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 wonderful for brunch, dessert, or a fall snack.
Why You’ll Love This Recipe
Table of Contents
- 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.
How to Make Pumpkin Donuts
First, you’ll need a donut pan on hand to make these baked donuts. Invest in one and you’ll have it forever! You’ll also need:
Mixing Bowls – A large bowl and a medium bowl.
Electric Mixer – To beat butter, sugar, and eggs.
Piping Bag – Used to piping the batter into the donut hole.
Measuring Cups and Spoons – For measuring the ingredients.
Wire Rack – For the donuts to cool and to place once they’re dipped in glaze.
Parchment Paper or Tinfoil – Put under the wire rack so the glaze drips onto the paper and not the counter.
The full recipe is in the recipe card at the bottom of the post.
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.
You’ll need confectioners’ sugar, milk, and cinnamon for the glaze. Simply add the ingredients into a small bowl and mix until combined.
6 Steps to Making Baked Donuts
- Combine wet ingredients
- Combine dry ingredients
- Beat butter, sugar, and eggs
- Alternate dry and wet and mix
- Pipe donut batter into the donut pan
- Bake, let cool, and glaze
Tips for Making Pumpkin Donuts
Don’t overmix the batter. Overmixing will result in tough baked donuts.
Use a piping bag to fill the donut pan.
Don’t overtake the donuts.
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.
You can make these into mini pumpkin donuts. You will need a mini donut pan and the baking time will be cut in half.
How to Store Pumpkin Donuts
Store baked donuts in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
You can also freeze baked donuts for up to 3 months. Let them thaw overnight in the refrigerator before serving.
Pumpkin Donut Variations
If you want to change up this recipe, here are some ideas:
- Add chocolate chips to the batter.
- Omit the spices and add a teaspoon of pumpkin pie spice.
- Add 1/2 cup of chopped nuts to the batter.
- Drizzle with a chocolate ganache or caramel sauce instead of the cinnamon glaze.
When to Serve Pumpkin Donuts
Serve these pumpkin doughnuts at any of these fall festivities or anytime during the fall season. They make a perfect fall treat, especially with a cup of coffee.
Frequently Asked Questions
Yes! Baked donuts are just as delicious as fried donuts but much healthier. This baked pumpkin donut recipe is a great example of baked donuts that are just as good as their fried counterparts.
Yes, you will need a donut pan to make this recipe. I recommend this one.
No, you cannot bake donuts in a muffin pan. Muffin pans have shallower wells than donut pans, so the donuts will not bake evenly.
All-purpose flour is the best flour to use for baked donuts. It gives the donuts a tender and moist texture.
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 we do! They are perfect for fall and make a great breakfast or snack.
Let us know if you make these by leaving a comment and review below!
Baked 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
- 1 cup confectioners’ sugar
- 2 tbsp whole milk
- 1 tso vanilla extract
- 1/4 tsp ground cinnamon
- 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.