These Easy Baked Pumpkin Donuts are the perfect autumn treat—moist, spiced pumpkin donuts baked to golden perfection and coated in a delicious cinnamon-sugar glaze. With simple ingredients and a quick 25-minute prep time, these donuts are an ideal choice for breakfast, brunch, or a cozy afternoon snack.
Why You’ll Love This Recipe
These baked pumpkin donuts are incredibly easy to make and pack all the flavors of fall in every bite. The spiced pumpkin flavor combined with the soft, moist texture is simply irresistible. Coated in cinnamon sugar, these donuts offer the perfect balance of sweet and spicy, making them a great seasonal treat. Best of all, they’re baked instead of fried, making them a slightly healthier option without sacrificing flavor or texture.
Ingredients
-
½ cup pumpkin puree
-
¼ cup milk
-
¼ cup vegetable oil
-
1 cup all-purpose flour
-
½ cup brown sugar
-
1 teaspoon pumpkin pie spice
-
1 teaspoon baking powder
-
½ teaspoon cinnamon
-
¼ teaspoon salt
-
¼ teaspoon nutmeg
For the Cinnamon Sugar Coating:
-
⅓ cup granulated sugar
-
2 tablespoons butter, melted
-
1 teaspoon cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat the Oven: Preheat the oven to 350ºF (175ºC) and spray a donut pan with non-stick cooking spray. Set aside.
-
Mix the Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth and combined.
-
Combine the Dry Ingredients: In a separate smaller bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
-
Mix the Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix.
-
Pipe the Batter into the Pan: Transfer the batter into a piping bag or a ziplock bag with the corner cut off. Pipe the batter evenly into the donut cavities of the pan.
-
Bake the Donuts: Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for about 10 minutes.
-
Cool the Donuts: After 10 minutes, flip the pan upside down to release the donuts onto a cooling rack. Allow them to cool for an additional 10 minutes.
-
Cinnamon Sugar Coating: While the donuts cool, melt the butter in the microwave. Brush each donut with the melted butter or dip each side into the butter if you don’t have a brush.
-
Coat in Cinnamon Sugar: In a separate bowl, combine the sugar and cinnamon. Dip each donut into the cinnamon-sugar mixture, flipping to coat both sides.
Servings and Timing
This recipe yields 6 donuts, and the total time from start to finish is just 25 minutes. The prep time is 10 minutes, and the cook time is 15-16 minutes. These donuts are perfect for a quick morning treat or a festive dessert.
Variations
-
Add Nuts: Add chopped walnuts or pecans to the batter for added texture and flavor.
-
Chocolate Drizzle: Drizzle melted chocolate over the cooled donuts for a rich, indulgent touch.
-
Frosting: If you prefer frosting over cinnamon sugar, top the donuts with a simple cream cheese frosting or a sweet glaze.
Storage/Reheating
Store any leftover donuts in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, refrigerate them for up to a week. Reheat in the microwave for a few seconds to enjoy them warm.
FAQs
Can I use a different type of oil in this recipe?
Yes, you can use vegetable oil, canola oil, or melted coconut oil in place of the vegetable oil.
Do I need to use a donut pan?
A donut pan is ideal for making these donuts, but if you don’t have one, you can use a muffin tin. Just note that the baking time may vary.
Can I make these donuts gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is gluten-free as well.
Can I freeze these donuts?
Yes, you can freeze the baked and cooled donuts for up to 2-3 months. Just place them in an airtight container or freezer bag, and thaw at room temperature before serving.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure to cook and strain it first to remove any excess water for the best texture.
Can I use a different type of sweetener?
You can substitute the brown sugar with coconut sugar or maple syrup for a different flavor profile. If using maple syrup, reduce the milk slightly to compensate for the extra liquid.
How do I know when the donuts are done baking?
Insert a toothpick into the center of a donut; if it comes out clean, the donuts are done. If it comes out with batter on it, bake for a few more minutes and check again.
How can I make the donuts more fluffy?
Make sure to measure the flour correctly and avoid overmixing the batter. Overmixing can cause the donuts to become dense rather than fluffy.
Can I add a glaze instead of the cinnamon sugar coating?
Yes! You can drizzle a simple glaze made of powdered sugar and milk over the donuts for a different flavor and texture.
Can I double the recipe to make more donuts?
Absolutely! Just double the ingredients and bake the donuts in batches if necessary.
Conclusion
These Easy Baked Pumpkin Donuts are the perfect way to celebrate the flavors of fall. Moist and spiced with cinnamon, nutmeg, and pumpkin, these donuts are made even better with a sweet cinnamon-sugar coating. Quick to prepare and even quicker to disappear, these donuts are a must-try treat for pumpkin lovers. Enjoy them warm with a cup of coffee, or serve them as a sweet addition to your brunch or dessert table.
Print
Easy Baked Pumpkin Donuts
- Total Time: 25 minutes
- Yield: 6 donuts
- Diet: Vegetarian
Description
These Easy Baked Pumpkin Donuts are moist, spiced, and baked to perfection. Coated with cinnamon sugar, they make the perfect autumn treat! Enjoy the flavors of pumpkin, cinnamon, and nutmeg with a healthier, baked alternative to fried donuts. Quick and simple, this recipe is ideal for breakfast or as a cozy snack.
Ingredients
For the Donuts:
½ cup pumpkin puree
¼ cup milk
¼ cup vegetable oil
1 cup all-purpose flour
½ cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
For the Cinnamon Sugar Coating:
⅓ cup granulated sugar
2 tablespoons butter, melted
1 teaspoon cinnamon
Instructions
Preheat Oven: Preheat the oven to 350ºF and spray a donut pan with non-stick cooking spray. Set aside.
Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk.
Combine Dry Ingredients: In a smaller bowl, mix the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Fill the Donut Pan: Transfer the batter into a piping bag or a ziplock bag with the corner cut off. Pipe the batter into the donut cavities, dividing evenly among six donuts.
Bake: Bake for 15–16 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 10 minutes.
Cool and Coat: Flip the pan upside down to release the donuts onto a cooling rack and let them cool for an additional 10 minutes.
Prepare the Cinnamon Sugar Coating: In a small bowl, combine the sugar and cinnamon. Brush or dip each donut into the melted butter, then coat them with the cinnamon sugar mixture.
Notes
Use a donut pan for the perfect shape. If you don’t have one, you can use a muffin tin but adjust the baking time.
Make sure donuts are fully cooled before coating to prevent the sugar from melting.
These donuts are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
