Fall Donut Recipes Baked – Cozy, Easy & Delicious
When the leaves start to turn golden and the air grows crisp, there’s nothing more comforting than cozy fall baking. These fall donut recipes baked are the perfect treat to celebrate the season. Unlike fried donuts, these are oven-baked—light, fluffy, and filled with autumn-inspired flavors like cinnamon, nutmeg, pumpkin, and apple.
Baked donuts are healthier than fried ones but just as satisfying. They’re easy to whip up in under 30 minutes, making them ideal for weekend brunch, holiday gatherings, or an after-school snack. With the warm spices and comforting aroma, these donuts are fall in every bite.
Ingredients (Makes 12 Donuts)
For the Donuts:
- 1 ¾ cups all-purpose flour (210 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¾ cup brown sugar, packed
- 2 large eggs
- ½ cup pumpkin purée (or applesauce)
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- ⅓ cup unsalted butter, melted
- 2 tsp vanilla extract
For the Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
Step by Step Cooking Guide
- Preheat oven – Heat to 350°F (175°C). Lightly grease a 12-cavity donut pan.
- Mix dry ingredients – In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Combine wet ingredients – In another bowl, whisk eggs, sugar, pumpkin purée, buttermilk, melted butter, and vanilla until smooth.
- Make the batter – Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Fill the pan – Spoon or pipe the batter into the donut cavities, filling each about ¾ full.
- Bake – Bake for 12–14 minutes, or until donuts spring back when touched.
- Cool slightly – Remove donuts from pan and let cool for 5 minutes.
- Coat with cinnamon sugar – Dip each donut in melted butter, then roll in cinnamon sugar mixture.
- Serve & enjoy – Best enjoyed warm with coffee, cider, or hot chocolate.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Serving Size: 12 baked donuts
Tips & Variations
- Apple Spice Donuts: Replace pumpkin purée with unsweetened applesauce.
- Glazed Version: Skip the cinnamon sugar and drizzle with maple glaze.
- Add crunch: Mix chopped pecans or walnuts into the batter.
- Make ahead: Store in an airtight container for 2–3 days or freeze for up to 2 months.
- No donut pan? Bake in a muffin tin—your donuts will become “donut muffins.”
Nutrition Info (Per Donut – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 16 g |
Healthy Alternatives
- Gluten-Free: Use a 1:1 gluten-free baking flour.
- Keto-Friendly: Replace flour with almond flour and sugar with monk fruit sweetener.
- Sugar-Free: Use erythritol or stevia instead of sugar.
- Vegan: Swap eggs for flax eggs, butter for coconut oil, and use plant-based milk.
Serving Suggestions
These baked fall donuts are perfect for cozy mornings, afternoon coffee breaks, or festive gatherings. Serve them warm with a drizzle of maple glaze, a scoop of vanilla ice cream, or alongside a mug of spiced cider.
They’re not just donuts—they’re a taste of fall in every bite. Whether you love pumpkin spice or apple cinnamon, this recipe will keep your kitchen smelling like autumn all season long.
FAQ’s
Q1: Can I make these donuts ahead of time?
Yes! Store them in an airtight container at room temperature for 2 days or freeze for up to 2 months.
Q2: Do I need a donut pan?
A donut pan makes them perfectly shaped, but you can also use a muffin tin.
Q3: Can I make them less sweet?
Absolutely! Reduce sugar in the batter by ¼ cup and skip the cinnamon sugar coating.
Q4: How do I keep baked donuts moist?
Don’t overbake. You can also brush them with melted butter before coating.
Q5: Can I double the recipe?
Yes! This recipe doubles well for parties or holiday gatherings.
