Baked Pumpkin Donuts are soft, fluffy, and full of warm pumpkin spice flavor. These donuts are lightly sweetened and have a tender crumb, making them perfect for fall mornings or anytime you want a cozy treat. The pumpkin adds a nice moisture and that lovely autumn touch we all look forward to.
I love baking these donuts because they’re easy to make and feel a little healthier than fried ones, so I don’t mind having a couple more! Plus, the smell of cinnamon, nutmeg, and pumpkin baking in the oven feels like a big warm hug. I usually add a simple glaze or a sprinkle of cinnamon sugar on top to keep them just right without too much fuss.
These donuts are great served with a cup of coffee or a warm mug of chai. I like to share them with friends or bring them to family gatherings because everyone always asks for the recipe. They’re a sweet little treat that brings everyone together, perfect for chilly mornings or afternoon snack time.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for the best texture and flavor. Avoid pumpkin pie filling—it’s sweeter and spices can mess with the dough. Fresh pumpkin puree works too, just cook and mash first.
Flour: All-purpose flour gives the donuts a nice tender crumb. You can swap half with whole wheat for extra fiber, but donuts might be a bit denser.
Spices: Cinnamon, nutmeg, ginger, and cloves give that warm pumpkin flavor. Feel free to adjust amounts or use pumpkin spice blend instead for simplicity.
Buttermilk: Adds tang and helps keep donuts moist. If you don’t have it, mix 1 tablespoon vinegar or lemon juice with regular milk and let sit 5 mins as a quick substitute.
Vegetable Oil or Butter: Both work well. Oil makes donuts moist, while melted butter adds richness and flavor. I like butter for a cozy touch.
Glaze: Simple powdered sugar glaze is classic. You can add a pinch of cinnamon or swap milk for orange juice to brighten it up. Nuts add a nice crunch but aren’t necessary.
How Do You Avoid Overmixing the Donut Batter?
Mixing the wet and dry ingredients gently is key to light, tender donuts. Overmixing develops gluten, making them tough.
- Pour wet ingredients into dry, then stir slowly with a spatula or spoon.
- Mix just until the flour disappears—some lumps are okay.
- Resist the urge to keep going once the batter looks uniform.
- If using a mixer, use low speed and stop quickly after combining.
This simple step keeps your donuts fluffy, not dense or chewy. I always remind myself that less is more when mixing!
Equipment You’ll Need
- Donut pan – this helps you bake perfectly shaped donuts without frying.
- Mixing bowls – one for wet ingredients and one for dry; it keeps things tidy and easy to mix.
- Whisk or spoon – good for blending ingredients without overmixing.
- Cooling rack – lets the donuts cool evenly and keeps the glaze from getting soggy.
- Measuring cups and spoons – for accurate ingredient amounts, especially with spices.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a slightly sweeter, earthier flavor.
- Add chocolate chips to the batter for a fun, melty surprise inside your donuts.
- Mix in chopped nuts like pecans or walnuts for crunch and extra texture.
- Top with cream cheese glaze instead of sugar glaze for a tangy twist that pairs well with pumpkin.
How to Make Baked Pumpkin Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- ¼ cup buttermilk
- 1 tsp vanilla extract
For The Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
For Garnish (Optional):
- Chopped nuts or pecans
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare, plus 12-15 minutes baking time. You’ll also need a few minutes to cool the donuts before glazing and decorating. Altogether, plan for around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Set your oven to 350°F (175°C). Lightly grease a donut pan with cooking spray or butter to keep the donuts from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures all the spices and leavening agents are evenly spread.
3. Mix Wet Ingredients:
In another bowl, combine the pumpkin puree, eggs, vegetable oil (or melted butter), buttermilk, and vanilla extract. Stir until the mixture is smooth and well blended.
4. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Stir gently just until the flour disappears—don’t overmix or the donuts can get tough.
5. Fill the Donut Pan:
Spoon or pipe the batter evenly into the donut pan cavities, filling each about three-quarters full.
6. Bake the Donuts:
Bake for 12-15 minutes, until the donuts spring back when touched or a toothpick inserted comes out clean.
7. Cool the Donuts:
Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
8. Prepare the Glaze:
Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust with more milk or sugar to make it thick but pourable.
9. Glaze and Garnish:
Dip the top of each cooled donut into the glaze and let the excess drip off. Place them back on the wire rack. While the glaze is still wet, sprinkle chopped nuts or pecans if you like.
10. Serve and Enjoy:
Allow the glaze to set a bit, then enjoy your moist, spiced baked pumpkin donuts with a warm drink!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to avoid a runny batter.
Can I Make These Donuts Vegan?
Absolutely! Substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based milk and oil instead of butter for a vegan-friendly version.
How Should I Store Leftover Donuts?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 2 months—just thaw before serving.
Can I Skip the Glaze?
Of course! These donuts are delicious on their own. You can also dust them with cinnamon sugar or enjoy them plain for a lighter option.
