Baked Pumpkin Donuts
If you’re looking for a cozy pumpkin spice treat that combines the warm flavors of fall with a light and fluffy texture, these baked Pumpkin Donuts are perfect for a sweet breakfast or brunch, dessert, or snack. Made with simple ingredients like pumpkin puree, cinnamon, and a touch of vanilla, they capture all the comforting flavors of the season.
Would you like to save this page?
For those who like to go the extra mile, I’ve included instructions for making these donuts with freshly roasted pumpkin! You’ll also find recipes for different glazes that you can quickly whip up to dip and coat your donuts.
Enjoy your donuts with a mug of my warm milk drink that tastes like custard!
Love pumpkin desserts? Try my pumpkin cheesecake bars, pumpkin bundt cake, pumpkin sheet cake with cream cheese frosting, and Basque pumpkin cheesecake recipes.
My old-fashioned fresh apple cake and apple fritter rings are a few other popular dessert recipes for this time of year.
Equipment
- Donut mold pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Piping bag or ziplock bag
- Blender or food processor (if using fresh pumpkin)
- Baking sheet (if roasting fresh pumpkin)
- Shallow bowl (for glaze)
- Wire cooling rack
A donut pan is a baking pan with ring-shaped molds designed to create baked donuts. The molds are round with a small, raised center to form the hole in the middle of the donut. They come in various sizes, usually non-stick, and are an easy way to make cake-like donuts in the oven without needing to fry them.
Here is the one I have and use: USA Pan Bakeware Aluminized Steel Donut Pan, 6-Well
Ingredients (Including Variations & Substitutions)
- If you’d like to use pumpkin spice in the donuts instead of just cinnamon, simply substitute the 2 teaspoons of cinnamon with 2 teaspoons of pumpkin spice. If you prefer a stronger spice flavor, you can add an additional ½ teaspoon of pumpkin spice to taste. My homemade pumpkin spice recipe can be found in the recipe card below.
- Glazes & Toppings: The recipe card also includes recipes for three glazes (chocolate glaze, pumpkin spice glaze, and maple glaze) that you can use to dip the donuts into. Use your favorite nuts if you wish.
- If using fresh pumpkins, try to source culinary sugar pumpkins, not the Halloween pumpkins being sold in stores in the fall — they’re not very tasty, though they’re edible, as they are not bred for cooking.
- Do not use pumpkin pie puree. If you only have pumpkin pie puree, which contains added spices and sweeteners, you need to make a few adjustments: Reduce the brown sugar in the donut recipe to ½ cups and omit the added cinnamon (or pumpkin spice) altogether. This way, the donuts won’t be overly sweet or over-spiced. The flavor will still be delicious, but remember that the exact taste may differ slightly from using plain pumpkin puree.
Recipe Instruction Photos
Step 1: Preheat your oven to 375°F (190°C) and prepare a donut pan by lightly greasing it with oil or butter. The batter comes together quickly, so it’s good to have your pan ready to go.
Whisk the eggs, melted butter, brown sugar, and vanilla extract in a large mixing bowl until smooth and frothy. This will help incorporate air into the mixture, giving your donuts a light, fluffy texture.
Step 2: Once those ingredients are well-mixed, stir in the canned pumpkin puree or homemade puree until it’s evenly combined. The mixture should have a smooth consistency and be a rich, orange color.
In a separate bowl, whisk together the flour, cinnamon (or pumpkin spice if you’re using it), baking soda, and baking powder. The spices add a warm, comforting flavor to the donuts, while the baking soda and baking powder provide lift. Gradually add the dry mixture to the wet pumpkin mixture, stirring gently until you have a thick, smooth batter. The batter will be sticky, similar to a cake batter, which will help the donuts hold their shape in the pan.
Step 3: Once your batter is ready, transfer it to a piping bag or a ziplock bag with a small corner snipped off. This makes it easier to fill the donut molds evenly. Carefully pipe the batter into the donut pan, filling each mold about ¾ full. Don’t overfill, as the batter will rise as it bakes.
Place the pan in the preheated oven on the center rack and bake for 15-20 minutes, or until the donuts are golden brown and a toothpick inserted into one of them comes out clean. Keep an eye on them towards the end to prevent overbaking.
When done, allow the donuts to cool in the pan for about 5 minutes. This short cooling period makes them easier to remove from the pan without breaking.
Step 4: While the donuts cool slightly, you can prepare the glaze. Mix the granulated sugar and cinnamon in a shallow bowl until well blended.
While the donuts are still warm (but not too hot to handle), carefully dip each into the cinnamon-sugar mixture, evenly coating all sides. If the sugar mixture doesn’t stick well, you can brush the donuts lightly with melted butter before dipping them. This ensures that every bite has that wonderful cinnamon-sugar flavor.
Step 5: Finally, place the glazed donuts on a wire rack to finish cooling completely. If you want to add a little something extra, check the recipe card notes for three more delicious but simple glaze recipes.
Equipment
- Donut mold pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Piping bag or ziplock bag
- Blender or food processor (if using fresh pumpkin)
- Baking sheet (if roasting fresh pumpkin)
- Shallow bowls (for glaze)
Ingredients
Donuts
- 1 cup canned pumpkin puree or homemade puree, see instructions below in notes section
- 1.5 cups all-purpose flour
- 2 large eggs
- ⅓ cup melted butter
- ¾ cup brown sugar
- 2 tsp cinnamon or substitute with 2 tsp pumpkin spice, see notes section for homemade pumpkin spice recipe
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp fine sea salt
Cinnamon Sugar Glaze (See Notes For More Glaze Recipes)
- ½ cup granulated white sugar
- 2 tsp cinnamon
Instructions
Make the Donut Batter
- Preheat the oven: Heat your oven to 375°F (190°C). Grease a donut pan with oil or a bit of softened butter.
- Mix wet ingredients: In a large bowl, whisk together the eggs, melted butter, brown sugar, and vanilla extract until smooth and slightly frothy.
- Add the pumpkin: Stir in the canned pumpkin puree (or cooled homemade puree) until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cinnamon (or pumpkin spice), baking soda, and baking powder.
- Form the batter: Gradually add the dry mixture to the wet mixture, stirring until you have a smooth, thick batter.
Bake the Donuts
- Fill the donut pan: Transfer the batter to a piping bag or a ziplock bag with a corner cut off. Pipe the batter into the donut molds, filling each one about ¾ full.
- Bake: Place the pan in the center of the oven and bake for 15-20 minutes, or until the donuts are golden brown and a toothpick inserted comes out clean.
- Cool briefly in the pan: Allow the donuts to cool in the pan for about 5 minutes before removing them.
Glaze the Donuts
- To make the glaze, combine the granulated sugar and cinnamon in a shallow bowl and mix until well blended. While the donuts are still warm, dip each one into the cinnamon-sugar mixture, ensuring they are evenly coated. If the sugar doesn’t stick well, simply brush the donuts with a bit of melted butter before dipping them. After coating, place the donuts on a wire rack to cool completely before serving.