Baked Pumpkin Donuts are soft, fluffy, and full of warm autumn flavors like cinnamon, nutmeg, and pumpkin puree. These donuts have just the right amount of spice and sweetness, making them a perfect treat for chilly mornings or cozy afternoons. Instead of frying, they’re baked, which makes them a bit lighter but still totally delicious.
I love making these donuts when the air starts to get crisp and the leaves are changing colors. It feels like a little celebration of fall! One of my favorite things is adding a simple glaze or a dusting of cinnamon sugar on top right after they come out of the oven—it melts just a bit and makes them irresistible. Plus, the smell that fills the kitchen while they’re baking is pure comfort.
These donuts are wonderful to share with friends and family over a cup of coffee or tea. I often bring a batch to a weekend brunch or pack a few in snacks for road trips because they travel well and everyone asks for seconds. They’re a great way to enjoy pumpkin in a fun, easy-to-eat form that feels special but not complicated.
Key Ingredients & Substitutions
Pumpkin puree: This is the star of the show, giving donuts their moist texture and rich fall flavor. Use canned pumpkin for convenience, or roast and puree a fresh pumpkin if you prefer. Avoid pumpkin pie filling since it contains added sugar and spices.
Flour: All-purpose flour works best for a light but sturdy donut. You can swap half for whole wheat flour for a nuttier taste, but expect a denser donut. Gluten-free blends also work but may change the texture slightly.
Spices: Cinnamon, ginger, and nutmeg bring warmth to these donuts. Feel free to adjust these to suit your taste or add cloves or allspice for extra depth. Freshly ground spices tend to be more fragrant.
Sugars: A mix of granulated and brown sugar balances sweetness with a slight caramel note. For a lower sugar option, reduce the sugar slightly or try coconut sugar for a subtle twist.
Oil: Vegetable oil keeps the donuts tender and moist. You can substitute with melted coconut oil or a mild olive oil, but avoid strong-flavored oils that may overpower the pumpkin taste.
Glaze: Classic powdered sugar glaze is easy and adds just the right sweetness. Swap milk for dairy-free options like almond or oat milk if needed. Adding vanilla enhances flavor, but you can also try maple syrup or pumpkin spice into the glaze.
How Do I Get Soft, Moist Donuts Without Overmixing the Batter?
Mixing the batter gently and briefly is key to tender baked donuts. Here’s how to do it right:
- Whisk wet ingredients until smooth.
- Sift dry ingredients before adding to avoid clumps.
- Add dry ingredients to wet slowly and fold gently with a spatula or wooden spoon.
- Stop mixing as soon as there are no visible flour pockets; small lumps are okay!
- Overmixing develops gluten and makes donuts dense and tough.
I always find it helps to scrape the bowl sides well but keep the stirring light and slow. This way the donuts stay light but still hold together perfectly.
Equipment You’ll Need
- Donut pan – This is a must for shaping and baking your donuts evenly without frying.
- Mixing bowls – You’ll need at least two: one for wet ingredients and one for dry.
- Whisk – Makes mixing the wet ingredients smooth and easy without overworking the batter.
- Sifter or fine mesh strainer – Helps prevent lumps by sifting dry ingredients together.
- Rubber spatula – Perfect for gently folding the batter without overmixing.
- Wire cooling rack – Lets the donuts cool fully and helps glaze set nicely without sticking.
Flavor Variations & Add-Ins
- Add chocolate chips to the batter for a sweet surprise inside the pumpkin donuts.
- Swap pumpkin spice with chai spices like cardamom and clove for a different warm flavor profile.
- Mix in chopped pecans or walnuts for a nice crunch that pairs well with the soft texture.
- Top with cream cheese glaze instead of a simple sugar glaze for a tangy twist that complements pumpkin.
How to Make Baked Pumpkin Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For The Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Optional Toppings:
- Colorful sprinkles
- Crushed graham crackers
- Cinnamon sugar
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Add extra time if you’re including a glaze and toppings, plus cooling time, so expect around 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Donut Pan:
Preheat your oven to 350°F (175°C) and lightly grease a donut pan to prevent sticking. This sets you up for even baking and perfect donut shapes.
2. Mix The Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
3. Combine The Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This step helps prevent lumps for a smooth batter.
4. Blend Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently until just combined to keep the donuts light and tender—you don’t want to overmix.
5. Fill the Donut Pan:
Spoon the batter into each cavity of the donut pan, filling about 3/4 full. This gives the donuts room to rise without overflowing.
6. Bake the Donuts:
Bake in the preheated oven for 12 to 15 minutes. Check doneness by inserting a toothpick into the donuts; it should come out clean.
7. Cool the Donuts:
Allow the donuts to cool in the pan for around 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
8. Make the Glaze:
While the donuts are cooling, whisk together powdered sugar, milk (or cream), and vanilla extract in a bowl until smooth. Adjust the thickness with more milk or powdered sugar as needed.
9. Glaze and Decorate:
Dip the tops of the cooled donuts into the glaze, then place them back on the wire rack. Immediately sprinkle with colorful sprinkles, crushed graham crackers, or cinnamon sugar for a festive touch.
10. Let the Glaze Set and Serve:
Give the glaze time to set before enjoying. These pumpkin donuts are soft, moist, and full of warm flavors—a perfect treat for any pumpkin lover!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Roast and puree a small sugar pumpkin until smooth. Make sure to drain any excess liquid to avoid making the batter too runny.
How Should I Store Leftover Baked Pumpkin Donuts?
Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months.
Can I Make These Donuts Gluten-Free?
Absolutely! Swap the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum for structure. Baking time may vary slightly, so keep an eye on them.
What’s the Best Way to Reheat Baked Donuts?
Warm them gently in the microwave for about 10-15 seconds or in a low oven for 5 minutes. This will refresh their softness without drying them out.
