A cozy fall treat that’s light, fluffy, and perfectly spiced, these baked pumpkin donuts are coated in cinnamon sugar and ready in just 25 minutes. They’re the perfect autumn breakfast or dessert that tastes like a trip to your favorite pumpkin patch.
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Why You’ll Love These Baked Pumpkin Donuts
These baked pumpkin donuts bring all the cozy fall vibes without any frying mess. They’re soft, cake-like, and perfectly spiced with pumpkin pie flavors that fill the kitchen with a warm aroma. You’ll love how easy they are to make in one bowl with simple pantry ingredients. No fancy equipment is needed, and cleanup is a breeze. Plus, baking instead of frying keeps them lighter while still giving you that irresistible sugary crunch. Whether you’re baking for a weekend brunch or a fall party, these donuts are always a hit. They’re quick, flavorful, and taste like fall comfort in every bite.
Ingredients You’ll Need
For the Donuts
You’ll need vegetable oil for moisture, eggs to bind the batter, and sugar for sweetness. Pumpkin puree adds that signature flavor and keeps the texture tender. Pumpkin pie spice brings warmth, while salt balances the flavors. Baking powder gives lift, vanilla adds aroma, and all-purpose flour holds it all together.
For the Coating
Combine sugar and cinnamon to create that classic donut-shop coating. Shake the donuts while they’re still warm so the sugar sticks perfectly.
For a twist, try dipping them in maple glaze or drizzling cream cheese frosting for extra indulgence.
How To Make Baked Pumpkin Donuts
Prep the Pan and Oven
Preheat your oven to 350°F and lightly grease your donut pan with nonstick spray. This keeps them from sticking and makes for easy release.
Mix the Wet Ingredients
In a large mixing bowl, whisk together vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla. Keep mixing until smooth and well combined.
Add the Dry Ingredients
Next, stir in the flour until just combined. Don’t overmix — it keeps the donuts light and fluffy.
Fill and Bake
Spoon or pipe the batter into each donut cavity, filling them about three-quarters full. Bake for 15–17 minutes for standard donuts or up to 25 minutes for larger ones. They’re ready when springy to the touch.
Coat in Cinnamon Sugar
Let them cool in the pan for 5 minutes, then shake each one gently in a bag of cinnamon sugar. Cool completely on a wire rack before serving.
You’ll get about 12 standard-sized donuts. The total time is just 25 minutes, and they store well for 2–3 days at room temperature or up to 5 days in the fridge.
Tips for Perfect Baked Pumpkin Donuts
Don’t overfill the donut pan — it can cause overflow and uneven shapes. Coat the donuts while they’re still slightly warm so the sugar sticks better. If you want to save time, refrigerate the batter overnight and bake fresh in the morning. Make sure donuts are fully cooled before storing; it keeps them from turning soggy. Always use pure pumpkin puree, not pumpkin pie filling. The ideal texture is moist, soft, and lightly springy with that golden cinnamon crust. These tips make every batch bakery-quality without the fryer fuss.
Variations and Add-Ons
Get creative with your donuts! Add mini chocolate chips or chopped pecans to the batter for extra crunch. Dip them in maple glaze or drizzle cream cheese icing for a decadent treat. Try swapping the cinnamon sugar for pumpkin spice sugar for even more fall flavor. You can also bake them as mini donuts or donut holes — just reduce the baking time to around 9–10 minutes. Each variation keeps that same cozy pumpkin flavor while letting you mix things up for any occasion.
How To Store and Reheat
Once the donuts are completely cool, store them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days. To reheat, microwave each donut for about 10 seconds or warm them in the oven at 300°F for 3–4 minutes. Always make sure they’re cool before sealing the container to avoid condensation and sogginess. They taste just as good the next day — maybe even better with your morning coffee.
Frequently Asked Questions
What is a pumpkin donut?
A pumpkin donut is a soft, cake-style donut made with pumpkin puree and warm spices like cinnamon and nutmeg.
Are baked doughnuts good?
Yes! Baked doughnuts are lighter and easier to make than fried ones, but still taste indulgent with a sweet coating or glaze.
What do pumpkin donuts taste like?
They taste like a mix of pumpkin pie and spice cake — sweet, warm, and slightly earthy with cinnamon sugar on top.
What are the common mistakes when baking donuts?
Overmixing the batter, overfilling the pan, and underbaking are the most common. Stick to 3/4 full and bake until lightly golden.
Other Recipes You May Enjoy
- Easy Pumpkin Pie Cupcakes with No Crust
- Soft Gingerbread Muffins for Holiday Baking
- Pumpkin Streusel Bread Recipe
- Quick and Easy Pumpkin Butter
- Easy Pumpkin Carrot Cake Dessert
- Air Fryer Biscuit Donuts – Quick Recipe
Final Thoughts
These baked pumpkin donuts bring the cozy flavor of fall right into your kitchen — no frying needed. They’re easy, quick, and guaranteed to make your home smell amazing. Enjoy them warm with coffee or serve them for brunch with friends. You can even double the batch because they disappear fast. If you love fall baking, save this recipe and share it with your favorite pumpkin lovers. For more seasonal ideas, follow along on Pinterest.
Baked Pumpkin Donuts
Equipment
- Donut pan For baking the donuts evenly.
- Mixing bowl To mix the batter.
- Whisk For blending ingredients smoothly.
- Wire rack To cool donuts evenly.
- Piping bag or zip-top bag For filling donut cavities neatly.
Ingredients
- ¼ cup vegetable oil
- 2 eggs
- ¾ cup sugar
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons sugar (for coating)
- 2 teaspoons cinnamon (for coating)
Instructions
- Preheat oven to 350°F and lightly spray a donut pan with nonstick spray.
- In a large bowl, whisk together vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla until smooth.
- Stir in flour until just combined. Do not overmix to keep the donuts light.
- Pipe or spoon batter into donut pan cavities, filling each about 3/4 full. Bake for 15–17 minutes, or until springy to the touch.
- Let donuts cool in the pan for 5 minutes. Combine cinnamon and sugar in a bag and shake warm donuts to coat. Transfer to a rack to cool completely.
