Baked Pumpkin Donuts

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These Baked Pumpkin Donuts are one of my favorite fall sweet treats. Not only are these easy to make, but they are full of pumpkin spice flavor. You can serve them up for breakfast, a snack, or even dessert!

baked pumpkin donuts stacked on a cake stand.

You are in for a treat today! Friends, if I knew Baked Pumpkin Donuts were this easy, I would have been making them for years. This is now my favorite way to start the day. Coffee and donuts make me one happy man.

Donuts are one of my guilty pleasures, but I have yet to make a traditional deep-fried donut here on IBC. There’s something about tossing dough into boiling oil that kind of scares me. Maybe (with some encouragement from you) I’ll take the risk one of these days.

In the interim, I’m going to satisfy my donut craving sans oil. And since it’s fall, what’s better than baked donuts loaded with pumpkin spice? Like many, pumpkin recipes are some of my favorite to make and back this time of year.

Baked Pumpkin Donuts balls on a cake stand.

I’ll admit there’s a difference between baked donuts and their fried counterparts. However, this particular recipe truly captures the qualities you’ve come to love in a traditional donut. The soft, cakey interior is perfectly complemented by the crunchy cinnamon-sugar exterior.

baked pumpkin donuts on a cooling rack.

Why You’ll Love This Recipe

  • When you think of cozy autumn vibes, these donuts are it. Every bite screams pumpkin spice, warm sweaters, and all things fall.
  • That cinnamon-sugar coating isn’t just for looks (though it’s a beaut, right?). It gives a delightful crunch that pairs so beautifully with the soft, cakey middle. It’s texture heaven!
  • Forget the hassle of deep-frying. We’re talking baked goodness here, which means less mess, less stress, but all the deliciousness!
  • Morning pick-me-up? Check. Afternoon snack with your coffee? Oh, absolutely. A sweet finish to dinner? You betcha! These baked pumpkin donuts are delicious no matter when you enjoy them.

Okay, you must be more than convinced you need to try this recipe. Let me show you how to make them!

Looking for more recipes to celebrate the season? Then this list of my favorite fall foods is for you!

close up of baked pumpkin donuts  on a white cake stand.

Ingredients

This baked pumpkin donut recipe is one of those recipes where it’s you’ll likely already have all the ingredients in your pantry and refrigerator. (That is if you’re like me and have pumpkin puree as a pantry staple.) Here’s what you’ll need:

  • all-purpose flour
  • cinnamon
  • nutmeg
  • allspice
  • cloves
  • baking powder
  • salt
  • pumpkin pure
  • milk
  • brown sugar
  • vegetable oil
  • egg
  • vanilla extract

You’ll also need a donut pan and / or a mini muffin pan.

It’s All About the Spice

When it comes to pumpkin desserts, the true stars are often the spices. Pumpkin puree lays the foundational flavor, but it’s the combination of cinnamon, nutmeg, allspice, ginger, and clove that defines the classic pumpkin taste we all crave. Each spice adds warmth, depth, and complexity, ensuring the treats are not just squash-forward but are a balanced blend of sweet, spicy, and aromatic notes. So, in essence, while the pumpkin sets the stage, it’s the spices that steal the show and give our desserts their iconic fall flavor.

baked pumpkin donuts on a cake stand with title text.

How to Make

Making these baked pumpkin donuts is a breeze! I’ll walk you through the steps below. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.

  1. Begin by preheating your oven to 350 degrees F. Spray your baking pan(s) with a nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
close up of whisk in dry ingredients in a bowl.
  1. In a medium bowl, whisk together the pumpkin puree, milk, brown sugar, vegetable oil, egg, and vanilla.
  2. Add the wet mixture to the dry. Stir with a spatula until just combined.
  3. Scoop the batter into the muffin tray. The cavity should be almost completely filled. If you’re using a mini muffin pan to create donut holes, the dough should be rounded on the top.
  4. I opted to make donut twists (unfortunately I can’t find a link to the pan I used anymore.)  and donut holes in a mini muffin pan. You can use what works best for you. Even a traditional donut pan would be great.No matter what kind of pan you choose, make sure to mostly fill the cavity since these donuts don’t expand very much when baking. With the mini muffin pan, the dough should be slightly domed. This will give you the look of a donut hole.
pumpkin donut batter in a pan.
Baked Pumpkin Donuts | inspiredbycharm.com
  1. Bake for 10-12 minutes or until a toothpick inserted near the center comes out clean.
  2. In a small bowl, prepare the cinnamon-sugar topping by mixing together the cinnamon and sugar.
baked pumpkin donuts before cinnamon and sugar on a cooling rack.
  1. After a quick trip to the oven, you’ll want to let your donuts cool in the pan for about five minutes. While they are still warm, rub each donut with melted butter; then roll it in the cinnamon-sugar mixture.
hand tossing baked pumpkin donuts  in cinnamon and sugar mixture.
up close photo of baked pumpkin donuts  on cooling rack.
  1. You only need a little butter to get that cinnamon-sugary goodness to stick. Rubbing the butter on with your fingers or brushing on a thin coat of it works well.

Voila! Homemade pumpkin donuts. You’re welcome!

This Baked Pumpkin Donuts is one I will likely be returning to every autumn. The are SO GOOD! I know you’re going to love them as much as I do.

baked pumpkin donut balls and sticks on a cake stand.
close up of baked pumpkin donuts open a cake stand.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely, friend! Fresh pumpkin puree can be a delightful touch. Just make sure it’s nice and smooth to keep the texture of your donuts spot on.

No donut pan? No problem?

Indeed! If you don’t have a donut pan, you can use a muffin tin. They’ll be more like “donut muffins” but trust me, still utterly delicious. Just adjust the baking time a bit, as muffins might take a tad longer.

Any ideas for jazzing up these donuts even more?

Oh, the possibilities! Think about drizzling them with a simple icing, dipping them in chocolate, or even adding some roasted nuts on top for a delightful crunch. But honestly, they’re pretty perfect as they are.

baked pumpkin donuts on wood stands with a hand lifting up a glass cloche.

More Pumpkin Recipes You’ll Love

These Baked Pumpkin Donuts are a little piece of that magic – easy, delicious, and oh-so-shareable (if you’re willing to part with any, that is!). If you give this recipe a try (which you totally should), please leave a comment and a 5-star rating below. 

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Baked Pumpkin Donuts

These Baked Pumpkin Donuts are one of my favorite fall sweet treats. Serve them up for breakfast, a snack, or dessert!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: apple cider donuts, fall baking, pumpkin, pumpkin spice
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12
Calories: 290kcal

Ingredients

Cinnamon Sugar Topping:

Instructions

  • Begin by preheating your oven to 350 degrees F. Spray your baking pan(s) with a nonstick cooking spray and set aside.
  • In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
  • In a medium bowl, whisk together the pumpkin puree, milk, brown sugar, vegetable oil, egg, and vanilla.
  • Add the wet mixture to the dry. Stir with a spatula until just combined.
  • Scoop the batter into the muffin tray. The cavity should be almost completely filled. If you’re using a mini muffin pan to create donut holes, the dough should be rounded on the top.
  • Bake for 10-12 minutes or until a toothpick inserted near the center comes out clean.
  • In a small bowl, prepare the cinnamon-sugar topping by mixing together the cinnamon and sugar.
  • When the donuts are baked, cool them for about 5 minutes. Then rub or brush the melted butter on each donut and coat it in the cinnamon-sugar mixture.
  • Allow to cool or enjoy warm.

Nutrition

Calories: 290kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 184mg | Potassium: 99mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2669IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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18 Comments

  1. I made two batches of these with my 9yo and 6yo tonight. His batch followed the recipe exactly as written, and hers used gluten-free flour and dairy-free milk plus 1 tsp lemon juice. They are both delicious, and it’s almost impossible to tell the difference between them. This recipe is definitely a keeper!

  2. Soooooo good! I’ve made them twice already. I had a question about leftovers (when there are any!) . . .the next day the sugar coating seems to lose its texture and is like a wet glaze. I’ve tried putting them in the refrigerator and leaving them out of the refrigerator. Any ideas? Thanks!!

    1. Yeah – I’m not sure what to do about this either. Maybe wait to sugar coat some? It seems to happen with anything sugar coated.

      xo Michael

  3. Michael – These Baked Pumpkin Donuts look amazing and I can’t wait to try them! I was wondering how to get them round (as shown in the picture) so they look like donut holes rather than mini muffins? Thanks!

  4. I am the last one who wants to let go of summer but these pumpkin donuts were calling out to me. Just wiped off my fingers to type and tell you they are delicious! So moist and better than other recipes I have tried in the past. Thanks. (PS – boiling oil scares me too!)

  5. I tried these – so easy to make and very yummy! I had to bake them for 16 minutes for the toothpick to come out clean… just in case others find that they need more time as well 🙂

    1. Kyle – yay! So glad they turned out for you. Thanks for the oven time info. Every oven is different, that’s why it’s always good to check.

      xo Michael

  6. As a totally addicted to anything pumpkin these are a must make! They look delicious and I really like that they are baked instead of fried. So enjoyed your Fall tour and glad I found your blog. Thank-you for this wonderful post.