These baked pumpkin donuts are the perfect fall treat, spiced with cinnamon, nutmeg, and ginger for a cozy, warm flavor. They’re soft, fluffy, and easy to make, with an option to coat them in cinnamon sugar or drizzle with a sweet glaze for added indulgence. The best part? They’re baked, not fried, making them a lighter alternative to traditional donuts.

Why You’ll Love This Recipe:

Warm Fall Flavors: The pumpkin and spices create an irresistible autumn flavor.
Quick and Easy: These donuts come together in just 25 minutes, perfect for a quick breakfast or snack.
Baked, Not Fried: Enjoy all the flavor of a donut without the excess oil.

Ingredients You’ll Need:

For the Donuts:

1 ¾ cups all-purpose flour
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup canned pumpkin purée
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
¼ cup milk

Optional Cinnamon Sugar Coating:

½ cup granulated sugar
1 teaspoon cinnamon
¼ cup melted butter (for dipping)

How to Make Baked Pumpkin Donuts:

Step-by-Step Instructions:

Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease a donut pan with non-stick spray or butter to ensure the donuts come out easily.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Make sure the dry ingredients are well combined to distribute the spices evenly throughout the batter.
Combine the Wet Ingredients:
In a separate medium bowl, whisk together the pumpkin purée, eggs, vegetable oil, vanilla extract, and milk until smooth. The pumpkin purée adds moisture and flavor to the donuts while the oil and eggs provide richness.
Make the Batter:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix the batter, as this can lead to dense, tough donuts. The batter should be thick but smooth.
Fill the Donut Pan:
Spoon the batter into the greased donut pan, filling each cavity about three-quarters full. For a cleaner and more precise process, you can use a piping bag to fill the donut molds.
Bake the Donuts:
Place the pan in the preheated oven and bake for 12-15 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Cool and Coat the Donuts:
Once the donuts have cooled, you can coat them with a cinnamon-sugar mixture or glaze them with icing if desired. To make the cinnamon-sugar coating, dip each donut in melted butter, then roll it in a mixture of cinnamon and sugar until fully coated.

Helpful Tips:

Use a Piping Bag: Filling the donut pan with a piping bag will make the process much easier and less messy, ensuring even-sized donuts.
Cinnamon Sugar Coating: For a classic fall finish, dip the warm donuts in melted butter and roll them in a mixture of granulated sugar and cinnamon.
Glazing Option: For a sweeter treat, you can drizzle a simple vanilla glaze made with powdered sugar, vanilla, and a bit of milk over the cooled donuts.

Details:

Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
Yield: 12 donuts
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes:

These donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
If you don’t have a donut pan, you can make these in a muffin pan, adjusting the baking time to about 15-18 minutes.

Frequently Asked Questions:

Can I make these donuts gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but they should still turn out delicious.
How do I store leftover donuts?
Store leftover donuts in an airtight container at room temperature for up to 3 days. If they have a glaze or cinnamon-sugar coating, you may want to refrigerate them to maintain freshness.
Can I freeze these donuts?
Yes, baked pumpkin donuts freeze well. Wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw at room temperature and reheat in the oven or microwave.

Storage Instructions:

Room Temperature: Store leftover donuts in an airtight container for up to 3 days.
Freezer: For longer storage, freeze the donuts by wrapping them in plastic wrap and placing them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Related Recipes:

If you enjoyed these Baked Pumpkin Donuts, you might also like:

Pumpkin Muffins
Pumpkin Cream Cheese Muffins

Conclusion:

These baked pumpkin donuts are the ultimate fall treat, bringing together the rich, spiced flavor of pumpkin with the soft, fluffy texture of a donut. Whether you enjoy them plain, with cinnamon sugar, or topped with glaze, they’re sure to be a hit for breakfast, dessert, or a cozy snack.

Baked Pumpkin Donuts

Author: Martha

Print Recipe

Description

Ingredients

Scale

1 ¾ cups all-purpose flour
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup canned pumpkin purée
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
¼ cup milk

Instructions

Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease a donut pan with non-stick spray or butter to ensure the donuts come out easily.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Make sure the dry ingredients are well combined to distribute the spices evenly throughout the batter.
Combine the Wet Ingredients:
In a separate medium bowl, whisk together the pumpkin purée, eggs, vegetable oil, vanilla extract, and milk until smooth. The pumpkin purée adds moisture and flavor to the donuts while the oil and eggs provide richness.
Make the Batter:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix the batter, as this can lead to dense, tough donuts. The batter should be thick but smooth.
Fill the Donut Pan:
Spoon the batter into the greased donut pan, filling each cavity about three-quarters full. For a cleaner and more precise process, you can use a piping bag to fill the donut molds.
Bake the Donuts:
Place the pan in the preheated oven and bake for 12-15 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

These donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
If you don’t have a donut pan, you can make these in a muffin pan, adjusting the baking time to about 15-18 minutes.