Easy Baked Pumpkin Donuts

Easy Baked Pumpkin Donuts are the cozy heart of fall in my kitchen. Each bite is soft with deep pumpkin flavor and warm spices. If you are looking for a no-fuss treat that feels indulgent but is lighter than classic donuts this recipe comes together in one bowl with no frying involved and always fills the house with that nostalgic autumn aroma. They are the fastest way I know to bring a pumpkin patch mood into your morning and my family devours them before they have cooled.

I tried these out for a brunch with friends and everyone went back for seconds the whole kitchen smelled like October and the recipe quickly became my go-to any time the leaves start to turn.

Ingredients

• All-purpose flour: gives the donuts a soft cakey base use a good quality flour for the best texture
• Baking powder and baking soda: help achieve the light fluffy crumb fresh leaveners make a big difference
• Salt: balances sweetness and brings out other flavors a fine sea salt works well
• Ground cinnamon nutmeg cloves and ginger: infuse warm spice classic pumpkin pairing fresher spices add the most aroma
• Pumpkin puree: not pumpkin pie filling brings natural moisture and flavor canned or homemade both work just ensure it is smooth and thick
• Brown sugar and granulated sugar: give a balanced deep sweetness and keep the crumb moist look for soft fresh brown sugar
• Vegetable oil or melted butter: adds moisture and richness a neutral oil will not overpower the spices
• Eggs: bind everything together and help with structure use large eggs at room temperature
• Vanilla extract: ties the flavors together real vanilla works best for authentic notes
• Optional coating with cinnamon sugar and a little melted butter: takes the finish to the next level use real butter for best flavor and fine sugar for an even coating

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit and thoroughly grease the donut pan with butter or cooking spray to prevent sticking an ungreased pan will make unmolding tricky

Mix Dry Ingredients:

Combine flour baking powder baking soda salt cinnamon nutmeg cloves and ginger in a bowl whisk thoroughly so the leaveners and spices are completely dispersed for even flavor

Mix Wet Ingredients:

Whisk pumpkin puree brown sugar granulated sugar oil eggs and vanilla in a large bowl keep whisking until the mixture is totally smooth and you can see no streaks of sugar or egg

Combine:

Add the dry ingredients to the wet mixture in two or three additions stirring slowly each time until you no longer see streaks of flour stop stirring as soon as it looks even this will keep the donuts tender

Fill the Donut Pan:

Carefully spoon or pipe the thick batter into each donut cavity filling about three quarters full do not overfill or the donuts may lose their hole while baking

Bake:

Place the pan in the center rack and bake for twelve to fifteen minutes or until a wooden toothpick inserted in the donut comes out clean if the tops spring back gently when pressed they are done

Cool and Coat:

Let the donuts cool in the pan for five minutes then turn out onto a rack if using the cinnamon sugar coating brush each donut while still warm with melted butter and roll in the sugar mixture for a sweet crunchy shell

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You Must Know

• Baked donuts are lower in fat and calories than fried
• Pumpkin keeps the donuts moist for days
• Can be made ahead and stored for quick breakfasts

Rolling the warm donuts in cinnamon sugar has become my favorite part I love how the melted butter soaks into the crust and the sugar crunches my kids like to help with this step so it turns into a sweet family assembly line on chilly mornings

Storage Tips

Once cooled store donuts in an airtight container on the counter for up to three days. If you want them to last longer pop them in the fridge and set them out to warm to room temperature before eating. For freezer storage lay donuts on a tray to freeze solid then keep them in a bag for up to two months just reheat briefly in the oven for that just baked feel.

Ingredient Substitutions

To make these gluten free use a good one to one gluten free flour blend. For vegan donuts swap the eggs for flax eggs and use coconut oil instead of butter. Out of individual spices use two teaspoons of pumpkin pie spice for convenience. No brown sugar use all granulated it still works.

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Serving Suggestions

Pair these donuts with hot coffee chai or apple cider for the best morning treat. Serve plain for breakfast or jazz them up with a sweet glaze or drizzle of melted white chocolate and some holiday sprinkles. For a brunch table stack with apple muffins or cinnamon rolls for a beautiful autumn spread.

Cultural and Historical Context

Pumpkin treats are a classic part of American autumn traditions with pumpkin dating back to early colonial times when it became a fixture in seasonal baking. Baking donuts instead of frying is a trend that started as a way to lighten up comfort food while still enjoying a cozy homemade treat during the colder months.

Common Recipe Questions

→ Can I make these without a donut pan?

Absolutely. You can use a muffin tin—just adjust the baking time to 18–20 minutes for best results.

→ Are baked pumpkin donuts fluffy?

Yes, they turn out light and cake-like, with added moisture from the pumpkin puree.

→ What is the best spice combination for pumpkin donuts?

Cinnamon, nutmeg, ginger, and cloves provide a warm, classic autumn flavor.

→ How do I store leftover baked donuts?

Keep them in an airtight container at room temperature for up to three days, or freeze for longer storage.

→ Can I reduce the sugar or use a glaze instead?

Definitely, reduce sugar by 1/4 cup if you wish, and glaze with a simple maple icing or classic cinnamon sugar.