When the leaves start turning and there’s that hint of cinnamon in the air, nothing says fall quite like a batch of Baked Pumpkin Donuts fresh from the oven.
These soft, fluffy donuts are packed with pumpkin puree and cozy spices — then finished with either a sparkling cinnamon-sugar coat or a silky vanilla glaze. They’re the perfect blend of sweet, spiced, and melt-in-your-mouth tender.
And the best part? They’re baked, not fried — meaning you get that classic donut flavor without the oil or mess. Whip them up for an easy fall breakfast, brunch treat, or sweet afternoon pick-me-up.
If you’re already a fan of my Pumpkin Pie Bars or Pumpkin Muffins, you’ll fall in love with these donuts too.
Table of Contents
Why You’ll Love Baked Pumpkin Donuts
- Easy & quick: Ready in about 20 minutes — no frying, no fuss.
- Soft & fluffy: Pumpkin puree keeps every bite moist and light.
- Perfectly spiced: Balanced cinnamon and pumpkin pie spice flavor.
- Baked, not fried: A little lighter, a lot easier.
- Make-ahead friendly: Stay fresh for days (and freeze beautifully).
- Versatile toppings: Cinnamon sugar or classic glaze — your choice.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp salt
Wet Ingredients:
- 1 cup canned pumpkin puree (not pie filling)
- 2 large eggs
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 tsp vanilla extract
For Cinnamon Sugar Coating:
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp melted butter (for brushing)
For Vanilla Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease two 6-cavity donut pans or use nonstick spray.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3. Mix the Wet Ingredients
In another bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla until smooth.
4. Combine and Fill
Add the wet ingredients to the dry ingredients and stir gently until just combined — don’t overmix.
Pipe or spoon the batter into the donut pans, filling each about ¾ full.
5. Bake
Bake for 10–12 minutes, or until a toothpick inserted comes out clean. The donuts should spring back lightly when touched.
6. Cool & Coat
Let donuts cool for 5 minutes, then remove from pans.
For cinnamon sugar: Brush each warm donut with melted butter and toss in cinnamon sugar.
For glaze: Dip cooled donuts in glaze and let set on a rack.
Looking for more cozy fall bakes? Don’t miss our Pumpkin Cinnamon Roll Muffins — they’re gooey, spiced, and perfect with coffee!
How to Serve Baked Pumpkin Donuts
These Baked Pumpkin Donuts are at their absolute best fresh out of the oven — slightly warm, tender, and perfectly spiced.
Serve them as a sweet breakfast, a weekend brunch treat, or a cozy dessert. They pair beautifully with hot coffee, spiced chai, or a cold glass of milk.
For a café-style presentation, stack them on a cake stand and dust with extra cinnamon sugar. If you’re serving guests, drizzle the glaze in a zigzag pattern and sprinkle lightly with nutmeg or crushed pecans for a bakery finish.
Want to turn them into dessert? Serve with vanilla ice cream and a drizzle of caramel sauce.
Check out our Chocolate Chip Pumpkin Cookies for another fall dessert idea that’s perfect for pumpkin lovers.
How to Store Baked Pumpkin Donuts
Room Temperature:
Store cooled donuts in an airtight container at room temperature for up to 3 days. To keep cinnamon sugar donuts from softening, layer with parchment paper.
Refrigerate:
Glazed donuts can be refrigerated up to 5 days. Bring to room temperature or microwave 10 seconds before serving.
Freeze:
Wrap each donut individually in plastic wrap and store in a freezer-safe bag for up to 2 months. To serve, thaw at room temperature and rewarm in the microwave for 15 seconds.
Make-ahead tip:
You can bake and freeze these ahead of time, then glaze or coat with sugar the day you plan to serve. They taste bakery-fresh every time.
Tips to Make Baked Pumpkin Donuts
- Use pumpkin puree, not pie filling. The added sugars in pie filling change the texture.
- Don’t overmix the batter. Stir just until combined for fluffy donuts.
- Grease the pan well. Even nonstick pans need a light coating.
- Cool before glazing. Warm donuts cause glaze to run off.
- Use a piping bag. It makes filling the donut pans easy and mess-free.
- Adjust spice to taste. Add extra pumpkin pie spice if you love bold flavor.
- Try flavored glazes. Maple or brown butter glaze adds an autumn twist.
Variations of Baked Pumpkin Donuts
- Maple Glazed Pumpkin Donuts: Add 1 tbsp pure maple syrup to the glaze.
- Pumpkin Chocolate Chip Donuts: Stir in ½ cup mini chocolate chips.
- Pumpkin Cream Cheese Donuts: Pipe a small amount of sweetened cream cheese into each donut before baking.
- Gluten-Free Version: Substitute a 1:1 gluten-free flour blend.
- Vegan Donuts: Replace eggs with flax eggs and use plant milk.
- Mini Donuts: Bake in a mini donut pan for 8–9 minutes.
Learn more about cozy fall desserts like our Pumpkin Pie Bars for even more autumn baking inspiration.
FAQs About Baked Pumpkin Donuts
Can I make these without a donut pan?
Yes! Use a muffin tin — bake for 15–18 minutes.
Can I use fresh pumpkin puree?
Absolutely, just make sure it’s thick and well-drained.
How do I make the glaze thicker?
Add more powdered sugar until it reaches the desired consistency.
Can I freeze glazed donuts?
Yes, but freeze unglazed for best texture — glaze once thawed.
Are these donuts fried?
Nope! They’re oven-baked for a lighter, easier version.
Final Thoughts
These Baked Pumpkin Donuts bring all the cozy, nostalgic flavors of fall into one irresistible treat — no fryer required.
Soft, spiced, and beautifully golden, they’re everything you love about pumpkin season in an easy, mess-free recipe. Whether you coat them in cinnamon sugar or drizzle them with glaze, they’ll disappear fast from any fall breakfast spread.
So preheat your oven, grab your donut pan, and fill your kitchen with the scent of pumpkin spice and happiness.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Baked Pumpkin Donuts
- Total Time: 22 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
These soft and fluffy Baked Pumpkin Donuts are loaded with cozy fall spices and real pumpkin puree. Baked instead of fried, they’re an easy and lighter way to enjoy donuts at home—finished with a cinnamon sugar coating or sweet vanilla glaze.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon fine salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (for brushing)
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3. In a separate bowl, whisk together pumpkin puree, eggs, oil, milk, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
5. Transfer batter to a piping bag or zip-top bag. Snip off the end and pipe batter into prepared donut pans, filling each cavity about ¾ full.
6. Bake for 10–12 minutes, or until a toothpick inserted comes out clean and donuts spring back lightly when touched.
7. Let donuts cool in pan for 5 minutes, then transfer to a wire rack.
8.
9. **For Cinnamon Sugar Donuts:** Brush warm donuts with melted butter and toss in cinnamon sugar mixture.
10. **For Glazed Donuts:** Let cool completely. Whisk together powdered sugar, milk, and vanilla; dip each donut and let set 10–15 minutes.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Freeze unglazed donuts up to 2 months. Thaw overnight and coat or glaze before serving.
Make-Ahead: Prepare batter a day ahead and refrigerate. Bake fresh in the morning.
Variations: Add ½ cup mini chocolate chips, a maple glaze, or swap cinnamon sugar for pumpkin spice sugar for an extra fall kick.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 17g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg