There’s nothing quite like the cozy aroma of Easy Baked Pumpkin Donuts wafting through your kitchen on a crisp fall morning. These treats hit that sweet spot between cake-like fluffiness and rich pumpkin spice, but with a fraction of the fuss that comes with classic fried donuts. Whip up a batch for breakfast, dessert, or a snack and watch them disappear—seriously, it’s almost magical how quick and easy they are to make, and the warm, sugared finish always brings extra smiles to the table.

Easy Baked Pumpkin Donuts Recipe - Recipe Image

Ingredients You’ll Need

This list keeps things refreshingly simple—each ingredient plays a starring role, combining into the perfect balance of softness, spice, and that signature pumpkin glow. If you’ve got a can of pumpkin and a handful of pantry basics, you’re golden!

Pumpkin Puree: Gives the donuts their autumnal color, moist texture, and unmistakable pumpkin flavor.
Milk: Adds a touch of richness and ensures the batter is silky smooth.
Vegetable Oil: Provides moisture and keeps the donuts soft (and it’s a healthier swap from butter).
All Purpose Flour: The foundation for structure and that classic donut bite.
Brown Sugar: Adds depth and a gentle hint of molasses for warmth in every bite.
Pumpkin Pie Spice: The heart of the flavor, pulling in all those nostalgic, spiced notes.
Baking Powder: Helps the donuts rise and become wonderfully fluffy.
Cinnamon: Layers on extra warmth and coziness, both in the batter and in the final coating.
Salt: Just a pinch to enhance and sharpen every flavor.
Nutmeg: Rounds out the spices with a gently sweet, nutty note.
Granulated Sugar (for coating): Gives that sparkling, crunchy finish once the donuts are baked.
Butter (melted, for coating): Helps the coating stick and adds a luscious, buttery touch.

How to Make Easy Baked Pumpkin Donuts

Step 1: Get Your Pan and Oven Ready

Start by preheating your oven to 350ºF—this ensures even baking right from the beginning. Generously spray your donut pan with non-stick cooking spray and set it aside. Prepping the pan before mixing the batter makes the transition super smooth and prevents any sticking disasters.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk. This step not only combines the moisture but the brown sugar will start dissolving into the pumpkin, giving your donuts flavor from the inside out. A good whisk here is key for tender donuts later.

Step 3: Combine Dry Ingredients

In a separate, smaller bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. This evenly distributes the leavening and spices, ensuring that each bite is as fabulously spiced as the last—no pockets of bland flour here!

Step 4: Bring It All Together

Slowly fold the dry ingredients into the wet mixture. Switch to a spatula and stir gently until everything is just combined—don’t overmix, or you’ll lose out on some of that lovely fluffiness that sets Easy Baked Pumpkin Donuts apart. The batter should look smooth and a little thick.

Step 5: Fill the Donut Pan

Transfer the batter into a piping bag or a sturdy ziplock bag with the corner snipped off. This makes portioning a breeze and keeps your donuts neat and even. Pipe the batter into each donut mold, filling them all the way around for the classic donut shape. You should get about six donuts from this batch.

Step 6: Bake to Perfection

Slide your pan into the oven and bake for 15 to 16 minutes. Check doneness by inserting a toothpick—it should come out clean or with just a few crumbs. Let the donuts cool in the pan for about 10 minutes; this step helps them firm up just enough to release easily.

Step 7: Cool and Coat

Carefully flip the pan over to remove the donuts onto a wire rack. Allow them to cool for at least another 10 minutes—trust me, coating works so much better when they aren’t piping hot. While they’re cooling, melt your butter, mix the cinnamon sugar, and get ready for the magic touch.

Step 8: Add the Wow Factor (Cinnamon Sugar Coating)

Brush each donut generously with melted butter or dip each one quickly into the butter. Next, toss the donuts in your cinnamon-sugar mixture, making sure every nook and cranny is sparkling. This part is pure joy—the transformation is instant, and your kitchen will smell like a bakery.

How to Serve Easy Baked Pumpkin Donuts

Garnishes

These donuts are already top-tier with cinnamon sugar, but why not go the extra mile? Try a light drizzle of warm maple glaze, a sprinkle of chopped toasted pecans, or even a dollop of whipped cream on the side for a little extra indulgence.

Side Dishes

Round out your pumpkin donut experience with a frothy latte, a mug of chai, or a tangy fruit salad. These flavors won’t compete, but they will elevate—creating a morning spread that feels like a special occasion, even on a regular Tuesday.

Creative Ways to Present

If you’re serving Easy Baked Pumpkin Donuts for guests, stack them wild-style on a cake stand, or arrange them on a pretty platter lined with parchment for a rustic touch. For kids, try stringing them on treat sticks or packing a couple in a paper bag tied with twine for a sweet breakfast-on-the-go.

Make Ahead and Storage

Storing Leftovers

Good news—Easy Baked Pumpkin Donuts stay tender and tasty for up to three days! Just pop them into an airtight container at room temperature. Layer a bit of parchment between them to help maintain that glorious sugar coating.

Freezing

Want to get ahead on your fall baking? These donuts freeze beautifully. Skip the butter and sugar coating (do that after reheating), place the cooled, plain donuts in a freezer bag, and they’ll keep fresh for up to two months. Pull out a donut or two anytime you’re craving pumpkin bliss!

Reheating

To bring the magic back, let the donuts thaw at room temperature if frozen, then warm them in a 300ºF oven for 5-7 minutes. Once they’re soft and warm, brush with melted butter, roll in cinnamon sugar, and serve—no one will guess they weren’t baked that morning.

FAQs

Can I use homemade pumpkin puree?

Definitely! Just make sure your puree is well-drained—homemade pumpkin often has more moisture than canned, and you don’t want soggy donuts. Pat it dry with paper towels if it looks watery.

What if I don’t own a donut pan?

No donut pan, no problem! You can pipe the batter into muffin tins (they’ll be more like pumpkin donut muffins) or even use a mini bundt pan. The cooking time might vary a bit, so keep an eye on them.

Is it okay to leave out the nutmeg or adjust the spices?

Absolutely! The spice blend is flexible—feel free to add extra cinnamon, dial back the nutmeg, or toss in a pinch of ginger or clove to match your personal taste. That’s the beauty of Easy Baked Pumpkin Donuts: they’re all about cozy customization!

Can I make these gluten-free?

Yes! Swap the all purpose flour for your favorite cup-for-cup gluten free baking blend. Double-check that your baking powder and other ingredients are gluten free too. The result is just as fluffy and flavorful.

What’s the best way to keep the cinnamon sugar coating crisp?

For a lasting, crunchy coating, be sure to coat the donuts only when they’re cool—and store them in a single layer. If stacking, place parchment between layers and note the sugar may soften after a day or so, but a quick re-roll in cinnamon sugar makes them picture perfect again.

Final Thoughts

Once you try these Easy Baked Pumpkin Donuts, they’ll earn a spot in your recipe rotation for sure! I can’t wait for you to taste the perfect mix of pumpkin spice and soft, cakey goodness you just can’t get from store-bought. Make a batch and share with friends—or keep them all to yourself, no judgment!