Baked pumpkin donuts are the soft, fluffy, cake-like treats that taste like a cozy autumn morning. Real pumpkin puree and warm spices make the donuts moist and fragrant, and a brush of butter followed by a roll in cinnamon sugar gives them an irresistible bakery-style coating.
This easy baked pumpkin donuts recipe uses a single bowl and a standard donut pan, with no yeast, no frying, and no waiting around for dough to rise. They bake in just 12 minutes, so you can have warm donuts on the table in about half an hour.
They are perfect for fall breakfasts, school lunches, brunch spreads, and Halloween parties. Dip them in cinnamon sugar for a classic finish, or drizzle them with maple glaze for a sweeter treat.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 12 donuts
Category: Breakfast / Dessert
Why You’ll Love These Baked Pumpkin Donuts
- Soft, fluffy, and full of pumpkin spice flavor
- Baked, not fried, so they are easier and lighter
- Ready in 30 minutes with no yeast
- Rolled in cinnamon sugar for a bakery-style finish
- Great for breakfast, brunch, and parties
Ingredients You’ll Need for Baked Pumpkin Donuts
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup melted butter, plus 4 tablespoons for brushing
- 1 teaspoon vanilla extract
- For the coating: 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon
How to Make Baked Pumpkin Donuts
- Preheat the oven to 350°F and generously grease a 12-cavity donut pan.
- Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
- In another bowl, whisk the pumpkin, brown sugar, granulated sugar, eggs, buttermilk, 1/4 cup melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Spoon the batter into a zip-top bag, snip off a corner, and pipe it into the donut cavities, filling each about 3/4 full.
- Bake for 10 to 12 minutes until the donuts spring back when lightly pressed.
- Cool in the pan for 3 minutes, then remove them to a rack.
- Brush each donut with melted butter and roll in the cinnamon sugar while still warm.
Tips for the Best Baked Pumpkin Donuts
- Don’t overmix the batter. A few small lumps are fine, and overmixing makes the donuts tough.
- Pipe the batter with a bag for neat, even donuts rather than spooning it in.
- Brush with butter while the donuts are still warm so the cinnamon sugar sticks well.
- Don’t overbake. They are done as soon as they spring back, and extra time dries them out.
Variations to Try
- Top with maple glaze instead of cinnamon sugar
- Add mini chocolate chips to the batter
- Drizzle with cream cheese glaze and chopped pecans
- Bake the batter as mini muffins for 15 minutes
- Use apple pie spice or chai spice for a different flavor
How to Store It
Store baked pumpkin donuts in an airtight container at room temperature for up to 2 days. Warm them in the microwave for 10 seconds before serving.
Freeze undipped donuts for up to 3 months, then thaw and coat in cinnamon sugar before eating.
Frequently Asked Questions
Do I need a donut pan for baked pumpkin donuts?
Yes, a donut pan gives the classic ring shape. You can also bake the batter as muffins.
Can I use pumpkin pie filling in baked donuts?
No. Pie filling is sweetened and spiced, which changes the flavor and texture. Use plain pumpkin puree.
How do you keep baked donuts from drying out?
Avoid overbaking, use buttermilk, and brush them with butter right after baking.
Can I make baked pumpkin donuts ahead of time?
Yes. Bake them a day ahead, then coat in cinnamon sugar just before serving.
Baked Pumpkin Donuts
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a donut pan.
- Whisk the dry ingredients and spices.
- Whisk the pumpkin, sugars, eggs, buttermilk, butter, and vanilla and stir into the dry ingredients.
- Tip: Don't overmix.
- Pipe the batter into the pan and bake 10 to 12 minutes.
- Brush the warm donuts with butter and roll in cinnamon sugar.
Notes
Freeze undipped donuts for up to 3 months.