Baked Pumpkin Donuts – Easy & Delicious Homemade Recipe

A Historical Overview of Pumpkin Donuts

Donuts have been enjoyed in America since the early 19th century, originally introduced by Dutch settlers as “olykoeks” or “oil cakes.” By the mid-20th century, spiced cake donuts became a fall favorite at fairs and cider mills. Pumpkin, long celebrated as an autumn staple, eventually found its way into donut recipes during the late 20th century when seasonal baking trends grew in popularity. The baked pumpkin donut, dusted in cinnamon-sugar, is now a beloved cozy treat that celebrates the flavors of fall without deep frying.

Baked Pumpkin Donuts – Easy & Delicious Homemade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Jenny Cooks
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 donuts 1x

Print Recipe

Pin Recipe

---

Description

These baked pumpkin donuts are soft, fluffy, and warmly spiced, making them the perfect fall breakfast or dessert. They’re baked instead of fried, which makes them lighter but still rich in flavor, and they’re coated with a crunchy cinnamon-sugar topping. Perfect for a cozy October morning, a Thanksgiving brunch spread, or paired with apple cider on a crisp autumn afternoon, these donuts are a seasonal must-bake.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp ground cloves

• 1 cup pumpkin puree

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 1/2 cup vegetable oil (or melted butter)

• 1 tsp vanilla extract

For the Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar

• 1 tsp ground cinnamon

• 1/4 cup melted butter

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 350°F (175°C) and grease a donut pan.

• In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

• In another bowl, whisk pumpkin puree, sugars, eggs, oil, and vanilla until smooth.

• Gently fold dry ingredients into wet mixture until just combined.

• Spoon or pipe batter into greased donut pan, filling each cavity about 3/4 full.

• Bake 10–12 minutes, until donuts spring back when touched.

• Let cool 5 minutes before removing from pan.

 

• Dip each donut in melted butter, then coat with cinnamon-sugar mixture.

  

---

Notes

Use pumpkin pie spice (2 tsp) instead of individual spices for convenience.

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Best enjoyed warm—reheat in the microwave for 10 seconds.

Common Questions About Baked Pumpkin Donuts

1. Can I make baked pumpkin donuts without a donut pan?
Yes! If you don’t have a donut pan, you can bake the batter in a muffin tin for pumpkin donut muffins. Just adjust the baking time to 15–18 minutes.

2. Are baked donuts healthier than fried donuts?
Generally, yes—baked donuts use less oil and have fewer calories than fried versions. They still have a soft, cake-like texture but without the extra grease.

3. Can I freeze baked pumpkin donuts?
Absolutely. Let the donuts cool completely, skip the coating, and freeze in an airtight bag for up to 2 months. When ready to enjoy, thaw and warm slightly before dipping in melted butter and cinnamon sugar.