Baked Pumpkin Donuts


These Baked Pumpkin Donuts are one of my favorite fall sweet treats. Serve them up for breakfast, a snack, or dessert!

I can’t tell you how happy I am that so many of you enjoyed my Fall Home Tour with its entertainment twist! I was pleased with the way it turned out and thrilled to be able to share it with all of you.

As you might recall, there were several delicious dishes scattered throughout, and just like I promised, I’m back to start sharing those recipes with you. Since life is short, we’ll have dessert first: Baked Pumpkin Donuts.

Baked Pumpkin Donuts |

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?

Baked Pumpkin Donuts:

Baked Pumpkin Donuts |

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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 |

(Thanks to Damn Delicious, who was inspired by Two Peas and Their Pod, for this recipe.)

I opted to make donut twists (with this pan) and donut holes in a mini muffin pan. You can use what works best for you. Even a traditional donut pan would be great.

How to Make Pumpkin Donuts:

Baked Pumpkin Donuts |

Baked Pumpkin Donuts |

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.

Baked Pumpkin Donuts |

And another important thing to note: While it may seem like a lot, be sure to include all of those yummy fall spices. It’s the spices that give pumpkin the flavor you know and love. As you may have noticed, pumpkin puree by itself is rather bland.

Baked Pumpkin Donuts |

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.

Baked Pumpkin Donuts |

Baked Pumpkin Donuts |

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.

Baked Pumpkin Donuts |

Voila! Homemade pumpkin donuts. You’re welcome!

Baked Pumpkin Donuts |

Pumpkin Donut Recipe:

Baked Pumpkin Donuts

Here's what you will need:
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pumpkin puree
3/4 cup milk
1/2 cup brown sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Cinnamon Sugar Topping:
2/3 cup granulated sugar
2 tablespoons cinnamon
1/2 cup (1 stick) unsalted butter, melted

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.


Baked Pumpkin Donuts |

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.

Baked Pumpkin Donuts |

Give these a try and let me know what you think. What other donut recipes would you like to see on IBC?

Did you miss my Fall Entertaining-Around-My-House Tour? Check it out here.

Fall Entertaining-Around-My-House Tour|

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  • Christi at

    Must. Try!!! Holey delicious looking!

  • Jennifer @ Town and Country Living at

    Your fall tour was amazing, Michael! Your photography is stunning, too. I LOVE pumpkin donuts and love even more that these aren’t fried. Definitely trying this recipe. Thanks for sharing!

  • Leah / Freutcake at

    These look amazing! Just pinned the recipe for later. xo

  • Ellen at

    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.

  • Patricia at

    Be still my heart! A donut that isn’t fried. with pumpkin spice! How is it you just made Fall better? Thank you!

  • teena at

    2 mins trying to figure out what slat was. SALT misspelled! lol on me!

    • Michael Wurm, Jr. at

      Just wanted to give your brain a little workout. 😉 Keep you on your toes.

      xo Michael

  • Kyle at

    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 🙂

    • Michael Wurm, Jr. at

      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

  • Maria at

    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!)

  • Diane at

    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!

  • Lisa at

    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!!

    • Michael Wurm, Jr. at

      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

  • Daphne Lewis at

    I’m hoping to make these this weekend as I have canned pumpkin available. They look and sound wonderful!

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