The first time I made baked pumpkin donuts, the kitchen smelled like a crisp October morning. Sweet pumpkin spice floated through the air, mixing with the warmth of cinnamon sugar. These donuts are soft, tender, and just sweet enough to feel special. You only need one bowl and a donut pan, and in under 30 minutes, you’ll be holding a golden ring of pumpkin goodness. They’re oven-baked, not fried, which means less mess and more cozy moments with coffee or tea. Perfect for autumn mornings, weekend treats, or sharing with friends.
Table of Contents
Why You’ll Love This Recipe
You’ll love these baked pumpkin donuts for their rich pumpkin spice flavor and soft texture. No frying means no oil splatters, just a warm oven and an easy cleanup. The batter comes together in minutes, using simple pantry ingredients. You can make them in either standard or large donut pans, adjusting bake time as needed. Plus, they’re ready in less than half an hour, making them perfect for spontaneous fall baking. One bite, and you’ll be hooked.
Ingredients You’ll Need
- Vegetable oil – keeps the donuts moist and tender.
- Eggs – for structure and richness.
- Sugar – adds sweetness and a bit of crispness to the edges.
- Pumpkin puree – pure pumpkin, not pie filling.
- Pumpkin pie spice – that cozy blend of cinnamon, nutmeg, and more.
- Salt – balances the sweetness.
- Baking powder – helps the donuts rise.
- Vanilla – rounds out the flavor.
- All-purpose flour – the base for a soft, sturdy donut.
- For coating: sugar and cinnamon, for a warm spiced finish.
Step-by-Step Instructions
Step 1 – Prep Your Oven and Pan
Preheat oven to 350°F. Lightly grease your donut pan so the donuts release easily.
Step 2 – Make the Batter
In a large bowl, whisk together oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla until well combined. Stir in the flour gently until smooth.
Step 3 – Fill and Bake
Spoon or pipe the batter into the donut molds, filling each about three-quarters full. Bake standard donuts for 15–17 minutes, or large donuts for 23–25 minutes.
Step 4 – Coat with Cinnamon Sugar
Let donuts cool in the pan for 5 minutes. In a large plastic bag, combine sugar and cinnamon. Place each warm donut in the bag, gently shake to coat, and let cool completely before storing.
Tips for the Best Pumpkin Donuts
Avoid overfilling the molds so your Baked Pumpkin Donuts keep their shape. Coat them while still warm so the cinnamon sugar clings beautifully. If you want to prep ahead, refrigerate the batter overnight. For neat, even donuts, use a piping bag or a zip-top bag with the corner snipped. A cooling rack helps them keep their crisp edges.
How to Store and Freeze
Cool donuts completely before storing. Keep them in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. For longer storage, freeze in a single layer until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and warm briefly before serving.
Recipe Card – Baked Pumpkin Donuts
Print
Baked Pumpkin Donuts – Soft, Spiced, and Perfect for Fall
- Total Time: 25 minutes
- Yield: 12 standard 3 inch donuts or 6 large donuts 1x
- Diet: Vegetarian
Description
Soft, spiced Baked Pumpkin Donuts coated in warm cinnamon sugar. One bowl, quick bake, and cozy flavor in every bite. Perfect with coffee or tea.
Ingredients
1/4 cup vegetable oil
2 large eggs
3/4 cup sugar
3/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon vanilla
1 cup all-purpose flour
For coating: 3 tablespoons sugar
For coating: 2 teaspoons cinnamon
Instructions
1. Preheat oven to 350°F. Lightly grease donut pan.
2. Whisk oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla until combined.
3. Stir in flour until smooth and no dry spots remain.
4. Fill each donut mold about three quarters full.
5. Bake standard donuts for 15 to 17 minutes. For large donuts, bake 23 to 35 minutes, until they spring back.
6. Cool in pan for 5 minutes, then transfer to a rack.
7. Mix coating sugar and cinnamon in a large plastic bag.
8. Add warm donuts to the bag and gently shake to coat.
9. Cool completely before storing.
Notes
Avoid overfilling molds so donuts keep their shape.
Coat donuts while warm for best sugar adherence.
Batter can be prepared a day in advance and refrigerated.
Makes 12 standard 3 inch donuts or 6 large donuts.
Store in an airtight container at room temperature for 2 to 3 days or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
More Dessert Recipes Like This
If you love these, you might also enjoy my Healthy baked pumpkin donuts, Easy and cozy pumpkin breakfast cookies, Pumpkin cheesecake brownies recipe, or Pumpkin French toast casserole.
FAQ
How long do baked donuts stay fresh?
They’re best within 2–3 days at room temperature, but can be refrigerated for up to 5 days.
How long does donut dough need to rest?
This batter doesn’t require resting, but you can refrigerate it overnight if needed.
How to know when donuts are done baking?
They should spring back lightly when touched, and a toothpick inserted should come out clean.
Why are donuts fried and not baked?
Traditional donuts are fried for a crisp texture, but baking offers a lighter option with less oil and cleanup.
Final Thoughts
Baked pumpkin donuts are the perfect blend of cozy flavor and easy baking. They’re versatile enough for a weekday breakfast or a festive holiday treat. Once you try them, you might find yourself making a batch every fall weekend. If you give this recipe a try, I’d love to hear how they turned out for you. You can also save it to your Pinterest board for later.
