Warm, spiced, and just sweet enough, Baked Pumpkin Donuts bring all the fall comfort without frying. Moist pumpkin puree meets fragrant cinnamon and pumpkin pie spices in a airy batter that bakes up in under 15 minutes. Finish with a cinnamon‑sugar coating or a delicate maple glaze for an irresistible touch. These donuts, made from pantry staples, keep things simple yet irresistibly delicious. Whether it’s a cozy breakfast, an easy dessert, or a festive addition to a fall desserts easy spread, homemade donuts never tasted so good. Let’s bake and savor the season.
A Whiff of Autumn in Every Bite
There’s something about crisp air, golden leaves, and the scent of cinnamon that instantly transports me back to my childhood kitchen. My mom used to whip up the most comforting fall desserts, and the one I remember best? Her soft, warm baked pumpkin donuts. No messy frying, no complicated steps just the comforting aroma of pumpkin spice wafting through the house and the joy of biting into a fluffy, golden ring of goodness. These donuts became a fall tradition, a must-have for weekend mornings or cozy afternoons with tea.
Fast forward to today, and I still lean on that recipe when I need a dose of nostalgia. But I’ve made a few tweaks like using a donut pan instead of a fryer and brushing them with a spiced butter glaze for a touch of crispness. Whether you’re hosting a dessert party or just want to treat yourself on a quiet Sunday, these baked pumpkin donuts deliver all the warmth and flavor of fall without the hassle of frying.
They’re simple to make, packed with pumpkin puree, and perfectly spiced. If you’ve never tried a baked version of this classic treat, you’re in for a surprise they’re just as satisfying, and even a little better for you. Plus, they pair beautifully with coffee, cider, or even tucked into your brunch spread. Curious how to make them shine? Let’s break down what makes these homemade donuts so magical.
Why Baking Beats Frying
Sure, fried donuts have their charm but baking has its perks. First off, no oil splatters or fryer cleanup. Second, baked donuts are naturally lighter, with fewer calories and less fat, without losing their soft, cakey texture. For busy bakers or those new to making donuts, baked versions are simply more approachable.
These baked pumpkin donuts come together with pantry staples, and there’s no need for yeast or rising time. Just mix, bake, and enjoy. It’s perfect if you’re trying your hand at making donuts for the first time. You can even prep a double batch and freeze them more on that later.
Still skeptical? Try baking a batch for your next fall desserts easy lineup. Once you taste that soft, spiced center with a crackly sugar topping, you might just retire your deep fryer for good.
Essential Ingredients for Baked Pumpkin Donuts
To make these baked pumpkin donuts, you’ll need just a handful of pantry staples, plus a good donut pan. Start with all-purpose flour, baking powder, and baking soda for structure and rise. Then, a mix of warm spices think cinnamon, nutmeg, ginger, and cloves brings that unmistakable pumpkin spice aroma.
The real star, of course, is the pumpkin puree. It gives the donuts their signature color, moist texture, and subtly earthy sweetness. Make sure to use 100% pumpkin puree, not pumpkin pie filling, which has added sugars and spices. Granulated sugar and brown sugar both work beautifully here, giving the batter just enough sweetness with a hint of caramel from the brown sugar.
You’ll also need eggs, a little milk or buttermilk, vegetable oil or melted butter, and vanilla extract to bring it all together. These ingredients keep the donuts tender and rich without being too heavy.
If you’re planning a weekend baking session, why not try our classic Pumpkin Donuts Recipe alongside these? You can offer a mix of toppings and flavors that’ll make any dessert party feel like a gourmet fall brunch.
Delicious Variations Glaze, Cinnamon Sugar, or Maple
Once your donuts are out of the oven, the fun begins toppings. The most popular choice? A buttery cinnamon sugar coating. While the donuts are still warm, brush them lightly with melted butter and roll in a mix of cinnamon and sugar. This creates a crisp, sugary shell that perfectly contrasts with the soft interior.
If you prefer a glazed finish, try a simple maple glaze made with powdered sugar, a splash of milk, and real maple syrup. Drizzle it over cooled donuts and let it set for that classic glossy look. For something a bit more dramatic, you could dip them completely and top with crushed pecans.
These toppings not only add flavor but texture too great for those who love a little crunch with their sweet. Pair these options with our homemade donuts lineup or serve them with seasonal treats like bagels or spiced fruit tarts for variety.
Craving more variations? Try adding a pinch of cardamom or a chocolate drizzle for a modern twist on this fall favorite.
Preparing the Batter
Making the batter for baked pumpkin donuts is as easy as stirring together your dry and wet ingredients but doing it in the right order makes all the difference. Start by whisking your dry ingredients in a large bowl: all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. If you’re using a store-bought pumpkin spice blend, that works too.
In a separate bowl, mix the wet ingredients. Whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, oil, milk, and vanilla extract until smooth. The key here is not to overmix just combine until everything looks uniform.
Pour the wet mixture into the dry ingredients and gently fold everything together using a spatula. The batter will be thick and slightly sticky, but that’s exactly what gives these donuts their soft texture.
To shape the donuts, you can either spoon the batter into a greased donut pan or, for neater results, scoop it into a piping bag or large zip-top bag with the corner cut off. Pipe the batter into each mold, filling about three-quarters full.
Baking Tips & Timing
Preheat your oven to 350°F (175°C). Bake the donuts for 10 to 14 minutes, or until the tops spring back lightly when touched and a toothpick comes out clean. Avoid overbaking they should be just golden at the edges, not dry.
Once baked, let them cool in the pan for a few minutes before gently removing and placing them on a wire rack. This helps them firm up and keeps the bottoms from getting soggy. While they cool, prep your toppings whether you’re going for cinnamon sugar or a silky glaze.
If you’re hosting a fall desserts easy spread, make a double batch and top half with sugar, half with glaze. They’ll look stunning on your table and suit every guest’s taste.
Coating and Glazing Magic
Now that your baked pumpkin donuts are perfectly golden and cooling on the rack, it’s time for the fun part toppings. For the classic approach, brush each donut lightly with melted butter while still warm. Then, immediately dip or roll them in a bowl of cinnamon-sugar (use about ½ cup sugar to 1 tablespoon cinnamon). The butter helps the sugar stick and adds just enough richness to create a sweet crust.
Prefer something gooier? Try a maple glaze. Combine 1 cup of powdered sugar, 2 tablespoons of maple syrup, and a splash of milk. Stir until smooth and dip each cooled donut halfway for a glossy finish. Let them set for about 10 minutes before serving.
Want to go even bolder? Add chopped nuts, drizzle with white chocolate, or sprinkle a pinch of pumpkin pie spice on top. These little extras take your donuts from simple to showstopping perfect for your next dessert party.
Serving Suggestions & Keeping Them Fresh
Baked pumpkin donuts are incredibly versatile. Serve them warm with a cup of spiced chai, fresh cider, or morning coffee. Stack them on a cake stand for a brunch buffet or pack them into cute boxes for fall-themed favors. They’re light enough for breakfast, indulgent enough for dessert.
If you have leftovers (you probably won’t), store them in an airtight container at room temperature for up to three days. For longer storage, freeze them unglazed just reheat in the microwave for 15–20 seconds and coat fresh.
Hosting a fall get-together? These pair beautifully with homemade donuts or hearty breakfast bakes like bagels.
FAQs
Can doughnuts be baked instead of fried?
Absolutely. Baked doughnuts offer a softer, cake-like texture without the mess or oil of frying. They’re simpler to prepare and ideal for home kitchens. Our baked pumpkin donuts bake in just 10–14 minutes and are just as satisfying as their fried cousins.
How healthy is baked pumpkin?
Pumpkin puree is low in calories but high in fiber, vitamin A, and antioxidants. When used in baking, it adds natural moisture and subtle sweetness. In baked pumpkin donuts, it replaces some fat and adds richness, making your treat a little more nourishing.
Are doughnuts better, fried or baked?
That depends on what you’re after. Fried doughnuts deliver a crispy exterior and chewy bite. Baked versions, like these pumpkin donuts, are lighter, quicker to make, and don’t require hot oil. They’re ideal for everyday baking and healthier indulgence.
How to get crispy baked pumpkin?
For a crisp finish, coat freshly baked donuts with melted butter and roll them in cinnamon sugar while warm. Letting the coating set at room temperature creates a thin, crunchy crust that contrasts perfectly with the tender inside.
Conclusion
Whether you’re planning a brunch, a cozy fall afternoon snack, or looking for easy fall desserts, these baked pumpkin donuts are a must-bake. They’re packed with warm spice, easy to customize, and bake up in minutes. With pantry staples and no frying needed, this recipe brings the joy of homemade donuts to every level of baker.
Top them your way sugar, glaze, or both and watch them disappear. For more delicious inspiration, browse our complete homemade donuts recipe collection or explore creative fall treats for your next dessert party.
Baked Pumpkin Donuts (with Cinnamon Sugar or Maple Glaze)
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a donut pan.
- Whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a large bowl.
- In a separate bowl, whisk eggs, pumpkin puree, milk (or buttermilk), vegetable oil, and vanilla until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix.
- Pipe or spoon batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 10–14 minutes, or until a toothpick inserted comes out clean.
- Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- For cinnamon sugar: brush warm donuts with melted butter and dip in the sugar–cinnamon mixture.
- For maple glaze: whisk powdered sugar, maple syrup, and milk until smooth; dip cooled donuts and let excess drip off.
- Let set for about 10 minutes before serving.
