Name: Baked Pumpkin Donuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: american
Ingredients: ½ cup pumpkin puree; ¼ cup milk; ¼ cup vegetable oil; ½ cup brown sugar; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon pumpkin pie spice; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon salt; 2 tablespoons butter, melted; ⅓ cup granulated sugar; 1 teaspoon cinnamon

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When the air gets crisp and the leaves start to fall, there’s nothing more comforting than the scent of warm spices and pumpkin wafting through your kitchen. These Baked Pumpkin Donuts bring all the autumn vibes in one soft, sweet bite.

Made with real pumpkin puree and a perfectly balanced blend of fall spices, these donuts are baked (not fried), making them an easy and slightly lighter treat. Finished off with a buttery cinnamon sugar coating, they’re everything you want from a fall dessert—without the mess of deep frying.

Whether you’re hosting brunch, baking for the kids, or just looking for a cozy afternoon treat, this recipe is a must-try for pumpkin lovers.

Baked Pumpkin Donuts

Why You’ll Love These Baked Pumpkin Donuts

No frying required – baked in the oven with zero oil splatter.
Soft and moist thanks to pumpkin puree and milk.
Perfectly spiced with cinnamon, nutmeg, and pumpkin pie spice.
Simple ingredients – pantry staples only.
Quick and easy – ready in just 25 minutes from start to finish.
Delightfully coated in a buttery cinnamon sugar finish.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Donuts:

½ cup pumpkin puree
¼ cup milk
¼ cup vegetable oil
½ cup brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

Cinnamon Sugar Coating:

2 tablespoons butter, melted
⅓ cup granulated sugar
1 teaspoon cinnamon

Instructions

Preheat the Oven
Set your oven to 350ºF and grease a 6-cavity donut pan with non-stick spray. Set aside.
Mix Wet Ingredients
In a medium bowl, whisk together pumpkin puree, brown sugar, vegetable oil, and milk until smooth.
Combine Dry Ingredients
In a smaller bowl, stir together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—don’t overmix.
Fill the Donut Pan
Transfer the batter into a piping bag or ziplock bag with a corner cut off. Pipe the batter evenly into each cavity.
Bake the Donuts
Bake for 15–16 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely
Let the donuts cool in the pan for 10 minutes. Flip them onto a cooling rack and allow to cool for another 10 minutes.
Add Cinnamon Sugar Coating
Melt the butter and brush over the cooled donuts (or dip them). Mix the cinnamon and sugar together in a bowl, then coat each donut fully.

Variations

Add chocolate chips for a pumpkin-chocolate combo.
Make it dairy-free: Use almond or oat milk and vegan butter.
Switch the coating: Dip in maple glaze or vanilla glaze instead.
Mini donuts: Use a mini donut pan and bake for 9–11 minutes.
Add a crunch: Sprinkle crushed pecans or walnuts on top after coating.

Storage and Reheating

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Will last up to 4 days but may lose some softness.
Freezer: Freeze uncoated donuts for up to 2 months. Thaw and coat with butter and cinnamon sugar before serving.
Reheat: Warm for 10–15 seconds in the microwave to revive the softness.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of puree?

No—pumpkin pie filling is sweetened and spiced. Use 100% pure pumpkin puree for the right flavor and texture.

Can I double the recipe?

Yes! Just double all ingredients and use a second donut pan or bake in batches.

What if I don’t have a donut pan?

You can use a muffin pan and shape a small hole in the center before baking, though the texture will differ slightly.

Can I use a different flour?

You can substitute whole wheat flour or a 1:1 gluten-free flour, but texture may vary.

Can I reduce the sugar?

You can slightly reduce the brown sugar to ⅓ cup without affecting the structure too much.

Do these donuts taste fried?

No—since they’re baked, they have more of a cake-like texture rather than a fried donut feel.

Can I skip the cinnamon sugar coating?

Yes, but the coating adds a lovely crunch and flavor. You can also opt for a powdered sugar dusting instead.

Are these donuts vegan?

Not as written, but you can make them vegan by using plant-based milk and vegan butter, and swapping the brown sugar for organic sugar.

Can I use coconut oil instead of vegetable oil?

Yes—melted coconut oil can be substituted 1:1 for vegetable oil.

What makes these donuts moist?

Pumpkin puree and milk work together to create a soft, moist interior without being greasy.

Conclusion

These Baked Pumpkin Donuts are everything you crave in a fall dessert: warmly spiced, incredibly soft, and topped with a sparkling cinnamon sugar finish. They’re the perfect quick-bake treat for cozy mornings, afternoon coffee breaks, or dessert on a crisp autumn night. No frying, no fuss—just delicious homemade donuts in under 30 minutes.