Easy Baked Pumpkin Donuts

Quick Answer: Baked Pumpkin Donuts are soft, moist, cake-style donuts made with real pumpkin puree and warm fall spices—without the mess of deep frying. Ready in under 30 minutes, they’re easy enough for beginners and deliver bakery-quality flavor using simple pantry ingredients. Use the “Jump to Recipe” button below to skip straight to the complete ingredient list and step-by-step instructions.

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❤️ Why You’ll Love This Recipe

• No deep frying required.
• Ready in under 30 minutes.
• Soft, moist, cake-like texture with warm pumpkin spice flavor.
• Uses simple pantry ingredients.
• Donut pan or muffin tin both work.
• Lower in fat than traditional fried donuts.
• Perfect for breakfast, snacks, or fall desserts.

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I love making these Baked Pumpkin Donuts because they deliver everything you want in a cozy fall treat without the hassle of frying. Made with real pumpkin puree, cinnamon, nutmeg, and ginger, they bake into soft, tender donuts with a moist, cake-like crumb that’s perfect for breakfast, brunch, or an afternoon coffee break. Even better, they’re ready in less than 30 minutes using everyday pantry ingredients.

One of my favorite things about this recipe is how beginner-friendly it is. There’s no yeast to proof, no hot oil to monitor, and no complicated techniques. Simply whisk the ingredients together, pipe the batter into a donut pan (or use a muffin tin if that’s what you have), and bake until golden. Finish them with a cinnamon-sugar coating or a simple vanilla glaze for an irresistible homemade treat.

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Ingredients You’ll Need

• 1¼ cups (150 g) all-purpose flour – Creates a soft, tender donut crumb.
• 1 teaspoon (5 g) baking powder – Helps the donuts rise.
• ½ teaspoon (3 g) baking soda – Works with the pumpkin to create a light texture.
• 1 teaspoon (2 g) ground cinnamon – Adds classic warm fall flavor.
• ½ teaspoon (1 g) ground nutmeg – Enhances the pumpkin spice profile.
• ¼ teaspoon (1 g) ground ginger – Adds subtle warmth and depth.
• ½ cup (100 g) granulated sugar – Sweetens the donuts.
• ½ cup (120 ml) canned pumpkin puree – Use 100% pure pumpkin puree, not pumpkin pie filling.
• ¼ cup (60 ml) milk – Whole milk or oat milk both work well.
• ¼ cup (60 ml) vegetable oil – Keeps the donuts moist and tender.
• 1 large egg – Provides structure and richness.
• 1 teaspoon (5 ml) vanilla extract – Enhances the pumpkin spice flavor.

Equipment You’ll Need

• 6-cavity donut pan (or a standard muffin tin)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups
• Measuring spoons
• Large zip-top bag or piping bag
• Wire cooling rack
• Nonstick cooking spray

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How to Make Baked Pumpkin Donuts

1. Prepare the Oven

Preheat your oven to 350°F (175°C) and lightly grease a 6-cavity donut pan with nonstick cooking spray. If you don’t have a donut pan, use a standard muffin tin instead.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ground ginger until evenly combined.

3. Mix the Wet Ingredients

In a separate bowl, whisk together the granulated sugar, pumpkin puree, milk, vegetable oil, egg, and vanilla extract until smooth.

4. Make the Batter

Pour the wet ingredients into the dry ingredients and gently fold everything together with a rubber spatula just until no streaks of flour remain. Avoid overmixing, which can make the donuts tough.

5. Fill the Donut Pan

Transfer the batter to a large zip-top bag or piping bag. Snip off one corner and pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.

6. Bake

Bake for 12–14 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean with a few moist crumbs attached.

7. Cool

Let the donuts cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before adding any glaze or coating.

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Tips

1. Don’t overmix the batter. Stir just until the flour disappears to keep the donuts soft and tender.
2. Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
3. Fill the donut cavities only three-quarters full so the center holes stay open during baking.
4. Remove the donuts as soon as they’re done. Overbaking is the most common reason baked pumpkin donuts become dry.
5. Glaze just before serving if making ahead. This keeps the glaze from soaking into the donuts and becoming sticky.

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Storage & Make-Ahead

Room Temperature

Store baked pumpkin donuts in an airtight container at room temperature for up to 3 days.

Freezer

Freeze unglazed donuts for up to 2 months. Thaw at room temperature and glaze just before serving for the freshest texture.

Reheating

If the donuts become slightly stale, microwave each one for about 8 seconds to restore its soft texture before serving.

For another quick fall bake, try our Chocolate Chip Pumpkin Bread or a classic Homemade Pumpkin Roll Recipe.

Easy Variations

Cinnamon Sugar Pumpkin Donuts

While the donuts are still warm, brush them lightly with melted butter and coat them in a mixture of granulated sugar and ground cinnamon for a classic bakery-style finish.

Simple Vanilla Glazed Donuts

Whisk together 1 cup (120 g) powdered sugar, 1 tablespoon (15 ml) milk, and a pinch of cinnamon. Dip the cooled donuts into the glaze and allow the excess to drip off before serving.

Chocolate Chip Pumpkin Donuts

Fold ½ cup (85 g) chocolate chips into the batter before baking for an extra-rich variation.

Orange Pumpkin Donuts

Skip the traditional spices and add the zest of one orange to the batter for a bright citrus flavor that pairs beautifully with pumpkin.

Vegan Pumpkin Donuts

Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use oat milk or almond milk for a delicious dairy-free version.

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What to Serve With

These Baked Pumpkin Donuts pair wonderfully with:

• Hot coffee
• Pumpkin spice latte
• Chai tea
• Hot apple cider
• Hot chocolate
• Fresh fruit
• Greek yogurt
• Chocolate Chip Pumpkin Bread
• Homemade Pumpkin Roll
• Banana Bread Muffins

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Frequently Asked Questions

Can I make these without a donut pan?

Yes. A standard muffin tin works perfectly. Fill each cavity about two-thirds full and bake for 15–18 minutes.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but 100% canned pumpkin puree provides more consistent moisture and produces more reliable baking results. If using fresh pumpkin, roast, blend, and strain it to remove excess moisture first.

Why are my baked pumpkin donuts dry?

Dry donuts are usually caused by overmixing the batter or overbaking. Mix only until combined and remove the donuts from the oven as soon as a toothpick comes out with a few moist crumbs.

Why did my donuts lose their center hole?

The donut cavities were likely overfilled. Fill each cavity only three-quarters full so the batter has room to rise without covering the center mold.

Can I make these donuts ahead of time?

Yes. Store unglazed donuts in an airtight container for up to 3 days or freeze them for up to 2 months. Glaze them just before serving for the best texture.

Can I double the recipe?

Yes. Simply double all of the ingredients and bake in multiple batches if you have only one donut pan.

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Conclusion

I love these Baked Pumpkin Donuts because they’re simple enough for beginners yet taste like they came from a neighborhood bakery. Their soft, cake-like texture, warm pumpkin spices, and quick baking time make them the perfect fall breakfast, snack, or dessert. Whether you finish them with cinnamon sugar or a sweet vanilla glaze, they’re guaranteed to become a seasonal favorite.