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These baked pumpkin donuts are deliciously moist, with a soft ‘n tender crumb packed with pumpkin spice flavors and a coating of sweet cinnamon sugar. A mouthwatering fall treat!
Fall In Love With Baked Pumpkin Donuts
- Best Pumpkin spice flavor combo! Pumpkin spice, cinnamon sugar, and butter all combine into this sumptuously delicious donuts recipe!
- Baked, not fried, donut goodness: Toss the guilt out the door and enjoy donuts that are even more moist and tender that the fried stuff.
- Even better the next day: Expect richer, deeper pumpkin flavor that just satisfies your fall dessert cravings!
Perfectly Moist Baked Pumpkin Donuts
Welcome to my favorite baked pumpkin donuts! These donuts are not only bursting with pumpkin spice flavor and all the fall vibes, they’re also easy to make. I love how these moist, tender pumpkin doughnuts are coated with sparkly cinnamon sugar coating. Bonus: you can even top them with this amazing maple glaze for next level pumpkin donuts.
Pumpkin Donut Ingredient Notes
- Flour: make sure to use all-purpose flour, and skip cake flour or any substitutes
- Pumpkin Pie Spice: if you don’t have pumpkin pie spice on hand, substitute with the following: ½ teaspoon ground cinnamon (yep, on top of the ¼ teaspoon already in the recipe), ¼ teaspoon ground cloves, ¼ teaspoon nutmeg
- Eggs: make sure eggs are room temperature—this will ensure a smoother, well mixed batter
- Unsalted Butter
- Pumpkin Puree: make sure to use 100% pumpkin puree and avoid using pumpkin pie filling
- Sugar
How to Make Pumpkin Donuts
- For this pumpkin donuts recipe, preheat the oven to 350°F, and place your nonstick donut pans on the counter.
- Add all the dry ingredients to a medium bowl and whisk: flour, pumpkin pie spice, ground cinnamon, baking powder, and salt.
- In a large bowl, whisk together the wet ingredients: eggs, butter, pumpkin puree, sugar, maple syrup, and vanilla.
- Now, transfer all the dry ingredients into the wet ingredients bowl. Carefully whisk everything together until you get beautiful pumpkin donut batter.
- Pour your pumpkin spice batter into a pastry bag or zip bag (then trim off the tip once the batter is in). Then, pipe the donut batter into each crevice in the donut pan.
- Bake for about 14 minutes, then pop the doughnuts out!
- Cool the donuts. Dip each pumpkin donut in melted butter. Then, dip that wet donut into the cinnamon sugar coating. Or, try maple glaze instead.
- Serve and enjoy the best ever baked pumpkin donuts!
Demeter’s Tips for the Best Pumpkin Donuts
- Skip greasing the donut pan, as long as you’re using a nonstick pan like this one: This pan allows the pumpkin donuts to quick release and come out beautifully baked, without an overly moist exterior.
- Do the cinnamon sugar coating the day of baking. Yes these pumpkin spice donuts taste better the next day—if you coat them right before enjoying. Otherwise, the cinnamon sugar will dissolve while storing.
- Don’t over mix the batter. Just like you need to avoid over-mixing your batter when making cake, be sure to combine just until no flour patches remain for tender doughnuts.
- Do use a piping bag or a gallon zip bag with a tip trimmed off to pipe the donut batter into the pan. This will make batter distribution into each donut cavity so much easier!
- Don’t worry if it’s tricky to pipe the pumpkin donut batter at first. With practice comes pleasure, not perfection. Forget about being perfect and just enjoy the baking experience!
More Pumpkin Breakfast Recipes
Tools You Need
Go On and Bake My Day… 👩🍳
…by making these baked pumpkin donuts and taking a pic to post on Instagram! Make sure to tag me @beamingbaker and #beamingbaker. It will bake my day. 😉 ‘Til our next sweet adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
Baked Pumpkin Recipes
Baked Pumpkin Donuts
Soft and tender crumb, perfectly moist pumpkin donuts bursting with pumpkin spice goodness, coated with sweet cinnamon sugar.
Equipment
- 1 Pastry Bag to fill the donut pan much more easily
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 eggs
- ¼ cup unsalted butter, melted
- ¾ cup pumpkin puree
- ¼ cup sugar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- Cinnamon Sugar Coating, – you’ll only end up using about ½ or less of this, but we’re making extra to make it easier to dip!
- ¼ cup cane sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter
Instructions
- Preheat oven to 350°F. Set aside two 6-cavity, nonstick donut pans. No need to grease these pans as it will create overly moist donuts.
- Whisk together all Dry Ingredients in medium bowl: flour, pumpkin pie spice, cinnamon, baking powder, and salt.
- Whisk together all Wet Ingredients in large bowl: eggs, melted butter, pumpkin puree, sugar, maple syrup, and vanilla.
- Add dry ingredients to the wet ingredients bowl. Whisk together to combine, being careful not to over mix, only going until no flour patches remain. The batter will be very thick.
- Pour or pipe batter into crevices of donut pan until they’re almost full for larger donuts; for smaller ones, fill about half way and reduce baking time. Using a spoon, smooth batter into an even layer.
- Bake for 12-16 minutes. Mine took 14 minutes. Donuts are done when you can stick a toothpick into the thickest part of the donut, and it comes out clean.
- Overturn donut pan onto a cooling rack. Shake the pan (upside down) until the donuts pop out. Cool directly on rack for 30 minutes.
- Whisk sugar and cinnamon together in a shallow bowl until well mixed. Use a spoon to scoop cinnamon to the top of the bowl.
- Melt butter in the microwave or on the stovetop. Using a pastry brush, brush butter all over the donut to coat. Roll donuts in cinnamon sugar coating. Also try delicious maple glaze on these donuts. Enjoy!
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
Storing Instructions: Donuts are best on the first day. If serving later, keep donuts for up to 1 week in an airtight container, not rolling in butter and cinnamon sugar coating until right before serving (the sugar will dissolve after a few hours).
To Freeze: Store donuts in a freezer-friendly container in the freezer for 1-3 months. Best if rolled in sugar and butter right before serving, but can be coated and enjoyed after thawing for about 10 minutes at room temperature.
Nutrition
Calories: 200kcal, Carbohydrates: 29g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 51mg, Sodium: 137mg, Potassium: 93mg, Fiber: 1g, Sugar: 13g, Vitamin A: 3120IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I’ve been waiting for all the fall goodies to come in, but figured I’d just go ahead and make some myself. This absolutely hit the spot! Very good and love that it’s not fried!
Woohoo! I’m so pleased they you enjoyed the pumpkin donuts so much, Nora!
Perfectly moist and flavorful pumpkin donuts, they were gone in seconds and family asked for more. Next week will be making again! So good!!
Woohoo! That’s so awesome to hear! 😊