making the Glaze:
Mix powdered sugar, milk (or cream), vanilla extract, and cinnamon (if using) until smooth. Adjust the thickness by adding milk little by little until the glaze is thick but pourable.
8. Glazing and Topping:
Dip the tops of your cooled donuts into the glaze or drizzle it over them. Sprinkle chopped nuts on top for a delightful crunch if you like.
9. Letting the Glaze Set:
Allow the glaze to set for about 10-15 minutes before serving so it firms up nicely.
Enjoy your lovely baked pumpkin donuts warm with your favorite coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and puree fresh pumpkin before measuring 1 cup for this recipe. Make sure the puree is smooth and not too watery for best texture.
How Should I Store Leftover Pumpkin Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days and warm briefly before serving.
Can I Make These Donuts Vegan?
You can! Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use coconut oil or another plant-based oil. Swap milk in the glaze with almond or oat milk.
What’s the Best Way to Reheat the Donuts?
Warm donuts gently in the microwave for 10-15 seconds or in a low oven (300°F) for about 5 minutes to keep them soft and delicious.
