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.

A platter of homemade pumpkin donuts with various glazes and toppings.
Photo Credit: The Peasant’s Daughter.

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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)

All of the ingredients needed to make these pumpkin donuts.
Photo Credit: The Peasant’s Daughter.
  • 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

Wet ingredients in bowl: eggs, brown sugar.

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.

Pumpkin puree added to wet ingredients.

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.

Pumpkin donut batter.

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.

The baked pumpkin donuts being dipped in the cinnamon sugar glaze.

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.

The finished baked pumpkin donuts with various toppings and glazes.

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.

A platter of homemade pumpkin donuts with various glazes and toppings.
Photo Credit: The Peasant’s Daughter.
The finished baked pumpkin donuts with various toppings and glazes.

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.
Prep Time: 25 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 Donuts
Calories: 156kcal
Author: Jana Dziak

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
  • 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.

Notes

How to Roast Fresh Pumpkin 

To roast a pumpkin, preheat your oven to 400°F (200°C). Cut a small pie or sugar pumpkin in half and scoop out the seeds and stringy parts. Place the halves cut-side down on a parchment-lined baking sheet and roast for 35-45 minutes until the flesh is tender when pierced with a fork. Let cool slightly, then scoop out the flesh and puree it in a blender or food processor until smooth. Allow the puree to cool completely before using in your recipe.

Homemade Pumpkin Spice Blend Recipe

To make a quick pumpkin spice blend, simply mix 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 1 ½ teaspoons of ground nutmeg, 1 teaspoon of ground allspice, and 1 teaspoon of ground cloves in a small bowl. Once well combined, transfer the spice blend to an airtight container and store it in a cool, dry place.

3 Donut Glaze Recipes (Optional)

Chocolate Glaze: Melt ½ cup of dark chocolate chips with 2 tablespoons of butter over low heat, stirring until smooth and glossy. Once melted, remove from heat and whisk in 1 tablespoon of milk or cream and 1 teaspoon of vanilla extract until fully combined. Dip the tops of your cooled donuts into the chocolate glaze, allowing any excess to drip off. For an extra touch, you can sprinkle chopped nuts, coconut flakes, or mini chocolate chips over the glaze before it sets.
Pumpkin Spice Glaze: Whisk together 1 cup of powdered sugar, 2 tablespoons of milk, 1 teaspoon of vanilla extract, and ½ teaspoon of pumpkin spice until smooth and creamy. The glaze should be thick but pourable; if it’s too thick, add a tiny bit more milk. Dip the donuts into the glaze or drizzle it over the tops with a spoon. 
Vanilla Maple Glaze: Mix 1 cup of powdered sugar with 2 tablespoons of pure maple syrup and 1 teaspoon of vanilla extract. Add a teaspoon or two of milk to thin the glaze to your desired consistency. Whisk until smooth and glossy.  Dip the donuts or drizzle the glaze over the tops for a lovely finish.

Storing Pumpkin Donuts

To Store: Once the donuts have cooled completely, place them in an airtight container at room temperature. They will stay fresh for about 2 days. If you plan to keep them longer, it’s best to refrigerate or freeze them.
To Refrigerate: For longer storage, place the cooled donuts in an airtight container and refrigerate. They will keep well in the refrigerator for up to 5 days. When ready to eat, you can enjoy them cold or reheat them in the microwave for about 10-15 seconds to soften.
To Freeze: To freeze the donuts, allow them to cool completely and then arrange them in a single layer on a baking sheet. Place the sheet in the freezer for about an hour to flash-freeze the donuts, which helps them keep their shape and prevents sticking. Once frozen, transfer the donuts to an airtight, freezer-safe container or ziplock bag, separating any layers with parchment paper. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, let the donuts thaw at room temperature, then warm them slightly in the microwave or oven before serving. If they were coated in a glaze or sugar, you may need to re-coat them for freshness.

Nutrition

Serving: 1donut | Calories: 156kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 177mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2537IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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