Baked pumpkin donuts are the ultimate fall treat—soft, spiced, and coated in sweet cinnamon sugar. With cozy flavors and a no-fry method, these donuts are easy to make and even easier to love. Whether you’re baking for brunch, dessert, or a quick snack, this recipe brings the warmth of pumpkin spice straight to your kitchen. You don’t need fancy tools—just simple ingredients and a donut pan. They’re moist on the inside, lightly crisp on the outside, and perfect with coffee or cider. Once you try them, you’ll find yourself baking them on repeat all season long.
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Why Baked Pumpkin Donuts Are My Fall Favorite
Baked pumpkin donuts instantly remind me of crisp October mornings in Vermont during college. Back then, I used to bake them in my tiny shared apartment oven. They were my version of comfort food—a treat that smelled like warmth and tasted like a cozy hug. I didn’t have a fryer, so baking them was more than practical; it was my only option. But over time, I realized I didn’t miss the fryer at all.
They came out with a perfectly tender crumb, full of spiced pumpkin flavor, and a cinnamon sugar coating that made every bite just right. That golden outside? You’d think it was fried. Friends would come over for study sessions, but we all knew it was the donuts that drew them in.
Now, every fall, I still bake these. They’re always on the table next to a slice of this Pumpkin Baked Brie or when I want something sweet after making Pumpkin Crème Brûlée Cheesecake Bars. These donuts bring people together. They’re easy, quick, and just the thing when you want homemade but don’t want the mess of oil.
And yes, I’ve tried the fried ones too. But there’s something about the clean bake of these donuts that makes them stand out. You get the same rich pumpkin taste without the extra grease. When coated with cinnamon sugar and served slightly warm, it’s impossible to eat just one.
If you love fall flavors, or just want to bake something that makes your kitchen smell like spiced heaven, then baked pumpkin donuts are the way to go.
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Baked Pumpkin Donuts – 5 Sweet Reasons They’re a Fall Obsession
- Total Time: 30 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Soft, spiced, and coated in cinnamon sugar—these baked pumpkin donuts are a cozy fall favorite made without frying.
Ingredients
Dry Ingredients:
2 cups (250 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves or allspice
Wet Ingredients:
¾ cup (150 g) packed light brown sugar
½ cup (100 g) granulated sugar
½ cup (113 g) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
2 cups (425 g or one 15 oz can) pumpkin puree
Cinnamon Sugar Coating:
⅔ cup (133 g) granulated sugar
2 tsp ground cinnamon
6 tbsp (85 g) melted unsalted butter
Instructions
Instructions:
Preheat oven to 350°F. Lightly grease a donut pan with nonstick spray.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate bowl, whisk brown sugar, granulated sugar, and melted butter.
Add eggs to sugar mixture and whisk until smooth. Stir in pumpkin puree.
Combine wet and dry ingredients until no flour pockets remain. Do not overmix.
Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
Bake for 12–14 minutes, or until a toothpick comes out clean.
Let donuts cool in the pan for 2–3 minutes, then transfer to a wire rack.
Mix cinnamon and sugar in a bowl. Brush warm donuts with melted butter, then roll in cinnamon sugar.
Serve warm or let cool completely before storing.
Notes
Notes:
Store cooled donuts in an airtight container at room temp for up to 3 days.
For freezing, skip the coating. Thaw, then rewarm and coat before serving.
Mini muffin tins can be used; adjust bake time to 10–12 minutes.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: baked pumpkin donuts, fall donuts, pumpkin spice donuts
Ingredients & Method Deep Dive Baked pumpkin donuts
Spices and Pumpkin: Getting the Balance Right
The secret to great baked pumpkin donuts is balance—especially between sweet, earthy, and spicy. You’re not just throwing cinnamon into the mix. Instead, you’ll combine cinnamon, ginger, nutmeg, and cloves (or allspice). This blend brings that unmistakable fall warmth without overwhelming the pumpkin.
Use pumpkin puree, not pumpkin pie filling. The puree keeps the donuts moist and gives that deep orange color naturally. It’s not just about texture—it adds body and flavor that make every bite count. I always keep a can or two in the pantry during fall.
Your sugars matter too. Brown sugar adds moisture and a subtle molasses depth, while granulated sugar boosts sweetness and structure. Melted butter rounds everything out. Don’t skip it—it helps develop that signature soft interior. When mixed with the sugars and eggs, the batter becomes silky and thick.
If you’re a fan of baked breakfasts, this donut recipe pairs beautifully with a slice of our Pumpkin Bread or a side of Pumpkin Pie French Toast Bake. They all share the same spice-forward base that works so well in cooler months.
How to Bake for Moisture Without Frying
Baking these donuts at 350°F for about 12 to 14 minutes ensures a fully cooked center without drying them out. Always use a donut pan. Pipe or spoon the batter into each greased cavity, filling about ¾ of the way. Overfilling leads to lopsided tops.
You’ll know they’re done when a toothpick inserted comes out with just a crumb or two. Let them cool for a few minutes in the pan before transferring to a rack. This keeps their shape intact and prevents sogginess from trapped steam.
The final touch is a warm cinnamon sugar coating. While the donuts are still slightly warm, brush them with melted butter, then roll them in the cinnamon sugar mix. That buttery layer helps the sugar stick—and adds a buttery crisp bite you’ll crave again and again.
Texture, Toppings & Storage Tips about Baked pumpkin donuts
Getting That Golden Crispy Outside
While baked pumpkin donuts aren’t fried, you can still achieve a lightly crisp exterior. The key? Don’t skip the butter. After baking, brushing each donut with melted butter helps create a rich surface that clings to cinnamon sugar. That combo gives a sweet crunch that mimics the best part of fried donuts.
Bake them until just golden around the edges. Avoid underbaking, or they’ll come out soft and pale. On the flip side, overbaking can dry them out quickly. The ideal texture is soft in the center with a slightly firm edge that holds up to a sugar coating.
For more crunch-loving bites, pair these donuts with our Pumpkin Spice Glazed Turkey Breast for a sweet-savory contrast, or wrap up your fall dessert tray with Chocolate Pistachio Desserts for a touch of richness.
Keeping Baked pumpkin donuts Soft and Flavorful
Fresh out of the oven, these baked pumpkin donuts are at their absolute best. But if you’re baking ahead or saving extras, proper storage is crucial. Once they cool completely, store them in an airtight container at room temperature for up to 3 days. Add a piece of paper towel to absorb moisture and prevent sogginess.
For longer storage, freeze the donuts without the coating. Wrap each in plastic, place in a freezer bag, and label. When ready to eat, thaw at room temp and recoat with butter and cinnamon sugar.
You can also warm them slightly before serving. A quick 10-second zap in the microwave brings them back to life—soft, warm, and just as satisfying as the day you baked them.
Smart Serving Ideas & Flavor Twists Baked pumpkin donuts
Creative Ways to Serve Baked Pumpkin Donuts
Baked pumpkin donuts are already a showstopper, but how you serve them can take them even further. For a cozy brunch, stack them on a rustic cake stand, dust with extra cinnamon sugar, and serve with hot apple cider or maple lattes. Want a fun dessert platter? Pair them with small bowls of whipped cream, cream cheese glaze, or even melted chocolate for dipping.
Kids love them in lunchboxes too. Just skip the sugar coating if you’re trying to keep things cleaner. These donuts also make a beautiful gift—just wrap them in parchment and twine for a homemade fall treat that feels special.
They’re not just breakfast. They make an excellent bite-sized dessert after fall dinners, especially paired with bold savory dishes like the Cajun Hot Honey Shrimp or something cozy like Marry Me Shrimp Orzo.
Easy Flavor Twists You Can Try
Want to change things up? You don’t need to alter much. Swap the cinnamon sugar coating for a maple glaze and chopped pecans to give your baked pumpkin donuts a gourmet touch. Add mini chocolate chips to the batter for extra indulgence.
You can even turn this recipe into mini muffins if you don’t have a donut pan. Just adjust the baking time to 10–12 minutes. For a chai-spiced variation, replace the spice blend with ground cardamom, black pepper, and extra cinnamon. The flavor stays bold, but the vibe becomes warmer and more tea-like.
Whether you’re making them for a party, a cozy weekend, or just because it’s a pumpkin kind of day, these flavor swaps make your baked pumpkin donuts feel new every time.
Conclusion
Baked pumpkin donuts bring all the comfort of fall in one warm bite. They’re easy, rich in spice, and perfect for cozy mornings or festive gatherings. Whether you’re new to baking or looking to skip the deep fryer, this recipe delivers on taste and texture without the mess. Pair them with coffee, serve them for brunch, or enjoy them as a snack.
Loved these donuts? Try them alongside our Pumpkin Crème Brûlée Cheesecake Bars or add variety with Pumpkin Bread for the ultimate fall spread.
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FAQs About Baked Pumpkin Donuts
Do baked donuts taste the same as fried donuts?
Not exactly, but they’re close. Baked donuts are soft, spiced, and satisfying—especially with a buttery cinnamon sugar coating.
How to get crispy baked pumpkin?
Brush warm donuts with melted butter, then roll them in cinnamon sugar. Let them cool uncovered for a crisp finish.
How do you keep donuts moist in the oven?
Use pumpkin puree, brown sugar, and don’t overbake. Cool completely and store airtight with a paper towel inside.
Are Krispy Kreme donuts fried or baked?
Krispy Kreme donuts are fried. But baked pumpkin donuts are a simpler, cleaner, and just-as-delicious option at home.