These baked pumpkin donuts are soft, tender and filled with plenty of pumpkin, cinnamon, nutmeg and ginger. They bake in a donut pan instead of frying, then get brushed with melted butter and coated in cinnamon sugar. Best of all, they are ready in just 25 minutes, so you can make a fresh batch for breakfast or an afternoon treat without much planning.
I get so excited to make these as soon as the weather starts to cool down! There is just something about pulling a pan of warm pumpkin donuts from the oven that makes the whole kitchen feel like fall. They are quick enough to make whenever the craving hits, and my family is always happy to see a fresh batch on the counter.
The donuts have a moist, cake-like center with warm pumpkin spice flavor in every bite. That buttery cinnamon-sugar coating is what really makes them special, especially when you enjoy one while it is still a little warm.
Is This the Right Recipe for You?
- You want a soft, cake-style donut. These have a tender, moist crumb rather than the light, chewy texture of a yeast-raised donut.
- You prefer baked donuts to fried ones. They bake in the oven, so there is no yeast, rising time or pot of hot frying oil to manage.
- You love warm pumpkin flavor. Pumpkin puree, cinnamon, nutmeg and ginger give the donuts a cozy fall flavor without being overly spicy.
- You prefer cinnamon sugar over frosting. Each donut is brushed with melted butter and covered in a sweet cinnamon-sugar coating rather than a thick glaze.
- You need a quick homemade treat. The donuts are ready in about 25 minutes, making them manageable for breakfast, brunch or an afternoon snack.
- You have a donut pan. This batter is designed for a donut pan, which gives the donuts their classic ring shape.
Ingredients You’ll Need
- Pumpkin puree: Use plain canned pumpkin puree or homemade pumpkin puree. Do not use pumpkin pie filling, which already contains sweeteners and spices and can change the flavor and consistency of the batter.
- Canola oil: Oil gives the donuts a soft, moist texture. Another neutral baking oil, such as vegetable or avocado oil, can be used in its place.
- Eggs: Three eggs help bind the batter and give the cake-style donuts structure.
- Granulated sugar: Sugar sweetens the donuts and helps keep the crumb tender. It is also used in the cinnamon-sugar coating.
- Cinnamon, nutmeg and ginger: These warm spices create the pumpkin spice flavor without requiring a premixed spice blend.
- Baking powder: This provides the lift that helps the donuts bake up soft rather than heavy.
- All-purpose flour: Flour gives the donuts their cake-like structure. Avoid adding more than the recipe calls for, since too much can make them dry.
- Vanilla: A little vanilla rounds out the pumpkin and spice flavors.
- Butter: Melted butter gives the donuts extra richness and helps the cinnamon sugar adhere to the surface.
How to Make Baked Pumpkin Donuts
These baked pumpkin donuts come together in one bowl. Mix the pumpkin batter, pipe it into a greased donut pan and bake. Once the donuts are cool enough to handle, brush them with butter and add the cinnamon-sugar coating.
1. Prepare the oven and pan.
Preheat the oven to 350°F. Coat the donut pan thoroughly with nonstick cooking spray, including the sides and center post of each cavity. If you have two 6-cavity pans, you can bake all 12 donuts at the same time.
2. Mix the pumpkin batter.
In a large bowl, beat together the canola oil, eggs, granulated sugar, pumpkin puree, cinnamon, nutmeg, ginger, salt, baking powder and vanilla. Continue mixing until the batter looks smooth and the pumpkin and eggs are fully blended.
3. Add the flour.
4. Fill the donut pan.
Transfer the batter to a pastry bag or large zip-top bag, then snip off one corner. Pipe the batter evenly into the cavities, filling each one about three-quarters full. Keep the center posts uncovered so the donuts retain their holes as they rise.
Pro tip: Place the pastry bag inside a tall glass and fold the top over the rim while filling it. This keeps the bag open and makes transferring the batter much less messy.
5. Cool and remove.
Let the donuts cool briefly in the pan until they are firm enough to handle. Gently loosen the edges if necessary, then lift them from the pan and place them on a wire rack.
6. Make the cinnamon sugar.
Stir the granulated sugar and cinnamon together in a shallow bowl until the cinnamon is evenly distributed.
7. Coat the donuts.
While the donuts are still slightly warm, brush one with melted butter and immediately dip or gently toss it in the cinnamon sugar. Repeat with the remaining donuts until each one is evenly coated.
Pro tip: Work with one donut at a time so the cinnamon sugar sticks while the butter is still wet. Let very hot donuts cool first so the butter does not immediately soak into the surface.
Expert Tips
- Measure the flour carefully. For the most accurate result, weigh it with a kitchen scale. If you are using measuring cups, spoon the flour into the cup and level it with a knife. Scooping directly from the container can pack in too much flour and make the donuts dry.
- Use a standard donut pan. A pan with cavities about 3 to 3 1/2 inches wide works best. Smaller or deeper cavities may change the yield and baking time.
- Make sure the baking powder is fresh. Baking powder loses strength over time, which can cause the donuts to turn out heavy. Add 1/2 teaspoon to a little hot water. It should bubble and foam immediately. If it does not, replace it before making the donuts.
- Watch the first batch closely. Donut pans vary in color, material and cavity size. Dark metal pans may bake the edges more quickly, so begin checking shortly before the full 15 minutes.
Variations and Substitutions
- Gluten-free flour: Replace the all-purpose flour with the same amount of a gluten-free 1-to-1 baking flour. Choose a blend intended for cup-for-cup substitution, preferably one that contains xanthan gum.
- Applesauce: Unsweetened applesauce can be used instead of the oil. The donuts may be softer, less rich and slightly denser than the original version.
- Reduced sugar: Reduce the granulated sugar in the batter by up to 1/2 cup for a less-sweet donut. The change may also make the crumb slightly less moist and tender.
- Homemade pumpkin puree: Homemade pumpkin puree can replace canned pumpkin. Since homemade puree is sometimes thinner, drain it through cheesecloth or a fine-mesh strainer until its consistency is similar to canned puree before measuring.
- Pumpkin pie spice: Replace the cinnamon, nutmeg and ginger in the batter with 1 1/4 teaspoons of pumpkin pie spice. You can also adjust the individual spices to suit your taste.
- Different topping: Leave the donuts plain, dust them with powdered sugar or finish them with a simple vanilla or maple glaze. Let the donuts cool completely before adding a glaze so it stays thick enough to set.
What to Serve with Baked Pumpkin Donuts
These donuts are sweet enough to serve on their own, but fruit, eggs and warm fall drinks can turn them into a more complete breakfast or brunch.
- Instant Pot Apple Cider brings apples, maple syrup and whole spices to the table for a cozy fall pairing.
- Fluffy Homemade Pancakes are a good choice when you are serving a larger family breakfast and want something more filling.
- Homemade Hot Chocolate makes an especially fun pairing for a cool afternoon treat.
- Berry Fruit Salad adds a fresh contrast to the sweet, spiced donuts with strawberries, blueberries, blackberries and a light honey-lemon dressing.
- Sausage Egg Bake adds a hearty, savory option to breakfast or brunch with sausage, eggs, vegetables and feta cheese.
Storage
Storing: These baked pumpkin donuts taste best on the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. Let the donuts cool completely before sealing the container so trapped steam does not make the cinnamon-sugar coating damp.
Refrigerating: Refrigeration is not necessary, and it may dry out the donuts. If your kitchen is especially warm, refrigerate them in an airtight container and bring them to room temperature before serving.
Frequently Asked Questions
Do baked pumpkin donuts need yeast?
No, these baked pumpkin donuts do not require yeast or rising time. Baking powder helps the batter rise in the oven, giving the donuts a soft, cake-like texture rather than the chewy texture of yeast-raised donuts.
Can I make pumpkin donuts without a donut pan?
Yes, you can bake the batter in a muffin pan, but the finished treats will have the shape and texture of pumpkin muffins rather than ring-shaped donuts. Because this recipe was developed for a donut pan, the yield and baking time may change when a different pan is used.
Can I use pumpkin pie filling instead of pumpkin puree?
No, use plain pumpkin puree for this recipe. Pumpkin pie filling contains added sugar, spices and other ingredients that can make the donuts too sweet and change the consistency of the batter.
Why did my baked pumpkin donuts turn out dense?
Too much flour, overmixed batter or expired baking powder can make baked donuts dense. Measure the flour carefully, mix only until combined and check that the baking powder is fresh.
More Recipes Like This
Keep the cozy fall baking going with a few more pumpkin favorites:
- Pumpkin Muffins with Pecan Streusel are soft, moist and topped with a buttery cinnamon-pecan crumble.
- Vegan Pumpkin Muffins are an easy dairy-free and egg-free option filled with pumpkin spice flavor.
- Mini Pumpkin Pies combine creamy pumpkin filling with individual graham cracker crusts.
- Pumpkin Cheesecake Bars layer a creamy pumpkin cheesecake filling over a graham cracker and pecan crust.
- Pumpkin Pie from Scratch is a classic choice when you want a traditional pumpkin dessert with homemade crust.
Made these Baked Pumpkin Donuts? Leave a review and let me know how they turned out!
Baked Pumpkin Donuts
Ingredients
Method
- Preheat the oven to 350°F. Coat a donut pan thoroughly with cooking spray.
- Beat the oil, eggs, sugar, pumpkin puree, cinnamon, nutmeg, ginger, salt, baking powder and vanilla together until smooth.
- Add the flour and stir until the batter is smooth and no dry streaks remain.
- Transfer the batter to a pastry bag or zip-top bag with one corner snipped off. Fill each donut cavity about three-quarters full.
- Bake for 15 minutes, or until a cake tester inserted into the thickest part of a donut comes out clean.
- Allow the donuts to cool briefly in the pan, then transfer them to a wire rack.
- Mix the sugar and cinnamon in a shallow bowl.
- Brush each donut with melted butter, then toss or dip it in the cinnamon-sugar mixture until evenly coated.
Nutrition
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- A gluten-free 1-to-1 baking flour can be substituted for the all-purpose flour.
- Another neutral baking oil can be used instead of canola oil. Applesauce also works, but it may change the texture.
- Store the donuts in a sealed container at room temperature for up to 2 days.
- For the best freezer results, freeze the donuts without the cinnamon-sugar coating and add it after thawing.
- This recipe was originally adapted from King Arthur Baking.
Made these today they were really good. I followed the instructions but It made 18; not a problem. After the first batch of 6 that I coated in cinnamon/sugar I just put it on the top after that. Thanks for this easy recipe.
Thanks for your feedback, Donna! 18 is even better. It’s possible that our donut pans are slightly different size. I’m so glad to hear you enjoyed them!
Love these for Fall, so yummy! And easy too!
Your donuts look fabulous love the colorful photo and straws with milk so inviting makes me want to eat that photo right now!
I know these are going to down this weekend with it being the first weekend of fall and all.
We love making baked donuts! The cinnamon sugar sounds amazing on the top!