Baked Pumpkin Donuts Recipe

I absolutely love how this Baked Pumpkin Donuts Recipe comes together so quickly and fills the kitchen with the coziest autumn scents. These donuts are perfectly soft, cakey, and bursting with warm spices—just what you want when the crisp fall air settles in. Whether you’re making a weekend brunch treat or a simple weekday pick-me-up, these donuts always hit the spot.

When I first tried baking donuts instead of frying, I was amazed at how easy and less messy it was, plus they’re a bit lighter without losing that comforting pumpkin flavor. You’ll find that the cinnamon sugar coating adds just the right touch of sweetness and crunch. Trust me, once you try this Baked Pumpkin Donuts Recipe, it’ll become one of your go-to seasonal favorites too.

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Ingredients You’ll Need

This Baked Pumpkin Donuts Recipe uses pantry staples combined with pumpkin puree to make a tender, flavorful treat. I recommend using fresh spices for the best aroma, and always check that your pumpkin puree isn’t too watery to keep the batter just right.

• All-purpose flour: Provides the structure for soft yet sturdy donuts—make sure to measure correctly for best texture.
• Baking soda and baking powder: Both act as leaveners, giving the donuts that perfect lightness and rise.
• Salt: Enhances all the sweet and spicy flavors—don’t skip it!
• Ground cinnamon, ginger, nutmeg, cloves or allspice: The magic behind that warm pumpkin spice flavor everyone loves.
• Brown sugar and granulated sugar: A mix gives great sweetness and moisture, plus a hint of caramel from the brown sugar.
• Unsalted butter: Melted and slightly cooled to blend smoothly—butter always makes desserts better in my book.
• Eggs: Bind everything together and add richness; I always use room temperature eggs to mix evenly.
• Pumpkin puree: The star ingredient—be sure to use pure pumpkin, not pumpkin pie filling.
• Cinnamon sugar coating ingredients: Simple granulated sugar mixed with cinnamon, plus melted butter for brushing, adds that irresistible finishing touch.

Variations

I’ve had so much fun tweaking this Baked Pumpkin Donuts Recipe over time, and I encourage you to play around with it too! Changing up spices or toppings can make these donuts feel fresh for each occasion.

• Glaze instead of cinnamon sugar: I sometimes swap the cinnamon sugar coating for a simple vanilla glaze for a lighter, sweeter finish.
• Vegan version: Try replacing eggs with flax eggs and using coconut oil instead of butter—I tested this and got tender results, just a bit denser.
• Adding chocolate chips: My kids love a few mini chocolate chips folded into the batter for a surprise melty bite.
• Spice it up: Add a pinch of cayenne for a spicy pumpkin donut twist that surprises and delights your taste buds.

How to Make Baked Pumpkin Donuts Recipe

Step 1: Prep Your Donut Pan and Oven

Start by preheating your oven to 350°F (175°C). This ensures it’s ready to give your donuts a perfect rise right away. Lightly grease your donut pan with nonstick spray so the donuts pop out easily once baked—trust me, this step saves heartbreak later!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all those lovely warm spices—cinnamon, ginger, nutmeg, and cloves. This is where the magic flavor base is built. I like to whisk until everything is evenly combined to avoid any clumps.

Step 3: Combine Wet Ingredients

In another bowl, whisk the brown sugar, granulated sugar, and melted butter until the butter is fully absorbed. This often takes a couple minutes but is key for smooth batter. Then add the eggs and whisk vigorously until blended. Finally, stir in the pumpkin puree. Make sure the pumpkin is well incorporated into the mixture.

Step 4: Bring It All Together

Pour the wet ingredients into the dry and gently mix until you don’t see any flour pockets. I always remind myself not to overmix here—overworking the batter can make the donuts tough instead of tender. A few streaks of flour here and there are okay; they’ll disappear during baking.

Step 5: Fill the Donut Pan and Bake

Spoon or pipe the batter into your prepared donut pan, filling each cavity about ¾ full. I find using a piping bag or a plastic bag with the corner snipped makes this less messy. Bake for 12 to 14 minutes. You’ll know they’re ready when a toothpick inserted comes out with just a few moist crumbs. Let the donuts cool in the pan for a couple of minutes before gently transferring them to a wire rack to cool completely.

Step 6: Add That Irresistible Cinnamon Sugar Coating

While the donuts are still slightly warm, lightly brush them with melted butter—you want enough so the cinnamon sugar sticks but not so much that they get soggy. Then generously toss or dip the donuts into a cinnamon sugar mixture. This little step takes the donuts from great to downright addictive.

How to Serve Baked Pumpkin Donuts Recipe

Garnishes

I love to keep these donuts simple with the classic cinnamon sugar coating, but sometimes I sprinkle a little powdered sugar or drizzle a thin glaze made from powdered sugar and vanilla for extra sweetness. A dusting of chopped toasted pecans adds a lovely crunch if you feel fancy.

Side Dishes

These baked pumpkin donuts are fantastic alongside a creamy latte or a steaming cup of chai tea. For a brunch spread, I like serving them with scrambled eggs or a fresh fruit salad to balance the sweetness.

Creative Ways to Present

For holiday parties, I arrange the donuts on a festive platter lined with autumn leaves or cinnamon sticks, making it feel extra special. Tying a few donuts together with twine as little edible gifts is another cute idea I discovered—it always delights guests!

Make Ahead and Storage

Storing Leftovers

Leftover baked pumpkin donuts keep well in an airtight container at room temperature for 2-3 days. I add a slice of bread inside the container to keep them moist—it’s a little trick I learned that really works.

Freezing

I’ve frozen these donuts successfully either plain or with cinnamon sugar coating. Just wrap them individually in plastic wrap and place in a freezer bag. When ready, thaw at room temperature or gently warm in the oven to bring back that fresh-baked softness.

Reheating

To reheat, I pop the donuts in a preheated 300°F oven for 5-7 minutes, which revives their tender texture without drying them out. Microwaving works too but be careful not to overdo it or they’ll turn chewy.

FAQs

Final Thoughts

This Baked Pumpkin Donuts Recipe has become one of my fall favorites because it’s both foolproof and delicious. I love sharing them with friends and family, watching their faces light up after that first bite of warm, spiced goodness. If you want an easy-to-make treat that brings the comfort of pumpkin pie in donut form, give this recipe a try—you’ll be so glad you did!

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