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Home » Donuts » Baked Pumpkin Donuts

Baked Pumpkin Donuts

25 minutes
pumpkin
Posted:9/3/19
Updated:12/28/20
Jump to Recipe

Baked Pumpkin Donuts coated in cinnamon sugar! This easy homemade recipe makes 1 dozen soft, fluffy donuts that are ready in 30 minutes! One of the BEST Fall Pumpkin dessert recipes!

pumpkin donut coated in cinnamon sugar sitting on wooden table

Pumpkin Donut Recipe

Seriously, I love everything about this time of year. The beauty brought about by the changing of the seasons, the delicious fall produce being harvested daily, and the eager anticipation for the holiday season. And lets not forget that it’s pumpkin season and I love me some pumpkin recipes!

These Baked Pumpkin Donuts are easy to make and ready in 30 minutes. The donuts are baked (not fried) and made with simple ingredients, including a delicious cinnamon sugar coating. They’re a must have to make during the Fall season!

dozen of pumpkin donuts sitting on orange tablecloth

If you’ve never tried making baked donuts at home, you’re in for a real treat. They’re very straightforward, no complicated methods or ingredients needed. If you have an oven and a donut pan, you can easily make donuts at home.

If you don’t have a donut pan, it’s time to invest in one! You can find one at the department store, or buy it online. I’d recommend having (2) 6 donut pans, so you can easily make a dozen donuts without having to wait and reuse a pan.

Ingredients

The dough for this recipe is a simple mixture of oil, eggs, sugar, pumpkin puree (here’s how to make homemade pumpkin puree), pumpkin pie spice, salt, baking powder, sugar, vanilla extract and flour. You’ll also need a little bit of cinnamon and extra sugar for the outside coating of the donuts.

pumpkin donut on white plate with pumpkin behind it

How To Make Baked Pumpkin Donuts

The donut batter is whisked together by hand in minutes. That’s right, no mixer required. And you only need one bowl for this recipe!

Start by stirring together the oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, baking powder and vanilla until fully combined in a large mixing bowl. Now, stir in the flour and continue to mix until smooth.

fresh pumpkin puree in measuring cup

You can spoon the batter into the donut pan, but sometimes that makes a big mess. Here’s my trick for no mess and easy cleanup. Once the batter is all mixed together, simply spoon it into a large zipped-top bag and pipe it into the donut cavities through a little corner you’ll cut out. That makes it so much easier!

donut pan filled with donut batter

Bake the donuts for 15 minutes. While they are baking, mix together the cinnamon and sugar in a large plastic bag.

baked donuts cooling down on wooden table

Once donuts have cooled for about 5 minutes, one at a time, put your donuts in the bag(one at a time) and shake lightly to cover. Remove donut from the bag and let each one cool completely.

sugar pumpkin donuts on orange tablecloth on table

And just like that you have a dozen of Cinnamon Sugar Pumpkin Donuts! Now my favorite part – time to eat them all!

How to Store Donuts

If you plan on eating the donuts the day they are made, simply leave them out on the cooling rack or on a serving dish at room temperature.

To keep them fresher longer, store the pumpkin donuts in the refrigerator. I recommend putting them in a single layer in an airtight container. Stacking them can cause the loss of some of cinnamon/sugar coating. They will last 2-3 days in the refrigerator

Tips For Baking Donuts

  • Be careful not to overfill your donut pan, the indentations should be no more than 3/4 of the way full. If you add too much batter, the donuts will expand over the edges of the pan and lose their shape.
  • Let the donuts cool only 5 minutes before coating them in the cinnamon/sugar mix. If they are completely cool, the coating will not stick very well.
  • The donut batter can be made the night before, and then stored (covered) in the refrigerator until you’re ready to use it.
dozen of pumpkin donuts with cinnamon sugar on top on wooden table

Need more donut recipes?

Here’s some of my favorite donut recipes!

Chocolate Chip Donuts
Sugar Donuts
Baked Strawberry Donuts
Chocolate Donuts (dairy free option)
Carrot Cake Donuts

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Baked Pumpkin Donuts coated in cinnamon sugar! This easy homemade recipe makes 1 dozen soft, fluffy donuts that are ready in 30 minutes!  One of the BEST Fall Pumpkin dessert recipes!
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4.65 from 14 votes

Baked Pumpkin Donuts

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Baked Pumpkin Donuts coated in cinnamon sugar! This easy homemade recipe makes 1 dozen soft, fluffy donuts that are ready in 30 minutes! One of the BEST Fall Pumpkin dessert recipes!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time 25 minutes
serves 12

Ingredients

For the donuts

  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour

For the sugar coating

  • 3 tablespoons sugar
  • 2 teaspoons cinnamon

Instructions

  • Preheat oven to 350 degrees F. Spray donut pan with nonstick spray.
  • Mix together oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder and vanilla until combined. Stir in flour and continue to mix until smooth.
  • Fill the donut pans up about 3/4 of the way.
  • Bake donuts for 15-17 minutes.
  • Remove from oven, let cool for 5 minutes, then remove donuts from pan.
  • Combine sugar and cinnamon in large plastic bag. One at a time, put your donuts in bag and shake lightly to cover. Remove from bag and let cool completely. Store donuts in air tight container.

Notes

Recipe makes (12) 3 inch donuts, or (6) large donuts. If you are making large donuts adjust the time to 23-35 minutes. 

Nutrition Information:

Calories: 140kcal (7%)
Course:Dessert
Cuisine:American
Keyword:baked pumpkin donuts, pumpkin donuts
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  1. Vicki says

    February 12, 2021 at 1:48 pm

    What donut pan did you use in one of the pictures above that shows a lot of donuts? I see that the donuts in the foreground look plump and high, and the ones behind them are flatter….the way my donuts came out looking when I used my Wilton donut pans. Are there pans that have deeper wells that produce a fatter, higher donut? Or, I’ve seen silicone donut molds……maybe they are what I’m looking for? Just wondering….

    Reply
  2. Paula says

    December 15, 2020 at 12:02 pm

    Can you freeze them?

    Reply
    • Pamela says

      December 15, 2020 at 2:45 pm

      You can absolutely freeze these donuts!

      Reply
  3. Merlou says

    November 9, 2020 at 2:59 pm

    Awesome recipe! Since I have celiac, I substituted tiger nut flour (in equal measure) for the regular flour, and the donuts were perfect. Great texture and flavor.

    Reply
  4. Anjali says

    November 2, 2020 at 10:04 pm

    They were SO good!!!

    Reply
  5. Kristina Dorn says

    September 20, 2020 at 12:11 pm

    I ended up using a mini muffin pan to make donut holes and I think I like them better. More cinnamon/sugar coverage 🙂

    Reply
    • Pamela says

      September 21, 2020 at 1:04 pm

      Glad you liked the donuts Kristina! 🙂 Thanks for commenting!

      Reply
  6. Cindy Landini says

    October 15, 2019 at 9:11 am

    Easy, tasty but sugar cinnamon mixture does not stick.

    Reply
    • Taryn says

      October 15, 2019 at 9:19 am

      I made them this weekend and the sugar mixture stuck fine for me. The key is only letting them cool for a few minutes so they’re still warm. Warm donuts will allow the sugar mixture to stick. Anyways, they were delicious and I’ll make again.

      Reply
  7. Kourtney says

    September 23, 2017 at 4:14 pm

    Making these now!

    Do they freeze well? (I did a double batch)

    Reply
    • Pamela says

      September 23, 2017 at 5:06 pm

      Yes! These donuts freeze wonderfully, but good luck not eating them all in 1 week! 🙂

      Reply
  8. Elianna says

    January 27, 2017 at 4:36 am

    Hi Pamela, just got a donut pan and I’d love to try these! I’ve already tried a simple recipe which seems similar to yours (apart from the pumpkin puree) but they didn’t turn out as pretty as yours… most of them didn’t even have a hole in it 🙁 any tips on how you get yours so perfect looking?

    Reply
    • Pamela says

      January 27, 2017 at 3:07 pm

      Hey Elianna, welcome to the donut pan world! It’s really trial and error to see what works best with your pan and ingredients. If they don’t have a hole in them you might be filling the pan up too high with the batter. When pouring the batter in, I like to take a towel and wipe the middle part clean too – that way they usually come out looking more pretty. Hope this helps!

      Reply
  9. M says

    October 13, 2016 at 4:49 pm

    Just made these. They are very good and if you make 12 they are roughly 135 calories each. Will definitely make again.

    Reply
    • Pamela says

      October 14, 2016 at 12:01 pm

      Glad you enjoyed these M! Thanks for the additional calorie information, it will help future readers!

      Reply
  10. Barrie says

    October 8, 2015 at 9:34 pm

    These look so good! If I put pumpkin in them and bake them, aren’t they healthy?! I would definitely not feel guilty about giving these beauties to my kids! Now all I need is a donut pan!

    Reply
  11. Michelle @ A Dish of Daily Life says

    October 7, 2015 at 11:43 pm

    I think I need a donut pan in my life too. I did the same thing last fall. Thought about it and thought about it and never bought one. I think I should just get one at this point. I want to make donuts…especially THESE!

    Reply
  12. lana says

    October 2, 2015 at 10:46 pm

    Those look amazing! I can taste the crunchy sugary crust and anticipate the soft pumpkiny center!

    Reply
    • Kristina Dorn says

      September 20, 2020 at 12:12 pm

      I ended up using a mini muffin pan to make donut holes and I think I like them better. More cinnamon/sugar coverage 🙂

      Reply
    • Kristal says

      February 7, 2021 at 8:56 pm

      These look delicious! Wondering if any one has tried these replacing the oil for applesauce?

      Reply
  13. Kathryn Doherty says

    October 1, 2015 at 9:27 pm

    I’m embarrassed to say that I have two donut pans (that I requested as a Christmas gift last year) that I have NEVER used. How is that possible?! I’m with you on the pumpkin and sugar cravings, so I will have to make this ASAP. Thanks for the nudge!

    Reply
  14. Jenn says

    October 27, 2013 at 10:25 pm

    Oh wow, girl!! These look so good.

    Reply
    • Pamela says

      October 28, 2013 at 8:13 pm

      Thanks Jenn!

      Reply
  15. Catherine says

    October 22, 2013 at 9:53 am

    Dear Pamela, This is my first time visiting…just found you through Show Stopper Saturday. These donuts look fabulous and they are perfect for fall. Homemade donuts are the best! Blessings, Catherine xo

    Reply
    • Pamela says

      October 22, 2013 at 9:30 pm

      Thanks for stopping by Catherine! Enjoy these donuts! 🙂

      Reply
  16. Lily @ Life, Love, and Cupcakes says

    October 22, 2013 at 9:23 am

    I’ve been telling myself the same thing about a donut pan for months now!! I’ve come so close to picking one up about a million times, I think I need to just give in! These look wonderful!

    Reply
    • Pamela says

      October 22, 2013 at 9:30 pm

      Hope you get one Lily, enjoy!

      Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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