Light and fluffy Baked Pumpkin Donuts rolled in cinnamon sugar are perfect sweet treat for breakfast or a snack this fall! They are ready in 30 minutes and are so easy to make.
I am never one to turn down a good donut. Donuts are yummy all the time — 24/7, 7 days a week 365 days of the year. But theming your donuts to match a holiday or season is a total game-changer. Pumpkin donuts are the ultimate fall treat for pumpkin season. Cozy, sweet, and packed with a pumpkin punch!
Each of these baked pumpkin donuts are perfectly spiced, fluffy, and sweet with no need for hot oil! Everything you want in a cake donut, just with most delicious fall twist! They will quickly become a go-to pumpkin recipe you crave every autumn.
Why You’ll Love Pumpkin Donuts
- You can make this easy pumpkin donuts recipe in under 30 minutes! That’s about as fast as driving to the local donut shop would be.
- Double or triple this recipe to make plenty for guests. Trust me, you’ll want plenty for a party. They’re a crowd hit and no one will eat just one!
- These sweet treats are really easy to make. Even if you’re not an experienced baker, you won’t have any trouble making homemade pumpkin donuts.
Ingredients for Baked Pumpkin Donuts
- Eggs – Allow eggs to come to room temperature before adding them to the pumpkin donut batter.
- All-purpose flour – All purpose flour is the perfect base for these cakey and fluffy donuts.
- Granulated sugar – You’ll need granulated sugar for both the batter and as a coating on the donuts, so make sure you have enough.
- Pumpkin puree – It is important to buy 100% pure pumpkin puree and not pumpkin pie filling.
- Pumpkin pie spice – Use store-bought, or make your own pumpkin spice.
- Ground cinnamon – Use cinnamon in both the batter and on the sugar-cinnamon coating for the donuts.
- Unsalted melted butter – Unsalted butter is the best option to use in these donuts. However, if you do not have unsalted you can use salted.
- Baking soda – Baking soda will act as a rising agent to make these baked donuts light and fluffy.
- Baking powder – This recipe uses both baking soda and baking powder to ensure that each donut is super fluffy and doesn’t turn out dense.
- Light brown sugar – Brown sugar one of the best ways to sweeten fall flavors. The rich flavor of brown sugar is just so tasty!
How to Make Pumpkin Donuts
Preheat your oven to 350 degrees Fahrenheit, then grease a donut tin with nonstick cooking spray and set it to the side.
Whisk together the flour, baking soda, baking powder, salt and spices together in large mixing bowl and set it aside.
In a separate bowl, whisk together brown sugar, granulated sugar and melted butter until thoroughly combined. Then add eggs and whisk in well. Stir in the pumpkin puree until well incorporated.
Pour the wet ingredients into the dry ingredients and mix until no flour pockets remain. Using a piping bag or resealable bag with corner clipped off pipe the batter into the previously prepared donut tin.
Bake pumpkin donuts for 12 to 14 minutes, or until a toothpick can be inserted and come out clean.
Let the donut cool in the pan for 2 minutes while preparing the topping.
Whisk together sugar and cinnamon and then dip each donut in to coat all sides.
Place onto a wire rack after dipped, and then serve! Enjoy!
How to Store Leftover Baked Pumpkin Donuts
Place leftover easy pumpkin donuts into an airtight container and store at room temperature for about 3 days.
FRIDGE: Leftover donuts will last for about a week in the fridge. Keep in mind, the change in temperature will likely change the texture of the donuts and the coating will lose it’s crunchiness.
FREEZER: You can also freeze donuts! Place into an airtight container and freeze for up to one month. Allow to thaw in the fridge overnight before serving.
What to Serve with Pumpkin Donuts
While pumpkin doughnuts are a breakfast favorite, they can be served at any time. I particularly love homemade donuts with my afternoon coffee, and these would be great with a homemade pumpkin spice latte.
What can I use if I don’t have a donut tin?
If you do not have a donut pan, use a regular sized muffin tin and pour the batter evenly in each cup. Then, once baked, roll in cinnamon sugar as you did with the donuts and enjoy! They’ll be kind of like a donut hole.
Can I glaze pumpkin donuts instead of using a cinnamon sugar coating?
You can absolutely make a glaze with powdered sugar and milk if you prefer. Make a chocolate glaze, cream cheese glaze, maple glaze or regular donut glaze and dip each donut!
- You can dip the donuts in melted butter then cinnamon sugar if you prefer a more decadent treat, but we prefer them without butter.
- Even though they can be stored, donuts are best fresh. So try to make this pumpkin spice donuts recipe when you expect to eat them quickly!
- It is important not to over-mix donut batter or you could end up with a dense and crumbly donut.
Easy pumpkin donuts are a delicious recipe for pumpkin season that everyone needs! Make this baked donut recipe whenever you’re craving a little fall comfort.
More Pumpkin Recipes You’ll Love
- My tried and true Pumpkin Muffins recipe is just perfect for the fall season.
- Make Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting when you need a good dessert during the fall.
- Pumpkin Angel Food Cake is a delicious and easy recipe that anyone would enjoy.
- Pumpkin Zucchini Bread is the most moist quick bread ever!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 15 ounces pumpkin puree
Cinnamon sugar coating
- ¾ cup granulated sugar
- 2 teaspoon ground cinnamon
- ½ cup unsalted butter melted, optional
- Preheat the oven to 350 degrees Fahrenheit. Grease a donut tin with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
- In a different medium sized bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.
- Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Spoon or pipe batter into prepared donut tin.
- Bake at 350 degrees Fahrenheit for 12 to 14 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the donuts cool in the pan for 2 minutes before rolling in cinnamon sugar.
- For the topping, whisk together the sugar and cinnamon and dip into the cinnamon and sugar mixture and make sure to coat all sides. You can also dip the donuts in melted butter then cinnamon sugar if you prefer a more decadent treat, but we prefer them without butter.
- Serve immediately