Baked Pumpkin Cake Donuts are like little rounds of fall happiness. They’re soft, moist, and full of gentle pumpkin flavor with warm spices like cinnamon and nutmeg that make every bite cozy. Unlike fried donuts, these are baked, which makes them lighter but still wonderfully tender and cakey.
I love making these donuts when the weather starts to get cooler because the smell of pumpkin and spices baking in the oven fills my kitchen and feels like a warm hug. One tip I always keep in mind is to not overmix the batter — a few lumps are totally fine and help keep the donuts fluffy and soft.
These donuts are perfect for breakfast with a cup of coffee or tea, or as a sweet treat in the afternoon. I like to dust them with a little powdered sugar or drizzle a simple glaze on top, but they’re delicious all on their own too. Sharing these with friends and family feels like passing around a little bit of autumn joy.
Key Ingredients & Substitutions for Baked Pumpkin Cake Donuts
Pumpkin Puree: This gives donuts their moist texture and classic fall flavor. You can use fresh cooked and mashed pumpkin if you prefer, but canned is quicker. Avoid pumpkin pie filling, as it’s sweeter and spiced already.
Flour: All-purpose flour works best for a tender donut. For a gluten-free option, try a 1-to-1 gluten-free baking blend, but results may vary a bit.
Oil: Vegetable oil keeps the donuts moist. Melted coconut oil is a nice swap that adds subtle flavor. You can also use canola oil or light olive oil.
Spices: Cinnamon, nutmeg, ginger, and cloves give warmth to the cake. If you don’t have all these, just cinnamon and nutmeg still give great flavor.
Coating Butter and Sugar: Brushing with melted butter before dipping in cinnamon sugar helps the coating stick and adds rich flavor. You can skip the butter for a lighter version and toss donuts directly in cinnamon sugar.
How Do I Make Sure My Donuts Come Out Soft and Moist, Not Dry?
Getting the right texture is all about mixing and baking time. Here’s how I do it:
- Mix wet and dry ingredients gently. Overmixing develops gluten and can make the donuts tough. A few lumps in the batter are okay.
- Fill the donut cavities about three-quarters full. Too much batter makes the donuts dense; too little means they may be dry.
- Bake at 350°F and start checking at 12 minutes. Insert a toothpick in the donut; it’s done when it comes out clean but not too dry.
- Brush donuts with butter right out of the oven. This keeps them moist and helps the cinnamon sugar stick nice and even.
These tips helped me get moist donuts every time while keeping that cozy pumpkin flavor!
Equipment You’ll Need
- Donut pan – essential for shaping your baked donuts perfectly and getting that classic ring shape.
- Mixing bowls – one large for wet ingredients and another for dry, making it easy to combine without overmixing.
- Whisk or spatula – a whisk for smooth wet mixes; a spatula helps fold dry ingredients gently.
- Piping bag or spoon – a piping bag makes filling the donut pan clean and quick, but a spoon works fine too.
- Cooling rack – lets your donuts cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Chocolate chips – fold in a handful for melty pockets of chocolate that add a fun twist and extra sweetness.
- Chopped nuts – walnuts or pecans add a nice crunch and pair well with pumpkin and cinnamon.
- Maple glaze – swap the cinnamon sugar coating for a maple glaze for a rich, sweet finish perfect for breakfast.
- Spiced cream cheese filling – pipe a little cream cheese mixed with cinnamon inside after baking for a creamy surprise inside.
Baked Pumpkin Cake Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
For The Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Add a few minutes for cooling and coating with cinnamon sugar. Overall, you can enjoy these donuts in around 30 minutes total!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease your donut pan so the donuts won’t stick.
2. Mix Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, and vegetable oil until smooth and creamy.
3. Add Sugars:
Stir in the granulated sugar and brown sugar, mixing until well combined with the wet ingredients.
4. Combine Dry Ingredients:
In a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves together. This helps keep the spices evenly spread in the donuts.
5. Make the Batter:
Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined. Don’t overmix — it’s okay to have a few lumps. This helps keep your donuts soft and tender.
6. Fill the Donut Pan:
Use a spoon or piping bag to fill each cavity about three-quarters full with batter.
7. Bake:
Bake in the preheated oven for 12-15 minutes. Check by inserting a toothpick into a donut; if it comes out clean, they’re done. The edges should be lightly golden.
8. Cool and Coat:
Let the donuts cool in the pan for about 5 minutes before transferring to a wire rack. While still warm, brush each donut lightly with melted butter. Then dip them into a cinnamon sugar mixture (combine sugar and cinnamon) until well coated.
9. Serve and Enjoy:
Let your donuts cool completely on the rack, so the coating sets properly. These pumpkin cake donuts are perfect with a warm cup of coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast or steam until soft, then puree until smooth. Make sure it’s well-drained so your batter doesn’t get too wet.
What Can I Substitute for Vegetable Oil?
You can use melted coconut oil, canola oil, or light olive oil as a substitute. Each will keep the donuts moist but might add a slight flavor difference.
How Should I Store Leftover Donuts?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days, and reheat gently before serving.
Can I Freeze These Donuts?
Absolutely! Freeze cooled donuts in a single layer on a baking sheet, then transfer to a freezer bag. They keep well for up to 3 months. Thaw at room temperature and warm slightly before enjoying.
