🍂 Introduction
There’s something magical about crisp autumn mornings — the air is cool, leaves are falling, and the scent of cinnamon and pumpkin fills the kitchen. If you’re craving a cozy fall treat that’s as easy as it is irresistible, look no further than these Baked Pumpkin Donuts.
Made with real pumpkin puree, warm spices, and topped with a silky brown sugar glaze, these donuts deliver everything you love about fall in a handheld bite. Best of all? They’re baked, not fried — meaning you get all the indulgent flavor with none of the fuss.
Whether you’re planning a fall brunch, need a quick Thanksgiving morning treat, or simply want to spice up your weekend baking, these baked pumpkin donuts will hit the spot. And yes — they come together in under 45 minutes, making them your new go-to seasonal favorite.
Table of Contents
🎃 What Are Baked Pumpkin Donuts?
Baked Pumpkin Donuts are a fall-inspired twist on the classic donut — but with a healthier, oven-baked approach. Unlike traditional fried donuts that require hot oil and precise timing, these baked beauties come together with minimal effort and no mess.
Made with a blend of cozy spices like cinnamon and pumpkin pie spice, plus real pumpkin puree, these donuts are soft, cakey, and packed with rich flavor. The texture is somewhere between a muffin and a classic cake donut — moist, fluffy, and just dense enough to hold up to a thick brown sugar glaze.
Baking the donuts not only lightens them up, but also makes them super beginner-friendly. You don’t need any special equipment beyond a donut pan, and you can even turn them into muffins or mini donuts if you don’t have one.
Whether you’re new to baking or a seasoned pro, these baked pumpkin donuts are the perfect way to bring warm autumn flavors into your kitchen — no deep fryer required.
❤️ Why You’ll Love This Baked Pumpkin Donuts Recipe
There are plenty of pumpkin recipes out there, but these Baked Pumpkin Donuts check every box when it comes to flavor, ease, and seasonal charm. Here’s why they’ll become your new fall favorite:
✔️ Fast & Fuss-Free
No deep-frying, no messy cleanup. Just mix, pipe into a donut pan, and bake. You’ll go from batter to glazed perfection in under 45 minutes.
✔️ Perfectly Spiced
Each bite delivers the warm, comforting flavors of cinnamon, nutmeg, and pumpkin pie spice. It’s like a cozy sweater for your taste buds.
✔️ Healthier Than Fried Donuts
Since these are baked, not fried, they’re lighter but still incredibly satisfying. Perfect for guilt-free indulging or sharing with family.
✔️ Ideal for Any Occasion
Brunch, dessert, holiday breakfasts — these donuts are versatile enough to suit any fall gathering. And thanks to their sturdy glaze, they’re also great for gifting or stacking.
✔️ Customizable & Kid-Friendly
You can top them with nuts, sprinkles, or cinnamon sugar — and even turn them into mini donuts or muffins. The options are endless!
Once you try these baked pumpkin donuts, you’ll want to make them on repeat all season long.
🧂 Ingredients Breakdown: What You’ll Need for Baked Pumpkin Donuts
Making these baked pumpkin donuts couldn’t be simpler — and the ingredient list is made up of pantry staples you probably already have. Below is a breakdown of each component, along with tips and substitutions to make the recipe fit your dietary needs.
🧁 Dry Ingredients
- All-Purpose Flour (1¾ cups): The base of the donuts, giving them structure and softness.
- Baking Powder & Baking Soda (1 tsp each): The combo ensures a nice lift without making them too airy.
- Salt (½ tsp): Enhances all the warm fall flavors.
- Ground Cinnamon (1½ tsp) & Pumpkin Pie Spice (1 tsp): These spices bring the cozy aroma and flavor. You can use a homemade blend or store-bought.
💡 Substitution Tip: If you don’t have pumpkin pie spice, use ¼ tsp each of ground ginger, nutmeg, cloves, and allspice.
🥣 Wet Ingredients
- Vegetable Oil (½ cup): Keeps the donuts moist. You can swap in melted coconut oil or canola oil.
- Brown Sugar (¾ cup, packed): Adds sweetness and depth. Light or dark works.
- Eggs (2, room temperature): Help bind the batter and provide structure.
- Pumpkin Puree (1 cup): The star ingredient. Canned or fresh — just make sure it’s 100% pumpkin, not pumpkin pie filling.
- Milk (⅓ cup): Whole milk is ideal for richness, but dairy-free options (like almond or oat milk) work, too.
- Vanilla Extract (1 tsp): Rounds out the sweetness and enhances flavor.
🍯 Brown Sugar Icing
- Brown Sugar (¾ cup), Milk (¼ cup), Unsalted Butter (1 tbsp): Heated to create a silky, caramel-like base.
- Confectioners’ Sugar (1½ cups, sifted): Thickens the icing while keeping it smooth.
- Vanilla Extract (1 tsp) + Salt (pinch): Balances the sweetness perfectly.
🧁 Optional Toppings
- Chopped Walnuts or Pecans
- Toffee Bits, Sprinkles, or Toasted Coconut
- Cinnamon-Sugar: For a fun twist, dip warm donuts in butter and roll in cinnamon sugar instead of using icing.
👩🍳 Step-by-Step Instructions for Perfect Baked Pumpkin Donuts
Making these baked pumpkin donuts is easier than you think. No need for a mixer or fancy tools — just a couple of bowls, a whisk, and a donut pan. Follow these simple steps for perfect results every time:
🔸 Step 1: Preheat and Prep
Preheat your oven to 350°F (177°C). Lightly grease your donut pan with nonstick spray to ensure an easy release.
🔸 Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
🔸 Step 3: Combine Wet Ingredients
In a separate bowl, whisk the vegetable oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until fully combined.
🔸 Step 4: Bring It Together
Pour the wet ingredients into the dry ingredients. Gently whisk just until no flour pockets remain. Be careful not to overmix — that’s the secret to a soft, cakey texture.
🔸 Step 5: Fill the Pan
Spoon the batter into the donut cavities — or make it easy by transferring the batter to a large zip-top bag, snipping off a corner, and piping it in. Fill each cavity about halfway.
🔸 Step 6: Bake
Bake for 10–11 minutes, or until the tops are lightly browned and spring back when touched. Cool in the pan for 2 minutes, then transfer to a wire rack.
💡 Mini Donuts? Use a mini donut pan and bake for 8–9 minutes.
🔸 Step 7: Make the Brown Sugar Icing
In a saucepan over medium heat, stir together the brown sugar, milk, and butter until melted and smooth. Bring to a gentle simmer for 1 minute. Remove from heat, then whisk in the vanilla extract and sifted confectioners’ sugar. Let cool for 5 minutes.
🔸 Step 8: Dip and Decorate
Dip the top of each cooled donut into the warm icing. Let the excess drip off, then place on a rack to set. Top with chopped nuts, sprinkles, or a light dusting of cinnamon, if desired.
💡 Tips for the Best Baked Pumpkin Donuts
Want your baked pumpkin donuts to taste like they came from a gourmet bakery? These expert tips will help ensure every batch is moist, flavorful, and perfectly glazed.
✅ Don’t Overmix the Batter
Overmixing is the enemy of soft, fluffy donuts. For light and tender baked pumpkin donuts, gently stir the batter until just combined — no more, no less.
✅ Use a Zip-Top Bag to Fill the Pan
For evenly sized baked pumpkin donuts, pipe the batter into the pan using a zip-top bag. This method ensures a clean fill and less mess than spooning it in.
✅ Re-Grease the Donut Pan
If you’re making multiple batches of baked pumpkin donuts, be sure to re-grease the pan between each one. It prevents sticking and keeps the donuts’ shape intact.
✅ Let Them Cool Before Glazing
Allow your donuts to cool on a wire rack before dipping them into the icing. Warm donuts can cause the glaze to melt off instead of forming that beautiful finish these baked pumpkin donuts are known for.
✅ Adjust the Icing Consistency
The brown sugar glaze is key to these baked pumpkin donuts. If it’s too thick, add a splash of milk. If it’s too thin, add more confectioners’ sugar. You want a texture that clings without dripping excessively.
✅ Add Texture With Toppings
Crushed nuts, cinnamon sugar, or even toasted coconut can add crunch and flavor. Top your baked pumpkin donuts while the glaze is still tacky so everything sticks.
✅ Storing Your Donuts
These baked pumpkin donuts keep well! Store them in an airtight container for up to two days at room temp, or refrigerate for a week. You can also freeze them — plain or iced — for up to three months.
🍁 Variations to Try: Customize Your Baked Pumpkin Donuts
One of the best things about baked pumpkin donuts is how versatile they are. Whether you’re tweaking them to fit dietary needs or just experimenting with fun flavors, these easy variations will keep things interesting all season long.
🎉 Mini Pumpkin Donuts
Got a mini donut pan? Turn your batter into bite-sized delights! Simply pipe the batter into a greased mini pan and bake for 8–9 minutes. These are perfect for party platters or kids’ lunchboxes.
🧁 Donut Muffins
No donut pan? No problem. This baked pumpkin donuts batter works beautifully in a standard 12-cup muffin tin. Bake as you would muffins, then drizzle with brown sugar glaze or top with cinnamon sugar.
🍬 Cinnamon Sugar Coating
Skip the glaze and go old-school with a buttery cinnamon sugar coating. Brush freshly baked baked pumpkin donuts with melted butter, then dip into a cinnamon-sugar mix. For extra autumn flair, replace the cinnamon with pumpkin pie spice.
🌱 Dairy-Free Option
Use almond, oat, or soy milk in both the batter and glaze, and substitute coconut oil or a plant-based butter. These dairy-free baked pumpkin donuts taste just as rich and satisfying.
🌾 Gluten-Free Swap
Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The result? Still fluffy, still flavorful — and totally gluten-free.
🍫 Chocolate Drizzle or Chips
Craving chocolate? Add mini chocolate chips to the batter, or drizzle the cooled donuts with melted dark chocolate. Pumpkin and chocolate are an underrated fall combo!
With just a few tweaks, your baked pumpkin donuts can suit any taste, occasion, or dietary need — without compromising on flavor or texture.
Read Also: Homemade Cinnamon Raisin Bagels: 7 Secrets for Perfect Chewiness
❓ Frequently Asked Questions About Baked Pumpkin Donuts
Whether you’re baking your first batch or tweaking the recipe to fit your needs, these FAQs will help you make the most out of your baked pumpkin donuts experience.
1. Can I make baked pumpkin donuts without a donut pan?
Yes! Pour the batter into a standard muffin tin and bake as directed. While they won’t have the traditional shape, they’ll still taste like delicious baked pumpkin donuts — just in muffin form.
2. What can I use if I don’t have pumpkin pie spice?
For authentic baked pumpkin donuts, combine cinnamon, nutmeg, ginger, cloves, and allspice to create your own pumpkin spice blend. The homemade version works just as well.
3. Are baked pumpkin donuts gluten-free?
They can be! Swap the all-purpose flour for a 1:1 gluten-free flour mix. You’ll still enjoy fluffy, flavorful baked pumpkin donuts with no compromise on texture.
4. How do I store baked pumpkin donuts?
Store your baked pumpkin donuts in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for a week or freeze for up to 3 months.
5. Can I freeze baked pumpkin donuts with icing on them?
Yes! Place glazed baked pumpkin donuts on a baking sheet to freeze until firm, then transfer to a sealed container. Let thaw at room temperature before serving.
6. Which milk is best for baked pumpkin donuts?
Whole milk gives the richest flavor, especially in the glaze, but any milk — dairy or plant-based — works perfectly in these baked pumpkin donuts.
7. Why are my baked pumpkin donuts dense?
Overmixing the batter can cause density. For light and airy baked pumpkin donuts, mix gently and just until combined.
8. Can I double this baked pumpkin donuts recipe?
Absolutely. Just be sure not to overfill your donut pans, and re-grease between batches to maintain the perfect texture.
9. Can I cut back on the sugar?
You can reduce the brown sugar slightly, but remember — it affects moisture and flavor. Even with a little less sugar, your baked pumpkin donuts will still be delicious.
10. Are baked pumpkin donuts kid-friendly?
Yes! Kids love the soft, cake-like texture and sweet glaze. Mini baked pumpkin donuts are especially fun for small hands and lunchbox treats.
🍂 Conclusion: Make These Baked Pumpkin Donuts Your Fall Tradition
There’s something irresistibly cozy about baked pumpkin donuts — the warm spices, the rich pumpkin flavor, and that glossy brown sugar glaze that sets just right. Whether you’re sipping on a hot chai latte or hosting a fall brunch, these donuts add the perfect seasonal touch.
They’re easy enough for a weekday treat, but impressive enough for holiday gatherings. And with options to make them dairy-free, gluten-free, or bite-sized, there’s a version of these baked pumpkin donuts for everyone at your table.
So preheat your oven, grab that donut pan, and fill your kitchen with the scent of fall. Once you try these, don’t be surprised if they become your go-to recipe year after year.
Have you tried this baked pumpkin donuts recipe?
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Raead Also: Apple Cinnamon Baked Oatmeal Cups: 7 Irresistible Reasons to Try
Baked Pumpkin Donuts: 13-Minute Irresistible Fall Treats
- Total Time: 31 minutes
- Yield: 16 donuts 1x
Description
These soft, spiced baked pumpkin donuts are the perfect fall treat — quick to make, oven-baked (not fried), and finished with a glossy brown sugar glaze. Ready in under 45 minutes, they’re ideal for cozy mornings, brunches, or seasonal gifting. Moist, flavorful, and packed with real pumpkin and warm spices!
Ingredients
For the Donuts:
1¾ cups all-purpose flour (219g)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
1 tsp pumpkin pie spice
½ cup vegetable oil
¾ cup packed light or dark brown sugar (150g)
2 large eggs
1 cup pumpkin puree (226g)
⅓ cup milk (80ml)
1 tsp vanilla extract
For the Brown Sugar Icing:
¾ cup brown sugar
¼ cup milk
1 tbsp unsalted butter
1 tsp vanilla extract
1½ cups sifted confectioners’ sugar
Pinch of salt, to taste
Optional Toppings:
Crushed walnuts, pecans, toffee bits, cinnamon sugar, or sprinkles
Instructions
Preheat oven to 350°F (177°C). Grease donut pan with nonstick spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In another bowl, whisk oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract.
Pour wet ingredients into dry and gently whisk until just combined. Do not overmix.
Spoon or pipe batter into donut pan, filling each cavity halfway.
Bake 10–11 minutes, or until donuts spring back when touched. Cool for 2 minutes in the pan, then transfer to a rack.
For icing, heat brown sugar, milk, and butter over medium heat until smooth. Simmer for 1 minute. Remove from heat, whisk in vanilla and sifted confectioners’ sugar. Let cool for 5 minutes.
Dip cooled donuts into icing. Add toppings if desired. Let icing set for 1 hour.
Notes
Use a mini donut pan and bake for 8–9 minutes for smaller versions.
No donut pan? Use a muffin tin and bake as you would muffins.
These donuts freeze well — plain or glazed — for up to 3 months.
For dairy-free: use almond or oat milk and plant-based butter.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 215
- Sugar: 18g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 26mg