Baked Pumpkin Donuts

Why You’ll Love This Recipe

I love how quick and easy these donuts are to make — no frying involved, and they come out perfectly tender every time. The batter mixes up in minutes, and the baked donuts are light but still moist from the pumpkin. The cinnamon sugar coating adds a sweet, crunchy finish that makes these feel like something I’d pick up at a bakery, only better because they’re fresh from my own oven. They’re great for breakfast, dessert, or even holiday brunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 3/4 cups all-purpose flour

• 1/2 cup brown sugar, packed

• 1/2 cup granulated sugar

• 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

• 1 cup pumpkin puree (not pumpkin pie filling)

• 2 large eggs

• 1/2 cup vegetable oil

• 1/4 cup milk (or any milk alternative)

• 1 teaspoon vanilla extract

For Cinnamon Sugar Coating:

• 1/2 cup granulated sugar

• 1 tablespoon ground cinnamon

• 1/4 cup unsalted butter, melted

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease my donut pan with non-stick spray or butter.

2. In a large bowl, I whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. In a separate bowl, I mix the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.

4. I pour the wet ingredients into the dry ingredients and gently stir until just combined — I’m careful not to overmix to keep the donuts fluffy.

5. Using a spoon or piping bag, I fill each donut mold about ¾ full.

6. I bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.

7. After baking, I let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack.

8. While still slightly warm, I dip each donut in melted butter and roll it in the cinnamon sugar mixture until well coated.

9. I serve them warm, ideally with a hot drink in hand.

Servings and timing

This recipe makes 12 donuts. The total time is about 30 minutes — with around 10 minutes for prep, 10–12 minutes for baking, and a few more for coating.

Variations

• Healthier option: I sometimes use whole wheat flour or a 1:1 gluten-free blend with great results.

• Vegan version: I replace the eggs with flax eggs and use a non-dairy milk like oat or almond.

• Add-ins: For texture, I stir in a handful of chopped nuts or mini chocolate chips.

• No donut pan? I’ve used a mini muffin pan to make pumpkin donut holes instead — just adjust the bake time slightly.

• Glazed instead of sugar-coated: I’ve topped them with a maple or cream cheese glaze for a different finish.

Storage/Reheating

I store these donuts in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them (without the sugar coating), then thaw and coat them fresh before serving. To reheat, I pop them in the microwave for 10–15 seconds or warm them in a low oven for a few minutes — just enough to bring back that just-baked softness.

FAQs

Can I use canned pumpkin pie filling?

No, I stick with pure pumpkin puree. Pumpkin pie filling has added sugar and spices that would throw off the flavor and sweetness.

Do I have to coat them in cinnamon sugar?

Not at all — I’ve skipped the coating before and they’re still delicious. A drizzle of glaze or plain frosting works too.

Can I make these ahead of time?

Yes, I often bake the donuts the night before and coat them in cinnamon sugar the next morning so they’re fresh for serving.

Why are my donuts dense?

That usually happens from overmixing the batter. I stir just until combined to keep them light and fluffy.

What’s the best way to fill the donut pan?

I find it easiest to use a piping bag or a zip-top bag with the corner cut off — it gives me clean, even fills without a mess.

Conclusion

These Baked Pumpkin Donuts are one of my favorite fall recipes — quick to make, full of cozy spice, and totally irresistible. Whether I’m baking for a weekend breakfast, a fall party, or just to use up leftover pumpkin, this recipe always delivers. I’ll be keeping a batch on hand all season long.

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