Easy Baked Pumpkin Donuts

These Easy Baked Pumpkin Donuts are one of my favorite ways to welcome pumpkin season. They’re soft, tender, warmly spiced, and coated in a buttery cinnamon sugar mixture that gives every bite that cozy fall flavor you expect from a pumpkin donut.

Because these are baked donuts, there’s no hot oil, no yeast, and no long rising time. The batter comes together in about 10 minutes, bakes in a standard donut pan, and the whole recipe is ready in roughly 25 minutes.

If you love pumpkin recipes that are easy enough for a weekday breakfast but special enough for a fall brunch, these homemade pumpkin donuts are a great one to keep on repeat.

Why You’ll Love These Easy Baked Pumpkin Donuts

These donuts have everything I want in a fall breakfast treat:

• Soft, cake-like texture
• Plenty of pumpkin spice flavor
• Made with real pumpkin puree
• No frying required
• Ready in about 25 minutes
• Easy cinnamon sugar coating
• Simple ingredients
• Perfect with a cup of coffee
• Great for fall brunches, Halloween morning, or Thanksgiving weekend

Unlike yeast donuts, there’s no proofing or waiting for dough to rise. These are more like soft pumpkin cake donuts, which makes them much faster to make.

Ingredients You’ll Need

For the Pumpkin Donuts

• ½ cup pumpkin puree
• ¼ cup milk
• ¼ cup vegetable oil
• 1 cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon nutmeg

For the Cinnamon Sugar Coating

• ⅓ cup granulated sugar
• 2 tablespoons melted butter
• 1 teaspoon cinnamon

Pumpkin Puree vs. Pumpkin Pie Filling

Make sure you’re using pumpkin puree, not pumpkin pie filling.

Pumpkin puree is simply cooked pumpkin with no added sugar or spices, while pumpkin pie filling already contains sweeteners and seasonings.

Because this recipe already includes brown sugar, pumpkin pie spice, cinnamon, and nutmeg, pie filling would throw off the balance of the donut batter.

Look for a can labeled 100% pure pumpkin.

What Makes These Donuts So Soft?

The pumpkin puree adds both moisture and structure, while the vegetable oil keeps the donuts tender even after they cool.

Unlike melted butter, oil stays liquid at room temperature, which helps baked cake-style donuts maintain a soft tender crumb.

Brown sugar adds even more moisture and a slight caramel flavor that works beautifully with the warm spices.

How to Make Easy Baked Pumpkin Donuts

Step 1: Prepare the Donut Pan

Preheat the oven to 350°F.

Spray a 6-cavity donut pan or doughnut pan with non-stick cooking spray.

Make sure you coat the bottoms and sides of the donut cavities so the finished donuts release easily.

Set the pan aside.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together:

• Pumpkin puree
• Brown sugar
• Vegetable oil
• Milk

Mix until smooth and evenly combined.

These are your wet ingredients.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Baking powder
• Pumpkin pie spice
• Cinnamon
• Nutmeg
• Salt

Breaking up any lumps now makes it easier to combine everything without overmixing later.

Step 4: Combine the Batter

Gradually add the dry ingredients to the wet ingredients.

Use a spatula to fold everything together just until no visible streaks of flour remain.

Don’t overmix.

Overworking the batter can make the finished donuts dense instead of soft and tender.

The finished donut batter should be thick enough to pipe but still soft.

Step 5: Fill the Donut Pan

Transfer the batter to a piping bag, a large Ziploc bag, or a zipped-top bag with one corner snipped off.

Pipe the batter evenly into the six donut cavities.

A piping bag is much easier and less messy than trying to spoon thick cake batter into a narrow donut tin.

Divide the batter as evenly as possible so all six donuts bake at the same rate.

Step 6: Bake

Bake for approximately 15–16 minutes, or until the tops are set and a toothpick inserted into the thickest portion comes out clean.

The donuts should spring back lightly when touched.

Let them cool in the pan for 10 minutes.

Step 7: Remove and Cool

Carefully flip the donut pan upside down to release the donuts onto a cooling rack or wire rack.

Let the donuts cool for at least another 10 minutes before adding the cinnamon sugar coating.

Giving them time to cool helps them hold together while being dipped and coated.

How to Make the Cinnamon Sugar Coating

Melt 2 tablespoons butter in the microwave.

In a small bowl, combine:

• ⅓ cup granulated sugar
• 1 teaspoon cinnamon

Mix well.

Use a pastry brush to lightly brush each of the cooled donuts with melted butter.

If you don’t have a pastry brush, quickly dip each side of the donut into the melted butter.

Then place the donut in the cinnamon sugar mixture, flipping it so both sides are covered.

Repeat with the remaining donuts.

The butter helps the crunchy cinnamon sugar cling to the surface and gives the donuts a rich finish.

Tips for the Best Baked Pumpkin Donuts

Measure the Flour Carefully

Too much flour can make baked donuts dry or dense.

Spoon the flour into your measuring cup and level it off rather than packing the cup.

Don’t Overmix

Once the dry and wet ingredients meet, mix only until combined.

Use Pure Pumpkin

Pumpkin pie filling has extra sugar and spices and isn’t a direct substitute.

Pipe the Batter

Piping is the easiest way to distribute the batter neatly into the donut cavities.

Grease the Pan Well

Even a nonstick pan benefits from a light coating of cooking spray.

Let the Donuts Cool Before Coating

Very hot donuts are more delicate and can break when dipped.

What Do Baked Pumpkin Donuts Taste Like?

These are soft, cake-like donuts rather than chewy yeast donuts.

You get plenty of pumpkin flavor, but it doesn’t overpower the spices. Pumpkin pie spice, cinnamon, and nutmeg create the warm fall flavor that makes them taste perfect for this time of year.

The buttery cinnamon sugar coating gives you an extra layer of sweetness and texture on the outside.

Think pumpkin bread meets a cinnamon sugar donut.

Easy Flavor Variations

Maple Glaze Pumpkin Donuts

Skip the cinnamon sugar and top the donuts with a maple glaze made from powdered sugar, maple syrup, and a splash of milk.

Maple Cinnamon Glaze

Add cinnamon to the maple glaze for even more warm spice.

Cream Cheese Glaze

Combine softened cream cheese, confectioners’ sugar, vanilla extract, and milk for a tangy frosting.

Powdered Sugar Pumpkin Donuts

Skip the butter coating and dust cooled donuts with powdered sugar.

Chocolate Chip Pumpkin Donuts

Fold mini chocolate chips into the batter before piping.

Vanilla Pumpkin Donuts

Add about 1 teaspoon vanilla extract to the wet ingredients for extra warmth.

Can I Make Mini Donuts?

Yes.

Use a mini donut pan and reduce the baking time.

Mini donuts bake much more quickly than full-size donuts, so begin checking them early.

The same cinnamon sugar coating works perfectly.

Can I Make Donut Holes?

Yes.

If you don’t have a donut pan, you can bake the batter in a mini muffin pan to make pumpkin donut holes or donut muffins.

Fill the mini muffin cavities about ¾ full and begin checking for doneness around 10–12 minutes.

Then brush them with melted butter and roll them in cinnamon sugar.

Do I Need an Electric Mixer?

No.

One of the best things about this easy recipe is that everything can be mixed by hand.

A whisk and spatula are all you need.

There’s no reason to pull out an electric mixer or large mixing bowl unless you’re doubling the recipe.

What to Serve With Pumpkin Donuts

These donuts are especially good with:

• Coffee
• Chai
• Hot apple cider
• Hot chocolate
• Milk
• Pumpkin spice latte
• Maple latte

A warm pumpkin donut with a cup of coffee is one of my favorite fall combinations.

More Pumpkin and Fall Breakfast Recipes From Krystel’s Cooking

If you love these Easy Baked Pumpkin Donuts, here are some closely related recipes from Krystel’s Cooking that make especially natural internal links.

Cinnamon Sugar Pumpkin Donut Holes

These are probably the closest match on the site. They use real pumpkin puree with cinnamon, nutmeg, ginger, and cloves, then get coated in melted butter and a cinnamon sugar mixture. They’re another easy baked pumpkin treat for fall.

Easy Baked Funfetti Donuts

If you like how easy baked donuts are, these funfetti donuts use a cake-style batter and two icing options. They’re a great year-round donut recipe to try when pumpkin season is over.

Easy Homemade Honey Buns

For another bakery-style breakfast treat, these homemade honey buns have soft yeasted dough, cinnamon brown sugar filling, and a sweet honey glaze.

Easy Mini Funfetti Muffins

These little muffins are another quick breakfast or lunchbox treat and are especially convenient when you want something easy to bake in a small size.

Homemade Strawberry Pop-Tarts

If you enjoy homemade breakfast pastries, these flaky strawberry-filled pastries are another fun weekend baking recipe currently featured in the breakfast collection on Krystel’s Cooking.

How to Store Baked Pumpkin Donuts

Let the donuts cool completely before storing.

Place them in a single layer in an airtight container at room temperature for about 2 days.

For longer storage, refrigerate them for up to 4–5 days.

If stacking is necessary, place parchment paper between the layers so the cinnamon sugar coating stays as intact as possible.

Can You Freeze Pumpkin Donuts?

Yes.

For the best results, freeze the baked donuts before adding the cinnamon sugar coating.

Place the cooled donuts in a freezer-safe bag or airtight container and freeze for up to about 2–3 months.

Thaw at room temperature, then brush with melted butter and coat with cinnamon sugar before serving.

How to Reheat Pumpkin Donuts

For that fresh-baked feel, microwave an individual donut for about 8–10 seconds.

If the donut already has cinnamon sugar on it, don’t heat it too long or the coating can become sticky.

You can also warm several donuts in a low oven for a few minutes.

Frequently Asked Questions

Can I use pumpkin pie filling?

I don’t recommend it. Pumpkin pie filling already contains sugar and spices, while this recipe is formulated for plain pumpkin puree.

Can I use melted butter instead of vegetable oil?

Yes, although the texture may be slightly different. Vegetable oil helps keep these cake-like donuts especially moist and tender.

Can I make these without a donut pan?

Yes. Use a mini muffin pan to make pumpkin donut holes or a standard muffin tin for larger donut muffins.

Can I add vanilla extract?

Absolutely. A teaspoon of vanilla extract would work beautifully with the pumpkin and warm spices.

Can I make a maple glaze instead of cinnamon sugar?

Yes. A simple glaze made with powdered sugar, maple syrup, and a little milk is delicious on pumpkin donuts.

Why are my donuts dense?

The batter may have been overmixed or the flour may have been overmeasured. Fold the dry ingredients in only until combined.

Why did my donuts stick to the pan?

Make sure the donut pan is thoroughly coated with nonstick cooking spray before adding the batter.

Can I double this recipe?

Yes. Double all of the ingredients and bake in two pans or in batches.

Final Thoughts

These Easy Baked Pumpkin Donuts are everything I want from a simple fall baking recipe: soft, warmly spiced, full of real pumpkin, and finished with a buttery cinnamon sugar coating.

They’re much easier than fried or yeast donuts, come together with basic ingredients, and take only about 25 minutes from start to finish. Whether you make them for a weekend breakfast, fall brunch, Halloween morning, or just because you’re ready for pumpkin season, they’re the kind of homemade treat that makes the kitchen smell like fall.