Baked Pumpkin Cake Donuts are a delicious treat that combines the cozy flavors of pumpkin and warm spices with the soft, cakey texture of a donut. These donuts are baked instead of fried, making them a little lighter but still wonderfully moist and full of fall goodness. You’ll notice hints of cinnamon and nutmeg in every bite, which perfectly complement the natural sweetness of the pumpkin.
I love making these donuts during the cooler months because they fill the kitchen with the smell of autumn, and they make a great snack or breakfast. One of my favorite things to do is drizzle them with a simple glaze or dust them with powdered sugar to add a little extra sweetness. Plus, baking the donuts instead of frying means I can enjoy them anytime without any hassle or mess.
These pumpkin cake donuts are always a hit with family and friends, especially when served warm with a cup of coffee or tea. I find they bring a little bit of comfort and joy to the day, whether for a weekend brunch or a sweet afternoon pick-me-up. Give them a try—you might just find yourself reaching for seconds!
Key Ingredients & Substitutions
Pumpkin Puree: The heart of these donuts is pumpkin puree, which gives their soft texture and rich flavor. Use canned pumpkin for convenience, but fresh cooked and pureed pumpkin works great too.
Spices: Cinnamon and nutmeg are must-haves for pumpkin treats. Cloves and ginger are optional but add depth. Feel free to adjust the spices to your taste or use pumpkin pie spice mix as a shortcut.
Buttermilk: This adds moisture and tenderness. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tbsp vinegar or lemon juice and let it sit for 5 minutes.
Oil or Butter: Vegetable oil keeps the donuts moist, but melted butter adds a richer flavor. Either choice works well here.
Flour: All-purpose flour gives the right structure. For a lighter texture, you could try cake flour instead, but keep it to the same amount.
How Do I Avoid Overmixing the Donut Batter?
Overmixing can make these cake donuts dense and tough instead of light and fluffy. Here’s what I do to get the right texture:
- After combining wet and dry ingredients, fold gently using a spatula or wooden spoon.
- Stop mixing as soon as you don’t see large streaks of flour.
- A few small lumps in the batter are perfectly fine and will bake out.
Taking this slow and gentle approach is the key to soft, tender donuts every time!
Equipment You’ll Need
- Donut pan – important for shaping your donuts perfectly without frying.
- Mixing bowls – a couple of sizes for wet and dry ingredients help keep things organized.
- Whisk and spatula – whisk for mixing dry ingredients, spatula for folding batter gently.
- Piping bag or resealable plastic bag – makes filling the donut pan easy and mess-free.
- Cooling rack – lets the donuts cool evenly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Add chocolate chips to the batter for melty, sweet bites inside the pumpkin spice flavor.
- Mix in chopped nuts like pecans or walnuts for extra crunch and a nutty twist.
- Try adding a drizzle of maple glaze instead of cinnamon sugar for a sweet, rich finish.
- Swap pumpkin puree for mashed sweet potato to keep the flavor cozy but add a slightly different taste.
How to Make Baked Pumpkin Cake Donuts
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/4 tsp ground ginger (optional)
Wet Ingredients:
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup vegetable oil or melted butter
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp melted butter (for brushing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 12-15 minutes to bake, and a few minutes to cool and coat the donuts. In total, plan for around 30 minutes from start to finish—perfect for a quick fall treat!
Step-by-Step Instructions:
1. Prepare the Donut Batter:
First, preheat your oven to 350°F (175°C) and lightly grease your donut pan or spray it with non-stick spray. In a large bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, salt, and spices until evenly mixed.
In a separate bowl, combine the wet ingredients: pumpkin puree, eggs, buttermilk, oil or melted butter, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Be sure not to overmix; stop as soon as everything is just combined.
2. Fill and Bake the Donuts:
Spoon the batter into a piping bag or a resealable plastic bag with one corner cut off. Use this to fill each cavity of the donut pan about three-quarters full. This helps keep things neat and saves mess.
Bake the donuts for 12-15 minutes until a toothpick inserted in the center comes out clean. When done, let them cool for a few minutes in the pan before transferring to a wire rack.
3. Add the Cinnamon Sugar Coating:
While the donuts are still warm, brush each one lightly with melted butter. Then, in a small bowl, mix the cinnamon and sugar for the coating. Dip or sprinkle the donuts generously to cover them with this delicious cinnamon sugar layer.
Enjoy them warm or at room temperature for a soft and flavorful pumpkin treat perfect for cozy mornings or sweet snacks!
Can I Use Frozen Pumpkin Puree for These Donuts?
Yes! Just make sure your frozen pumpkin puree is fully thawed and well-drained to avoid extra moisture in the batter, which can affect the texture.
Can I Substitute Buttermilk in This Recipe?
Definitely! Use regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to thicken before using as a buttermilk substitute.
How Should I Store Leftover Donuts?
Store your baked pumpkin donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month and thaw before enjoying.
Can I Make These Donuts Vegan?
Yes! Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk with a splash of vinegar instead of buttermilk. Swap butter for coconut oil or a vegan butter substitute.
