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The Best Baked Pumpkin Donuts Recipe

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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!

Baked donuts with glaze.

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.

Inside of a pumpkin cake donut.

Why You’ll Love This Recipe

  • 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.
Ingredients in mixing bowls to make baked pumpkin donuts.

Shopping List and Ingredient Notes

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.

Cinnamon glazed pumpkin donut.

Cinnamon Glaze

This glaze pairs perfectly with pumpkin donuts, and it’s beyond easy to make! You’ll need confectionersโ€™ sugar, milk, and cinnamon for the glaze. Add the ingredients into a small bowl and mix until combined.

Baked pumpkin donut with cinnamon glaze on a cooling rack.

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.

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.

Baked pumpkin donuts stacked.

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.

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!

You can also FOLLOW MY on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties!

Baked pumpkin donuts with glaze.

Baked Pumpkin Donuts Recipe

These fluffy baked pumpkin donuts are perfect for a fall breakfast or snack. They are frosted with a cinnamon glaze and are perfect for autumn!
5 from 2 votes
Print Pin Rate
Course: Baking
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
20 minutes
Total Time: 43 minutes
Servings: 20 donuts
Calories: 163kcal
Author: Eden

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 confectionersโ€™ 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.
    dry ingredients to make donuts.
  • Combine pumpkin puree, vanilla extract, and oil in a liquid measuring cup.
    Pumpkin and oil in a measuring cup.
  • In the bowl of an electric mixer, beat both sugars and butter.
  • Add one egg at a time and beat.
    Sugar, eggs and butter in the bowl of a Kitchen Aid Mixer.
  • 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.
    Pumpkin donut batter.
  • Fill a piping bag with batter. You will have to do this a few times depending on the size of the piping bag.
    Filling a piping bag with pumpkin donut batter,
  • Cut a medium hole at the bottom and pipe into a greased donut pan.
    Pumpkin donuts in a donut pan.
  • Bake for 8 minutes in a 350 degree oven.
    Baked pumpkin donuts without glaze on a cooling rack.
  • 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.
    Glazed pumpkin donut.
  • Continue until all of the donuts are baked and glazed.
    glazed pumpkin donuts.

Video

Notes

Do not overbake these donuts. Check them after 8 minutes to see what they need.
Enjoy these glazed or un-glazed for a fall treat.ย 
Store them in an airtight container at room temperature for three days.
Use good quality ingredients for the best flavor.
You can always check the freshness date on your ingredients before you start baking.

Nutrition

Calories: 163kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 127mg | Potassium: 98mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2041IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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5 from 2 votes (2 ratings without comment)

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