Soft, fluffy, and full of cozy autumn flavor, these Baked Pumpkin Donuts are a perfect way to embrace the season. Infused with pumpkin spice and finished with a warm cinnamon sugar coating, they offer all the charm of a classic donut—without the need for frying. Ideal for breakfast, brunch, or an afternoon treat.

Why You’ll Love This Recipe

These donuts are everything you want in a fall dessert: warmly spiced, moist, and delightfully easy to make. Baked instead of fried, they’re lighter but still satisfyingly rich. With a simple cinnamon sugar coating and a tender crumb, they’re perfect for entertaining, gifting, or enjoying with a hot drink on a crisp morning. The batter comes together quickly with basic pantry ingredients and requires only a donut pan.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 3/4 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 brown sugar
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 cup melted butter (for brushing)

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a separate bowl, mix together the pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean.
7. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack.
8. While the donuts are still warm, brush each one with melted butter, then toss in the cinnamon sugar mixture to coat.

Servings and timing

This recipe makes approximately 12 standard-size donuts.
Preparation time: 10 minutes
Baking time: 15 minutes
Total time: 25 minutes

Variations

• Gluten-free: Use a 1:1 gluten-free baking flour blend.
• Vegan: Substitute eggs with flax eggs, and use plant-based milk and butter.
• Add-ins: Stir in mini chocolate chips, chopped pecans, or a swirl of cream cheese filling.
• Icing instead of sugar: Drizzle with a simple glaze made of powdered sugar and milk for a sweeter finish.
• Mini donuts: Use a mini donut pan and adjust baking time to 8–10 minutes.

storage/reheating

Store cooled donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm briefly in a microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes.
Avoid reheating with the cinnamon sugar coating if you want to maintain its crispness—recoat after warming if needed.

FAQs

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture.

What if I don’t have a donut pan?

You can use a muffin tin and bake for slightly longer—just note the shape will differ.

Can I make the batter ahead of time?

It’s best to bake the donuts right after mixing for the best texture, but you can prep the wet and dry ingredients separately in advance.

Are these donuts fried?

No, they are baked, making them lighter and easier to prepare at home.

Can I freeze these donuts?

Yes, freeze them uncoated in an airtight container for up to 2 months. Thaw and reheat before brushing with butter and tossing in cinnamon sugar.

Can I reduce the sugar?

You can reduce the sugar slightly, though it will affect the sweetness and texture.

What can I use instead of pumpkin pie spice?

Use a blend of cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin pie spice on hand.

Can I make them dairy-free?

Yes, use a plant-based milk and dairy-free butter substitute.

Why did my donuts come out dense?

Overmixing the batter or using too much flour can lead to dense donuts. Mix gently and measure ingredients carefully.

Can I double the recipe?

Yes, this recipe scales well. Just double all ingredients and bake in batches.

Conclusion

Baked Pumpkin Donuts are a cozy and delicious treat that capture the essence of fall in every bite. With their soft, spiced interior and sweet cinnamon coating, they’re as satisfying as they are simple to make. Whether you serve them at brunch, share them with friends, or enjoy one with your coffee, these donuts are sure to become a seasonal favorite.

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