Easy Baked Pumpkin Donuts
These Easy Baked Pumpkin Donuts are soft, tender, and lightly spiced with cinnamon and nutmeg. Perfectly cozy for fall, they’re baked instead of fried, making them simple, less messy, and deliciously comforting.
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
• Don’t overmix the batter—keeps donuts soft and light.
• 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.
• 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.