Print

Baked Pumpkin Donuts

Print Recipe

Soft and fluffy baked pumpkin donuts filled with warm fall spices and coated in a sweet cinnamon sugar crust—perfect for a cozy seasonal treat without the frying.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a donut pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In another bowl, mix pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  5. Spoon the batter into the donut pan, filling each cavity about 3/4 full.
  6. Bake for 12–15 minutes, or until a toothpick comes out clean.
  7. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
  8. While warm, brush donuts with melted butter and toss in cinnamon sugar to coat evenly.

Notes

  • Use a piping bag or zip-top bag with the corner snipped to easily fill the donut pan.
  • Donuts are best enjoyed the day they’re made, but can be stored in an airtight container for 2–3 days.
  • Can be made dairy-free using plant-based milk and butter alternatives.

Nutrition

Keywords: baked donuts, pumpkin spice, fall dessert, cinnamon sugar, pumpkin donuts

Find it online: https://epicrecipebox.com/baked-pumpkin-donuts/