Baked Pumpkin Donuts are soft, fluffy, and filled with warm spices that remind me of cozy autumn mornings. These donuts have just the right amount of pumpkin to keep them moist, while cinnamon, nutmeg, and a hint of cloves add that perfect touch of fall flavor. Plus, they’re baked instead of fried, making them a lighter treat you can enjoy any time of day.
I love making these donuts because they feel like a little gift to myself and anyone I get to share them with. They’re super easy to whip up, and the smell that fills the kitchen while they bake is amazing—like a warm hug from the inside. My personal favorite is to glaze them with a simple vanilla icing, but they’re also great with a sprinkle of powdered sugar or even just plain.
These donuts are perfect for breakfast with a cup of coffee or a sweet snack in the afternoon. I often bring them to friends or family because they’re so crowd-pleasing and disappear quickly! If you want to keep them fresh longer, just store them in an airtight container—they’re delicious for a few days, though I bet they won’t last that long in your house.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and that classic pumpkin flavor. For fresh pumpkin, roast and puree your own. Canned works great year-round and keeps it easy.
Flour: I use all-purpose flour for a soft, tender texture. If you want gluten-free, swap with a cup-for-cup gluten-free flour blend and watch the texture—may be slightly different.
Spices: Cinnamon, nutmeg, cloves, and ginger create the warm, cozy flavor. If you don’t have all, pumpkin pie spice is a good one-to-one substitute.
Sugars: Both granulated and brown sugar add sweetness and depth. Brown sugar keeps them moist. For less sweet, reduce sugar slightly but not too much or donuts dry out.
Oil: Vegetable or melted coconut oil keeps donuts tender. You can use melted butter too, but oil makes a lighter crumb.
Glaze: Simple glaze with powdered sugar, milk, and vanilla makes a nice finish. For dairy-free, substitute plant milk. You can skip glazing for a lighter donut or dust with powdered sugar instead.
How Do You Keep Baked Donuts Light and Tender?
Donuts are best if you don’t overmix the batter. Mix dry and wet ingredients just until combined to keep them soft and avoid a dense crumb.
- Whisk wet ingredients thoroughly to blend before adding dry.
- Sift dry ingredients together to avoid lumps and help with even mixing.
- Fold dry ingredients gently into wet ingredients—stop mixing as soon as you don’t see flour.
- Fill the donut pan about 2/3 full so they bake evenly without overflowing.
- Bake at 350°F for 12-15 minutes and check with a toothpick to avoid overbaking, which dries them out.
Let donuts cool a bit in the pan so they hold their shape, then move to a rack to cool fully before glazing. This helps glaze stick well and keeps donuts from becoming soggy.
Equipment You’ll Need
- Donut pan – This shapes your donuts perfectly and helps them bake evenly without frying.
- Mixing bowls – You’ll need at least two for wet and dry ingredients to keep mixing simple and organized.
- Whisk – Great for blending wet ingredients smoothly and breaking up lumps in dry ingredients.
- Sifter or fine-mesh sieve – Helps make the flour and spices light and lump-free for tender donuts.
- Cooling rack – Lets the donuts cool evenly so they don’t get soggy before glazing.
- Spoons or piping bag – For filling the donut pan easily and neatly with batter.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree – this adds a slightly sweeter, earthy flavor but keeps the moist texture.
- Add chocolate chips into the batter for a little melty surprise that pairs well with pumpkin spices.
- Use maple glaze instead of vanilla by mixing powdered sugar with maple syrup and a pinch of cinnamon for a rich twist.
- Stir in chopped pecans or walnuts to the batter or sprinkle on top before baking for added crunch and nutty flavor.
Baked Pumpkin Donuts
Ingredients You’ll Need:
Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup vegetable oil (or melted coconut oil)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (adjust for consistency)
- ½ tsp vanilla extract
Optional Toppings:
- Chopped nuts (pecans or walnuts)
- A sprinkle of cinnamon or pumpkin pie spice
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 12-15 minutes to bake, plus a few minutes for cooling and glazing. Overall, you’ll have warm, fresh pumpkin donuts ready in under 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat the oven to 350°F (175°C). Lightly grease a donut pan or spray it with nonstick spray to make sure your donuts come out easily.
2. Mix Wet Ingredients:
In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well combined.
3. Combine Dry Ingredients:
In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to make sure everything is evenly distributed and lump-free.
4. Mix Wet and Dry Ingredients:
Add the dry ingredients gradually to the wet, mixing just until blended. Be careful not to overmix to keep your donuts soft and tender.
5. Fill the Donut Pan:
Spoon or pipe the batter into the donut pan cavities, filling each about two-thirds full for perfect size.
6. Bake:
Bake for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean.
7. Cool Down:
Let the donuts cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely before glazing.
8. Make and Apply Glaze:
Mix powdered sugar, milk, and vanilla extract until smooth. Adjust milk to get the consistency you like. Dip each cooled donut into the glaze, then sprinkle with chopped nuts or a little cinnamon if you like.
9. Let Glaze Set:
Allow the glaze to set for a few minutes before serving. Enjoy your delicious, moist pumpkin donuts!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Roast and puree fresh pumpkin before measuring 1 cup for this recipe. Make sure it’s well-drained so your donuts don’t get too wet.
Can I Make These Donuts Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but they’ll still taste great.
How Should I Store Leftover Donuts?
Keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month, then thaw before glazing.
Can I Skip the Glaze?
Yes, you can enjoy these donuts plain or simply dusted with powdered sugar for a lighter option. The glaze adds sweetness and moisture but isn’t required.
