These baked pumpkin donuts are one of my favorite fall treats. They’re simple to make and packed with warm pumpkin spice flavor—perfect for breakfast, an afternoon snack, or an easy dessert.
If I’d known how easy baked pumpkin donuts are, I would have been making them for years. They’re my new favorite way to start the day: coffee and a pumpkin donut make for a cozy, satisfying morning.
I haven’t attempted deep-fried donuts here—there’s something intimidating about hot oil—so I stick with baked versions. These capture the best parts of a classic donut: a soft, cakey interior with a crunchy cinnamon-sugar coating that adds great texture and flavor.
The contrast between the tender crumb and the cinnamon-sugar crust is what makes these so memorable. They’re baked, so there’s less mess and less stress than frying, but you still get that indulgent donut feel.
Why You’ll Love This Recipe
- These donuts embody cozy autumn flavors—pumpkin spice, warm aromas, and comforting sweetness.
- The cinnamon-sugar coating provides a pleasant crunch that complements the soft, cakey center.
- Baking eliminates the need for frying, making the process cleaner and easier while still delivering great flavor.
- Versatile and convenient: enjoy them for breakfast, a snack, or a dessert.
Ready to make them? Here’s everything you need and how to prepare them.
Ingredients
This recipe uses common pantry ingredients. If you keep pumpkin puree on hand, you’re already set. Here’s what you’ll need:
- All-purpose flour
- Ground cinnamon
- Ground nutmeg
- Ground allspice
- Ground cloves
- Baking powder
- Salt
- Pumpkin puree
- Milk
- Brown sugar
- Vegetable oil
- Egg
- Vanilla extract
You’ll also need a donut pan or a mini muffin pan if you prefer donut holes.
It’s All About the Spice
Pumpkin puree provides the base, but the spices—cinnamon, nutmeg, allspice, ginger, and cloves—are what create the classic pumpkin flavor. They add warmth and complexity, so the donuts taste balanced and aromatic rather than one-note.
How to Make
These baked pumpkin donuts are straightforward. Below is a concise step-by-step; a printable recipe card with exact measurements and details appears at the end of this post.
- Preheat the oven to 350°F. Spray your donut pan or muffin pans with nonstick cooking spray.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt.
- In a medium bowl, whisk together the pumpkin puree, milk, brown sugar, vegetable oil, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
- Scoop the batter into the pan cavities, filling them nearly to the top. For mini muffin pans used as donut holes, the batter should be slightly domed.
- Bake for 10–12 minutes, or until a toothpick inserted near the center comes out clean.
- While the donuts bake, mix granulated sugar and ground cinnamon in a small bowl for the topping.
- Let the donuts cool in the pan for about five minutes. Rub or brush each one with melted butter, then roll in the cinnamon-sugar mixture to coat.
- Serve warm or at room temperature.
That’s it—homemade pumpkin donuts that are tender, flavorful, and easy to share.
These baked pumpkin donuts are a recipe I’ll return to every autumn. They’re a simple, delicious way to celebrate the season.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. Fresh pumpkin puree works well—just be sure it’s smooth and not too watery so the donut texture stays consistent.
No donut pan? No problem.
If you don’t have a donut pan, use a muffin or mini muffin tin. They’ll look more like donut-style muffins but taste just as good. Adjust baking time as needed for the size of your pan.
Ways to jazz them up
Try a simple glaze, a chocolate dip, or a sprinkle of chopped toasted nuts for added texture. They’re delicious plain with cinnamon sugar, too.
More Pumpkin Recipes You’ll Love
- Pumpkin Bread with Cream Cheese Swirl
- Aunt Maggie Pumpkin Roll
- Pumpkin Pie Bars
- Pumpkin Spice White Hot Chocolate
- Pumpkin Spice Cream Horns
- Pumpkin Whoopie Pies
- Pumpkin French Toast Casserole
These baked pumpkin donuts are easy, shareable, and ideal for fall mornings or cozy gatherings. If you try the recipe, leave a comment or rating to share your experience.
Baked Pumpkin Donuts
Equipment
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donut pan
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mini muffin baking pan
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mixing bowls
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large whisk
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measuring spoons
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measuring cups
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree
- 3/4 cup milk
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping:
- 2/3 cup granulated sugar
- 2 tablespoons cinnamon
- 1/2 cup unsalted butter melted
Instructions
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Preheat oven to 350°F and spray your pan(s) with nonstick spray.
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Whisk together flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt.
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Whisk pumpkin puree, milk, brown sugar, vegetable oil, egg, and vanilla in a separate bowl.
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Add the wet ingredients to the dry and stir until just combined.
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Scoop batter into the pan cavities, nearly filling each one.
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Bake 10–12 minutes, until a toothpick comes out clean.
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Mix cinnamon and sugar for the topping.
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Cool donuts for about 5 minutes, brush with melted butter, and roll in cinnamon sugar.
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Allow to cool or enjoy warm.