Easy Baked Pumpkin Donuts

These Easy Baked Pumpkin Donuts are the definition of fall comfort. I love pulling them out of the oven on a crisp morning, the air filled with warm cinnamon and sweet pumpkin spice. With a soft, tender crumb and a golden cinnamon sugar coating, these donuts are everything I crave in a cozy seasonal treat—without the deep-frying mess.

Why You’ll Love This Recipe

There’s a reason I keep this recipe on repeat all season long. Here’s what makes it so special:

• Baked instead of fried—less oil, less mess
• Bursting with pumpkin spice flavor in every bite
• Super simple—perfect for beginner bakers
• Moist and fluffy thanks to pumpkin puree and oil
• Ready in under 30 minutes
• Great for making ahead or enjoying fresh out of the oven

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup milk (or almond/oat milk for dairy-free)
• 1 large egg
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating:

• 2 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Directions

1. I preheat the oven to 350°F (180°C) and spray a donut pan generously with non-stick cooking spray.
2. In a mixing bowl, I whisk together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
3. In another bowl, I combine the pumpkin puree, brown sugar, granulated sugar, oil, milk, egg, and vanilla extract.
4. I gently stir the wet ingredients into the dry until just combined—being careful not to over-mix.
5. I transfer the batter to a piping bag or a Ziploc bag with the corner snipped off and pipe it into the donut pan.
6. I bake for 15–16 minutes, until the donuts are puffed up and a toothpick comes out clean.
7. I let them cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
8. Once cooled, I brush each donut lightly with melted butter and dip them in the cinnamon sugar mixture.

Servings and timing

This recipe makes 6 donuts. It takes about 10 minutes to prep and 15–16 minutes to bake, so I can have a batch ready in around 30 minutes.

Variations

I sometimes add a few mini chocolate chips to the batter for a sweeter twist or drizzle them with a maple glaze instead of cinnamon sugar. If I want to make them dairy-free, I use oat milk and plant-based butter. For a richer flavor, I even swap in a little maple syrup in place of some sugar.

Storage/reheating

I store the donuts in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I warm them in the microwave for about 10–15 seconds to bring back that fresh-baked softness. If I freeze them, I skip the cinnamon sugar and add it after reheating.

FAQs

Can I make these donuts without a donut pan?

Yes, I’ve used a muffin tin in a pinch. They come out more like donut muffins, but still delicious.

Can I make these ahead of time?

Definitely. I bake them the night before and coat them with cinnamon sugar just before serving to keep them fresh.

Can I use homemade pumpkin puree?

Absolutely. I just make sure it’s thick and not too watery, or it can throw off the texture.

Are these donuts gluten-free?

Not as written, but I’ve made them using a 1:1 gluten-free flour blend with great results.

Can I skip the cinnamon sugar topping?

Sure! I love the texture it adds, but they’re still full of flavor without it. Sometimes I dust them with powdered sugar instead.

Conclusion

These Easy Baked Pumpkin Donuts are everything I want in a fall treat—warm spices, soft texture, and the kind of nostalgic flavor that makes autumn mornings feel extra special. Whether I’m baking for my family, sharing with friends, or just treating myself, this recipe delivers every single time.

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