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Baked Pumpkin Donuts

These Baked Pumpkin Donuts are soft, fluffy, warmly spiced, and coated in cinnamon sugar for the perfect fall treat. Made with real pumpkin purée and cozy spices, they come together quickly without frying—just mix, pipe, bake, and enjoy! A lighter, easier alternative to classic donuts and perfect for breakfast, snacks, or festive autumn baking.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 Donuts
Ingredients Method Notes

Ingredients
  

  • For the Donuts:
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup pumpkin purée
  • 2 large eggs
  • ½ cup vegetable oil or melted coconut oil
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • For the Cinnamon Sugar Coating:
  • ½ cup granulated sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons melted butter

Method
 

  1. Prep: Preheat your oven to 350°F (175°C). Grease a donut pan with nonstick spray.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. Mix Wet Ingredients: In another bowl, whisk pumpkin purée, eggs, oil, milk, and vanilla until smooth.
  4. Combine: Add the dry mixture into the wet mixture and stir just until combined—do not overmix.
  5. Fill Donut Pan: Transfer the batter into a piping bag or zip-top bag and pipe into the donut molds about ⅔ full.
  6. Bake: Bake for 10–12 minutes, until the donuts spring back when lightly touched.
  7. Coating: Mix cinnamon and sugar in a small bowl. Once donuts cool enough to handle, brush with melted butter and toss in cinnamon sugar.
  8. Serve: Enjoy warm or store in an airtight container for up to 3 days.

Notes

For extra soft donuts, avoid overbaking—check at 10 minutes.
You can replace pumpkin pie spice with 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + pinch cloves.
For a glaze instead of cinnamon sugar, mix 1 cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla.
These donuts freeze beautifully for up to 2 months (freeze before coating).