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Warm baked pumpkin donut being dipped in a shallow bowl of cinnamon sugar
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Baked Pumpkin Donuts

These baked pumpkin donuts are soft, cake-like and filled with pumpkin and warm spices. A buttery cinnamon-sugar coating makes them an easy fall breakfast or snack that is ready in 25 minutes.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 donuts
Calories 323kcal
Author Katie G.

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

Make the donuts

  • 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.

Add the cinnamon-sugar topping

  • 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.

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.
Want more details? Scroll up for step-by-step instructions, tips and variations.

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