Easy Baked Pumpkin Donuts – Soft, Spiced & Perfect for Fall!

Cozy Fall Baking in a Donut Pan

There’s something about the first crisp breeze of autumn that makes you crave cinnamon, nutmeg, and everything pumpkin. For me, it started with a rainy October morning and a half-used can of pumpkin puree in the fridge. Instead of muffins or pie, I reached for my donut pan—and the result was pure fall magic.

Baked pumpkin donuts are the perfect seasonal treat: soft, spiced, and easy to make without the mess of frying. They’re ideal for cozy mornings, weekend brunches, or even edible gifts. Plus, they come together in one bowl and bake in under 15 minutes.

In this guide, you’ll learn how to choose the best ingredients, master the texture, and customize your donuts with glazes, toppings, and mix-ins. Whether you’re a seasoned baker or just dipping your toes into fall baking, this recipe is simple, satisfying, and guaranteed to make your kitchen smell amazing.

What Makes Baked Pumpkin Donuts So Special

Unlike traditional fried donuts, baked pumpkin donuts are cake-style—think moist, tender crumb with a slightly crisp edge. They’re lighter, easier to make, and don’t require a deep fryer or gallons of oil.

The star ingredient is pumpkin puree, which adds natural moisture and a subtle earthy sweetness. It also pairs beautifully with warm spices like cinnamon, nutmeg, and cloves, creating that unmistakable fall flavor.

Baking these donuts means less mess, fewer calories, and more control over ingredients. You can make them gluten-free, dairy-free, or refined sugar-free with simple swaps. Plus, they’re ready in about 30 minutes from start to finish.

Whether you’re baking for a crowd or just treating yourself, these donuts deliver all the cozy vibes of autumn—without the fuss. They’re proof that seasonal baking can be both indulgent and approachable.

Choosing the Right Ingredients

Pumpkin Puree: Canned pumpkin is convenient and consistent. Look for 100% pure pumpkin—not pumpkin pie filling, which contains added sugar and spices. Homemade puree works too, but make sure it’s thick and well-drained.

Spices: You can use pumpkin pie spice for ease, or mix your own with cinnamon, nutmeg, ginger, and cloves. Freshly ground spices offer the most flavor.

Flour: All-purpose flour gives a classic texture. For gluten-free versions, use a 1:1 baking blend with xanthan gum. Almond flour or oat flour can work, but may change the density.

Sweeteners: Brown sugar adds depth and moisture. For a refined sugar-free option, try maple syrup or coconut sugar. Adjust liquid ingredients slightly if using syrup.

Choosing high-quality ingredients makes a big difference in flavor and texture. Don’t be afraid to experiment—pumpkin is forgiving, and the spices do most of the heavy lifting.

Equipment Essentials

A donut pan is key—standard size works best, but mini pans are great for bite-sized treats. Nonstick pans make release easier, but always grease them well.

For neat filling, use a piping bag or a zip-top bag with the corner snipped off. This helps distribute batter evenly without mess.

A cooling rack is essential for airflow and preventing soggy bottoms. If glazing, place a wire tray over parchment to catch drips and keep cleanup simple.

These tools aren’t fancy, but they make the process smoother and the results more polished—perfect for gifting or Instagram-worthy brunch spreads.

Flavor Variations & Toppings

Once your donuts are baked, the fun begins. For a classic finish, toss warm donuts in cinnamon sugar—the coating sticks beautifully and adds crunch.

For something richer, try a maple glaze made with powdered sugar, maple syrup, and a splash of milk. Or go bold with brown sugar icing or a simple vanilla drizzle.

Want texture? Fold in mini chocolate chips, chopped pecans, or dried cranberries before baking. These add-ins complement the pumpkin and spices without overpowering them.

Bold tip: Always let donuts cool completely before glazing. Warm donuts will melt the glaze and turn it runny. A cooled surface gives you that perfect glossy finish.

Whether you keep it simple or go all out, toppings are your chance to personalize and elevate your pumpkin donuts.

Oven Temperature & Baking Tips

Set your oven to 350°F (175°C)—the sweet spot for even baking and golden edges. Preheat fully before placing your pan inside.

Bake for 10–12 minutes for standard donuts, or 8–10 minutes for minis. They should spring back when lightly pressed, or pass the toothpick test—a clean toothpick means they’re done.

Bold tip: Don’t overfill the pan. Fill each cavity about ¾ full to allow room for rising without spilling over. Overfilled donuts can bake unevenly or lose their shape.

Let donuts cool in the pan for 5 minutes, then transfer to a rack. This helps set the structure and prevents sogginess.

With the right temp and timing, you’ll get donuts that are soft, flavorful, and perfectly baked—no frying required.

Step-by-Step Baking Instructions

Ready to bake? Here’s how to make perfect pumpkin donuts from scratch:

Step 1: Preheat & Prep Preheat your oven to 350°F (175°C). Lightly grease your donut pan with nonstick spray or butter to ensure easy release.

Step 2: Mix Dry Ingredients In a large bowl, whisk together your flour, baking powder, baking soda, salt, and spices (or pumpkin pie spice). This ensures even distribution and prevents clumps.

Step 3: Whisk Wet Ingredients In a separate bowl, combine pumpkin puree, eggs (or flax eggs), brown sugar or maple syrup, milk, vanilla extract, and melted butter or oil. Whisk until smooth.

Step 4: Combine Gently Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix, or your donuts may turn out dense.

Step 5: Fill the Pan Transfer the batter to a piping bag or a zip-top bag with the corner snipped. Pipe batter into each donut cavity, filling about ¾ full.

Step 6: Bake & Cool Bake for 10–12 minutes, or until donuts spring back when touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

Step 7: Glaze or Coat Once fully cooled, dip in glaze, drizzle with icing, or toss in cinnamon sugar.

Bold Tips:

• For fluffier texture, use room-temperature ingredients.
• Use a piping bag for cleaner, even filling.
• Place parchment under the rack for easy glaze cleanup.

Serving Suggestions & Storage

These pumpkin donuts shine at breakfast, brunch, or as a cozy dessert. Serve them warm with a mug of coffee, chai tea, or spiced apple cider for peak autumn vibes.

To store, place cooled donuts in an airtight container. They’ll stay fresh for 2–3 days at room temperature, or up to 5 days in the fridge. If glazed, separate layers with parchment to prevent sticking.

Freezing Tips: Wrap each donut individually in plastic wrap or foil, then store in a freezer-safe bag. They’ll keep for up to 2 months. Thaw at room temp or microwave for 10–15 seconds before serving.

Whether you’re prepping ahead for guests or saving leftovers, these donuts are just as delicious the next day—and even better with a second cup of coffee.

Customizations & Dietary Swaps

Want to make your pumpkin donuts fit your dietary needs? Here’s how:

• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum for structure.
• Vegan: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), use plant-based milk, and swap butter for coconut oil or vegan margarine.
• Refined Sugar-Free: Use maple syrup or coconut sugar instead of brown sugar. Adjust liquid slightly if using syrup.

Add-ins: Stir in mini chocolate chips, chopped pecans, or raisins for extra texture and flavor. These mix-ins pair beautifully with pumpkin and spice.

Customizing your donuts makes them more inclusive and fun. Whether you’re baking for dietary restrictions or just mixing things up, these swaps keep the recipe flexible and delicious.

FAQs – Based on “People Also Ask”

Q1: Can I make pumpkin donuts without a donut pan? Yes! Use a mini muffin tin or silicone molds as an alternative. You won’t get the classic ring shape, but the flavor and texture will be just as good.

Q2: What’s the difference between pumpkin puree and pumpkin pie filling? Pumpkin puree is 100% pure pumpkin with no added ingredients. Pumpkin pie filling contains sugar, spices, and sometimes dairy—great for pies, but not ideal for baking from scratch.

Q3: Can I use cake mix to make pumpkin donuts? Absolutely. Combine one box of spice cake mix with 1 cup pumpkin puree and bake as directed. It’s a shortcut version that still delivers fall flavor.

Q4: How do I keep baked donuts moist? Use pumpkin puree for natural moisture, and avoid overbaking. Store in an airtight container and consider adding a slice of bread to the container to retain softness.

Q5: Are baked pumpkin donuts healthy? They’re healthier than fried donuts—lower in fat and customizable with wholesome ingredients. Use whole grain flour, natural sweeteners, and bake instead of fry for a more nutritious treat.

Final Thoughts & Encouragement

Baked pumpkin donuts are more than a recipe—they’re a celebration of fall’s cozy flavors. Whether you’re baking for a weekend brunch, a festive gathering, or just a quiet morning in, these donuts bring warmth and joy to any table.

Don’t be afraid to experiment with spices, glazes, and mix-ins. Share your creations with friends, snap a photo, and make it your own.

And remember: baking should be joyful, not stressful. With a donut pan and a little pumpkin puree, you’re already halfway to something delicious.