Easy Baked Pumpkin Donuts Recipe
If you’re looking for a seasonal treat that’s delightfully moist, fragrant with warming spices, and simple enough to whip up any day of the week, these Easy Baked Pumpkin Donuts are exactly what your autumn cravings have been waiting for. Bursting with pumpkin goodness and a perfect blend of cinnamon, nutmeg, and other cozy spices, these donuts offer a tender crumb and a lightly crisp, cinnamon-sugar coating that’s utterly irresistible. Whether for a quick breakfast, afternoon coffee companion, or festive dessert, this recipe delivers all the pumpkin-flavored joy with none of the fuss of frying.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that combine to create the perfect balance of flavor, texture, and that gorgeous autumnal color. Each element plays a vital role, from the pumpkin puree which brings moisture and natural sweetness, to the spice blend that turns every bite into a mini celebration of fall.
- All-purpose flour (210 g / 1¾ cups): The foundation of your donuts, providing structure and tenderness once baked.
- Baking powder (1 tsp) and baking soda (¼ tsp): These leavening agents make the donuts rise light and airy.
- Ground cinnamon (2 tsp), nutmeg (½ tsp), ginger (½ tsp), allspice (¼ tsp), and cloves (¼ tsp): A cozy medley of warming spices to infuse unforgettable flavor.
- Salt (½ tsp): Balances the sweetness and enhances the spices’ depth.
- Canned pumpkin puree (240 g / 1 cup): Adds moisture, subtle sweetness, and that iconic pumpkin flavor — Libby’s brand preferred for consistency.
- Salted butter (57 g / ½ stick), melted: For richness and just a hint of salt to elevate the taste.
- Vegetable oil (60 ml / ¼ cup): Keeps the donuts tender and moist without weighing them down.
- Granulated sugar (100 g / ½ cup) and light brown sugar (100 g / ½ cup): A perfect combo for sweetness and a touch of caramel complexity.
- Large eggs (2, room temperature): Bind everything together and add a tender crumb.
- Whole milk (60 ml / ¼ cup, room temperature): Helps achieve a smooth batter consistency.
- Vanilla extract (1 tsp): A flavor booster that rounds out the spices perfectly.
- Butter for coating (56 g / ½ stick, melted): Adds lusciousness before the sugar-spice topping.
- Cinnamon-sugar spice blend for topping: Granulated sugar (100 g / ½ cup), ground cinnamon (2 tsp), nutmeg (½ tsp), and ginger (½ tsp) to coat and give that delightful, crunchy finish.
How to Make Easy Baked Pumpkin Donuts
Step 1: Prepare Your Oven and Pans
First things first, preheat your oven to 350°F and grease two or three 6-count donut pans. This step ensures a warm oven ready to bake your donuts to perfection and makes sure they don’t stick, so you can pull out those beautiful shapes smoothly.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, and the full spice blend plus salt. Taking the time to blend these thoroughly means every bite will have an even hit of spice, texture, and lift.
Step 3: Combine Wet Ingredients
In a larger bowl, whisk the pumpkin puree with melted butter, vegetable oil, granulated and brown sugars, eggs, milk, and vanilla extract. Whisking vigorously for about one minute helps add air and ensures this mixture is smooth and well combined for a fluffy donut base.
Step 4: Incorporate Wet and Dry Mixtures
Pour the dry ingredients into the wet ingredients and gently whisk until just combined. The batter will thicken slightly — this is what gives your donuts that tender yet sturdy texture. Be careful not to overmix to keep them light.
Step 5: Fill the Donut Pans
Using a spoon or piping bag, fill each cavity about three-quarters full. I love using a #24 cookie scoop (3 tablespoons) for uniformity, but if your pan’s deeper, up to ¼ cup scoops work too. Filling just right ensures your donuts rise beautifully without spilling over.
Step 6: Level and Bake
Give the pans a gentle tap on a towel-lined counter about ten times to even out the batter, then pop them into the oven. Bake for 10 to 14 minutes, until tops are golden and a toothpick inserted into the center comes out with a few moist crumbs — a sign they’re perfectly baked.
Step 7: Cool and Prepare for the Glaze
Let the donuts cool in the pans for five minutes, then gently transfer them to a wire rack to cool slightly. While still warm, melt butter with a touch of vanilla, which will help the sugar-spice coating stick beautifully later.
Step 8: Coat in Cinnamon Sugar
In a bowl, mix granulated sugar, cinnamon, nutmeg, and ginger. Lightly brush each warm donut with the melted vanilla butter, then roll them in the sugar-spice mixture until fully coated. Don’t hesitate to recoat for that extra crunchy, sweet finish.
Step 9: Serve and Enjoy
These Easy Baked Pumpkin Donuts are best enjoyed warm or at room temperature, fresh from the sugar bath. They reheat wonderfully in the microwave if you want a quick, cozy treat later on.
How to Serve Easy Baked Pumpkin Donuts
Garnishes
While the cinnamon-sugar coating is the star here, you can get creative with garnishes. A drizzle of maple glaze or a sprinkle of finely chopped pecans adds a delightful crunch. A dusting of powdered sugar or a dollop of whipped cream can also transform these donuts into a charming dessert presentation.
Side Dishes
Pair your Easy Baked Pumpkin Donuts with a steaming cup of coffee, chai tea, or spiced latte. Fresh fruit like crisp apple slices or a small bowl of mixed berries adds a refreshing contrast. For brunch, a side of scrambled eggs or spiced yogurt makes a balanced and satisfying spread.
Creative Ways to Present
Try stacking these donuts on a tiered plate for a festive centerpiece at your next fall gathering. For a fun twist, serve alongside small jars of flavored cream cheese dips or pumpkin butter for dunking. They also work beautifully laid out on a rustic wooden board garnished with autumn leaves for that perfect seasonal vibe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they’re unlikely to last long), place them in an airtight container at room temperature for up to two days. This keeps their tender crumb intact without drying out.
Freezing
Easy Baked Pumpkin Donuts freeze beautifully! Wrap them individually in plastic wrap then store in a freezer-safe bag for up to two months. Thaw overnight in the fridge or briefly on the counter before reheating.
Reheating
Reheat donuts in the microwave for about 15 to 20 seconds to bring back that fresh-baked softness, or warm them in a low oven at 300°F for 5 minutes. A quick reheat with a dab of butter will make them taste just as amazing as the day they came out of the oven.
FAQs
Can I use fresh pumpkin instead of canned puree?
You absolutely can! To substitute, roast fresh pumpkin chunks until tender, puree them, and drain any excess liquid for a thicker consistency. Use the same amount called for in the recipe. Keep in mind canned pumpkin is more consistent in moisture, so slight adjustments may be needed.
Are these donuts gluten-free?
Not as written, since they rely on all-purpose flour. However, you can experiment with gluten-free flour blends. For best results, choose a blend that’s designed for baking and includes xanthan gum or similar binders to maintain texture.
Can I make these vegan?
To veganize the recipe, replace the eggs with flax eggs or unsweetened applesauce, use plant-based milk, and swap butter with vegan margarine or coconut oil. The texture might be slightly different but still deliciously pumpkin-spiced.
What’s the best way to get a perfectly round donut shape?
Using a donut pan is key to uniform shape and even cooking. Greasing the pan well and filling each cavity evenly ensures they rise nicely without sticking or spilling over.
Why do I need both baking powder and baking soda?
Baking powder and baking soda work together to give the donuts lift and tenderness. Baking soda neutralizes the acidity from the pumpkin and brown sugar for a balanced rise, while baking powder adds extra puffiness to keep the donuts light.
Final Thoughts
You really can’t go wrong with these Easy Baked Pumpkin Donuts. They’re the perfect blend of cozy spices and moist pumpkin goodness baked into a treat that’s approachable for any skill level. Next time the craving for a warm, comforting dessert hits, try this recipe—you’ll love how effortlessly you can bring a slice of autumn magic to your kitchen table.
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Easy Baked Pumpkin Donuts Recipe
- Total Time: 29 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
These Easy Baked Pumpkin Donuts are moist, flavorful, and perfect for fall or anytime you crave a spiced treat. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, these baked donuts are a healthier alternative to fried versions, with a delightful coating of cinnamon-sugar spice mixture for the perfect finish.
Ingredients
Dry Ingredients
- 210 g (1¾ cups) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (freshly ground preferred)
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp salt
Wet Ingredients for Donuts
- 240 g (1 cup) canned pumpkin puree (Libby’s preferred)
- 57 g (½ stick/4 Tbsp) salted butter, melted
- 60 ml (¼ cup) vegetable oil
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) light brown sugar
- 2 large eggs, room temperature
- 60 ml (¼ cup) whole milk, room temperature
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 56 g (½ stick/4 Tbsp) unsalted butter, melted
- ¼ tsp vanilla extract
- 100 g (½ cup) granulated sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (freshly ground preferred)
- ½ tsp ground ginger
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two or three 6-count donut pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Set this aside for later.
- Combine Wet Ingredients: In a large bowl, vigorously whisk the pumpkin puree, melted salted butter, vegetable oil, granulated sugar, brown sugar, eggs, whole milk, and vanilla extract for about one minute to blend well and incorporate air.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients, whisking gently until just combined and the batter thickens slightly. Avoid overmixing to keep the donuts tender.
- Fill Donut Pans: Spoon or pipe the batter into the prepared donut pans until each cavity is about ¾ full. Using a #24 cookie scoop (approximately 3 tablespoons) works well, though some pans may require up to a #16 scoop (4 tablespoons).
- Tap to Even Out Batter: Firmly tap the pans on a towel-lined counter about 10 times to distribute the batter evenly and release any air bubbles.
- Bake the Donuts: Bake in the preheated oven for 10-14 minutes or until the donuts are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Donuts: Allow the donuts to cool in the pans for 5 minutes, then transfer them to a wire rack to cool further but remain slightly warm.
- Prepare Butter Glaze: In a small bowl, melt the unsalted butter and stir in the vanilla extract to create the glaze for coating.
- Mix Cinnamon Sugar Coating: In another bowl, combine the granulated sugar, cinnamon, nutmeg, and ginger thoroughly.
- Coat the Donuts: While the donuts are still warm, lightly brush each donut with the melted vanilla butter or dip them into it.
- Roll in Sugar-Spice Mixture: Roll the glazed donuts in the cinnamon-sugar-spice mixture until completely coated. Repeat the coating if necessary to achieve an even layer.
- Serve and Enjoy: Serve the donuts warm or at room temperature. They reheat well in the microwave for a few seconds if desired.
Notes
- For best results, use canned pumpkin puree rather than pumpkin pie filling to control sweetness and spice level.
- Allowing the eggs and milk to reach room temperature will help the batter mix more smoothly and produce better texture.
- You can customize the spice mix in the coating to your preference, adding more cinnamon or reducing nutmeg if desired.
- To store, keep the donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free option, substitute butter with coconut oil and use plant-based milk.
- These donuts can be frozen after baking and cooled; thaw before coating and serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: pumpkin donuts, baked donuts, fall recipe, pumpkin spice, cinnamon sugar donuts, easy donuts, breakfast recipe
