Baked Pumpkin Donuts are a delightful treat that bring together soft, fluffy texture with the warm flavors of pumpkin and cozy spices like cinnamon and nutmeg. They’re lightly sweetened and have a tender crumb that makes them perfect for a special breakfast or an afternoon snack. These donuts are baked, not fried, so they’re a bit lighter but still totally satisfying.
I love making these donuts because the smell of pumpkin and spices filling the kitchen instantly makes me think of fall and happy moments with family. One little tip I’ve found helpful is to keep an eye on them in the oven—they bake quickly and you want them just right, soft and moist without drying out. Glazing them with a simple cinnamon sugar or even a little maple glaze adds an extra touch of sweetness I can’t resist.
My favorite way to enjoy these baked pumpkin donuts is fresh out of the oven with a hot cup of coffee or tea. They’re great for sharing, too, and I often bring them to gatherings where everyone loves their cozy pumpkin flavor and the fact that they’re not too heavy. These donuts make any day feel a little more special and remind me that sometimes the simplest treats are the best ones.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience or fresh pumpkin puree for a fresher taste. Avoid pumpkin pie filling since it has added sugar and spices.
Flour: All-purpose flour works great here. If you want a gluten-free version, try a 1:1 gluten-free flour mix, but the texture might be a bit different.
Spices: Cinnamon, nutmeg, and cloves give that warm pumpkin flavor. If you don’t have ground cloves or ginger, you can leave them out or add pumpkin pie spice as a shortcut.
Oil: Vegetable oil keeps the donuts moist. You can swap with melted coconut oil or mild-flavored olive oil.
Sugar and Brown Sugar: Brown sugar adds a nice caramel flavor. If you want less sweetness, reduce sugar slightly or swap with coconut sugar for a deeper taste.
How Can I Avoid Overmixing the Batter?
Overmixing can make donuts tough. Here’s how to keep them tender:
- Mix wet ingredients until smooth first.
- Add dry ingredients gradually and stir with just enough effort to combine.
- Stop mixing as soon as you don’t see dry flour—some small lumps are okay.
- Use a spatula or wooden spoon instead of a whisk for folding.
Remember, thick batter is normal for these donuts. Gentle mixing keeps them soft and fluffy after baking.
Equipment You’ll Need
- Donut pan – this is a must for shaping your baked donuts perfectly without frying.
- Mixing bowls – I use a large bowl for wet ingredients and another for dry to keep things organized.
- Whisk – great for blending wet ingredients smoothly and breaking up clumps in dry ones.
- Spoon or piping bag – helps fill the donut pan cavities cleanly and evenly without mess.
- Cooling rack – lets your donuts cool evenly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a milder sweetness and similar texture.
- Mix in mini chocolate chips for a chocolatey surprise that pairs well with pumpkin spices.
- Add chopped pecans or walnuts for crunch and a nice contrast to the soft donuts.
- Try glazing with maple syrup mixed with cinnamon instead of cinnamon sugar for a sweet, sticky finish.
How to Make Baked Pumpkin Donuts?
Ingredients You’ll Need:
For The Donuts:
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon ground cloves (optional)
For The Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. You’ll also want a few extra minutes for cooling and coating the donuts with cinnamon sugar. Overall, around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Donut Pan:
Preheat your oven to 350°F (175°C) and lightly grease your donut pan with cooking spray or butter. This keeps the donuts from sticking and helps them bake evenly.
2. Mix Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted coconut oil), and vanilla extract. Stir until the mixture is smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and if using, ground ginger and cloves. This ensures the spices and leavening agents are well mixed.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until just combined. It’s important not to overmix; the batter should be thick but smooth with no large flour streaks.
5. Fill the Donut Pan:
Spoon or pipe the batter into the prepared donut pan cavities, filling each about two-thirds full. This leaves room for the donuts to rise as they bake.
6. Bake the Donuts:
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a donut comes out clean. The donuts will be lightly golden and firm to the touch.
7. Cool and Coat:
Remove the donuts from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool slightly but while still warm, brush each donut with melted butter.
8. Add Cinnamon Sugar Coating:
In a shallow dish, mix together the granulated sugar and cinnamon. Dip each buttered donut into this cinnamon sugar mixture, coating evenly on all sides.
9. Final Cooling and Serving:
Let the coated donuts cool completely on a wire rack before serving so the coating sets a bit. Enjoy these tender, lightly spiced pumpkin donuts fresh for the best flavor and texture!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! Just roast or steam a fresh pumpkin, then puree it until smooth. Make sure to drain any excess moisture to keep the donut batter from becoming too thin.
How Should I Store These Baked Pumpkin Donuts?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat gently in the microwave or oven to refresh the texture.
Can I Make These Donuts Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that’s suitable for baking. Keep in mind the texture could be slightly different but still delicious.
Is It Okay to Skip the Cinnamon Sugar Coating?
Definitely! You can enjoy these donuts plain or top them with a simple glaze, powdered sugar, or even a cream cheese frosting for a twist.
