These baked pumpkin donuts are the ultimate fall treat warm, fluffy, perfectly spiced, and coated in sweet cinnamon sugar. As a chef who bakes year-round, nothing says cozy like the aroma of pumpkin, cinnamon, and nutmeg filling the kitchen. And because they’re baked, not fried, they’re lighter and easier to make no mess, no oil, just pure pumpkin joy in donut form.
Whether you’re making them for a fall brunch, a Halloween party, or just because you’re craving something sweet and seasonal, these donuts are always a hit. They come together in under 30 minutes and taste even better than bakery versions plus, you control the ingredients.
“Baking these pumpkin donuts is like bottling autumn in every bite soft, warm, spiced bliss.” – @FallFlavorsChef
Why You’ll Love These Baked Pumpkin Donuts
- Light and fluffy: Thanks to baking powder and baking soda for a soft rise without frying.
- Fall-inspired spices: Cinnamon, nutmeg, and ginger bring that classic autumn flavor.
- Quick and easy: From bowl to oven to plate in under 30 minutes.
- Kid-friendly: Fun to bake, decorate, and eat perfect for little hands to help with.
- Customizable: Add a glaze, mix in chocolate chips, or even turn them into muffins.
Want more donut inspiration? Check out our seasonal favorite Nutella doughnuts or try a low-carb twist with our keto blueberry donuts for guilt-free sweetness.
Ingredients You Will Need
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup pumpkin puree
- ½ cup brown sugar
- 1 egg
- ½ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ cup cinnamon sugar (for topping)
Step by Step Instructions
1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Lightly grease a donut pan with butter or non-stick spray.
2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3: Mix the Wet Ingredients
- In another bowl, combine pumpkin puree, brown sugar, egg, milk, melted butter, and vanilla. Whisk until smooth.
4: Combine and Fill
- Gradually stir the dry ingredients into the wet mixture until just combined do not overmix.
- Spoon the batter into the donut pan, filling each cavity about ¾ full.
5: Bake and Cool
- Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean.
- Let the donuts cool for a few minutes in the pan before transferring to a wire rack.
6: Coat in Cinnamon Sugar
- While still slightly warm, dip each donut into a bowl of cinnamon sugar to coat evenly.
“These donuts are dangerously easy you’ll make one batch and immediately want to bake another.” – @DonutDiariesChef
Tips for Best Results
- Use canned pumpkin puree: Not pumpkin pie filling. The pure kind gives you control over sweetness and flavor.
- Don’t overmix: Gently stir the batter until just combined to keep your donuts fluffy.
- For a crispier edge: Bake an extra 2 minutes or place under the broiler briefly.
- Make it glazed: Mix powdered sugar and milk for a sweet vanilla drizzle instead of cinnamon sugar.
Craving more fall favorites? Try our pineapple paradise cake or warm up with hearty vegetable soup for the perfect seasonal pairing.
Flavor Variations and Add-Ins
- Maple-glazed pumpkin donuts: Replace the cinnamon sugar with a glaze made from powdered sugar, maple syrup, and milk.
- Chocolate chip pumpkin donuts: Fold in ¼ cup of mini chocolate chips before baking.
- Spicy chai version: Add a pinch of ground cloves and cardamom to the spice blend.
- Nutty topping: Add chopped pecans or walnuts on top after glazing for crunch.
How to Make Baked Pumpkin Donuts Taste Bakery Level
Small Changes That Make a Big Impact
Even with a simple recipe like these baked pumpkin donuts, it’s the little details that can push your homemade batch into bakery-level territory. Over the years, I’ve learned how to adjust the flavor, texture, and finish to suit everything from family breakfasts to special fall brunch spreads. Here are some of my best professional tips for a show-stopping result:
- Use room-temperature ingredients: Cold milk or eggs can make your batter lumpy. Let them sit out for 15-20 minutes before mixing.
- Measure flour properly: Spoon the flour into the measuring cup and level it with a knife. Packing flour can lead to dry donuts.
- Don’t skip the vanilla: It balances the earthiness of the pumpkin and rounds out the sweetness.
- Add a bit of lemon zest: For brightness, especially if you’re pairing these with tea or coffee.
“It’s not about making things complicated it’s about making every ingredient shine.” – @FlavorFirstChef
If you enjoy baking elevated versions of everyday treats, you’ll also love our zesty lemon cake or the super-soft Japanese cheesecake both proof that simple can still be stunning.
Using Fresh Pumpkin vs. Canned
While canned pumpkin puree is convenient and consistent, using homemade pumpkin puree adds a rustic touch and deeper flavor. Here’s how they compare:
- Canned pumpkin: Smoother, more moisture-controlled, and easier to use for perfect consistency.
- Fresh pumpkin: Slightly earthier and richer in flavor, but needs to be cooked and strained well to avoid excess moisture.
If you want to try making your own, roast pumpkin chunks until soft, blend until smooth, and strain through a cheesecloth or fine mesh. This homemade touch can be a great conversation starter and elevates your donuts with a story.
“Homemade pumpkin puree brings the season right into your batter pure, rich, and from scratch.” – @PumpkinPerfectionist
Creative Decorating Ideas for Fall Events
Make Your Donuts Look as Good as They Taste
Baking is half taste and half presentation and these donuts are no exception. Whether you’re serving at a fall market, Halloween party, or cozy brunch, here are ways I love to make them pop on the table:
- Spiced glaze: Mix powdered sugar, milk, a touch of cinnamon, and a hint of maple extract for a beautifully spiced drizzle.
- Drizzle and dip: Drizzle with white chocolate and sprinkle crushed graham crackers or chopped pecans on top for a s’mores-inspired twist.
- Add edible glitter or gold dust: For party-ready shine, especially if you’re gifting them.
- Serve with toppings bar: Let guests dip and roll in chopped nuts, mini chocolate chips, or coconut flakes.
Want to make a full spread of autumn delights? Pair these donuts with pineapple quick bread or orange blender cake for a beautiful contrast of flavors and colors.
Make Ahead, Storage, and Gifting Tips
Keep Them Fresh and Shareable
These donuts make fantastic gifts and meal prep snacks. But freshness is key. Here’s how to keep them at their best and how I package them for giving:
- For short-term storage: Keep in an airtight container at room temperature for up to 3 days.
- For freezing: Skip the cinnamon sugar topping and freeze baked, cooled donuts for up to 2 months. Thaw at room temperature and warm before coating with sugar.
- For gifting: Wrap individually in parchment and tie with twine or pack in a small pastry box with a window add a little cinnamon stick for extra fall charm.
- Reheat like a pro: A quick zap in the microwave (10-15 seconds) or a warm-up in the oven at 300°F revives texture without drying out.
“Wrap them warm, tie them with twine, and they become the sweetest fall gift from the heart.” – @AutumnBakerJoy
Need more gifting-ready recipes? Try our soft and stunning homemade crepes or the ultra-giftable butter piped cookies both package beautifully and taste even better.
Nutrition Facts (Per Donut – Approximate)
- Calories: 180
- Carbohydrates: 30g
- Fat: 5g
- Protein: 3g
- Sugar: 14g
Frequently Asked Questions
Can I make these without a donut pan?
Yes! Use a muffin tin instead. You’ll get “donut muffins” with the same great taste. Bake time may increase by a few minutes.
How do I store baked pumpkin donuts?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze without the sugar coating and dust after reheating.
Can I use plant-based milk?
Absolutely. Almond, oat, or soy milk work just as well in this recipe with no change in texture.
What’s the best way to reheat these?
Pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F for 5 minutes. They’ll taste like they just came out of the oven!
Is there a gluten-free version?
Yes. Use a 1:1 gluten-free flour blend. Avoid coconut flour or almond flour on its own, as the texture won’t be the same without adjusting other ingredients.