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Baked Pumpkin Donuts Recipe

Avatar photoBySusan Miller
Jump to Recipe· 4.8 from 63 reviews
Baked Pumpkin Donuts Recipe

If there’s an autumn treat that disappears faster than you can say “pumpkin season,” it’s these Baked Pumpkin Donuts. They yield everything you crave: a plush, cake-like texture, warm spices, and a sweet brown sugar glaze that feels like a cozy hug—all while skipping the frying oil. Trust me, these are the donuts you’ll want to bake all fall (and well beyond!).

Why You Should Make This Recipe

  • Baked, Not Fried: Get all the donut joy without deep-frying, for a lighter treat that still tastes delightfully decadent.
  • Big Pumpkin Flavor: With real pumpkin puree and a blend of autumn spices, each bite is bursting with cozy, seasonal essence.
  • Simple, Pantry-Friendly Ingredients: No hard-to-find items here—just baking staples, a can of pumpkin, and you’re on your way to donut bliss.
  • Versatile & Customizable: Glaze, dip, or sprinkle however you like, and tweak the spices to match your mood—these donuts play well with just about anything!
Baked Pumpkin Donuts Recipe - Recipe Image this Recipe
Baked Pumpkin Donuts Recipe 13 If there’s an autumn treat that disappears faster than you can say “pumpkin season,” it’s these Baked Pumpkin Donuts. They yield everything you crave: a plush, cake-like texture, warm spices, and a sweet brown sugar glaze that feels like a cozy hug—all while skipping the frying oil. Trust me, these are the donuts you’ll want to bake all fall (and well beyond!).

Ingredients & Substitutions

These Baked Pumpkin Donuts use a handful of straightforward ingredients, each adding an important layer of flavor or texture. With just the right mix of spices and a brown sugar-kissed glaze, every element plays its part in creating treat-yourself magic—here’s what you’ll need and how you can make substitutions if needed!

Baked Pumpkin Donuts Recipe
Baked Pumpkin Donuts Recipe 14 If there’s an autumn treat that disappears faster than you can say “pumpkin season,” it’s these Baked Pumpkin Donuts. They yield everything you crave: a plush, cake-like texture, warm spices, and a sweet brown sugar glaze that feels like a cozy hug—all while skipping the frying oil. Trust me, these are the donuts you’ll want to bake all fall (and well beyond!).
  • All-purpose flour: Gives these donuts their tender-yet-sturdy structure—spoon and level it for best results.
  • Baking powder & baking soda: This dynamic duo ensures the donuts puff up beautifully and stay moist.
  • Salt: Just half a teaspoon rounds out the sweetness and enhances all those warm flavors.
  • Cinnamon & pumpkin pie spice: The quintessential autumn aroma! If you’re out of pumpkin pie spice, see my note below for an easy homemade version.
  • Vegetable oil (or canola or melted coconut oil): Keeps the donuts super moist; any neutral oil works here.
  • Brown sugar: Offers a hint of caramel depth, both in the donuts themselves and the shiny icing.
  • Eggs: These add richness and hold everything together. Make sure they’re at room temperature for smooth blending.
  • Pumpkin puree: The star! Go canned or homemade—just avoid pumpkin pie filling (it’s too sweet and spiced already).
  • Milk: Any type (dairy or non-dairy) works to thin the batter and glaze.
  • Vanilla extract: Adds classic donut warmth and depth.
  • Confectioners’ sugar: For that irresistibly smooth brown sugar icing.
  • Unsalted butter: Lends a rich, glossy finish to the glaze.
  • Optional toppings: Chopped nuts, sprinkles, or even a dash of extra spices for flair.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Baked Pumpkin Donuts

Step 1: Prep Your Pan and Gather Ingredients

Preheat your oven to 350°F (177°C) and spritz your donut pan with nonstick spray—this ensures those golden beauties pop out effortlessly. Lay out all your ingredients now for a smooth assembly; it’s a simple step that makes baking so much more enjoyable.

Step 2: Mix the Dry and Wet Ingredients

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. In a separate bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla until well combined. This “wet-dry” method keeps your donuts light and cake-like, never tough!

Step 3: Combine and Fill the Donut Pan

Pour the wet ingredients into the dry, then gently fold until no flour pockets remain—don’t overmix here. For tidy, even donuts, scoop your batter into a large zip-top bag, snip a corner, and pipe into the donut molds, filling each halfway. Your kitchen is about to start smelling amazing!

Step 4: Bake and Cool

Bake for 10–11 minutes (8–9 minutes for mini donuts) or until the tops lightly spring back when touched. Let them cool in the pan for 2 minutes before transferring to a wire rack. If you have more batter, regrease your pan and repeat. Good luck not tasting one hot out of the oven—they’re that tempting.

Step 5: Make the Brown Sugar Icing

In a saucepan, combine brown sugar, milk, and butter. Heat over medium until smooth and simmer for 1 minute. Remove from the heat, then whisk in vanilla and sifted confectioners’ sugar (plus a pinch of salt, if you like). Let the icing cool for 5 minutes to thicken slightly—this is the secret to that dreamy, glossy finish.

Step 6: Dip and Decorate

Dip the tops of your (cooled) Baked Pumpkin Donuts right into the warm icing, twisting gently for a thick, luscious coating. Rest donuts on a rack over a baking sheet so any excess can drip away, and add toppings if desired. Let the icing set for about an hour so you can easily stack or transport them—if you have any left, that is!

How to Serve Baked Pumpkin Donuts

Baked Pumpkin Donuts Recipe - Recipe Image
Baked Pumpkin Donuts Recipe 15 If there’s an autumn treat that disappears faster than you can say “pumpkin season,” it’s these Baked Pumpkin Donuts. They yield everything you crave: a plush, cake-like texture, warm spices, and a sweet brown sugar glaze that feels like a cozy hug—all while skipping the frying oil. Trust me, these are the donuts you’ll want to bake all fall (and well beyond!).

Garnishes

A sprinkle of chopped pecans or walnuts adds crunch and a nutty contrast to the sweet glaze. For a whimsical touch, try autumn-hued sprinkles or a light dusting of cinnamon or pumpkin pie spice. If you love texture, even toasted coconut or crushed toffee is absolutely dreamy here. Each finish lets your personality shine!

Side Dishes

Pair these Baked Pumpkin Donuts with a big, bold cup of coffee or chai latte for the ultimate cozy treat. They’re also lovely with plain Greek yogurt and fresh fruit for a slightly more balanced brunch spread. For fall parties, set them out with apple cider—there’s just something magical about that combo.

Creative Ways to Present

Stack your donuts high on a cake stand and drizzle extra icing over the top for dramatic effect, or serve them mini-style in parchment-lined baskets for a bake sale vibe. For a festive touch, tuck donut holes into cute paper bags as edible party favors—these Baked Pumpkin Donuts make any gathering feel instantly special.

Make Ahead and Storage

Storing Leftovers

Keep any leftover donuts in an airtight container at room temperature for up to 2 days—they stay soft and delicious. If you’re planning to savor them slowly, pop them in the fridge (well covered) and they’ll keep irresistibly moist for up to a week. Quick snack, sorted!

Freezing

Baked Pumpkin Donuts freeze like a dream—just wrap individually and store for up to 2–3 months. You can freeze them plain or with icing (although the glaze may become a bit sticky after thawing). Thaw overnight in the refrigerator for the freshest taste and texture, or give them a quick zap in the microwave.

Reheating

For that straight-from-the-oven warmth, microwave refrigerated or thawed donuts for just 10–15 seconds. If you prefer, place them in a 300°F oven for 5 minutes. The glaze softens and the pumpkiny aroma comes alive again—donut shop bliss, right in your kitchen!

FAQs

  1. Can I make these Baked Pumpkin Donuts without a donut pan?

    Absolutely! If you don’t have a donut pan, you can make donut “muffins” by using a standard muffin tin and following the same baking instructions—just leave off the crumb topping for simplicity. They’ll taste just as delightful, with all the classic flavor.

  2. Can I use homemade pumpkin puree instead of canned?

    Yes! Homemade pumpkin puree works perfectly; just make sure it’s thick and not watery. If your puree is on the wet side, drain off excess liquid or pat it dry with paper towels for best results.

  3. What can I use if I don’t have pumpkin pie spice?

    No worries—simply combine 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice. This blend, along with the cinnamon called for in the recipe, gives that classic pumpkin spice vibe.

  4. How do I keep the donuts from sticking to the pan?

    Generously spray your donut pan with nonstick baking spray before adding the batter, and let donuts cool for a couple of minutes before releasing. Running a thin spatula around the edges can also help them pop out perfectly every time.

Final Thoughts

If you’re looking to bring a little fall magic into your kitchen, these Baked Pumpkin Donuts are a must-bake. They’re simple, festive, and guaranteed to make you (and your lucky taste-testers) smile. Go ahead—preheat that oven, grab your pumpkin, and savor the coziest homemade treat of the season!

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Baked Pumpkin Donuts Recipe

Baked Pumpkin Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 63 reviews
  • Author: Susan
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 45 minutes
  • Yield: about 16 donuts 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Baked Pumpkin Donuts are the perfect fall treat, moist and flavorful with a delightful brown sugar icing. Easy to make and impossible to resist!

Ingredients

Units Scale

For the Donuts:

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice
  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (227g) fresh or canned pumpkin puree
  • 1/3 cup (80ml) milk
  • 1 teaspoon pure vanilla extract

For the Brown Sugar Icing:

  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (60ml) milk
  • 1 Tablespoon (14g) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1 and 1/2 cups (175g) sifted confectioners’ sugar
  • pinch of salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
  2. Make the donuts: Whisk dry ingredients. In a separate bowl, whisk wet ingredients. Combine wet and dry ingredients. Fill donut pan cavities with batter.
  3. Bake for 10-11 minutes. Cool in pan for 2 minutes then transfer to a wire rack.
  4. Make the icing: Combine ingredients in a saucepan. Simmer, then dip cooled donuts into warm icing.
  5. Cover leftover donuts tightly and store at room temperature or in the refrigerator.

Notes

  • Make Ahead Instructions: Donuts can be frozen. Thaw overnight and warm up in the microwave.
  • Special Tools: Donut Pan, Glass Mixing Bowl, Whisk, Large Zip-Topped Bag, Saucepan, Cooling Rack
  • Pumpkin Pie Spice: Use store-bought or homemade. If using individual spices, use 1/4 tsp each ground ginger, nutmeg, cloves, and allspice in addition to 1.5 tsp cinnamon.
  • Milk: Any milk can be used for the donuts and icing.
  • Optional Toppings: Sprinkles, nuts, coconut, toffee, cinnamon sugar, etc.
  • No Donut Pan? Make donut muffins in a muffin pan.
  • Mini Donuts: Bake in mini donut pan for 8-9 minutes.

Nutrition

  • Serving Size: 1 donut
  • Calories: 240
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg
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