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a stack of four baked pumpkin donuts
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5 from 8 votes

Baked Pumpkin Donuts

These baked pumpkin donuts come together easily in less than 25 minutes. They are a fun fall treat that the entire family will love!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 12 donuts
Author: Spoonful of Flavor

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