Baked Pumpkin Donuts are soft, fluffy, and packed with cozy fall flavors like cinnamon, nutmeg, and pumpkin puree. Unlike traditional fried donuts, these are baked, making them a lighter and easier treat that still feels special. The warm spices and subtle sweetness make these donuts a perfect snack or breakfast during the crisp autumn months.
I love making these baked pumpkin donuts because they come together quickly and fill the kitchen with the most comforting smells. A little tip I always follow is to brush them with a simple glaze right after baking—this adds a nice touch of sweetness and a bit of shine that makes them look just as good as they taste. My family goes crazy for these, and they’re a big hit at any house party or weekend brunch.
These donuts are best enjoyed fresh and warm, ideally with a cup of coffee or tea. I sometimes sprinkle a bit of cinnamon sugar on top for an extra cozy feel. Whether you’re sharing them with friends or just sneaking one for yourself, they bring a warm, happy vibe that’s hard to resist.
Key Ingredients & Substitutions
Pumpkin Puree: Use 100% pumpkin puree, not pie filling. It gives moisture and pumpkin flavor without added sugar or spices. Canned or homemade works fine.
Buttermilk: Adds tang and tenderness. If you don’t have it, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice, let sit 5 minutes, then use.
Spices: Cinnamon, nutmeg, ginger, and cloves create that warm fall taste. You can adjust amounts or use a pumpkin pie spice blend if you prefer.
Oils: Vegetable or melted coconut oil keep the donuts moist. Butter can be used but might change texture slightly.
Flour & Leaveners: All-purpose flour is standard here. Baking powder and soda work together for a light, tender crumb.
How Can I Get Perfectly Soft, Not Dry, Baked Donuts?
Watch your mixing and baking time closely. Overmixing can make the donuts tough, so fold dry into wet just until combined. Follow these tips:
- Grease the donut pan well to prevent sticking.
- Fill each donut well but not overflowing, about 3/4 full.
- Bake at 350°F and start checking at 15 minutes with a toothpick.
- Donuts are done when toothpick comes out clean but still moist.
- Cool for a few minutes in pan, then remove gently to avoid breaking.
Brushing warm donuts with melted butter before rolling in cinnamon sugar helps keep them soft and adds flavor. Enjoy fresh for best texture!
Equipment You’ll Need
- Donut pan – bakes the donuts evenly and gives them that classic shape.
- Mixing bowls – one for wet ingredients and one for dry; makes mixing easier and less messy.
- Whisk – helps blend the wet ingredients smoothly without lumps.
- Spatula – for gently folding dry ingredients into wet without overmixing.
- Cooling rack – lets the donuts cool completely and keeps them from getting soggy.
- Pastry brush – great for brushing melted butter on the warm donuts before coating with cinnamon sugar.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts like pecans or walnuts for extra crunch and a nutty flavor that pairs well with pumpkin.
- Mix in 1/4 cup mini chocolate chips for a sweet surprise in each bite—great if you love a little chocolate.
- Replace half the pumpkin puree with mashed sweet potato for a slightly different, earthy flavor and vibrant color.
- Stir in 1 teaspoon espresso powder alongside the spices to deepen the flavors and give a subtle coffee kick.
Baked Pumpkin Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For The Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter (for brushing after baking)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15-18 minutes to bake, and a few minutes to cool and coat with cinnamon sugar—about 30 minutes total from start to finish. Perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Get Ready To Bake:
Preheat your oven to 350°F (175°C). Lightly grease your donut pan with nonstick spray or a little oil so the donuts don’t stick.
2. Mix The Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, buttermilk, granulated sugar, brown sugar, oil, and vanilla extract until everything is smooth and well blended.
3. Combine The Dry Ingredients:
In another bowl, sift or stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Bring It All Together:
Slowly add the dry ingredients into the wet mixture. Use a spatula to fold gently until just combined. Try not to overmix, or the donuts might turn out tough.
5. Fill The Donut Pan:
Spoon the batter into the donut pan cavities, filling each about 3/4 full.
6. Bake:
Bake your donuts for 15-18 minutes. Check doneness by poking a toothpick in one—if it comes out clean, they’re ready!
7. Cool & Coat:
Let the donuts cool in the pan for 5 minutes, then move them to a wire rack. While still warm, brush each donut with melted butter. Mix sugar and cinnamon in a shallow dish, then dip each donut to coat evenly.
8. Serve & Enjoy!
Let the coated donuts cool slightly and enjoy warm, ideally with your favorite coffee or tea.
Can I Use Canned Pumpkin Pie Filling Instead of Puree?
It’s best to use plain pumpkin puree, not pumpkin pie filling, because the filling has added sugar and spices that can affect the taste and texture of the donuts.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using—it will mimic the tangy flavor and help the donuts rise.
How Should I Store Leftover Donuts?
Store cooled donuts in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate and warm gently in the microwave before serving.
Can I Make These Donuts Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Just be sure it includes xanthan gum or another binder for best texture.
