These easy baked pumpkin donuts are soft, tender, warmly spiced, and ready in about 30–40 minutes from start to finish. Made with pumpkin purée, brown sugar, pumpkin pie spice, milk, and melted butter or oil, they bake at 350°F (175°C) for 10–15 minutes and make 10–12 delicious donuts.
Choose a buttery cinnamon-sugar coating for a cozy breakfast treat, or dip the cooled donuts in vanilla glaze for a sweet bakery finish. Every bite has a delicate crumb, gentle pumpkin flavor, and plenty of cinnamon-spiced goodness without the mess of deep-frying.
Jump to RecipeWhy You’ll Love This Recipe
These pumpkin donuts deliver the comfort of a classic fall bakery treat with a straightforward mixing method and no frying oil. The batter comes together in two bowls, and the oven does the rest while your kitchen fills with the aroma of cinnamon and pumpkin spice.
The texture is especially appealing: lightly crisp around the edges, soft in the center, and moist without being heavy. Brown sugar adds a mellow caramel note, while pumpkin purée helps keep the crumb tender.
They are also flexible enough for any occasion. Serve them at breakfast, pack them for a school snack, or arrange them on a dessert table alongside savory favorites such as easy baked chicken tacos for a relaxed autumn gathering.
Ingredients You’ll Need
Use plain canned pumpkin purée or homemade purée that is thick and smooth. Pumpkin pie filling is already sweetened and spiced, so it will change the flavor, sweetness, and texture of the finished donuts.
- Flour: All-purpose flour gives the donuts enough structure while keeping them tender.
- Leavening: Baking powder and baking soda help the batter rise in the donut pan.
- Spices: Pumpkin pie spice supplies the classic autumn flavor, and the extra cinnamon is optional but delicious.
- Sugars: Brown sugar provides moisture and depth, while granulated sugar adds sweetness and helps the crumb stay light.
- Wet ingredients: Egg, pumpkin, butter or oil, vanilla, and milk create a smooth, spoonable batter.
Melted unsalted butter gives a rich, buttery taste, while neutral vegetable oil produces a very soft texture. Whichever you choose, let melted butter cool slightly before adding it so it does not heat the egg.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C) and prepare the pans. Grease two standard six-cavity donut pans, or grease one pan well and plan to bake the remaining batter in a second batch.
Step 2: Combine the dry ingredients in a medium bowl. Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and optional cinnamon so the leavening and spices are distributed evenly.
Step 3: Mix the wet ingredients in a large bowl. Whisk the brown sugar, granulated sugar, room-temperature egg, pumpkin purée, melted butter or oil, vanilla, and milk until the mixture looks smooth and cohesive.
Step 4: Add the dry mixture to the pumpkin mixture. Stir gently with a spatula or whisk just until the flour disappears; a few tiny lumps are fine, but prolonged mixing can make the donuts dense.
Step 5: Fill the donut cavities with a piping bag or zip-top bag. Snip off one corner and pipe the batter in a steady circle, filling each cavity about two-thirds to three-quarters full while keeping the center posts mostly clear.
Step 6: Bake the donuts for 10–15 minutes. They are ready when the tops spring back lightly under your finger and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
Step 7: Let the donuts cool in the pan for about 5 minutes before moving them to a wire rack. This short rest helps them firm up while keeping the centers soft and prevents them from breaking during transfer.
Step 8: Finish the donuts according to your preference. Brush warm donuts lightly with melted butter and toss them in cinnamon sugar, or cool them completely before dipping the tops into vanilla glaze.
Choosing the Best Topping
Cinnamon sugar is the quickest option and gives every donut a fragrant, lightly crunchy coating. Stir the granulated sugar and cinnamon together in a shallow bowl, then brush each warm donut with a thin layer of melted butter before tossing it in the mixture.
For glaze, whisk powdered sugar with 2–3 tablespoons of milk or cream, vanilla, and a pinch of salt. Add the liquid gradually so the glaze remains thick enough to cling to the tops; if it becomes too thin, whisk in a little more powdered sugar.
You can make half the batch with each topping so everyone gets a choice. For a seasonal dessert spread, these pair nicely with fresh peach salsa as part of a sweet-and-savory buffet, even though the salsa is best served separately.
Pro Tips for Soft, Tender Donuts
- Measure flour carefully: Spoon flour into a measuring cup and level it, or use the listed 210 grams for the most consistent result.
- Do not overmix: Once the dry ingredients are incorporated, stop stirring. Overworked batter can produce chewy or compact donuts.
- Pipe instead of spooning: Piping makes it easier to fill the rings evenly and reduces batter on the center posts.
- Watch the oven: Baked pumpkin donuts dry out quickly, so begin checking at 10 minutes rather than waiting for dark edges.
- Use the right pumpkin: Plain purée gives you control over the sugar and spices and keeps the recipe balanced.
Oven temperatures vary, and donut pans can differ in depth, so use the spring-back test and toothpick test together. A few moist crumbs are ideal; a completely dry tester may mean the donuts have baked a little too long.
For another comforting dinner to make while these donuts cool, try these easy lasagna roll ups as part of a full weekend menu.
Storage, Freezing, and Serving
Store unglazed donuts in an airtight container at room temperature for up to 2 days. Glazed donuts should also be kept covered, with parchment between layers if the glaze is still soft.
To freeze them, cool the plain donuts completely, place them in a freezer-safe container or bag, and freeze for up to 2 months. Thaw them at room temperature, then add cinnamon sugar or glaze just before serving for the best finish.
These donuts are wonderful with coffee, chai, hot chocolate, or a glass of cold milk. For a brunch table with plenty of variety, you can also serve savory dishes such as crunchy baked cod or four-cheese spaghetti squash later in the day.
Common Questions
Can I use only one donut pan? Yes. Grease the pan, pipe the first batch, and bake it as directed. Let the pan cool slightly, regrease it if needed, and bake the remaining batter.
Can I replace the butter with oil? Yes. Use 1/3 cup of neutral vegetable oil in the batter. Oil creates a soft crumb, while butter contributes a richer flavor.
Why did my donuts stick? Donut pans need thorough greasing, especially around the center posts. Allowing the donuts to cool for about 5 minutes before lifting them out also helps them release cleanly.
Baked Pumpkin Donuts
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease two standard six-cavity donut pans, or grease one pan if you plan to bake in batches.
- Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and optional cinnamon together in a medium bowl.
- In a separate large bowl, whisk the brown sugar, granulated sugar, egg, pumpkin purée, melted butter or oil, vanilla, and milk until smooth.
- Add the dry ingredients to the pumpkin mixture and stir just until no dry streaks remain. Do not overmix the batter.
- Transfer the batter to a piping bag or zip-top bag with one corner snipped off. Pipe the batter into the donut cavities, filling each about two-thirds to three-quarters full.
- Bake for 10–15 minutes, until the donuts spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs.
- Cool the donuts in the pan for about 5 minutes, then transfer them to a wire rack. For cinnamon sugar, brush warm donuts with melted butter and toss them in the cinnamon-sugar mixture.
- For glaze, whisk the powdered sugar, milk or cream, vanilla, and salt until smooth. Dip cooled donuts into the glaze and let them set on a rack.
10-15 mins
30-40 mins
10-12 donuts
Not calculated