Baked Pumpkin Donuts – The Perfect Fall Treat!

If you’re craving a sweet treat that’s easy to make and packed with pumpkin flavor, these baked pumpkin donuts are just what you need. Soft and cake-like, they’re great to eat plain or add even more flavor with a simple cinnamon sugar coating and a sweet vanilla glaze.

The best part? They come together in minutes with just a few pantry staples and a cup of pumpkin puree.

Once the batter is made, pour it in a donut pan and within minutes, your donuts will be ready to serve. Now the toughest decision is whether to eat them for breakfast, as a snack or for dessert!

The Key to Perfect Pumpkin Donuts

Before I get to the actual recipe it is important that you you use canned pumpkin puree in this recipe. It’s what gives these donuts their rich, moist texture and that unmistakable fall flavor.

But there’s one key thing to remember: use pumpkin puree, not pumpkin pie filling. Pumpkin puree is 100% pure pumpkin with no added sugar or spices.

On the contrary, pumpkin pie filling already has sugar, spices, and other ingredients mixed in, which will throw off the flavor and texture of your donuts. Because they are stocked near each other on the grocery shelves, take one last look at the can before you check out.

What To Use If You Don’t Have A Donut Pan

The easiest way to make baked pumpkin donuts is with a donut pan, although there are some alternatives if you don’t have one. Although they may not look like traditional donuts, they are still delicious.

Muffin Pan: You can use a standard muffin pan to make pumpkin donut “muffins.” They will still have the same great flavor, just in a different shape. Just adjust the baking time to about 12-15 minutes, checking for doneness by inserting a toothpick to see if it comes out clean.

DIY Donut Mold: Make your own donut mold using aluminum foil. Shape a small piece of foil into a cylinder and place it in the center of each muffin cup to create the donut mold. Smooth the edges out as much as possible and spray it with non-stick cooking spray. Then pour the batter around the foil to form the donut shape.

Cookie Scoop: Another option is to use a cookie scoop to make ‘donut holes’. Place small mounds of the batter onto a cookie sheet lined with parchment paper or a silicone baking mat and you will have bite size treats that go great with your morning coffee. *Or use a mini muffin pan so that they hold their shape better.

Optional Toppings For Your Pumpkin Donuts

One of the best things about homemade pumpkin donuts is getting to choose how to top them. Although you could eat them plain, here are some of my favorite toppings:

Cinnamon Sugar: This classic topping gives your donuts a sweet and slightly spiced finish. Mix 1/2 cup of white sugar with 1 tablespoon of cinnamon in a paper bag. While the donuts are still warm, toss them in the bag and shake until evenly coated.

Vanilla Glaze: For a sweet, smooth finish, a vanilla glaze is perfect. It’s made with confectioners’ sugar, melted butter, a bit of water, and vanilla extract. Just dip the warm donuts in the glaze or drizzle some on top and then let the excess drip off. The glaze adds a nice sweetness without overpowering the pumpkin flavor.

Maple Glaze: For a little twist, swap the vanilla extract for maple syrup in the glaze. This adds a rich, fall-inspired flavor that pairs beautifully with the pumpkin.

Storing and Serving Your Donuts

Pumpkin donuts are best enjoyed fresh and warm, but if you have leftover or are making these as a make ahead treat, here’s how to store them:

• Storing: Let the baked pumpkin donuts cool completely in an airtight container at room temperature for up to two days. You can stack them, however, if they have a glaze, it’s best to place a layer of wax paper between them to prevent sticking.

• Freezing: You can freeze the donuts for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer-safe bag. When ready to eat, let them thaw at room temperature and warm them up briefly in the microwave for that fresh, out-of-the-oven taste.

Serving: Serve these donuts as a breakfast treat, a mid-day snack, or even a dessert. They pair perfectly with a hot cup of coffee, tea, or a tall glass of cold milk.

Baked Pumpkin Donuts Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup pumpkin puree
• 2 large eggs
• 1/4 cup milk
• 1/4 cup butter (softened)

Glaze Topping:

• 1 1/2 cups confectioners’ sugar
• 1/4 cup butter (melted)
• 2 tablespoons water
• 1 teaspoon vanilla extract

Cinnamon Sugar Topping:

• 1/2 cup white sugar
• 1 tablespoon ground cinnamon

INSTRUCTIONS

Preheat oven to 325°F and then spray a donut pan with non-stick cooking spray. Set aside.

In a large bowl add all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Whisk the dry ingredients together until well incorporated.

Add pumpkin puree, eggs, milk, and softened butter to the bowl and beat the mixture on low speed until well combined. Pour batter into the prepared donut pan and then even out the top.

Bake for approximately 8-10 minutes or until the donuts spring back when touched. Remove the donuts from the pan and then place on a cooling rack.

For Cinnamon Sugar topping: Mix the cinnamon and sugar together in a brown paper bag. Then place warm donuts in the bag and shake until coated. Place coated donuts back onto the cooling rack.

For Glazed topping: Beat confectioners’ sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into the bowl before placing glazed donut on a cooling rack.

Want to make things even easier? You can make baked pumpkin donuts using just three ingredients: a box of yellow cake mix, pumpkin puree, and pumpkin pie spice. It’s a great option if you’re short on time or just want a simpler way to enjoy these donuts.

Easy Baked Pumpkin Donuts with Cake Mix

Ingredients:

• 1 box of yellow cake mix
• 1 (15-ounce) can of pumpkin puree
• 2 teaspoons pumpkin pie spice

Instructions:

1. Preheat your oven to 350°F and then grease your donut pan.
2. In a bowl, mix together the cake mix, pumpkin puree, and pumpkin pie spice until well combined.
3. Spoon the batter into the donut pan and bake for 9-10 minutes, or until the donuts spring back when lightly touched.
4. Top with cinnamon sugar, glaze, or your favorite topping!

This shortcut method still delivers delicious, soft, and moist pumpkin donuts that are great to serve right out of the oven.

Baked pumpkin donuts are a simple yet delicious way to bring the flavors of fall into your kitchen. Whether you stick to the traditional recipe or opt for the easy cake mix version, these donuts are sure to become a Fall family favorite!

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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