Introduction

Baked pumpkin donuts are a delightful treat perfect for autumn or anytime you crave a soft, spiced snack. These donuts are moist, flavorful, and easy to make without any frying.

The image shows several small round donuts with a classic ring shape, covered evenly with a coating of granulated sugar that gives them a rough, sparkly texture. The donuts are light golden brown, indicating they are fried or baked to a perfect crisp outside. They are placed closely together on a flat surface with a soft wood look but changed to a white marbled texture. The focus is on one donut in the front, making it sharp and clear, while the others behind are softly blurred, adding depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup vegetable oil
2 eggs
3/4 cup sugar
3/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon vanilla
1 cup all-purpose flour
3 tablespoons sugar
2 teaspoons cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
Step 2: In a large bowl, whisk together the vegetable oil, eggs, sugar, pumpkin puree, and vanilla until smooth.
Step 3: In a separate bowl, combine the flour, pumpkin pie spice, salt, and baking powder.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 5: Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full.
Step 6: Bake for 15-18 minutes or until a toothpick inserted into the donuts comes out clean.
Step 7: While the donuts are baking, mix the 3 tablespoons of sugar with the 2 teaspoons of cinnamon in a small bowl.
Step 8: Remove the donuts from the oven and allow them to cool for a few minutes before carefully removing them from the pan.
Step 9: While still warm, toss each donut in the cinnamon sugar mixture to coat evenly.
Step 10: Serve warm or at room temperature and enjoy your baked pumpkin donuts!

Tips & Variations

For a richer flavor, substitute vegetable oil with melted coconut oil or butter.
Add chopped nuts or chocolate chips to the batter for extra texture.
Use canned pumpkin puree for convenience, or homemade puree for fresher taste.
If you prefer a glaze, mix powdered sugar with a little milk and drizzle over cooled donuts instead of the cinnamon sugar coating.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in the microwave or oven before serving.

How to Serve

A close-up view of several round donuts with a hole in the middle, each coated in a rough layer of granulated sugar that gives a sparkly texture across their golden-brown surface. The donuts are placed directly on a light wooden surface, showing a slightly rough and natural grain texture. The focus is on one donut in the front center, with others softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth and drain any excess liquid to prevent soggy donuts.

What if I don’t have a donut pan?

You can use a muffin tin instead, though the shape will be different. Fill each cup three-quarters full and bake slightly longer as needed.

Baked Pumpkin Donuts Recipe

Print Recipe

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4.8 from 94 reviews

These Baked Pumpkin Donuts are a delightful fall treat that are moist, fluffy, and packed with warm pumpkin pie spices. Made with pumpkin puree and spiced perfectly with cinnamon and pumpkin pie spice, these donuts are baked instead of fried for a lighter, easy-to-make snack or breakfast option.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10 donuts 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Donut Batter

1/4 cup vegetable oil
2 eggs
3/4 cup sugar
3/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 cup all-purpose flour

Topping

3 tablespoons sugar
2 teaspoons cinnamon

Instructions

Preheat the oven. Set your oven to 350°F (175°C) and lightly grease a donut pan to prevent sticking.
Prepare the batter. In a large bowl, whisk together vegetable oil and eggs until combined. Add in sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla extract. Mix well until smooth.
Add the flour. Gradually incorporate the all-purpose flour into the wet ingredients, mixing carefully until just combined to avoid overmixing, which can make the donuts tough.
Fill the donut pan. Spoon the batter evenly into the prepared donut pan, filling each mold about 2/3 full to allow room for rising.
Bake the donuts. Place the pan in the oven and bake for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean and they spring back when lightly pressed.
Mix the topping. While donuts bake, combine sugar and cinnamon in a small bowl to create the cinnamon sugar mixture.
Coat the donuts. Once baked, remove donuts from the oven and allow them to cool for about 5 minutes. While still warm, dip each donut into the cinnamon sugar mixture to coat evenly.
Cool and serve. Transfer the coated donuts to a wire rack to cool completely. Serve fresh for best flavor and texture.

Notes

Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling with added sugars or spices.
If you don’t have a donut pan, you can bake the batter in a muffin tin for pumpkin muffins.
For a glaze variation, mix powdered sugar with a bit of milk and vanilla instead of the cinnamon sugar coating.
Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
These donuts can be reheated briefly in a microwave or oven for a fresh-baked feel.

Keywords: baked pumpkin donuts, pumpkin spice donuts, autumn donuts, fall dessert, pumpkin puree recipes