Pumpkin Donuts are soft, tender, warmly spiced treats that bring all the cozy flavors of fall into one delicious bite. Made with pumpkin puree, cinnamon, nutmeg, and vanilla, these homemade donuts are easy to prepare and bake beautifully in the oven.
Unlike traditional fried donuts, this recipe uses a donut pan to create fluffy pumpkin donuts baked until lightly golden. They are perfect for breakfast, brunch, afternoon snacks, or a simple fall dessert. Add a cinnamon-sugar coating, powdered sugar, or a sweet glaze for an extra-special finish.
If you enjoy seasonal baking, these donuts are an easy addition to your collection of baked donut recipes.
Why Make Pumpkin Donuts?
There are plenty of reasons to love homemade Pumpkin Donuts. They are simple to mix, require no deep frying, and fill the kitchen with the wonderful aroma of pumpkin spice as they bake.
Pumpkin puree helps give the donuts a soft texture while adding natural color and seasonal flavor. A combination of cinnamon, nutmeg, and a little ginger creates the familiar warm spice profile associated with fall baking.
These donuts are also versatile. You can make them plain, coat them in cinnamon sugar, drizzle them with maple glaze, or top them with cream cheese icing.
They are especially delicious served warm with coffee, tea, hot chocolate, or a glass of milk.
Ingredients
For the pumpkin donuts, you’ll need:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Optional Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
You can also finish the donuts with a simple glaze made from powdered sugar and milk.
How to Make Pumpkin Donuts
1. Prepare the Donut Pan
Preheat your oven to 350°F (175°C). Lightly grease a standard donut pan with nonstick cooking spray or a little melted butter.
Greasing the pan helps the donuts release easily after baking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mixing the dry ingredients separately helps distribute the spices and leavening agents evenly throughout the batter.
3. Mix the Wet Ingredients
In a large bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, eggs, milk, vegetable oil, and vanilla extract.
Whisk until the mixture is smooth and evenly combined.
4. Combine the Batter
Gradually add the dry ingredients to the pumpkin mixture.
Stir gently until just combined. Be careful not to overmix because excessive mixing can make the donuts dense instead of light and tender.
The batter should be thick but easy to spoon or pipe into the donut pan.
5. Fill the Donut Pan
Transfer the batter to a piping bag or large zip-top bag with one corner snipped off. Pipe the batter evenly into each donut cavity, filling each one about ¾ full.
Avoid filling the cavities completely because the batter will rise as it bakes.
6. Bake
Bake the donuts for approximately 12–16 minutes, or until the tops spring back lightly when touched.
You can also insert a toothpick into one donut. It should come out clean or with a few moist crumbs.
Allow the donuts to cool in the pan for about 5 minutes before carefully transferring them to a wire rack.
Pumpkin Donuts Baked With Cinnamon Sugar
One of the easiest ways to finish pumpkin donuts baked in the oven is with cinnamon sugar.
While the donuts are still slightly warm, brush each one lightly with melted butter. Immediately toss or sprinkle them with cinnamon sugar.
The butter helps the sugar coating stick while adding another layer of flavor.
For a different finish, make a quick maple glaze by whisking powdered sugar with a little maple syrup and milk. Drizzle it over the cooled donuts and let the glaze set before serving.
Pumpkin Donut Holes
If you don’t have a donut pan, you can still enjoy the flavors of this recipe by making pumpkin donut holes.
Use a mini muffin pan and fill each cavity about two-thirds full with pumpkin batter. Bake until the centers are set and a toothpick comes out clean.
Once cooled slightly, brush the pumpkin donut holes with melted butter and roll them in cinnamon sugar.
These bite-sized treats are perfect for breakfast buffets, parties, lunchboxes, or fall gatherings.
Pumpkin Balls
The same mini baked treats can also be served as pumpkin balls. Their small size makes them easy to coat with cinnamon sugar, powdered sugar, or a simple glaze.
For a fun presentation, arrange the pumpkin balls on a platter and drizzle them lightly with maple glaze.
Because they are small and easy to portion, they are especially convenient for sharing.
Tips for the Best Pumpkin Donuts
Don’t overmix: Stir the batter just until the flour disappears.
Don’t overfill the pan: Filling each cavity about three-quarters full gives the donuts room to rise.
Use pure pumpkin puree: Avoid pumpkin pie filling because it already contains sugar and spices.
Grease the pan well: This makes removing the baked donuts much easier.
Cool briefly: Let the donuts rest in the pan for a few minutes before transferring them to a rack.
Add toppings while warm: Cinnamon sugar sticks especially well when the donuts are still slightly warm.
Easy Baked Donut Recipes Variations
Once you’ve mastered these Pumpkin Donuts, you can create several variations from the same basic recipe.
Add mini chocolate chips for a chocolate-pumpkin combination. Stir chopped pecans or walnuts into the batter for extra crunch. For a stronger spice flavor, increase the cinnamon or add a pinch of allspice.
You can also make a cream cheese glaze by mixing softened cream cheese with powdered sugar, milk, and vanilla.
For a maple version, drizzle the cooled donuts with maple glaze and sprinkle them with finely chopped pecans.
How to Serve
These donuts are delicious for breakfast with coffee or tea, but they also make a wonderful afternoon snack or fall dessert.
Serve them alongside fresh fruit, yogurt, or scrambled eggs for a casual brunch. For dessert, pair them with vanilla ice cream or a warm cup of hot chocolate.
FAQs
Can I make pumpkin donuts without a donut pan?
Yes. A mini muffin pan can be used to make pumpkin donut holes or small pumpkin balls.
How should I store pumpkin donuts?
Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them if they have a dairy-based glaze.
Can I freeze pumpkin donuts?
Yes. Freeze unglazed donuts in a freezer-safe container for up to 2 months. Thaw at room temperature and add the topping afterward.
Why are my baked donuts dense?
Overmixing the batter or adding too much flour can make baked donuts dense. Mix gently and measure the flour carefully.
Final Thoughts
These Pumpkin Donuts are soft, warmly spiced, and incredibly easy to make. Baking instead of frying keeps the preparation simple, while pumpkin puree creates a tender texture and delicious seasonal flavor.
Whether you make classic pumpkin donuts baked in a donut pan, bite-sized pumpkin donut holes, or fun pumpkin balls, this recipe is a wonderful addition to your collection of baked donut recipes for fall.
Pumpkin Donuts
Ingredients
Method
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly grease a 12-cavity donut pan.
- Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix the wet ingredients: In another bowl, whisk together brown sugar, granulated sugar, pumpkin puree, eggs, milk, vegetable oil, and vanilla until smooth.
- Combine: Gradually add the dry ingredients to the pumpkin mixture. Stir just until combined. Avoid overmixing.
- Fill the pan: Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter into the donut cavities, filling each about ¾ full.
- Bake: Bake for 12–16 minutes, or until the donuts spring back lightly when touched and a toothpick comes out clean.
- Cool: Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack.
- Add cinnamon sugar: Mix the sugar and cinnamon in a shallow bowl. Brush each warm donut lightly with melted butter, then coat with cinnamon sugar.
- Serve: Serve warm or at room temperature. You can also finish the donuts with powdered sugar or a simple maple glaze.
Notes
Do not overmix the batter, as this can make the donuts dense.
Fill the donut cavities only about ¾ full to prevent overflow.
A piping bag makes it easier to fill the donut pan evenly.
Allow the donuts to cool slightly before adding toppings.
For pumpkin donut holes, bake the batter in a greased mini muffin pan for about 10–12 minutes.
