Baked pumpkin donuts bring warm fall spices to a soft, cake-style donut without a pot of hot oil. A spiced pumpkin batter bakes in a donut pan, then gets a buttery dip and a roll in cinnamon sugar.
They are a practical weekend breakfast or an after-school snack. Make them in about 35 minutes, and eat them while the sugar is still crisp.
Recipe Snapshot
Why You’ll Love These Baked Pumpkin Donuts
- No deep frying: The donuts bake in the oven, so there is no pot of hot oil to watch.
- Warm pumpkin spice: Cinnamon, nutmeg, and ginger give a classic fall flavor in every bite.
- Soft, cake-style crumb: Pumpkin and oil keep the donuts tender for their first day.
- Quick cleanup: One pan, two bowls, and a whisk.
What Makes These Baked Pumpkin Donuts Work
- Whisk the dry ingredients first: Mixing the spices and leavening into the flour spreads them evenly, so no bite tastes like raw baking powder.
- Stir the wet and dry just until combined: Overmixing makes the donuts tough.
- Fill the cavities about three-quarters full: The batter rises in the oven, so a fuller pan overflows.
- Dip while warm: The butter soaks in and helps the cinnamon sugar cling.
Ingredients You Will Need
For the Donuts
- 1 1/2 cups all-purpose flour (190 g)
- 3/4 cup granulated sugar (150 g)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup canned pumpkin purée (245 g)
- 1/2 cup whole milk (120 ml)
- 1/3 cup vegetable oil (80 ml)
- 1 large egg, at room temperature
- 1 tsp vanilla extract
For the Coating
- 4 tbsp unsalted butter, melted (57 g)
- 1/2 cup granulated sugar (100 g)
- 1 tsp ground cinnamon
Kitchen Tools You Need
- 12-cavity donut pan: Shape the donuts. A muffin tin works too (see the FAQ).
- Two mixing bowls and a whisk: One for dry ingredients, one for wet.
- Piping bag or zip-top bag: Makes filling the cavities clean and quick.
- Wire rack: Lets the donuts cool without going soggy underneath.
Step-by-Step Cooking Instructions
1
Heat the Oven and Grease the Pan
Heat the oven to 350°F (175°C). Brush a 12-cavity donut pan generously with melted butter or nonstick spray, making sure every cavity is coated.
Visual Cue: Every cavity has a thin, even sheen with no bare spots.
2
Whisk the Dry Ingredients
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly mixed, with no lumps of spice.
Visual Cue: The mix looks uniform, with no streaks of cinnamon or clumps of baking powder.
3
Mix the Wet Ingredients and Fill the Pan
In a second bowl, whisk the pumpkin purée, milk, oil, egg, and vanilla until smooth. Stir into the dry ingredients until just combined, then spoon the batter into the cavities, about three-quarters full.
Visual Cue: The batter is thick, smooth, and orange, and it holds its shape in the spoon.
4
Bake Until Set
Bake for 12 to 15 minutes, checking at 12. The donuts are done when a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Cool in the pan for 5 minutes.
Visual Cue: The tops are golden and set, and the edges pull slightly from the pan.
5
Dip and Coat in Cinnamon Sugar
Melt 4 tablespoons of butter. Stir the 1/2 cup of sugar with 1 teaspoon of cinnamon in a shallow dish. Dip each warm donut in the butter, then roll it in the cinnamon sugar. Let them cool on a wire rack.
Visual Cue: The outside is glossy from the butter, with an even layer of cinnamon sugar.
How to Tell When Your Baked Pumpkin Donuts Are Done
- Toothpick: Comes out clean from the center of a donut.
- Top: Springs back lightly when pressed with a fingertip.
- Color: Golden on top, not dark or wet in the center.
Pro Tips & Mistakes to Avoid
- Use room-temperature egg: It mixes into the batter more evenly.
- Watch the oven time: Small donuts go from done to dry fast. Check at 12 minutes.
- Dip them warm: Cooled donuts will not hold the cinnamon sugar as well.
- Check the center on food safety: Baked goods made with egg should reach 160°F (71°C) in the center. The toothpick test is the practical check for a donut this small.
Simple Ingredient Swaps and Variations
- Brown sugar: Replace half the granulated sugar with packed brown sugar for a deeper flavor.
- Chocolate chips: Fold in a few mini chocolate chips at the end of mixing.
- Maple coating: Brush with melted butter, then roll in cinnamon sugar made with a little maple sugar.
What to Serve with Baked Pumpkin Donuts
Serve them warm with a mug of coffee or spiced tea. For a fuller breakfast, add a bowl of fruit or yogurt on the side.
If you like fall flavors at breakfast, try the Apple Cinnamon Oatmeal (Easy Stovetop Breakfast) for a warm bowl, or the Rustic Cinnamon Honey French Apple Galette when you want a dessert with the same spices.
How to Store and Reheat
- Storage: Keep in an airtight container. Refrigerate leftovers and use them within 3 to 4 days.
- Serving time: Do not leave them out more than 2 hours.
- Reheating: Warm for about 10 seconds in the microwave, or enjoy them at room temperature.
Frequently Asked Questions
Can I make baked pumpkin donuts without a donut pan?
Yes. Bake the batter in a muffin tin, lined with paper liners, for about 12 to 15 minutes. Check it with a toothpick the same way, and expect the centers to be more like muffins.
Why are my donuts dry?
Overbaking is the usual cause. Pull them out as soon as a toothpick comes out clean and the tops spring back, since they keep cooking a little in the pan.
Can I use fresh pumpkin instead of canned?
Canned pumpkin purée gives a consistent texture, so it is the better choice for this recipe. Fresh pumpkin purée needs to be drained well first, or the batter will be too wet.
Baked Pumpkin Donuts
Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C). Brush a 12-cavity donut pan generously with melted butter or nonstick spray, making sure every cavity is coated.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly mixed, with no lumps of spice.
- In a second bowl, whisk the pumpkin purée, milk, oil, egg, and vanilla until smooth. Stir into the dry ingredients until just combined, then spoon the batter into the cavities, about three-quarters full.
- Bake for 12 to 15 minutes, checking at 12. The donuts are done when a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Cool in the pan for 5 minutes.
- Melt 4 tablespoons of butter. Stir the 1/2 cup of sugar with 1 teaspoon of cinnamon in a shallow dish. Dip each warm donut in the butter, then roll it in the cinnamon sugar. Let them cool on a wire rack.
Notes
- Use canned pumpkin purée, not pie filling, which is sweetened.
- Store leftovers in an airtight container and refrigerate them within 3 to 4 days.
A Fall Treat Worth Making Again
Baked pumpkin donuts are simple enough for a weekday and cozy enough for a weekend. Keep a batch in an airtight container, and you have a quick treat for the next morning.
Sources
- Spoonful of Flavor: Baked Pumpkin Donuts (350°F bake setting and toothpick check)
- The Unlikely Baker: Cinnamon Sugar Baked Pumpkin Donuts (12 to 17 minute bake window)
- UConn Food Safety: Eggs and Egg Products (160°F for baked dishes with eggs)
- Washington State Department of Health: Leftover egg dishes (refrigerated storage within 3 to 4 days)
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