Easy Baked Pumpkin Donuts

These Baked Pumpkin Donuts recipe are soft, fluffy donuts made with pumpkin puree, warm spices, and a sweet cinnamon sugar coating, these baked donuts are the perfect fall treat—no frying required.

Nothing says cozy fall baking quite like a batch of warm pumpkin donuts fresh from the oven. These baked pumpkin donuts are soft, fluffy, and full of pumpkin spice flavor, making them the perfect treat to enjoy with your morning coffee or a mug of apple cider. Since they’re baked instead of fried, you don’t have to deal with hot oil or extra grease—just simple, fuss-free baking. The cinnamon sugar coating adds a sweet, slightly crunchy finish that makes every bite irresistible. They come together quickly with a few pantry staples, and you don’t even need a mixer to whip up the batter. Whether you’re making them for a weekend breakfast, a fall gathering, or just to enjoy on a crisp afternoon, these homemade pumpkin donuts are sure to become a seasonal favorite.

Making these pumpkin donuts is super easy, and honestly kind of fun. You’ll start by mixing the pumpkin, sugar, milk, and oil together until it’s smooth and creamy—this gives the donuts that soft, moist texture. Then the cozy spices get stirred in, filling the batter with all those warm fall flavors. When you add the flour, don’t overmix—just enough so everything comes together. The easiest way to get the batter into the pan is by piping it in, which makes nice, even donuts without the mess. After a quick bake, your whole kitchen will smell like pumpkin spice heaven, and the best part is rolling each donut in buttery cinnamon sugar while they’re still slightly warm.

Why You’ll Love This Recipe for Homemade Pumpkin Donuts

• These donuts are baked instead of fried, so you get all the flavor without the extra grease.
• The batter comes together quickly with simple pantry ingredients you probably already have on hand.
• Each bite is filled with cozy pumpkin spice flavors that taste like fall in donut form.
• Rolling the donuts in cinnamon sugar gives them a sweet, slightly crunchy finish that feels bakery-worthy.
• They’re perfect for breakfast, an afternoon snack, or a fun treat to share at fall gatherings.
• You can easily customize them with toppings like maple glaze, powdered sugar, or even a drizzle of chocolate.

Ingredients For Baked Pumpkin Donuts

Donut Batter

• 1 cup pumpkin puree
• 1/2 cup milk
• 1/2 cup vegetable or coconut oil
• 2 cups all-purpose flour
• 1 cup brown sugar
• 2 tsp. pumpkin pie spice
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. nutmeg

Cinnamon sugar coating

• 6 tsp. unsalted butter
• 2/3 cup granulated sugar
• 2 tsp. cinnamon

How to Make the Best Pumpkin Donuts

Step 1: Preheat the oven to 350 degrees and spray a donut pan with nonstick cooking spray.

Step 2: In a large bowl whisk pumpkin puree, vegetable oil, milk, and brown sugar until smooth.

Step 3: Add pumpkin pie spice, baking powder, cinnamon, salt, and nutmeg, whisk to combine.

Step 4: Add in flour and mix with a large spoon until just combined.

Step 5: Transfer batter to a piping bag or a Ziplock bag with the corner cut off. Pipe batter 3/4 full into each donut cavity.

Step 6: Bake for 15-16 minutes or until a toothpick comes out clean when inserted.

Step 7: Flip pan over to release donuts onto a cooling rack and let them cool for at least 10 minutes.

What to Serve/Pair with Easy Pumpkin Donuts

Homemade pumpkin donuts pair perfectly with cozy drinks like hot coffee, a pumpkin spice latte, or a mug of warm apple cider. They also make a fun addition to a fall brunch spread alongside scrambled eggs, bacon, and fresh fruit. If you’re serving them for dessert, try plating them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat. For gatherings, these donuts are great next to other fall favorites like apple crisp or pecan pie.

Popular Substitutions & Additions

You can swap the vegetable oil for melted coconut oil or even melted butter if you prefer a richer flavor.

For a lighter option, replace half of the all-purpose flour with whole wheat flour.

If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves instead.

Try rolling the donuts in powdered sugar for a softer, melt-in-your-mouth coating.

Add chocolate chips or chopped pecans to the batter for extra texture and flavor.

Make mini donuts by using a mini donut pan and adjusting the bake time to around 8–10 minutes.

Storage & Leftovers

These baked pumpkin donuts are best enjoyed the day they’re made, but they’ll stay soft for a few days if stored properly. Keep them in an airtight container at room temperature for up to 3 days. If you want to make them ahead or keep them longer, you can freeze the donuts after they’ve cooled completely—wrap each one individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. To enjoy, just let them thaw at room temperature or warm them for a few seconds in the microwave for that freshly-baked feel.

Homemade Pumpkin Donuts FAQs

Can I make these donuts without a donut pan?

Yes! You can use a muffin pan instead. Just fill each cup about ¾ full and adjust the baking time slightly—start checking around 12–14 minutes

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree. Pumpkin pie filling has added sugar and spices, which can throw off the flavor and texture of the donuts.

Can I skip the cinnamon sugar coating?

Yes! You can leave them plain, dust them with powdered sugar, or drizzle with a maple or cream cheese glaze for a different twist.

Can I make mini pumpkin donuts?

Yes, just use a mini donut pan and reduce the baking time to about 8–10 minutes. Keep an eye on them so they don’t overbake.

Other Pumpkin Recipes You’ll Love

Easy No Bake Pumpkin Cream Pie

Easy Pumpkin Pull Apart Bread Recipe

No-Bake Pumpkin Cheesecake

Pumpkin Spice Chex Mix

Don’t Forget To Come Back And Let Me Know How Your Easy Homemade Pumpkin Donuts Turned Out!