These Baked Pumpkin Donuts are a cozy autumn treat that’s as easy to make as it is delicious. With a soft, cake-like texture and warm pumpkin spice flavor, they’re perfect for breakfast or a sweet snack. Ready in just 25 minutes, they’re a quick way to fill your kitchen with the comforting aroma of fall. Each bite is moist, tender, and lightly sweetened, making them irresistible for pumpkin lovers.
Topped with a simple glaze or a dusting of cinnamon sugar, these donuts are a delightful balance of richness and spice. Packed with vitamin A and a hint of fiber, they’re a treat you can feel good about. Whether shared with friends or enjoyed solo, they’re sure to become a seasonal favorite.
Ingredients for Baked Pumpkin Donuts
- Dry Ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- ½ cup (100 g) packed brown sugar
- ¼ cup (50 g) sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- Wet Ingredients:
- ¾ cup (185 g) pumpkin puree (not pumpkin pie filling)
- 2 eggs
- ⅓ cup (80 ml) milk (any kind)
- 1 ½ teaspoons vanilla extract
- 3 Tablespoons (42 g) butter, melted and cooled
- Glaze:
- 2 cups (250 g) powdered sugar
- ¼ teaspoon pumpkin pie spice
- ¼ cup (57 g) butter, melted
- ½ teaspoon vanilla extract
- 2 Tablespoons water
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Spray a 12-cavity donut pan with non-stick baking spray.
- Mix dry ingredients: In a medium bowl, whisk together flour, brown sugar, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Combine wet ingredients: In a separate bowl, whisk together pumpkin puree and melted butter. Add eggs, milk, and vanilla, and stir until well combined.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet ingredients. Be careful not to over-mix.
- Pipe the batter: Transfer the batter into a large Ziploc bag. Snip off one corner and pipe the batter into the donut pan, filling each mold about ⅔ full.
- Bake: Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean.
- Cool: Let the donuts cool in the pan for 5-10 minutes, then transfer them to a cooling rack to cool completely before glazing.
- Make the glaze: In a small bowl, whisk together powdered sugar and pumpkin pie spice. Add melted butter, vanilla, and water, and stir until smooth.
- Glaze the donuts: Dunk each donut into the glaze, then return them to the cooling rack. Let the glaze harden before serving.
Creative Glaze and Topping Ideas
While the pumpkin spice glaze is delicious, you can switch it up with a maple glaze by replacing the water with maple syrup. For a crunchy twist, sprinkle chopped pecans or toasted coconut on top of the glaze before it sets. If you’re feeling indulgent, drizzle melted chocolate or caramel over the donuts for a decadent treat.
Perfect Pairings for Serving
These baked pumpkin donuts pair wonderfully with a hot cup of coffee or spiced chai tea for a cozy fall breakfast. For a brunch spread, serve them alongside fresh fruit or a yogurt parfait. They also make a great dessert when paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage and Reheating Tips
Store the donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep them fresh longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes to restore their soft texture.
Time-Saving Hacks
To save time, prepare the dry ingredients the night before and store them in a sealed container. You can also use a pre-made pumpkin pie spice mix instead of measuring individual spices. If you don’t have a donut pan, bake the batter in a muffin tin for pumpkin spice muffins—just adjust the baking time to 15-18 minutes.
Common Questions Answered
Can I use fresh pumpkin instead of puree?
Yes, but make sure it’s cooked and blended smooth.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend.
Why are my donuts dense?
Over-mixing the batter can lead to dense donuts, so fold the ingredients gently until just combined.
Baked Pumpkin Donuts
Ingredients
Donuts
- 1 ¾ cups all-purpose flour
- ½ cup packed brown sugar
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup pumpkin puree not pumpkin pie filling
- 2 eggs
- ⅓ cup milk
- 1 ½ teaspoons vanilla
- 3 Tablespoons butter melted and cooled
Glaze
- 2 cups powdered sugar
- ¼ teaspoon pumpkin pie spice
- ¼ cup butter melted
- ½ teaspoon vanilla
- 2 Tablespoon water
Instructions
- Preheat oven to 350F (175C) and spray a 12-cavity donut pan with non-stick baking spray.
- In a medium-sized bowl, whisk together flour, sugars, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together pumpkin puree and melted butter.
- Add eggs, milk, and vanilla and stir well.
- Add the dry ingredients to the wet ingredients, folding in carefully so as not to over-mix.
- Pour the batter into a large Ziploc bag and snip off the corner for a makeshift piping bag.
- Pipe the batter into the donut pans, filling each mold ⅔ full.
- Bake on 350F (175C) for 10-12 minutes.
- Allow donuts to cool for 5-10 minutes in their pan before carefully removing and allowing to cool completely on cooling rack. Allow to cool completely before frosting.
- In a small bowl, whisk together powdered sugar and pumpkin pie spice.
- Add butter, vanilla extract, and water. Stir until combined.
- Dunk each donut into the glaze and return to cooling rack. Allow glaze to harden before eating and enjoying.