Baked Pumpkin Donuts – Easy & Delicious Homemade Recipe

A Sweet Bite of History

Donuts (or doughnuts) have roots dating back to Dutch settlers in early America, who brought over “olykoeks,” or oily cakes, fried in fat. Pumpkin, native to North America, has long been a staple ingredient in autumn cooking, often baked into breads, pies, and cakes. Baked pumpkin donuts are a modern twist that merges these traditions, offering a lighter, healthier version of the classic fried donut while celebrating the comforting flavors of fall.

Baked Pumpkin Donuts – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 donuts 1x

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Description

These baked pumpkin donuts are soft, fluffy, and coated in a sweet cinnamon-sugar topping—perfect for cozy autumn mornings. They’re easy to make, healthier than fried donuts, and full of warm spices that make every bite feel like fall. Whether served for breakfast, brunch, or a festive holiday treat, these donuts are a seasonal favorite that pairs beautifully with a hot cup of coffee or apple cider.

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Ingredients

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• 1 3/4 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ground ginger

• 1/2 tsp salt

• 1 cup pumpkin purée

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1/2 cup vegetable oil (or melted butter)

• 2 large eggs

• 1 tsp vanilla extract

For Coating:

• 1/2 cup granulated sugar

• 1 tbsp ground cinnamon

• 1/4 cup melted butter

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Instructions

• Preheat oven to 350°F (175°C) and grease a donut pan.

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

• In a large bowl, whisk pumpkin, sugars, oil, eggs, and vanilla until smooth.

• Stir dry ingredients into wet until just combined.

• Spoon or pipe batter into donut pan, filling each about 3/4 full.

• Bake for 13–15 minutes until donuts spring back when touched.

 

• Cool slightly, then brush with melted butter and coat in cinnamon sugar.

  

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Notes

For extra flavor, add a dash of pumpkin pie spice.

Store in an airtight container for up to 3 days.

These donuts freeze beautifully—just thaw and re-coat with cinnamon sugar.

FAQs

1. Do I need a donut pan to make these?
Yes, but you can also bake them in a muffin tin for pumpkin donut muffins. They’ll be just as delicious!

2. Can I make these donuts gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will remain light and fluffy.

3. How do I prevent my baked donuts from being dry?
Be careful not to overbake. Remove them as soon as they spring back when lightly pressed. The pumpkin purée helps keep them naturally moist.