Baked Pumpkin Donuts

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.

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: 

1. Prepare the batter. Whisk the wet ingredients in a bowl until smooth. Then, add the dry ingredients, mixing just until combined.
2. 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.
3. 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.
4. Prep the topping. While the donuts bake, I whisk the sugar and cinnamon in a bowl.
5. 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.

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. 

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.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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