Baked Pumpkin Donuts Recipe – Soft, Fluffy & Full of Fall Flavor
If fall had a flavor, it would be pumpkin spice! This baked pumpkin donuts recipe is a healthier twist on the classic fried version, giving you all the warm, cozy flavors of pumpkin, cinnamon, and nutmeg in a light, fluffy donut. Perfect for breakfast, brunch, or dessert, these donuts are easy to make at home without the hassle of frying.
The best part? Baking makes them lighter, less oily, and a guilt-free treat you can enjoy with a hot cup of coffee or cider. Whether you’re baking for family, friends, or just yourself, these donuts will make your kitchen smell like autumn bliss.
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 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs
- ½ cup light brown sugar (packed)
- ½ cup granulated sugar
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup milk (any kind)
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating (optional but recommended):
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- ¼ cup unsalted butter, melted
Step by Step Cooking Guide
- Preheat the oven – Set oven to 350°F (175°C). Grease a donut pan with non-stick spray.
- Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients – In a separate bowl, whisk eggs, brown sugar, granulated sugar, pumpkin puree, oil, milk, and vanilla until smooth.
- Combine – Gently fold the dry ingredients into the wet mixture until just combined (do not overmix).
- Fill the pan – Spoon batter into a piping bag or ziplock bag, cut the tip, and pipe into the donut molds, filling about ¾ full.
- Bake – Bake for 12–15 minutes, or until a toothpick comes out clean.
- Coat (optional) – While warm, dip donuts in melted butter, then roll in cinnamon sugar for extra flavor.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serving Size: 12 donuts
Tips & Variations
- Glazed version: Drizzle with cream cheese glaze instead of cinnamon sugar.
- Mini donuts: Use a mini donut pan and bake for 8–10 minutes.
- Spice it up: Add pumpkin pie spice for a stronger fall flavor.
- Storage tip: Store in an airtight container for up to 3 days or freeze for 2 months.
Nutrition Info (Per Donut – Approximate, without coating)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 3 g |
| Carbohydrates | 28 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 15 g |
Healthy Alternatives
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Sugar-Free: Use erythritol or monk fruit sweetener instead of sugar.
- Keto-Friendly: Replace flour with almond flour + coconut flour (texture will be denser).
- Low-Fat: Swap half of the oil for unsweetened applesauce.
Serving Suggestions
These baked pumpkin donuts are perfect for cozy mornings, holiday brunches, or a sweet afternoon snack. Serve them warm with coffee, tea, or spiced apple cider for the ultimate fall treat.
Whether you make them plain, sugar-coated, or glazed, this recipe will quickly become a seasonal favorite in your home.
FAQ’s
Q1: Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already has sugar and spices added, which can throw off the recipe. Always use pure pumpkin puree.
Q2: How do I keep baked pumpkin donuts moist?
Store in an airtight container and avoid refrigerating, as it can dry them out. You can also wrap them individually in plastic wrap before freezing.
Q3: Can I make these donuts ahead of time?
Yes! Bake and freeze them, then reheat in the microwave or oven before serving.
Q4: What if I don’t have a donut pan?
Use a muffin tin and bake as pumpkin donut muffins instead.
Q5: Can I add mix-ins like chocolate chips or nuts?
Absolutely! Chocolate chips, pecans, or walnuts work wonderfully with pumpkin flavor.
