Name: Baked Pumpkin Donuts
Prep time: 5 min
Cook time: PT-487359H28M3S
Total time: 20 min
Cuisine: American
Ingredients: 2 cups all‑purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves or all‑spice; ½ cup light brown sugar; ¼ cup granulated sugar; ¼ cup unsalted butter, melted; 2 large eggs, room temperature; ¾ cup pumpkin purée; ¼ cup granulated sugar (for coating); ½ teaspoon ground cinnamon (for coating); 2 tablespoons melted unsalted butter (for brushing donuts)

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Short description

These baked pumpkin donuts are fluffy, moist, and full of warm fall spices. I love how easy they are to make—no mixer needed, and they’re ready in under 30 minutes. The cinnamon-sugar coating adds the perfect sweet crunch to every bite.

Baked Pumpkin Donuts

Why You’ll Love This Recipe

I like how simple and mess-free this recipe is. It uses just bowls and a whisk—no stand mixer or fryer involved. The donuts are soft, tender, and bursting with pumpkin flavor. I also appreciate that they’re baked, not fried, which keeps them a bit lighter. And that cinnamon-sugar finish? It’s the cozy touch that makes these absolutely irresistible.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– All-purpose flour
– Baking soda
– Baking powder
– Salt
– Ground cinnamon
– Ground ginger
– Ground nutmeg
– Ground cloves or all-spice
– Light brown sugar
– Granulated sugar
– Unsalted butter, melted
– Eggs, room temperature
– Pumpkin purée
– Additional granulated sugar (for coating)
– Ground cinnamon (for coating)
– Unsalted butter, melted (for brushing donuts)

directions

I start by preheating the oven to 350°F and greasing a donut tin.
In a bowl, I whisk together the flour, baking soda, baking powder, salt, and spices.
In another bowl, I combine the melted butter, sugars, eggs, and pumpkin purée until smooth.
I stir the wet ingredients into the dry ingredients just until combined.
Then I spoon or pipe the batter into the donut cavities.
I bake them for 12 to 14 minutes until a toothpick comes out clean.
Once out of the oven, I let them cool for a few minutes before brushing each donut with melted butter and rolling them in the cinnamon-sugar mixture.

Servings and timing

This recipe makes about 16 standard-sized donuts. It takes around 5 minutes to prep and 12 to 14 minutes to bake, so I can have a fresh batch in under 20 minutes.

Variations

I like switching things up by making mini donuts or donut holes using a mini muffin tin—they bake in just about 8 minutes. If I don’t have a donut tin, I use a muffin pan and increase the oven temperature to 400°F, baking them for 16 to 18 minutes. Sometimes, I skip the cinnamon-sugar coating and go for a light vanilla glaze or even a drizzle of cream cheese frosting for a richer treat.

storage/reheating

I store these donuts in an airtight container at room temperature for up to 3 days, but I hold off on coating them until I’m ready to serve. If I want to keep them longer, I freeze them uncoated for up to a month. When I’m ready to enjoy them, I let them thaw, brush with butter, and toss in cinnamon sugar for that fresh-baked feel.

FAQs

Can I make these donuts without a mixer?

Yes, I just use a whisk and a couple of bowls. It’s super easy and everything comes together quickly by hand.

Is pumpkin purée the same as pumpkin pie filling?

No, I always make sure to use plain pumpkin purée. Pumpkin pie filling has added sugar and spices that would mess with the balance of this recipe.

Can I make these in a muffin tin instead of a donut pan?

Absolutely. I use a regular muffin pan at 400°F and bake them for about 16 to 18 minutes. The shape’s different, but the flavor is just as delicious.

How long do these donuts stay fresh?

They taste best the same day, but I can store them for up to 3 days. I wait to coat them until just before serving to keep the texture from getting soggy.

Can I freeze these donuts?

Yes, I freeze the cooled, uncoated donuts in an airtight container for up to one month. When I want one, I thaw it, then add the butter and cinnamon-sugar for a just-made feel.

Conclusion

I keep coming back to these baked pumpkin donuts whenever I want an easy, cozy treat. The warm spices, soft texture, and that sugary coating make them perfect for fall mornings or anytime I’m craving a little sweetness. They’re quick, simple, and always a hit with everyone I share them with.