There’s nothing like the smell of pumpkin and cinnamon drifting through your kitchen on a crisp fall morning. These easy baked pumpkin donuts are soft, spiced just right, and finished with a sweet cinnamon sugar coating that makes every bite taste like autumn in your hands. The best part? They’re ready in under 30 minutesno frying, no fuss, just pure cozy joy.
Table of Contents
Why You’ll Love These Easy Baked Pumpkin Donuts
If fall had a mascot, it would be these donuts. Here’s why you’ll want to whip up a batch:
- They’re baked, not fried, so you skip the mess without skipping the flavor.
- The recipe is simple enough for beginners but rewarding for seasoned bakers too.
- They’re the perfect snack for chilly mornings, afternoon coffee breaks, or even gifting in a cute fall box.
Pair your pumpkin donuts with these gooey Pumpkin S’mores Cookies for the ultimate fall dessert spread.
Ingredients You’ll Need
This recipe uses simple pantry staples with a fall twist:
- ½ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup vegetable oil
- ¼ cup milk (dairy or non-dairy)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Cinnamon sugar coating: 2 tablespoons melted butter, ⅓ cup granulated sugar, 1 teaspoon cinnamon
Substitutions: swap dairy-free milk (almond, oat) if you’re plant-based, or use gluten-free flour for a celiac-friendly version.
If you’re a fan of cinnamon spice, you’ll also love these fluffy Pumpkin Cinnamon Roll Muffins.
Step-by-Step Guide to Baked Pumpkin Donuts
Mix the Batter
Preheat your oven to 350°F and grease a donut pan with non-stick spray. In one bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. In another bowl, combine pumpkin puree, brown sugar, oil, and milk. Stir the wet and dry ingredients together until just combined don’t overmix, or your donuts will turn out dense.
Bake the Donuts
Spoon or pipe the batter into the donut pan, filling each cavity about three-quarters full. Bake for 15–16 minutes, until a toothpick comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack.
Coat with Cinnamon Sugar
Brush or dip each cooled donut with melted butter, then roll them in a cinnamon sugar mixture until evenly coated. This step gives them that irresistible sparkle and crunch.
Serving Ideas and Storage Tips
Pumpkin donuts are best enjoyed warm, ideally with a cup of hot coffee or spiced cider. Store leftovers in an airtight container for up to 3 days at room temperature. You can even wrap them up and surprise a friend it’s a simple way to share the cozy vibes of fall.
Serve your donuts with a scoop of warm Simple Apple Crumble for a cozy autumn dessert duo.
Variations and Tips
- Swap the cinnamon sugar for a maple glaze if you love extra sweetness.
- Add chocolate chips to the batter for a pumpkin-chocolate combo.
- Use a mini-donut pan for bite-sized treats perfect for parties.
- For an extra kick, sprinkle a little nutmeg or clove into the sugar coating.
FAQs About Baked Pumpkin Donuts
Can I make these donuts ahead of time?
Yes! You can bake them a day in advance. Store in an airtight container and coat with cinnamon sugar just before serving.
What if I don’t have a donut pan?
No problem. Use a muffin tin and bake pumpkin “donut muffins” instead. They’ll still taste amazing.
How do I make these donuts dairy-free or gluten-free?
Use almond or oat milk for dairy-free. For gluten-free, substitute with a 1:1 baking gluten-free flour blend.
And there you have it pumpkin donuts that are quick, cozy, and absolutely delicious. Try them this week, then share your batch with family or friends. Don’t forget to snap a photo and tag ElyRecipes!
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Print
Easy Baked Pumpkin Donuts
- Total Time: 26 minutes
- Yield: 10 donuts 1x
- Diet: Vegetarian
Description
There’s nothing like the smell of pumpkin and cinnamon drifting through your kitchen on a crisp fall morning. These easy baked pumpkin donuts are soft, spiced just right, and finished with a sweet cinnamon sugar coating that makes every bite taste like autumn in your hands. The best part? They’re ready in under 30 minutes—no frying, no fuss, just pure cozy joy.
Ingredients
- ½ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup vegetable oil
- ¼ cup milk (dairy or non-dairy)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons melted butter (for coating)
- ⅓ cup granulated sugar (for coating)
- 1 teaspoon cinnamon (for coating)
Instructions
- Preheat your oven to 350°F and grease a donut pan with non-stick spray.
- In one bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. In another bowl, combine pumpkin puree, brown sugar, oil, and milk.
- Stir the wet and dry ingredients together until just combined—don’t overmix.
- Spoon or pipe the batter into the donut pan, filling each cavity about three-quarters full.
- Bake for 15–16 minutes, until a toothpick comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack.
- Brush or dip each cooled donut with melted butter, then roll them in a cinnamon sugar mixture until evenly coated.
Notes
Best enjoyed warm with coffee or cider. Store at room temperature up to 3 days. Bake in advance and coat with cinnamon sugar just before serving. No donut pan? Use a muffin tin for pumpkin donut muffins. Try a maple glaze or chocolate chips for fun variations.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 13g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg