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These baked pumpkin donuts are soft, cakey, and full of cozy fall flavor! Made with real pumpkin purée and warm spices, this easy donut recipe is oven-baked (not fried!), topped with a cinnamon glaze, and perfect for breakfast, brunch, or an autumn snack.
Try my baked blueberry donuts, banana donuts, and apple cider donuts!
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These always disappear in minutes at our house—my kids ask for them every weekend once fall hits.
Why You’ll Love These
A cozy fall treat that’s easy to whip up: Just like my pumpkin bread, these donuts are quick to make and bake in under 10 minutes!
Soft, cakey, and full of pumpkin spice: The texture is tender and moist, similar to my pumpkin pancakes, and packed with cozy spices.
Lighter than fried donuts: Since they’re baked, not fried, they’re a little more wholesome.
Delicious glazed or plain: You can dip them in a sweet cinnamon glaze or keep them simple. Either way, they’re just as charming as a slice of pumpkin cheesecake or a pumpkin cheesecake truffle!
Baked Pumpkin Donut Ingredients
All-Purpose Flour – This is my go-to flour for baked goods. Make sure you measure the flour properly when baking.
Pumpkin Puree – Not pumpkin pie filling! Be sure to get just pure pumpkin puree to make these donuts. Something like canned Libby’s is great.
Ground Spices – A mix of ground nutmeg, cinnamon, and cardamom adds so much cozy fall flavor. You can also use my homemade pumpkin pie spice for an easy all-in-one option!
Granulated Sugar – Use white sugar to sweeten the donuts.
Dark Brown Sugar – This gives the donuts a little molasses flavor which is perfect for fall.
Vegetable Oil – Makes the donuts extra tender and moist.
Eggs – Use large, organic eggs when possible.
Vanilla Extract – Use pure 100% organic vanilla extract.
Unsalted Butter – Add extra moistness and flavor.
How to Make Baked Pumpkin Donuts
- Preheat & Prep: Set your oven to 350°F and grease a donut pan with cooking spray or oil.
- Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- Stir the Wet Ingredients: In a measuring cup, mix pumpkin purée, vanilla extract, and oil.
- Cream Butter & Sugars: In a mixer, beat the butter with both sugars until light and fluffy. Add eggs one at a time, scraping down the bowl.
- Combine Everything: With the mixer on low, alternate adding the dry and wet ingredients. Mix until just combined—don’t overdo it!
- Pipe the Batter: Transfer batter to a piping bag, snip the tip, and fill each donut cavity about ¾ full.
- Bake & Cool: Bake for 8 minutes, then let cool on a wire rack.
- Make the Glaze: Whisk glaze ingredients in a bowl. Dip the tops of the donuts and place on a rack to set.
Tips For Tender Baked Donuts
Use a piping bag – It’s the easiest way to neatly fill the donut pan without a mess.
Let them cool before glazing – This helps the glaze set perfectly on top.
Make them mini – Use a mini donut pan and reduce the bake time to about 4 minutes for adorable bite-sized donuts.
Make them gluten-free – Swap the flour for a 1:1 gluten-free baking blend and they’ll turn out just as delicious.
Swap the sugar – Use coconut sugar or a 1:1 monk fruit sweetener for a refined sugar-free option.
Use a healthier oil – Try melted coconut oil or avocado oil instead of vegetable oil.
Bounce Back Trick – This is one of my favorite baking tricks! Lightly press the top of a donut near the end of baking—if it bounces back, they’re done. If it leaves an indent, they need another minute or two. You can also test with a toothpick.
How to Store Baked Pumpkin Donuts
Keep your pumpkin donuts fresh and delicious with these easy storage tips:
Freezer: These donuts freeze well! Store in a freezer-safe bag or container for up to 3 months. When you’re ready to eat, thaw overnight in the fridge.
Room Temperature: Store the donuts in an airtight container at room temp for up to 3 days. Perfect if you plan to enjoy them soon!
Refrigerator: For longer storage, place them in a sealed container and keep in the fridge for up to 5 days.
Baked Pumpkin Donuts FAQ
Yes! Roast and puree fresh pumpkin, then strain to remove excess water for the same thick texture as canned puree. This will take much longer though.
Absolutely. Use a muffin or mini muffin tin and shape foil into rings for a classic donut shape—or bake muffins instead!
Spray your donut pan generously with a non-stick baking spray or grease it well with butter or oil before adding batter.
Yes! Substitute flour with a 1:1 gluten‑free blend (like King Arthur) and use coconut, avocado oil—or applesauce—for healthier or dairy-free options.
More Pumpkin Recipes
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Baked Pumpkin Donuts Recipe
Ingredients
Pumpkin Donuts
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter, soft
- 3/4 cup granulated sugar, white sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup canned pumpkin
- 1 tsp vanilla extract
Cinnamon Glaze
- 1 cup confectioners’ sugar
- 2 tbsp whole milk
- 1 tso vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees. Prepare a donut pan by spraying it all over with cooking spray or oil.
- Combine the dry ingredients, flour, baking powder, spices, and salt in a mixing bowl.
- Combine pumpkin puree, vanilla extract, and oil in a liquid measuring cup.
- In the bowl of an electric mixer, beat both sugars and butter.
- Add one egg at a time and beat.
- Scrape down the sides of the bowl.
- Turn the mixer to low and alternate the dry and wet ingredients.
- Mix until incorporated, do not beat.
- Fill a piping bag with batter. You will have to do this a few times depending on the size of the piping bag.
- Cut a medium hole at the bottom and pipe into a greased donut pan.
- Bake for 8 minutes in a 350 degree oven.
- Let the donuts cool and then make the glaze.
- In a small bowl, combine the ingredients to make the glaze and whisk until it's all mixed.
- Dip the pretty side of the donut into the glaze and then set it on a wire rack with parchment paper below for the glaze to drip.
- Continue until all of the donuts are baked and glazed.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
