Fall is in the air, which means one thing: pumpkin season! These fluffy baked pumpkin donuts are perfect for a fall breakfast or snack. They are frosted with a cinnamon glaze and are ideal for autumn!
I love making baked donuts for my kids. Since they’re baked instead of fried, they are a little healthier than your average donut. I often make baked blueberry donuts, banana donuts, and apple cider donuts, so I was excited to make moist pumpkin donuts!
These tender baked donuts are lovely for brunch, dessert, or a fall snack.
Why You’ll Love Baked Pumpkin Donuts
- They’re easy to make and bake quickly in the oven.
- They have a tender and moist texture.
- Eat them with or without a sweet glaze.
- They have a cake donut texture.
Baked Pumpkin Donut Ingredients
This recipe uses basic ingredients that you can find at your local grocery store.
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 – We use warm spices to flavor these donuts. Ground nutmeg, cinnamon, and cardamom add so much fall flavor.
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.
Ingredient Substitutions
Flour: Use gluten-free 1:1 flour blends for those with gluten sensitivities.
Sugar: Replace granulated sugar with cane sugar, coconut sugar, or a 1:1 granulated sugar substitute like monk fruit sweetener for a similar texture and sweetness.
Vegetable Oil: Replace with melted coconut oil, avocado oil, or unsweetened applesauce for a healthier or lighter option.
Cinnamon Glaze
This glaze pairs perfectly with pumpkin donuts, and it’s beyond easy to make! You’ll need confectioners’ sugar, milk, and cinnamon for the glaze. Add the ingredients into a small bowl and mix until combined.
Tips for Making Pumpkin Donuts
- Don’t over-mix the batter. Over-mixing will result in tough baked donuts.
- Use a piping bag to fill the donut pan.
- Don’t overtake the donuts.
- You can make these into mini pumpkin donuts. You will need a mini donut pan and the baking time will be cut in half.
- Use good quality, organic ingredients when possible.
- Let the donuts cool completely before glazing.
- Check if the donuts are done by poking the top and if it bounces back, it’s baked.
Frequently Asked Questions
Yes, roast and puree fresh pumpkin, then strain it to remove excess water for the best texture.
Use a muffin tin and shape foil into small rings to create a donut mold.
Use a non-stick baking spray to mix the pan well with butter or oil.
How to Store Pumpkin Donuts
Refrigerator
Store baked donuts in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Freezing
You can also freeze baked donuts for up to 3 months. Let them thaw overnight in the refrigerator before serving.
More Delicious Pumpkin Recipes
If you’re looking for more recipes with pumpkin, try any of these:
I hope you enjoy these baked pumpkin donuts as much as I do! They are perfect for fall and make a great breakfast or snack.
Let me know if you make these by leaving a comment and review below!
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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.
