The smell of pumpkin and spice drifting from the oven is enough to make any morning feel special. These baked pumpkin donuts bring together everything we love about fall—moist pumpkin puree, a touch of sweetness, and that irresistible cinnamon-sugar coating. They’re soft, tender, and full of cozy flavor without being heavy or greasy.
Perfect for breakfast, brunch, or even as a festive dessert, these donuts are the kind of treat that makes you want to brew an extra cup of coffee and savor the season. The best part? They come together in under 40 minutes, so you can enjoy fresh, homemade donuts whenever the craving strikes.
Baked Pumpkin Donuts
Ingredients
- 1 ⅔ cups all-purpose flour or gluten-free flour blend
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves or use 2 teaspoons pumpkin pie spice instead of all individual spices
- ¾ cup brown sugar packed
- ½ cup granulated sugar for batter
- 1 ½ cups pumpkin puree not pumpkin pie filling
- 3 large eggs
- ½ cup canola or vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar for coating
- 1 teaspoon ground cinnamon for coating
Instructions
- Preheat oven to 350°F (175°C). Lightly grease three 6-well donut pans (18 donuts total).
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
- Spoon or pipe the batter into donut wells, filling each about ¾ full.
- Bake for 13–16 minutes, or until a toothpick inserted in a donut comes out clean.
- While donuts are baking, mix ⅓ cup granulated sugar with 1 teaspoon cinnamon in a shallow bowl.
- Let donuts cool for a few minutes, then roll them in the cinnamon sugar mixture while still warm. Lightly mist with non-stick spray if sugar doesn’t stick well.
- Cool completely on a wire rack. Store in an airtight container for 2–3 days.
Notes
Ingredients & Substitutions
When it comes to pumpkin donuts, balance is key—moist pumpkin puree, warm spices, and just the right amount of sweetness. Let’s break down what you’ll need and how you can tweak it.
Dry Ingredients
- All-purpose flour (1 2/3 cups): Gives structure. For a gluten-free version, swap with a cup-for-cup gluten-free flour blend.
- Baking powder (1 1/2 tsp): Helps the donuts rise and stay fluffy.
- Salt (1 tsp): Balances sweetness.
- Cinnamon (1 tsp), nutmeg (1/2 tsp), ginger (1/4 tsp), cloves (1/8 tsp): The essential pumpkin spice mix. If you’re short on time, replace with 2 teaspoons pumpkin pie spice.
Sweeteners
- Brown sugar (3/4 cup): Brings moisture and caramel depth.
- Granulated sugar (1/2 cup for batter + 1/3 cup for coating): Adds sweetness and helps with that perfect sugar crust.
Wet Ingredients
- Pumpkin puree (1 1/2 cups): Not pumpkin pie filling—just pure pumpkin. You can use homemade puree too, but make sure it’s thick and not watery.
- Eggs (3 large): Add structure and richness.
- Oil (1/2 cup canola or vegetable): Keeps the donuts tender and moist. Melted coconut oil works if you prefer a hint of coconut flavor.
- Vanilla extract (1 tsp): Boosts flavor.
Coating
- Sugar + cinnamon mix: The classic finish. For a festive twist, you can swap with pumpkin spice sugar or even maple sugar.
Step-by-Step: How to Make Pumpkin Donuts
1. Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Lightly grease three 6-well donut pans for a total of 18 donuts.
2. Mix the Dry Ingredients
Whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make a well in the center.
3. Blend the Wet Ingredients
In a large bowl, whisk brown sugar, granulated sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
4. Combine Wet & Dry
Fold dry into wet gently with a spatula. The batter should be slightly thick but scoopable. Don’t overmix.
5. Fill the Pans
Spoon or pipe batter into each donut well until about ¾ full. A piping bag (or Ziploc with the tip snipped) makes this super easy.
6. Bake
Bake for 13–16 minutes or until a toothpick inserted comes out clean.
7. Coat in Cinnamon Sugar
Mix granulated sugar and cinnamon in a shallow bowl. While donuts are still warm, roll or shake them in the mixture. For stubborn sugar, lightly mist donuts with non-stick spray before coating.
8. Cool & Store
Cool on a wire rack. Store in an airtight container for 2–3 days (if they last that long!).
Why These Pumpkin Donuts Work
These donuts strike the balance between comforting and light. They’re soft, moist, and bursting with fall flavor, yet airy enough that you won’t feel weighed down after enjoying one (or three). Baking them instead of frying means you can indulge more often without guilt.
Pair them with your morning coffee, serve them at Thanksgiving brunch, or bring them to a Halloween party. They’ll disappear faster than you can say “pumpkin spice.”
Toppings & Variations
- Glazed Pumpkin Donuts: Dip cooled donuts into a mix of powdered sugar, milk, and vanilla.
- Pumpkin Cream Cheese Frosting: Spread a thick swirl on top for dessert-worthy donuts.
- Maple Sugar Coating: Replace cinnamon sugar with maple sugar for a cozy maple twist.
- Chocolate Drizzle: Melt chocolate chips with a touch of coconut oil and drizzle over cooled donuts.
FAQ – Pumpkin Donuts
1. Can I make pumpkin donuts without a donut pan?
Yes! You can bake the batter in a muffin tin for pumpkin donut muffins. Just extend the bake time by 3–4 minutes.
2. Are pumpkin donuts healthier than fried donuts?
Baked pumpkin donuts are lower in fat compared to fried versions since they don’t soak up oil. Plus, pumpkin is packed with vitamins and fiber 【Healthline: Pumpkin Nutrition Review】(https://www.healthline.com/nutrition/pumpkin-nutrition-review).
3. Can I freeze pumpkin donuts?
Absolutely. Freeze them (without the sugar coating) in an airtight container for up to 2 months. Thaw at room temp and coat before serving.
4. What’s the best way to keep pumpkin donuts moist?
Store in an airtight container with a slice of bread—it keeps them soft for days.
5. Can I use fresh pumpkin puree instead of canned?
Yes, but make sure it’s well-drained. Homemade puree tends to be more watery, so you may need to blot it with paper towels first.
6. Can I make pumpkin donuts gluten-free or vegan?
Yes. Use a gluten-free flour blend and replace eggs with flax eggs. Swap dairy-free milk in any glaze.
Serving Ideas
Pumpkin donuts are versatile:
- Serve warm with apple cider for a true fall treat.
- Add to a holiday dessert board alongside Pumpkin Roll.
- Pack in lunchboxes as a kid-friendly snack.
- Pair with Pumpkin Spice Chex Mix for a fall-themed party.
- End your Thanksgiving meal with donuts plus Pumpkin Pie Dump Cake.
And of course, don’t forget to share them on Pinterest or tag me on Facebook when you bake a batch!
Nutrition Info (per donut)
- Calories: 204 kcal
- Carbs: 30 g
- Fat: 8 g
- Protein: 3 g
How to Store & Freeze Pumpkin Donuts
- Room Temp: Store in airtight container up to 3 days.
- Fridge: Store up to 5 days, but they may dry slightly.
- Freezer: Freeze without coating. Wrap individually and place in freezer-safe bag for up to 2 months.
When ready to enjoy, thaw and roll in fresh cinnamon sugar.
Wrapping It Up
Pumpkin donuts aren’t just another seasonal recipe—they’re the ultimate way to bring a little fall magic into your kitchen. With their tender crumb, warm spices, and sparkling cinnamon-sugar finish, they strike the perfect balance between comforting and festive.
They’re simple enough for a Saturday morning treat yet impressive enough to share at holiday gatherings. Bake a batch, pour yourself a cup of coffee or cider, and let these donuts remind you why fall flavors are worth celebrating year after year.