Baked Pumpkin Donuts Recipe

These Baked Pumpkin Donuts are soft, spiced, and everything fall dreams are made of. With real pumpkin puree and warm spices like cinnamon and nutmeg, they’re baked to perfection and finished with a sweet cinnamon-sugar coating. Perfect for breakfast, brunch, or dessert, they’re a cozy seasonal treat made easy—no frying required.

Ingredients List

Wet Ingredients:
– ½ cup pumpkin puree
– ½ cup brown sugar
– ¼ cup granulated sugar
– 2 large eggs
– ¼ cup vegetable oil
– ¼ cup milk
– 1 tsp vanilla extract

Dry Ingredients:
– 1 cup all-purpose flour
– ½ tsp baking powder
– ½ tsp baking soda
– 1 tsp cinnamon
– ½ tsp nutmeg
– ¼ tsp ground ginger
– ¼ tsp salt

Cinnamon Sugar Coating:
– ½ cup granulated sugar
– 1 tsp cinnamon
– 2 tbsp melted butter

Step-by-Step Instructions

Step 1: Preheat oven to 350°F (175°C). Grease a donut pan lightly with oil or nonstick spray.
Step 2: In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract.
Step 3: In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 4: Gradually stir dry ingredients into wet until just combined—do not overmix.
Step 5: Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
Step 6: Bake for 10–12 minutes or until the donuts spring back when lightly pressed.
Step 7: Let cool for 5 minutes, then remove from the pan and place on a wire rack.
Step 8: While slightly warm, brush each donut with melted butter and roll in cinnamon sugar.

Cooking Time

Prep Time: 15 minutes
Bake Time: 10–12 minutes
Total Time: 25–30 minutes

Servings

Makes 10–12 donuts

Nutritional Information (approx. per donut)

Calories: 190
Carbs: 27g
Protein: 2g
Fat: 8g

Storage Instructions

Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.
To freeze, skip coating, thaw when ready, and coat just before serving.
Warm in the microwave for 10 seconds for best taste.

Pairings/Suggestions

Pairs perfectly with pumpkin spice latte, chai tea, or apple cider.
Serve on a fall dessert table, brunch spread, or with cozy weekend breakfast.

Seasonal Relevance

A fall classic that celebrates pumpkin season—great for October, Thanksgiving, and cool-weather baking traditions.

Conclusion

Baked Pumpkin Donuts are a simple yet indulgent treat that bring warm spice and pumpkin flavor in every bite. With no frying mess and just the right touch of sweetness, they’re an easy seasonal favorite worth baking all autumn long.

FAQs

Q1: Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling has added sugar and spices—use pure pumpkin puree.

Q2: Can I use almond or oat milk?
Yes, both are great dairy-free substitutes for the milk.

Q3: Do I have to use a donut pan?
Not necessarily. A muffin pan works too—just bake a few minutes longer and adjust for shape.