Baked Pumpkin Cake Donuts are soft, tender treats packed with the warm flavors of pumpkin and cozy spices like cinnamon and nutmeg. These donuts have a moist crumb and just the right touch of sweetness, making them a perfect fall-inspired snack that feels special without being too heavy. The baked version means you get all the deliciousness without the fuss of frying.
I love making these donuts because they fill the kitchen with the wonderful smell of autumn, and they’re easy to pull together even on a busy morning. I usually add a simple glaze on top or roll them in cinnamon sugar right after baking for an extra bit of sweetness and crunch. They’re also great to customize with chopped nuts or a hint of maple syrup if you want to switch things up.
These pumpkin cake donuts are my go-to whenever I’m craving something homemade but quick. I like to serve them with a cup of coffee or warm tea, and they always disappear fast—especially when friends come over! There’s something so comforting about biting into a soft, spiced donut that feels like it was baked with a little bit of love. Give them a try next time you want a cozy treat that’s just a little bit special.
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree gives these donuts their moist texture and deep flavor. If you don’t have canned, you can roast and mash fresh pumpkin. Just be sure it’s not pumpkin pie filling, which is sweeter and spiced.
Flour: All-purpose flour works best here for a soft crumb. For a gluten-free option, try a 1:1 gluten-free baking flour blend, but results may vary slightly in texture.
Spices: Cinnamon, nutmeg, ginger, and cloves add classic warm pumpkin spice flavor. You can adjust the amounts based on your taste or use a pumpkin pie spice blend instead.
Greek Yogurt or Sour Cream: These add moisture and a bit of tang, keeping the donuts soft. You can substitute with buttermilk or even a dairy-free yogurt to suit your needs.
Nut Topping: Toasted pecans or walnuts add crunch and a toasty flavor that complements the pumpkin. If you’re allergic or don’t have nuts, try toasted coconut flakes or omit the topping entirely.
How Can I Get Soft, Moist Donuts Without Overmixing the Batter?
The key to tender cake donuts is gentle mixing. Overmixing develops gluten in the flour, which makes donuts tough.
- First, whisk your dry ingredients separately to distribute leavening and spices evenly.
- When combining wet and dry ingredients, stir just until you no longer see dry flour. It’s okay if the batter looks a little lumpy—that’s perfect!
- Use a spoon, spatula, or a piping bag to fill the donut pan gently. Avoid pressing or smoothing the batter down aggressively.
Following these steps means your donuts will bake up light, moist, and soft—just like they should be!
Equipment You’ll Need
- Donut pan – this helps shape your donuts perfectly and keeps them from spreading.
- Mixing bowls – one for dry and one for wet ingredients to keep things organized.
- Whisk – great for blending spices and eggs smoothly without lumps.
- Spoon or piping bag – to fill the donut pan easily and evenly.
- Wire cooling rack – lets your donuts cool without getting soggy underneath.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chocolate chips for a melty, sweet surprise in every bite.
- Swap some pumpkin puree for mashed banana for a different fruity twist and natural sweetness.
- Add 1/2 teaspoon ground cardamom or allspice to the spices for a warm, slightly exotic flavor.
- Mix in 1/3 cup chopped dried cranberries or raisins for tart pops that balance the sweetness.
Baked Pumpkin Cake Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup plain Greek yogurt or sour cream
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (plus more as needed)
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/2 cup chopped nuts (e.g., pecans or walnuts), toasted
- Optional: cinnamon sugar for dusting
Time Needed:
You’ll need about 15 minutes to prepare the batter and get your donuts into the oven. Baking takes approximately 12-15 minutes, and then allow another 10 minutes for cooling and glazing. So, plan on around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat & Prepare:
Set your oven to 350°F (175°C). Lightly grease your donut pan or spray it with a non-stick spray to help the donuts release easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This makes sure all your spices and leavening agents blend evenly.
3. Combine Sugars & Egg:
In a large bowl, beat the granulated sugar, brown sugar, and egg together until the mixture is smooth and slightly fluffy – this adds lightness to your donuts.
4. Add Wet Ingredients:
Stir in the pumpkin puree, Greek yogurt (or sour cream), vegetable oil, and vanilla extract until everything is nicely combined.
5. Mix Dry & Wet Together:
Gradually add the dry ingredients to the wet mixture, gently folding just until no dry flour remains. Don’t overmix here; some lumps are perfectly fine and help keep the donuts tender.
6. Fill Donut Pan:
Use a spoon or piping bag to fill each donut cavity about 3/4 full. This helps the donuts bake evenly and develop the perfect shape.
7. Bake:
Put the pan in the oven and bake for 12-15 minutes. Test by inserting a toothpick; it should come out clean when they’re done.
8. Cool:
Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This prevents the bottoms from getting soggy.
9. Prepare & Add Glaze:
While donuts cool, whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Dip the top of each donut into the glaze and place back on the rack.
10. Add Toppings:
Immediately sprinkle toasted chopped nuts over the glaze before it sets. You can also add a light dusting of cinnamon sugar if you like.
11. Let Set & Enjoy:
Allow the glaze to firm up a bit, and enjoy your moist, warmly spiced pumpkin donuts fresh!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and mash fresh pumpkin until smooth before measuring 1/2 cup. Make sure it’s well drained to avoid adding too much moisture to the batter.
Can I Make These Donuts Vegan?
Absolutely! Substitute the egg with a flax or chia egg, use a plant-based yogurt, and swap vegetable oil for a neutral oil like coconut or canola oil to keep them moist.
How Should I Store Leftover Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them without glaze, then add glaze after thawing.
Can I Skip the Glaze or Use a Different Topping?
Definitely! These donuts are tasty on their own. You can also dust with powdered sugar, cinnamon sugar, or drizzle with maple syrup as alternatives.
