Baked Pumpkin Donuts

Baked Pumpkin Donuts with Cinnamon Sugar Topping are a fall treat that the entire family will love! These pumpkin donuts are so good, you won’t be able to eat just one. Best of all, they are made in only 25 minutes.

a stack of four baked pumpkin donuts

Have you ever made homemade baked donuts? They are so easy to make! We love making baked donuts because they are lighter than fried donuts and taste just as delicious. Baked pumpkin donuts are a classic fall donuts made with a few simple ingredients in only 25 minutes. Grab your favorite donut pan and bake these donuts. You won’t regret it!

Ingredients You’ll Need

ingredients for baked pumpkin donuts

A few notes on ingredients:

  • Flour: Substitute with gluten free 1 to 1 baking flour, if desired.
  • Sugar: You can reduce the amount of sugar by 1/2 cup, if desired.
  • Pumpkin Puree: Use homemade pumpkin puree or canned pumpkin. Do not use pumpkin pie filling.
  • Canola Oil: You can use another type of baking oil or applesauce instead of the oil. However, the consistency of the donuts may be different.
  • Spices: You can adjust the amount of spices to taste.

Steps to Make the Donuts

mixing together ingredients for pumpkin donuts in a bowl
  1. Whisk together the oil, eggs, sugar, pumpkin, baking powder, vanilla, salt and spices until smooth.
  2. Stir the batter until smooth.
  3. Slowly stir in the flour.
  4. Spray donut pan with cooking spray. We use a 6 cavity donut pan to make these pumpkin donuts. Use two pans to bake one dozen donuts. Baked them side by side in the oven.
  5. Fill each donut cup 3/4 full. We use a pastry bag with the end snipped off to do it neatly.
  6. Bake for 15 minutes at 350 degrees Fahrenheit.
filling a donut pan with pumpkin donut filling

Cinnamon Sugar Topping

Mix together the sugar and cinnamon for the topping. Brush each donut with melted butter and then toss in the cinnamon sugar topping.

Coating the donuts in butter before dipping in the topping is important. The butter helps the cinnamon sugar mixture stick to the donuts.

coating the donuts in cinnamon sugar topping

These donuts are a light and fluffy sweet treat for the fall season. The pumpkin helps create the perfect texture and flavor. Make them this season and you won’t be disappointed.

half of a pumpkin donut sitting on top of two other donuts

Other Homemade Donut Recipes

a stack of four baked pumpkin donuts

Baked Pumpkin Donuts

Yield: 12 donuts
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
These donuts come together easily in less than 25 minutes. They are a fun fall treat that the entire family will love!
5 from 5 votes

Ingredients 

For make the donuts:

  • 1/2 cup canola oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin puree, (not pumpkin pie filling)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1 3/4 cups + 2 tablespoons all-purpose flour

For the cinnamon-sugar topping:

  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons butter, melted

Instructions

To make the donuts:

  • Preheat oven to 350 degrees F. Spray donut pan with cooking spray.
  • Beat together oil, eggs, sugar, pumpkin, cinnamon, nutmeg, ginger, salt, baking powder and vanilla until smooth. Add the flour and stir until smooth.
  • Fill each donut cup about 3/4 full (I use a pastry bag with the end snipped off to do it neatly.) Bake for 15 minutes, or until a cake tester inserted into the center of one comes out clean. Allow to cool slightly before removing from pan.

To make the cinnamon-sugar topping:

  • Mix together sugar and cinnamon in a shallow bowl until well combined. Brush each donut with melted butter then toss in cinnamon-sugar mixture until evenly coated.

Notes

STORAGE
These donuts taste best fresh but you can store the donuts in a sealed container for up to 2 days. 
SUBSTITUTIONS
  • Flour: Substitute with gluten free 1 to 1 baking flour, if desired.
  • Sugar: You can reduce the amount of sugar by 1/2 cup, if desired.
  • Pumpkin Puree: Use homemade pumpkin puree or canned pumpkin. Do not use pumpkin pie filling.
  • Canola Oil: You can use another type of baking oil or applesauce instead of the oil.
  • Spices: You can adjust the amount of spices to taste.
This recipe was originally adapted from King Arthur Flour.

Nutrition

Serving: 0g, Calories: 323kcal, Carbohydrates: 50g, Protein: 3g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 45mg, Sodium: 228mg, Potassium: 148mg, Fiber: 1g, Sugar: 34g, Vitamin A: 4885IU, Vitamin C: 1.3mg, Calcium: 42mg, Iron: 1.5mg
Course: Breakfast
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe was originally published in 2015. It was updated with new process photos and tips in October 2020.

6 comments on “Baked Pumpkin Donuts”

  1. 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!

  2. Love these for Fall, so yummy! And easy too!

  3. Your donuts look fabulous love the colorful photo and straws with milk so inviting makes me want to eat that photo right now!

  4. I know these are going to down this weekend with it being the first weekend of fall and all.

  5. We love making baked donuts! The cinnamon sugar sounds amazing on the top!

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