Easy Baked Pumpkin Donuts: Soft, Spiced, and Perfectly Cozy
Fall is my absolute favorite season for baking, and nothing screams autumn like pumpkin-flavored treats. These Easy Baked Pumpkin Donuts are my go-to recipe when I want that cozy, spiced flavor without the hassle of frying. They come out soft, tender, and just sweet enough, with a hint of cinnamon and nutmeg that makes every bite feel like fall in your mouth.
How I Perfected Them in My Kitchen
The first time I tried baking pumpkin donuts, I rushed the batter and overfilled the donut pan. The result? Donuts that were too dense and a bit sticky in the middle. On my second attempt, I made sure to measure the batter carefully and fold the wet and dry ingredients gently. That small change made all the difference—the donuts were light, fluffy, and had the perfect soft crumb every time.
Ingredients You’ll Need
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger (optional)
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup pumpkin puree (not pumpkin pie filling)
• ¼ cup vegetable oil or melted coconut oil
• ¼ cup milk (dairy or plant-based)
• 1 tsp vanilla extract
For the glaze (optional)
• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract
Step-by-Step Method (Numbered)
- Preheat the Oven
Preheat your oven to 350°F (175°C) and lightly grease a donut pan with butter or nonstick spray. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined. - Mix Wet Ingredients
In a separate large bowl, whisk together brown sugar, eggs, pumpkin puree, oil, milk, and vanilla until smooth. - Combine Wet and Dry
Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the donuts tender. - Fill the Donut Pan
Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full. - Bake
Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack. - Glaze (Optional)
If you want a sweet finish, whisk together powdered sugar, milk, and vanilla to make a glaze. Dip the tops of cooled donuts and let the glaze set.
Serving Size and Timing
Makes: 12 donuts
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: 25 minutes
Substitutions and Add-Ons
Flour: Swap all-purpose flour for whole wheat pastry flour for a slightly nuttier flavor.
Sweetener: Coconut sugar or maple sugar works instead of brown sugar.
Spices: Add a pinch of cloves or cardamom for extra depth.
Toppings: Roll glazed donuts in chopped nuts, cinnamon sugar, or shredded coconut.
Special Equipment
A donut pan is essential for the shape, but a mini muffin pan can be used in a pinch. A piping bag or zip-top bag helps fill the cavities neatly.
Storage Tips
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze donuts in a zip-top bag for up to 2 months and thaw at room temperature or warm briefly in the microwave.
Calories (Per Donut)
Approximately 180–200 calories per donut, depending on oil and glaze used.
Pro Tips for Perfect Pumpkin Donuts
• Don’t overmix the batter—it keeps the donuts soft and light.
• Measure pumpkin puree, not pumpkin pie filling, to avoid extra sugar and spice.
• Fill the donut pan evenly for uniform cooking.
• Let the donuts cool slightly before glazing, or the glaze will melt off.
FAQs
Can I make these vegan?
Yes! Use a flax or chia egg in place of eggs, plant-based milk, and coconut oil instead of vegetable oil.
Can I make them sugar-free?
Swap brown sugar for a natural sweetener like monk fruit or erythritol, adjusting to taste.
Can I double the recipe?
Absolutely. Bake in two batches or use multiple pans if you have them.
Can I skip the glaze?
Yes! These donuts are delicious on their own, but a light glaze adds extra sweetness and shine.
Why These Donuts Keep Me Coming Back
These Easy Baked Pumpkin Donuts are the perfect balance of soft, spiced, and lightly sweet. They’re easy enough for a weekday breakfast but special enough for weekend brunch or holiday mornings. Each bite tastes like a little cozy hug, and the best part is that they’re baked, not fried—so you can indulge without feeling overly guilty. Perfect with a cup of coffee or tea, they’re my favorite way to welcome fall.
Easy Baked Pumpkin Donuts
Equipment
- Donut pan (or mini muffin pan)
- Piping bag or zip-top bag for neat filling
Ingredients
- Donuts
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger optional
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup pumpkin puree not pumpkin pie filling
- ¼ cup vegetable oil or melted coconut oil
- ¼ cup milk dairy or plant-based
- 1 tsp vanilla extract
- Glaze optional
- 1 cup powdered sugar
- 2 –3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate large bowl, whisk brown sugar, eggs, pumpkin puree, oil, milk, and vanilla until smooth.
- Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
- Spoon or pipe batter into donut pan, filling each cavity about ¾ full.
- Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack.
- Optional: Whisk powdered sugar, milk, and vanilla for glaze. Dip cooled donuts and let glaze set.
Notes
• Use pumpkin puree, not pumpkin pie filling, to avoid extra sugar and spice.
• Fill the donut pan evenly for uniform cooking.
• Let donuts cool before glazing to prevent melting.
