Baked Pumpkin Cake Donuts are soft, tender, and perfectly spiced little treats that bring a hint of fall into every bite. Made with real pumpkin and warm spices like cinnamon and nutmeg, these donuts are baked instead of fried, which makes them lighter but still wonderfully moist and flavorful.
I love making these donuts when I want something sweet but not too heavy. They come together quickly, and the smell that fills the kitchen while baking always makes me smile. If you’re like me, you’ll enjoy dipping them in a simple glaze or even just dusting with powdered sugar for a quick, cozy snack.
These donuts are perfect for a morning breakfast or an afternoon coffee break. I like to serve them fresh and warm, alongside a cup of tea or hot chocolate. It’s a small little moment of joy that makes any day feel a bit more special.
Key Ingredients & Substitutions
Pumpkin Puree: This gives the donuts moisture and that lovely pumpkin flavor. Use canned pumpkin puree, not pie filling, for the best texture. If you can’t find pumpkin, try sweet potato or butternut squash puree as a tasty substitute.
Spices: Cinnamon, nutmeg, cloves, and ginger bring warmth to the donuts. If you don’t have all, cinnamon and nutmeg alone still give great flavor. Freshly ground spices make a nicer aroma but pre-ground works well too.
Butter and Milk: Butter adds richness, and milk keeps the batter moist. For a dairy-free option, swap butter for coconut oil and milk for almond or oat milk. Just keep the texture in mind—it might be slightly different but still delicious.
Flour and Leavening: All-purpose flour with baking powder and baking soda ensures a tender crumb and proper rise. Using whole wheat flour will make donuts denser but adds a nuttier taste, a fun twist if you prefer.
How Do I Get Soft, Tender Donuts Without Overmixing?
The key to tender cake donuts is gentle mixing and not overworking the batter. Here’s how I do it:
- First, mix the dry ingredients well, then whisk the wet ingredients separately until smooth.
- Add wet to dry gradually, stirring gently with a spatula or spoon.
- Stop mixing as soon as they combine—some small lumps are okay!
- Overmixing develops gluten, making the donuts tough rather than soft.
- Filling the pans only ¾ full prevents them from spilling over as they rise.
Following these steps gives you light, moist donuts perfect for coating or glazing!
Equipment You’ll Need
- Donut pan – essential for shaping your donuts and baking them evenly without frying.
- Mixing bowls – you’ll want one for dry ingredients and one for wet to keep things organized.
- Whisk – great for blending wet ingredients smoothly and mixing the glaze without lumps.
- Spatula or wooden spoon – perfect for gently folding wet and dry ingredients together without overmixing.
- Cooling rack – lets your donuts cool evenly and keeps them from getting soggy on the bottom.
- Small bowl or shallow dish – handy for mixing cinnamon sugar and dipping your warm donuts.
Flavor Variations & Add-Ins
- Swap pumpkin with sweet potato puree for a similar texture but a slightly sweeter, earthier flavor.
- Add 1/2 cup chopped nuts like pecans or walnuts into the batter for a nice crunch and nutty taste.
- Mix in chocolate chips to the batter for a fun, sweet surprise in every bite.
- Try a maple glaze instead of vanilla for a richer, autumn-inspired sweetness.
How to Make Baked Pumpkin Cake Donuts
Ingredients You’ll Need:
For the Donuts:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup unsalted butter, melted and cooled
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ¼ cup whole milk
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter (for brushing)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- ½ tsp vanilla extract
- Optional: toasted oats or nuts for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Allow a few additional minutes for cooling, coating, and glazing. In total, expect to spend about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Lightly grease your donut pan with butter or non-stick spray to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This will evenly distribute the spices and leavening agents.
3. Mix Wet Ingredients:
In another bowl, whisk the melted butter, pumpkin puree, eggs, milk, and vanilla extract together until smooth and blended.
4. Combine Wet and Dry:
Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula or spoon just until the batter is combined. The batter will be thick with some small lumps. Do not overmix to keep the donuts tender.
5. Fill the Donut Pan:
Spoon the batter into each donut mold, filling them about three-quarters full to give them room to rise.
6. Bake the Donuts:
Bake for 12-15 minutes or until a toothpick inserted in the donuts comes out clean. Remove from the oven and let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
7. Prepare Cinnamon Sugar Coating:
Mix the granulated sugar and cinnamon in a shallow dish. Brush each warm donut with melted butter and dip it into the cinnamon sugar to coat it fully.
8. Prepare the Glaze:
In a small bowl, whisk together powdered sugar, vanilla extract, and milk or cream until smooth and slightly runny. Add milk a tablespoon at a time to adjust thickness.
9. Glaze the Donuts:
Dip cooled donuts halfway into the glaze and place them on a cooling rack to let excess drip off. Optionally, sprinkle toasted oats or chopped nuts on top before the glaze sets for added texture.
10. Serve and Enjoy:
Serve the donuts fresh alongside your favorite hot beverage. Enjoy the cozy pumpkin flavor in every bite!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can use frozen pumpkin puree! Just thaw it completely in the fridge overnight or in a bowl of cold water before measuring. Make sure it’s well-drained to avoid extra moisture in the batter.
Can I Make These Donuts Ahead of Time?
Absolutely! Bake the donuts and let them cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days or freeze for up to 3 months.
How Should I Reheat Leftover Donuts?
Warm them gently in a microwave for about 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. This brings back their soft texture without drying them out.
Can I Substitute the Flour for a Gluten-Free Option?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. The texture might be a bit different, but the donuts will still taste delicious.
