Easy Baked Pumpkin Donuts – Soft, Spiced & Perfect for Fall!
Celebrate the flavors of fall with these Easy Baked Pumpkin Donuts! Made with real pumpkin puree and warm spices, these cake-style donuts are soft, moist, and irresistibly delicious. No frying needed—just mix, bake, and coat with cinnamon sugar or maple glaze. Perfect for breakfast, brunch, or a festive snack. Quick to make and even quicker to disappear, they’re a must-save for pumpkin lovers and cozy weekend bakers!
Equipment
- Donut pan (standard or mini)
- Mixing bowls (2)
- Whisk & spatula
- Piping bag or zip-top bag
- Piping bag or zip-top bag
- Wire tray or parchment (for glazing cleanup)
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
Wet Ingredients:
- ¾ cup pumpkin puree (not pie filling)
- 2 large eggs (or flax eggs for vegan)
- ½ cup brown sugar (or coconut sugar)
- ¼ cup milk (dairy or plant-based)
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
Optional Toppings:
- Cinnamon sugar
- Maple glaze
- Brown sugar icing
- Vanilla drizzle
- Chocolate chips, chopped nuts, or dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease your donut pan thoroughly.
- In a large bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, combine wet ingredients: pumpkin puree, eggs, sugar, milk, butter/oil, and vanilla. Whisk until smooth.
- Gently fold wet into dry until just combined. Do not overmix.
- Transfer batter to a piping bag or zip-top bag, snip the corner, and pipe into donut pan cavities—fill about ¾ full.
- Bake for 10–12 minutes, or until donuts spring back when touched or a toothpick comes out clean.
- Let cool in pan for 5 minutes, then transfer to a cooling rack.
- Once cooled, glaze or coat as desired. Enjoy!
Notes
- Pumpkin puree should be thick and smooth—avoid watery homemade versions unless strained.
- Don’t overfill the pan; ¾ full ensures proper rise and shape.
- Let donuts cool completely before glazing to avoid melting or soggy texture.
- For refined sugar-free, use maple syrup and adjust flour slightly to balance moisture.
- Store in an airtight container for 2–3 days or freeze individually for up to 2 months.
- Great with coffee, chai, or apple cider for a full fall experience.