Hey y'all! Craving something cozy, sweet, and bursting with autumn flavors? These Easy Baked Pumpkin Donuts are soft, fluffy, and packed with warm spices—perfect for breakfast, brunch, or even a festive snack. With simple ingredients and minimal mess, you'll have scrumptious homemade donuts in no time. Let's get cooking!
Why You'll Love This Easy Baked Pumpkin Donuts Recipe
- No deep frying—just mix, bake, and enjoy easy clean-up.
- Perfectly spiced with cinnamon and nutmeg for that classic fall flavor.
- These donuts are moist, fluffy, and never dry.
- Quick prep and baking mean fresh donuts in under 30 minutes.
- Customizable with your favorite glazes and toppings!
Ingredients for Easy Baked Pumpkin Donuts
- 1 ¾ cups (210g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 cup (240g) canned pumpkin puree
- 2 large eggs
- ¼ cup (60ml) milk (dairy or non-dairy)
- ¼ cup (60ml) vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
Directions: How to Make Easy Baked Pumpkin Donuts
Step 1: Prepare Oven & Donut Pan
Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with nonstick spray or a dab of oil.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, whisk the brown sugar, granulated sugar, pumpkin puree, eggs, milk, oil, and vanilla extract until smooth.
Step 4: Make the Batter
Gently fold the wet ingredients into the dry ingredients using a spatula. Stir until just combined—do not overmix for fluffier donuts.
Step 5: Fill Donut Pan
Spoon or pipe the batter into the prepared donut pan, filling each cavity about ⅔ full for the perfect rise.
Step 6: Bake Your Easy Baked Pumpkin Donuts
Bake for 13-15 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for 2-3 minutes, then transfer to a wire rack.
Step 7: Add Toppings (Optional)
Dust your Easy Baked Pumpkin Donuts with cinnamon sugar, drizzle with maple glaze, or enjoy them plain.
Notes & Helpful Tips for Easy Baked Pumpkin Donuts
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- If you don’t have a piping bag, fill a zip-top bag with batter and snip off a corner to fill the pan neatly.
- Overmixing makes donuts dense, so stir gently for a tender crumb.
Easy Baked Pumpkin Donuts Variations
- Vegan: Use plant-based milk and an egg replacer—or try a flax egg.
- Gluten-Free: Swap out flour for a 1:1 gluten-free blend like this.
- Chocolate Chip: Stir in ½ cup mini chocolate chips before baking for extra decadence.
Required Equipment for Easy Baked Pumpkin Donuts
- 6-cavity donut pan
- Mixing bowls
- Whisk and spatula
- Wire cooling rack
How to Store Easy Baked Pumpkin Donuts
Store leftover donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze baked (un-glazed) donuts for up to 2 months—thaw at room temp and reheat for a few seconds in the microwave.
Easy Baked Pumpkin Donuts: Serving Suggestions & Pairings
- Serve these donuts warm with hot coffee or chai for a comforting snack.
- Pair with a glass of milk, pumpkin spice latte, or apple cider for ultimate fall vibes.
- Top with a simple maple, cream cheese, or chocolate glaze for extra sweetness.
Pro Tips for the Best Easy Baked Pumpkin Donuts
- Weigh your flour for the most accurate measurement—learn more about why that matters here.
- If you’re baking in batches, wipe and grease the donut pan between rounds to prevent sticking.
- Let donuts cool slightly before glazing so the topping sets beautifully.
FAQ: Your Easy Baked Pumpkin Donuts Questions Answered
- Can I use fresh pumpkin instead of canned puree?
- Yes! Just cook and mash the pumpkin thoroughly—strain excess liquid for the ideal texture.
- How do I make Easy Baked Pumpkin Donuts without a donut pan?
- You can use a muffin tin, just reduce the bake time slightly and shape a donut hole if you like.
- Can I double the recipe?
- Absolutely! Double all ingredients and bake in batches as needed.
Prep Time: 10 minutes
Bake Time: 13-15 minutes
Total Time: 25 minutes
Yields: 12 donuts
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
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1Preheat your oven to 350°F (175°C). Grease a donut pan with cooking spray.
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2In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
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3In a separate bowl, whisk the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
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6Bake for 12-14 minutes or until a toothpick inserted into a donut comes out clean. Let cool for 5 minutes before removing from the pan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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