Baked Pumpkin Donut Recipe (20-Min Bake) – Easy & Spiced
Real pumpkin puree and warm pumpkin spice go into a batter that bakes in a donut pan instead of frying, so there’s no hot oil to manage. A quick roll in melted butter and cinnamon sugar right after baking gives them that classic just-fried texture and flavor. They come together fast enough for a weekday fall breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2/3 cup pumpkin puree
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/3 cup milk
- 1/4 cup melted butter, plus 3 tbsp for coating
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup granulated sugar mixed with 1 tsp cinnamon, for coating
Instructions
- Preheat the oven to 375°F (190°C) and grease a donut pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl.
- In a separate bowl, whisk the pumpkin puree, brown sugar, granulated sugar, milk, melted butter, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined — a few small lumps are fine.
- Spoon or pipe the batter into the donut pan cavities, filling each about three-quarters full.
- Bake for 10 to 12 minutes, until the tops spring back when lightly pressed. Let cool in the pan for 5 minutes.
- While still warm, brush each baked pumpkin donut with melted butter, then roll it in the cinnamon sugar mixture until fully coated.
- Serve warm or let cool completely before storing.
Why This Baked Pumpkin Donut Works
Baking this baked pumpkin donut recipe instead of frying means the batter can include a higher ratio of pumpkin puree without turning greasy, since there’s no oil to soak into the crumb. Coating the donuts in butter and cinnamon sugar while they’re still warm is what gives them that just-fried texture and flavor, since the warm surface lets the sugar coating stick evenly instead of falling off.
Tips for the Best Baked Pumpkin Donuts
Use plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices that will throw off the recipe. Don’t overfill the donut pan cavities — three-quarters full leaves room for the batter to rise without losing the donut shape. Coat the donuts in cinnamon sugar as soon as they’re cool enough to handle; this baked pumpkin donut recipe doesn’t work as well once they’ve cooled all the way, since the sugar won’t stick.
Common Mistakes to Avoid
Overmixing the batter is a common mistake that leads to dense, tough donuts instead of a tender crumb — stir only until the flour disappears. Skipping the butter brush before rolling in cinnamon sugar leaves a patchy, uneven coating. Letting the donuts cool completely before coating means the sugar mixture won’t adhere well, since it needs a slightly warm, buttery surface to stick to.
What to Serve With Baked Pumpkin Donuts
A hot cup of coffee or a warm mug of hot chocolate pairs naturally with the fall spices in these donuts. For a full fall breakfast spread, serve them alongside gluten free pumpkin loaf.
Storage
Store this baked pumpkin donut recipe in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cinnamon sugar coating softens over time, so for the best texture, freeze uncoated donuts for up to 2 months and coat them fresh in butter and cinnamon sugar after reheating.
Frequently Asked Questions
Can I make this baked pumpkin donut recipe without a donut pan? Yes — bake the batter as muffins in a lined muffin tin instead, adding a couple of extra minutes to the bake time.
Can I use canned pumpkin pie filling instead of puree? It’s not recommended, since pie filling already contains added sugar and spices that will make the donuts overly sweet and change the intended flavor balance.
Why did my baked pumpkin donuts turn out dense? Dense donuts usually mean the batter was overmixed — stir just until the dry ingredients are moistened, with a few small lumps left.
Can I freeze these donuts? Yes — freeze them uncoated for up to 2 months, then thaw, warm briefly, and roll in fresh butter and cinnamon sugar before serving.
