Name: Easy Baked Pumpkin Donuts
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 12
Ingredients: 1 ¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves; ¼ tsp salt; 1 cup pumpkin purée; ½ cup brown sugar; ¼ cup granulated sugar; 2 large eggs; ¼ cup vegetable oil (or melted butter); 1 tsp vanilla extract; 2–3 tbsp milk (optional, for thinning batter); Cinnamon sugar mixture or vanilla glaze for coating

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As the cool breeze of autumn sweeps in, one of the first things I crave is the warm, spiced aroma of pumpkin treats. I remember the first time I baked pumpkin donuts in my kitchen—it was a crisp October morning, and I wanted something comforting yet lighter than a fried donut. That’s how this recipe was born: soft, fluffy, and perfectly spiced pumpkin donuts baked instead of fried. Every time I prepare them, they remind me of cozy gatherings, mugs of hot coffee, and the joy of homemade fall flavors.

Pumpkin baked goods have always held a special place in my baking journey. While pumpkin pies and pumpkin breads are classics, these donuts offer a fun twist. They are quick to make, bake evenly in the oven, and create that nostalgic scent of cinnamon, nutmeg, and cloves wafting through the kitchen. The best part? They are finished off with a simple sugar coating or glaze, making them irresistible for breakfast, snacks, or even dessert.

Why You Will Love This Recipe

These baked pumpkin donuts are soft, tender, and moist, with just the right balance of sweetness and spice. Unlike fried donuts, they are lighter and easier on the stomach, but still deliver that indulgent flavor you crave. The recipe comes together in less than 30 minutes, making it a perfect choice for busy mornings, holiday brunches, or quick snacks. You’ll love the fact that they are baked, not fried, which means less mess and healthier indulgence without compromising on taste.

Versatile

One of the best things about this recipe is its versatility. You can keep it simple with a cinnamon sugar coating or dress it up with a vanilla glaze. You can even try a cream cheese drizzle for a richer finish. These donuts can be served for breakfast alongside coffee, packed in lunchboxes as a midday treat, or offered at festive gatherings as a crowd-pleasing dessert.

Affordable

Pumpkin donuts are surprisingly affordable to make. The main ingredient, pumpkin purée, is inexpensive and stretches across many recipes. Most of the other ingredients—flour, sugar, baking powder, and warm spices—are pantry staples you probably already have at home. Baking these donuts at home also saves money compared to buying them at a bakery, and you’ll have the bonus of enjoying them fresh out of the oven.

Ingredients for the Recipe

To prepare these baked pumpkin donuts, you’ll need the following ingredients:

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Pumpkin purée (not pumpkin pie filling)
Brown sugar
Granulated sugar
Eggs
Vegetable oil (or melted butter)
Vanilla extract
Milk (optional, for glaze or thinning batter if needed)
Cinnamon sugar mixture or glaze for coating

How to Prepare This Recipe

Baked pumpkin donuts are one of the simplest fall treats you can make at home, and the process is quick, mess-free, and enjoyable. Instead of frying in oil, these donuts are baked in a donut pan, which helps them hold their soft, fluffy texture. The batter comes together in just one bowl, using ingredients you most likely already have in your pantry. From mixing the pumpkin purée with warm spices to coating the baked donuts in cinnamon sugar, every step is straightforward yet rewarding.

Step-by-Step Instructions for Preparation

Step 1: Prepare your baking equipment
Begin by preheating your oven to 350°F (175°C). Lightly grease a donut pan with cooking spray or brush with a thin layer of oil. Greasing ensures the donuts release easily once baked. If you don’t have a donut pan, you can use a muffin tin, although the texture will be more like donut muffins.

Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking the dry ingredients first helps distribute the spices evenly throughout the flour so the donuts bake with consistent flavor in every bite.

Step 3: Combine the wet ingredients
In a larger bowl, whisk the pumpkin purée with the brown sugar and granulated sugar until smooth. Add in the eggs, one at a time, followed by the oil and vanilla extract. Whisk until fully combined and slightly fluffy. The pumpkin adds natural moisture and color, while the eggs and oil ensure the donuts stay soft and tender.

Step 4: Create the batter
Slowly add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix, as that could make the donuts dense rather than light. If the batter seems too thick, add a tablespoon or two of milk to loosen it slightly.

Step 5: Fill the donut pan
Spoon the batter into a piping bag or a resealable plastic bag with the corner cut off. Pipe the batter into the donut cavities, filling each about two-thirds full. This ensures they rise nicely without overflowing during baking.

Step 6: Bake the donuts
Place the pan in the preheated oven and bake for 12–14 minutes, or until the donuts are golden on top and a toothpick inserted into the center comes out clean. Allow them to cool in the pan for about 5 minutes before transferring them to a wire rack. Cooling helps them firm up while staying moist inside.

Step 7: Add the finishing touch
While the donuts are still slightly warm, roll them in a mixture of cinnamon and sugar for a classic coating. For an alternative finish, dip them in a simple vanilla glaze made from powdered sugar, milk, and vanilla extract. Both options highlight the warm pumpkin spice flavors beautifully.

Quick and Easy

This recipe is truly quick and easy, taking less than 30 minutes from start to finish. The batter requires no special equipment—just a whisk and a mixing bowl. Baking the donuts eliminates the need for oil frying, which keeps the cleanup minimal and the cooking time shorter. Even if you are new to baking, you’ll find this recipe approachable and foolproof.

Customizable

One of the joys of baked pumpkin donuts is how customizable they are. You can adjust the spices to your taste—add extra cinnamon for warmth, a pinch of ginger for zing, or even a little allspice for a deeper flavor profile. If you want a richer version, swap the glaze for a cream cheese drizzle. For those who prefer less sweetness, reduce the sugar slightly or stick with the simple cinnamon sugar dusting. You can also experiment with different toppings such as chopped nuts, chocolate drizzle, or even maple glaze to suit various occasions.

Popular with Many People

Pumpkin treats are a seasonal favorite, and these donuts are no exception. They are always a hit with family and friends, especially during fall gatherings, Thanksgiving breakfasts, or Halloween parties. Children love their soft, cake-like texture, while adults enjoy the nostalgic flavors of pumpkin and spice. These donuts are also perfect for bake sales, potlucks, or weekend brunch spreads because they travel well and stay moist for days. Sharing them with others always sparks conversation and compliments, making them a recipe worth keeping on repeat.

FAQs

Q: Can I make these donuts gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or a binding agent to help the donuts hold their shape. Baking times remain similar, but check with a toothpick for doneness.

Q: Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices, which can alter the sweetness and spice balance of the donuts.

Q: How should I store baked pumpkin donuts?
Store cooled donuts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for 2–3 months. Reheat gently before serving.

Q: Can I make these donuts vegan?
Yes. Replace the eggs with flax eggs or another egg substitute, and use a plant-based milk and oil. The texture will remain soft and moist.

Q: Can I skip the glaze or cinnamon sugar coating?
Absolutely. The donuts are flavorful on their own. The coating adds sweetness and visual appeal, but the pumpkin spice flavor is strong enough to enjoy without it.

Q: Can I double the recipe?
Yes, the recipe can be doubled. Use two donut pans if possible to bake simultaneously or bake in batches. Make sure not to overfill the cavities to maintain the donut shape.

Q: How do I prevent the donuts from sticking to the pan?
Grease the pan lightly with oil or nonstick spray and dust with a thin layer of flour. Using a silicone donut pan also helps ensure easy release.