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Baked Pumpkin Donuts

These easy Baked Pumpkin Donuts are soft, moist, and perfectly spiced with cinnamon, nutmeg, and ginger. Made with real pumpkin puree and baked instead of fried, they're ready in under 30 minutes and make a delicious breakfast, snack, or fall dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Servings 6 donuts

Equipment

  • 6-cavity donut pan (or 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

Ingredients
  

Donuts

  • 1¼ cups 150 g all-purpose flour
  • 1 teaspoon 5 g baking powder
  • ½ teaspoon 3 g baking soda
  • 1 teaspoon 2 g ground cinnamon
  • ½ teaspoon 1 g ground nutmeg
  • ¼ teaspoon 1 g ground ginger
  • ½ cup 100 g granulated sugar
  • ½ cup 120 ml canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • ¼ cup 60 ml milk (whole milk or oat milk)
  • ¼ cup 60 ml vegetable oil
  • 1 large egg
  • 1 teaspoon 5 ml vanilla extract

Optional Cinnamon Sugar Coating

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter for coating

Optional Vanilla Glaze

  • 1 cup 120 g powdered sugar
  • 1 tablespoon 15 ml milk
  • Pinch of ground cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease a 6-cavity donut pan with nonstick cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
  • In a separate bowl, whisk together the sugar, pumpkin puree, milk, vegetable oil, egg, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until combined. Do not overmix.
  • Transfer the batter to a large zip-top bag or piping bag. Cut off one corner and pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
  • Bake for 12–14 minutes, or until a toothpick inserted into the thickest part comes out clean with a few moist crumbs.
  • Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • If making a cinnamon sugar coating, brush the warm donuts with melted butter and roll them in the cinnamon sugar mixture.
  • If making a glaze, whisk together the powdered sugar, milk, and cinnamon. Dip the cooled donuts into the glaze and allow the excess to drip off before serving. (The coating and glaze are optional serving variations from the source.)

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling.
Do not overmix the batter or the donuts may become dense and dry.
Fill the donut pan only three-quarters full to keep the center holes from closing.
Remove the donuts from the oven as soon as they're done to prevent overbaking.
If you don't have a donut pan, use a standard muffin tin and bake for 15–18 minutes.
Store unglazed donuts in an airtight container at room temperature for up to 3 days.
Freeze unglazed donuts for up to 2 months and glaze after thawing for the best texture.
To refresh slightly stale donuts, microwave for about 8 seconds before serving.