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.

Baked Pumpkin Donuts: 13-Minute Irresistible Fall Treats

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

Scale

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

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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