I have a confession: I wait all year for pumpkin season just so I can make these baked pumpkin donuts. Last October, my cousin came over with her three kids and a giant can of pumpkin puree, and we ended up baking a double batch. The smell of cinnamon, nutmeg, and baked pumpkin wafting through my kitchen is basically my version of a weighted blanket. And yes, I’ve made this recipe at least 20 times—sometimes twice in one weekend. If you love autumn, you’re about to fall (pun intended) for these donuts.
Here’s the thing—I grew up in a family that took breakfast very seriously. Saturday mornings were for homemade treats, and pumpkin donuts quickly became the star. I’ve tweaked and tested this recipe so many times, I could probably make it blindfolded (though that’s not recommended, unless you like cleaning up flour explosions). These donuts are soft, cakey, perfectly spiced, and a million times better than anything you’ll find at a coffee shop. Plus, you don’t need a deep fryer or any fancy equipment. Just an oven, a donut pan, and the willingness to get a little messy.
So, if you’ve got a can of pumpkin puree and a craving for something cozy, this baked pumpkin donuts recipe is about to become your new autumn obsession. Trust me—your kitchen will smell amazing, your friends will be impressed, and you’ll wonder why you ever bothered with store-bought.
Why You’ll Love This Baked Pumpkin Donuts Recipe
Okay, I’m not exaggerating when I say these donuts have ruined me for all other fall breakfasts. The texture, the flavor, the ease—there’s just so much to love. If you need convincing, here’s why I keep making these again and again:
- Ready in 30 minutes: Seriously, from measuring to eating. I’ve whipped these up on a busy weekday morning and still made it out the door on time.
- Baked, not fried: No hot oil, no scary splatters. Just pop them in the oven and let the magic happen. (Plus, less cleanup.)
- Perfect pumpkin spice flavor: I’m picky about spice blends, and this hits all the warm, cozy notes—cinnamon, nutmeg, ginger, a pinch of clove.
- Soft, cakey texture: No dry or rubbery donuts here. These are tender, moist, and just the right amount of fluffy.
- Easy to customize: Add a cinnamon-sugar coating, maple glaze, or even chocolate chips. I’ll share all my favorite twists in a bit.
- Fall in every bite: If autumn had a taste, this would be it. I’ve served these at brunch parties, and people always ask for the recipe.
Honestly, this baked pumpkin donuts recipe is my little comfort ritual. It’s what I make when I want the house to smell amazing, when I need a pick-me-up, or when I just want to feel a little bit fancy without a lot of effort. It’s the kind of breakfast treat that makes you feel like you’ve got your life together—even if you’re eating it in pajamas at noon.
What Ingredients You’ll Need for Baked Pumpkin Donuts
Here’s what I love about this ingredient list: nothing weird or hard to find. You probably have most of it already, especially if you’re a pumpkin spice enthusiast. I’ll break it down by what each ingredient does—because knowing the “why” makes you a better baker (and helps with substitutions if you’re missing something).
- All-purpose flour (1 ¾ cups / 220g): I use King Arthur for consistent results. You can swap in half whole wheat flour if you want a nuttier flavor, but the donuts will be denser.
- Pumpkin puree (1 cup / 240g): Not pumpkin pie filling! Just pure, unsweetened pumpkin. Canned is totally fine—Libby’s is my go-to. If you have homemade, even better.
- Brown sugar (½ cup / 100g): Adds moisture and a deeper flavor. I’ve tried both light and dark brown sugar—either works, but dark is a bit richer.
- Granulated sugar (¼ cup / 50g): For sweetness and a bit of structure. You can use coconut sugar if you’re feeling fancy.
- Large eggs (2): Room temperature is best. They help the donuts rise and bind everything together.
- Vegetable oil (¼ cup / 60ml): Keeps the donuts soft and moist. I’ve swapped in melted coconut oil and even olive oil in a pinch.
- Milk (¼ cup / 60ml): Whole milk makes them richer, but any milk works. I’ve used oat milk and almond milk—no complaints.
- Vanilla extract (1 tsp): I’m loyal to Nielsen-Massey, but any real vanilla will do. Adds warmth and rounds out the flavors.
- Baking powder (1 ½ tsp): Helps the donuts puff up. Fresh is best—don’t use that ancient can from 2015.
- Baking soda (½ tsp): For extra lift and a soft crumb.
- Salt (½ tsp): Balances the sweetness. I use Diamond Crystal kosher salt, but table salt is fine.
- Pumpkin pie spice (2 tsp): Or make your own—1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ⅛ tsp clove, ⅛ tsp allspice.
Quick note: If you’re missing pumpkin pie spice, just use extra cinnamon and a dash of nutmeg. It’s still delicious.
- Cinnamon-sugar topping (optional): ⅓ cup (65g) granulated sugar + 1 tsp cinnamon, for rolling the warm donuts. I can never skip this.
- Butter (2 tbsp / 30g, melted, optional): For brushing before rolling in cinnamon-sugar. Salted or unsalted, your call.
I learned the hard way that fresh spices make a huge difference. One time I used a jar of cinnamon that had been in the back of my pantry for… let’s just say, longer than I care to admit. The donuts tasted flat. Now I always check the “best by” date, and I grind my nutmeg fresh when I’m feeling extra. Trust me, it’s worth it.
If you’re wondering about substitutions: yes, you can use gluten-free flour blends (I like Bob’s Red Mill 1:1), and most plant-based milks work. I haven’t tried this with flax eggs yet, but if you do, let me know how it goes!
Equipment Needed
You don’t need a huge kitchen or any fancy gadgets to make these baked pumpkin donuts. I’ve made them in my tiny apartment kitchen using the absolute basics, and they still turn out beautifully.
- Donut pan: A 6-cavity or 12-cavity nonstick pan is perfect. Mine is Wilton brand and has survived many seasons of pumpkin baking. If you don’t have a donut pan, you can use a muffin tin (they’ll just be pumpkin donut “muffins”).
- Mixing bowls: Two, for wet and dry ingredients. Glass, metal, or plastic—doesn’t matter.
- Whisk: I prefer a balloon whisk for mixing wet ingredients. Forks work in a pinch.
- Spatula: For folding everything together and scraping the bowl. I’m obsessed with my silicone spatulas.
- Measuring cups and spoons: Baking is science. I don’t eyeball here (learned that lesson after a pancake disaster).
- Cooling rack: Optional, but helps keep the donuts from getting soggy bottoms.
- Piping bag or zip-top bag: Makes filling the donut pan way easier. You can spoon the batter, but piping is less messy.
No donut pan? No problem. I’ve made these as mini muffins, and they’re just as tasty (though you lose the “donut” look). And if you’re wondering, dollar store measuring cups totally work. The only “fancy” thing I use is a kitchen scale, but honestly, you can get away without one.
Pro tip: If your donut pan is nonstick, don’t use metal utensils. I scratched mine once and regretted it every time I see that spot.
How to Make Baked Pumpkin Donuts – Step by Step
Alright, let’s bake! I’m walking you through exactly how I do it, with all the little tricks I’ve picked up along the way.
- Preheat and Prep (5 minutes)
Set your oven to 350°F (175°C). Grease your donut pan with cooking spray or a swipe of melted butter. Don’t skip this—otherwise, you’ll be prying donuts out with a fork (learned that the hard way). If you want super easy release, you can dust with a little flour after greasing. - Mix the Wet Ingredients (5 minutes)
In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract. Mix until smooth and glossy. It should smell like autumn in a bowl. - Combine the Dry Ingredients (2 minutes)
In a separate bowl, sift or whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Sifting isn’t strictly necessary, but it helps avoid lumps (and makes you feel like a pro). - Combine Wet and Dry (2 minutes)
Add the dry ingredients to the wet mixture. Use a spatula to gently fold everything together—don’t overmix! Stop as soon as you no longer see streaks of flour. The batter will be thick but scoopable. - Fill the Donut Pan (3 minutes)
Spoon the batter into a piping bag or zip-top bag, snip off the corner, and pipe it into each donut cavity, filling about ¾ full. If you’re spooning, use two spoons for less mess. Smooth the tops for even baking. - Bake (12-15 minutes)
Pop the pan in the oven. Bake for 12-15 minutes—mine are usually perfect at 13. Donuts should be puffed, golden, and spring back when gently pressed. A toothpick should come out with just a few moist crumbs. - Cool and Coat (5 minutes)
Let donuts cool in the pan for 5 minutes, then turn out onto a rack. While still warm, brush with melted butter and roll in cinnamon-sugar, if using. The coating sticks best when warm.
Troubleshooting: If your donuts stick to the pan, let them cool a bit longer—they release easier once the steam settles down. If they come out flat, check your baking powder and soda dates (they do go stale!).
At this point, you’re about 25 minutes in, and your kitchen smells like pumpkin heaven. The hardest part? Not eating them all before they cool.
My Best Tips & Techniques for Perfect Baked Pumpkin Donuts
Okay, here’s where I spill all my secrets. I’ve made every possible mistake with this recipe, so you don’t have to.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until combined—about 10-15 gentle folds. Overmixing leads to tough, chewy donuts. I learned this after a batch that could have doubled as hockey pucks.
- Room temperature ingredients: Leave your eggs and milk out for 30 minutes before starting. They blend better and help the donuts rise evenly.
- Use fresh spices: Old spice = bland donuts. I grind my nutmeg fresh and swap my pumpkin pie spice every season.
- Pipe the batter: It’s faster, neater, and gives you those perfect donut rings. Trust me, spooning is messier than you’d think.
- Check doneness with a toothpick: A few moist crumbs are perfect. If your toothpick is totally clean, you’ve probably gone a minute too long.
- Don’t skip the butter brush: Brushing the warm donuts with melted butter before rolling in cinnamon-sugar makes the coating stick and adds flavor. I learned this from a bakery trick.
- Let them cool a bit: Don’t rush to pop donuts out of the pan. Five minutes helps them firm up and release easily.
- Clean as you go: I prep all my ingredients before starting and wash bowls while the donuts bake—makes post-breakfast cleanup way less overwhelming.
Pro tip: Your nose is a great timer. When you smell that sweet, toasty pumpkin aroma, they’re usually done. And if you want extra-crispy edges, bake at 375°F (190°C) for the last two minutes.
Let the donuts cool at least 10 minutes before icing or slicing. I know, I know—waiting is hard. But warm donuts are fragile and can fall apart if you rush it.
Ways to Mix Up Your Baked Pumpkin Donuts
Once you’ve nailed the classic version, it’s time to get creative. I’ve tried all these twists, and every one is a winner:
- Maple Glazed Donuts: Whisk 1 cup (120g) powdered sugar with 2 tbsp (30ml) pure maple syrup and 1 tbsp milk. Dip cooled donuts for a sweet, sticky finish. My dad swears by this version.
- Chocolate Chip Pumpkin Donuts: Fold ½ cup (85g) mini chocolate chips into the batter before piping. Chocolate + pumpkin = autumn dessert heaven.
- Vegan Pumpkin Donuts: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and set for 5 min), substitute almond milk, and swap oil for melted coconut oil.
- Gluten-Free Pumpkin Donuts: Bob’s Red Mill 1:1 gluten-free flour blend works perfectly. The donuts are a touch denser but still super tasty.
- Extra Spiced Version: Add an extra ½ tsp cinnamon and ¼ tsp ground cardamom to the dry ingredients. Tastes like autumn in donut form.
- Pecan Crunch Topping: Sprinkle chopped toasted pecans over donuts after glazing. Adds texture and a nutty kick.
- Stuffed Donuts: Pipe a little sweetened cream cheese into the center before baking. It melts inside and makes for a surprise filling.
I’ve also made mini versions in a mini donut pan—great for parties (and for feeling less guilty about eating three). And if you’re feeling wild, try a drizzle of dark chocolate on top. There’s really no wrong way to pumpkin donut.
Serving Ideas & Storage
How to Serve Baked Pumpkin Donuts
- Warm, fresh from the oven: The cinnamon-sugar crust is at its best when the donuts are still warm. I always sneak one before anyone else gets a chance.
- With coffee or chai: Pumpkin donuts + a hot mug = peak autumn coziness.
- For brunch: Serve on a platter with fresh fruit and a maple glaze drizzle. I’ve done this for fall gatherings, and it looks like you put in way more effort than you did.
- Snack time: Wrap individually for grab-and-go snacks. My kids love them in their lunch boxes (and so do I).
- Dessert: Warm up a donut and top with vanilla ice cream. Yes, really.
How to Store Baked Pumpkin Donuts
- Room temperature: Store in an airtight container for up to 3 days. They get even more moist by day two—seriously, the best texture.
- Fridge: Lasts up to a week. I microwave for 10-15 seconds before eating to re-soften.
- Freezer: Freeze in a single layer, then stack with parchment between donuts. Frozen donuts last 2-3 months. To reheat, just pop in the toaster oven or microwave.
Pro tip: If the donuts start to go stale, make pumpkin donut French toast! Slice, dip in egg-milk mixture, and cook on a skillet. Waste not, want not.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s why I feel good serving these for breakfast:
| Per Donut | Amount |
|---|---|
| Calories | ~145 |
| Protein | 3g |
| Carbs | 24g |
| Fat | 4g |
| Fiber | 2g |
- Pumpkin puree = vitamin A boost: Great for skin and immune system.
- Lower fat than fried donuts: No deep-frying, way less oil.
- Natural sweetness: Most of the sugar comes from pumpkin and brown sugar, with less processed stuff than store-bought.
- Spices with health benefits: Cinnamon and ginger are great for digestion and warmth.
Honestly, compared to a giant cinnamon roll or coffee shop donut, these are a way lighter treat. They’re not “health food,” but they’re definitely breakfast-worthy and more filling than you might expect.
Dietary notes: Contains gluten, eggs, and dairy (unless you use vegan swaps). Moderate glycemic load because of the sugars. If you’re gluten-free or dairy-free, check my variations above!
Final Thoughts
So that’s my baked pumpkin donuts recipe—my go-to autumn treat that never lets me down. There’s something magical about baking these on a chilly morning and watching the kitchen fill with the smell of pumpkin and spices. I hope you love them as much as my family (and my brunch guests) do.
Seriously, every time I make these, someone asks for the recipe. Now you have it! Make it your own: try the mix-ins, swap ingredients, add your favorite toppings. That’s how the best recipes get even better.
If you bake these, drop me a comment below—let me know what you think, or what twist you tried! Snap a pic and tag me on Instagram @cozybakesbyjen—I get genuinely excited seeing your versions. And if you have any questions or need troubleshooting, ask away. I check comments daily and love helping fellow pumpkin lovers.
Happy baking! May your kitchen smell as incredible as mine does right now.
FAQs
Q: Can I use homemade pumpkin puree instead of canned?
A: Absolutely! Just make sure you drain any excess liquid—homemade puree can be wetter than canned. I’ve used both and they work great, but canned is more consistent for texture.
Q: What if I don’t have a donut pan?
A: No worries! You can use a muffin tin and fill each cavity about ¾ full. The baking time is the same, and you’ll get pumpkin donut muffins (still delicious, just not as “donut-y” looking).
Q: Can I make these ahead for brunch?
A: Yes! Bake the donuts the night before, store them in an airtight container, and reheat in the oven at 300°F (150°C) for 5-7 minutes. Add toppings after reheating for best texture.
Q: Can I substitute applesauce for the oil?
A: Yep! Use the same amount—¼ cup (60ml)—of unsweetened applesauce. The donuts will be a little lighter and softer, which some people prefer.
Q: How do I know when baked pumpkin donuts are done?
A: They should be golden, puffed, and spring back when lightly pressed. A toothpick inserted in the center comes out with a few moist crumbs. If they look wet or collapse when touched, give them another minute or two.
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Baked Pumpkin Donuts
- Total Time: 28 minutes
- Yield: 12 donuts 1x
Description
These soft, cakey baked pumpkin donuts are packed with cozy autumn spices and pumpkin flavor. Ready in just 30 minutes, they’re an easy homemade breakfast treat that’s lighter than fried donuts and perfect for fall.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp clove, 1/8 tsp allspice)
- Optional cinnamon-sugar topping: 1/3 cup granulated sugar + 1 teaspoon cinnamon
- Optional: 2 tablespoons melted butter for brushing before rolling in cinnamon-sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan with cooking spray or melted butter.
- In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and gently fold together with a spatula until just combined. Do not overmix.
- Transfer batter to a piping bag or zip-top bag, snip off the corner, and pipe into donut pan cavities, filling each about 3/4 full. Alternatively, spoon batter into pan.
- Bake for 12-15 minutes, until donuts are puffed, golden, and spring back when pressed. A toothpick should come out with a few moist crumbs.
- Let donuts cool in the pan for 5 minutes, then turn out onto a cooling rack.
- While still warm, brush donuts with melted butter and roll in cinnamon-sugar mixture, if desired.
Notes
For best results, use fresh spices and room temperature eggs and milk. Don’t overmix the batter to keep donuts tender. You can make these gluten-free with a 1:1 gluten-free flour blend, or vegan with flax eggs and plant-based milk. If you don’t have a donut pan, use a muffin tin for pumpkin donut muffins. Donuts can be stored at room temperature for 3 days, in the fridge for a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 145
- Sugar: 12
- Sodium: 160
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
Keywords: pumpkin donuts, baked donuts, fall breakfast, pumpkin spice, easy donut recipe, autumn treat, homemade donuts
