Easy Baked Pumpkin Donuts
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.