Dessert

Baked Pumpkin Donuts Recipe

BySarah Summers October 28, 2025October 28, 2025

Introduction

These baked pumpkin donuts are a delightful treat perfect for autumn or any time you crave a cozy, spiced snack. Soft and tender with a cinnamon-sugar coating, they offer all the comforting flavors of pumpkin pie in a handheld form.

The image shows several round donuts with a golden-brown color, each covered evenly in a layer of sugar and cinnamon granules giving a coarse, grainy texture. The donuts have a visible hole in the middle and appear soft and fluffy with a slightly rough surface due to the sugar coating. They are placed closely on a white marbled surface, with the focus on one donut in the front while others are slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 tablespoons sugar
2 teaspoons cinnamon

Instructions

Step 1: Preheat your oven to 350 degrees F and spray a donut pan with nonstick cooking spray to prevent sticking.
Step 2: In a mixing bowl, combine the vegetable oil, eggs, 3/4 cup sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla. Stir until the mixture is well combined.
Step 3: Gradually add the all-purpose flour to the wet ingredients, mixing gently until the batter is smooth without overmixing.
Step 4: Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full to allow room for rising.
Step 5: Bake the donuts in the preheated oven for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove the donuts from the oven and allow them to cool in the pan for about 5 minutes before carefully transferring them to a wire rack.
Step 7: Mix the remaining 3 tablespoons sugar with the cinnamon in a large plastic bag. Place one donut at a time in the bag and gently shake to coat it evenly with the cinnamon sugar.
Step 8: Let the coated donuts cool completely before serving or storing.

Tips & Variations

For extra moisture, you can substitute half of the vegetable oil with melted butter.
Try adding chopped nuts or mini chocolate chips to the batter for added texture and flavor.
If you prefer a glaze, mix powdered sugar with a little milk and vanilla to drizzle over the donuts instead of the cinnamon sugar coating.

Storage

Store the cooled donuts in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week or freeze for up to 2 months. Reheat refrigerated or frozen donuts in the microwave for about 10-15 seconds until warm.

How to Serve

The image shows a group of round donuts with a hollow center, each donut covered with a rough layer of sugar and cinnamon powder. The donuts have a golden-brown color beneath the sugar layer and a soft texture. They are placed on a surface with a white marbled texture, visible slightly around the edges of the donuts. The donuts appear slightly raised and thick, with the sugar coating evenly spread all around their surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling which contains added sugars and spices.

Can I make these donuts gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and ensure your baking powder is gluten-free as well.