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The finished baked pumpkin donuts with various toppings and glazes.
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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 Time25 minutes
Cook Time20 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
  • 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.

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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