I make this baked pumpkin donuts recipe several times every fall, especially for slow Saturdays at home and as a post-church snack on Sundays. Instead of being fried, these baked donuts are perfectly soft and tender on the inside and golden on the outside. They’re similar to my gluten-free cinnamon baked donuts but are finished with a cinnamon-sugar coating that brings out all the warm pumpkin, cinnamon, ginger, and nutmeg flavors, making them perfect for pumpkin season.
Recipe Highlights
Ready in 30 minutes: Like my flourless chocolate donuts, these are cake donuts, meaning there’s no yeast, rise time, or frying required. With just 10 minutes of prep and 10 to 12 minutes of baking time, this recipe is great for first-time donut makers.
Soft and tender: Using regular all-purpose flour creates donuts that bake up soft and tender on the inside with a perfectly golden exterior.
Lots of fall flavor: These donuts are a fun change from other fall dessert recipes, like my pumpkin pie bars and pumpkin blondies. Pumpkin, cinnamon, ginger, nutmeg, and cloves give every bite plenty of warm, cozy flavor, while the cinnamon-sugar coating adds the perfect finishing touch.
Beginner friendly: I find baked donuts much less intimidating than traditional fried donuts. The batter is simple to mix and bakes well in both a silicone and metal donut pan. My boys have fun mixing and spooning the donut batter into the pan.
Ingredient Notes And Substitutions
These pumpkin spice donuts come together with just a handful of simple ingredients, including:
- Pumpkin puree: I use plain canned pumpkin puree, not pumpkin pie filling, which contains added sweeteners and spices.
- Milk: I use unsweetened soy milk to keep my donuts dairy-free, but any dairy or non-dairy milk will work.
- Avocado oil: This adds moisture and helps create a soft, tender texture without impacting the flavor of the batter. Vegetable oil or canola oil also work.
- All-purpose flour: I use regular all-purpose flour for a soft interior and golden exterior. And a 1:1 gluten-free baking flour blend can be substituted, if needed.
- Granulated sugar: I use this in both the donut batter and the cinnamon-sugar topping for just the right amount of sweetness. I find that brown sugar adds too much moisture and overpowers the warm pumpkin flavor.
- Baking powder: This acts as a leavener, helping the donuts bake up tall and soft. Be sure not to accidentally use baking soda, which can cause the donuts to turn out dense and flat and have a bitter taste.
- Warm spices: Cinnamon, ginger, nutmeg, and cloves complement the pumpkin and give the donuts their classic pumpkin spice flavor.
Find the ingredient list with exact measurements in the recipe card below.
Perfectly Baked Pumpkin Donuts
These homemade pumpkin donuts have been tested and re-tested more times than I can count to ensure they’re simple and always turn out soft, fluffy, and flavorful. Here’s how they come together, along with a few of my tips:
- Prepare the batter. Whisk the wet ingredients in a bowl until smooth. Then, add the dry ingredients, mixing just until combined.
- Divide the batter. Spoon the batter into prepared donut pans. I use two 6-count donut pans, making two batches. I fill each well about 3/4 of the way full, making sure to spread the batter out evenly in the well for even donuts that bake quickly.
- Bake. Transfer the pans to the oven, and bake until the batter rises and turns golden brown. A toothpick inserted into the center should come out clean. Cool in the pan slightly.
- Prep the topping. While the donuts bake, I whisk the sugar and cinnamon in a bowl.
- Coat the donuts. While still warm, place the top of a donut into the cinnamon sugar mixture. I like to rotate mine back and forth to ensure the coating adheres. Transfer the donut to a wire rack, and repeat with the remaining donuts. Work quickly. If the donuts cool, the cinnamon sugar won’t stick as well.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Don’t Overfill The Pan
I fill each donut well ¾ of the way full, which gives the batter enough room to rise without overflowing and covering the donut holes. It also helps the donuts bake evenly while keeping their classic shape. I’ve found that a metal donut pan works especially well with this recipe. I don’t have any issues with the batter sticking.
Make It Dairy-Free
For a dairy-free pumpkin donuts recipe, I use unsweetened plant-based milk.
Make It Gluten-Free
I make gluten-free pumpkin donuts for my youngest and me, substituting the all-purpose flour with a 1:1 all-purpose gluten-free flour. No one ever notices a difference in the taste or texture.
Favorite Ways To Serve Them
The smell of these donuts baking always takes me back to childhood trips to the bakery with my Grandma, where I’d get a donut and she’d have a cup of coffee. Now, I often make a batch for a slow Saturday breakfast or brunch at home or as an after-church treat on Sunday. They’re especially good alongside a hot cup of my favorite coffee or a cinnamon coconut latte.
I alternate between serving them plain or adding the cinnamon-sugar topping. My kids were happy to grab them plain during recipe testing, but I think the coating is worth the extra step. It adds a little extra sweetness and cinnamon flavor that makes them feel like a special fall treat.
How To Store Leftover Donuts
I store leftover pumpkin donuts in an airtight container at room temperature for up to 4 days. For longer storage, I place them in a freezer-safe container and freeze them for up to 3 months. When I’m ready to eat one, I let it thaw at room temperature until soft. For the best texture, I prefer freezing the donuts without the cinnamon-sugar topping and adding it after thawing. To make it stick easier to cooled donuts, I dip the donuts in a little warm melted butter then into the cinnamon-sugar mixture.
Frequently Asked Questions
Yes, homemade pumpkin puree can be substituted for canned pumpkin puree as long as it has a similar thick consistency. If it’s particularly watery, I recommend straining off some of the excess moisture before adding it to the batter so it doesn’t affect the texture of the donuts.
Yes. If using store-bought pumpkin pie spice, replace the cinnamon, ginger, nutmeg, and cloves with about 1 teaspoon of pumpkin pie spice. I still use the cinnamon in the cinnamon-sugar topping. I like to use extra pumpkin pie spice to make crockpot pumpkin applesauce, too. Keep in mind that store-bought pumpkin pie spice often contains allspice, too, which adds extra warmth and spice to the flavor.
Yes, this recipe works with a muffin pan. The finished donuts won’t have the classic circular shape, but they’ll still be tasty. The baking time may need to be increased slightly, so keep a close eye on the oven and start checking for doneness early to prevent overbaking.
Yes, follow the recipe as usual. Then, spoon the batter into a greased mini muffin pan, and bake, adjusting the cooking time as needed. Mini pumpkin donuts will likely bake much faster than full-sized donuts.
I prefer baking pumpkin donuts because it keeps the recipe simple and approachable. There’s no need to roll out any dough or manage hot oil, and the donuts still turn out soft and tender inside and golden on the outside. Baking also makes it easy to prepare a batch in less than 30 minutes.
Yes. If preferred, top the baked donuts with powdered sugar. Or, make glazed donuts with a powdered sugar glaze like the one in my pumpkin spice scones. These donuts would also be delicious topped with the cream cheese frosting used on my soft pumpkin cookies. Spoon it into a piping bag or a Ziploc bag with the corner snipped off to make it easy to top each donut.
Other Pumpkin Recipes To Try
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Pumpkin Donuts Recipe
These baked pumpkin cake donuts are soft and tender on the inside, golden on the outside, and filled with warm fall spices. A simple cinnamon-sugar coating adds the perfect sweet finish, making them a special morning treat, afternoon snack, or fall dessert.
Ingredients
For the Pumpkin Donuts:
- ⅓ cup pumpkin puree
- 2 large eggs
- ⅓ cup milk of choice
- 2 tablespoons avocado oil
- 1 teaspoon pure vanilla extract
- 1 ¼ cups regular all-purpose flour (165 g)
- ½ cup granulated sugar (105 g)
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine salt
- ⅛ teaspoon ground cloves
For the Cinnamon-Sugar Topping:
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly mist a nonstick metal donut pan or silicone donut molds with cooking spray; set aside. (NOTE: If using a 6 count donut pan, you’ll have to make two batches unless you have 2 pans.)
- To a mixing bowl, add the pumpkin, eggs, milk, oil, and vanilla. Whisk together until smooth.
- Add the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves; stir until combined.
- Distribute the batter among the prepared donut molds, filling each well about ¾ full. Use a knife or small spatula to spread the batter evenly in each well.
- Bake in the preheated oven until a toothpick inserted into the donut comes out clean, for 10 to 12 minutes. Remove from the oven and allow to cool in the pans for about 5 minutes. Then remove and coat with the cinnamon sugar topping while the donuts are still warm.
- For the cinnamon sugar topping: In a shallow bowl, combine the 1 tablespoon sugar and ½ teaspoon cinnamon. Dip a warm donut into the mixture, rotating it back and forth gently to coat one side. Repeat with all of the donuts.
- Place the donuts, coated side up, on a cooling rack to cool completely.
- Store cooled donuts in an airtight container at room temperature for up to 4 days. Or freezer for up to 3 months.
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Notes
For gluten-free donuts, sub an equal amount of 1:1 gluten-free baking flour for the all-purpose flour.
For dairy-free donuts, use unsweetened non-dairy milk instead of dairy milk.
Nutrition Information
- Serving Size: 1 donut with topping
- Calories: 125
- Fat: 3 g
- (Sat Fat: 1 g)
- Sodium: 62 mg
- Carbohydrate: 21 g
- (Fiber: 1 g
- Sugar: 10 g)
- Protein: 3 g
- Cholesterol: 30 mg
Dietary
Recipe Changelog
- September 2026: I retested and significantly updated this recipe to create softer, more tender donuts that bake quickly and release easily from a metal donut pan. I replaced the almond flour and coconut flour with all-purpose flour, increased the pumpkin, milk, and avocado oil, adjusted the spices and leavening, and simplified the cinnamon-sugar topping. Download the previous version here.
The photos in this post were taken by Kaitlin of Creating Kaitlin.
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These are amazing! This is my 3rd time making them and they’re perfect every time! My son threatens to eat all of them immediately!
Hi Tess, thank you for the feedback. We’re so glad you’ve been making these baked donuts on repeat!