You know that moment when your kitchen fills with the warm, cozy scent of pumpkin and cinnamon? That’s exactly what happens every time I whip up a batch of these baked pumpkin donuts—my family comes running before they’re even out of the oven! As a mom of two, I love how quick and simple this recipe is (we’re talking 30 minutes start to finish), yet it feels like a special treat. No deep fryer needed—just one bowl, a spoon, and that magical pumpkin spice flavor we all crave. Trust me, these donuts are the happy little secret I turn to when I want to bake something comforting without the fuss. They’re like a hug in dessert form!
Table of Contents
Table of Contents
Why You’ll Love These Baked Pumpkin Donuts
Let me tell you why these donuts have become my go-to treat year after year:
- So easy a kid could make them – Seriously, one bowl and a spoon is all you need (my 8-year-old helps me mix the batter!)
- Healthier than fried donuts – All that pumpkin goodness bakes up tender without swimming in oil
- Fall flavors in every bite – That warm pumpkin spice aroma will make your whole house smell like a cozy café
- Weekend shortcut – From mixing bowl to cinnamon sugar coating in under 30 minutes (perfect for lazy Saturday mornings!)
- Crowd-pleaser – I’ve yet to meet anyone who can resist grabbing seconds (or thirds… no judgment here!)
The best part? You probably have most ingredients in your pantry right now. Go check – I’ll wait!
Ingredients for Baked Pumpkin Donuts
Here’s what you’ll need to make a dozen of these cozy pumpkin spice donuts (and trust me, you’ll want the full batch!):
- 1/4 cup vegetable oil – Or melted coconut oil if you prefer
- 2 large eggs – Straight from the fridge is fine, no need to wait for room temp
- 3/4 cup granulated sugar – I sometimes use half brown sugar for extra caramel notes
- 3/4 cup pumpkin puree – Not pie filling! Look for the plain canned stuff
- 1 teaspoon pumpkin pie spice – My homemade blend is 2 parts cinnamon to 1 part each ginger and nutmeg
- 1/2 teaspoon salt – Just enough to make all the flavors pop
- 1 teaspoon baking powder – The magic lift for our donuts
- 1/2 teaspoon vanilla extract – Pure vanilla makes all the difference
- 1 cup all-purpose flour – Spooned and leveled, no need to sift
Ingredient Notes & Substitutions
Baking is science, but I’ve found some wiggle room in this recipe over the years:
- Oil substitute: Applesauce works great for half the oil if you want to lighten it up
- Gluten-free: A 1:1 gluten-free flour blend replaces regular flour beautifully
- Pumpkin puree: If you’re using homemade, make sure it’s thick like the canned version
- Egg-free: 1/4 cup yogurt per egg does the trick in a pinch
- Spice mix: No pumpkin pie spice? Just use 1/2 tsp cinnamon + 1/4 tsp each nutmeg and ginger
Pro tip: If your batter seems too thick, add a splash of milk. Too thin? A tablespoon more flour will fix it!
How to Make Baked Pumpkin Donuts
Okay, let’s get to the fun part! Here’s exactly how I make these pumpkin donuts – the steps are so simple you’ll have them memorized after one batch:
- Preheat to 350°F – And don’t skip greasing your donut pan really well (I use the butter wrapper from the fridge – zero waste!)
- Mix the wet ingredients – In one big bowl, whisk oil, eggs, sugar, pumpkin, and vanilla until smooth. No mixer needed, just elbow grease!
- Add the dry ingredients – Sprinkle in the flour, baking powder, salt, and spices. Stir just until combined – lumps are okay, overmixing makes tough donuts.
- Fill the pans – Here’s my secret: use a piping bag or ziplock with the corner snipped off to neatly fill each cavity 3/4 full. No drips, no mess!
- Bake 15-17 minutes – They’re done when they spring back when lightly pressed. That pumpkin color deepens beautifully.
- Coat while warm – Mix cinnamon and sugar in a shallow bowl, then roll each donut right out of the oven. The heat makes the coating stick perfectly.
See? I told you it was easy! Now let’s make sure your donuts turn out bakery-perfect every time…
Baking Tips for Perfect Donuts
After dozens of test batches (and happy taste-testers!), here’s what I’ve learned:
- Don’t peek! Opening the oven too early makes donuts collapse. Wait until at least 12 minutes in.
- Toothpick test – A few moist crumbs are good, but wet batter means they need another minute.
- Cool just 5 minutes – Any longer and the sugar coating won’t stick as well.
- Second batch tip – Let the pan cool between batches or the donuts will bake unevenly.
30-Minute Baked Pumpkin Donuts – Irresistibly Cozy & Easy
This easy homemade recipe results in 1 dozen soft, fluffy donuts coated in cinnamon sugar, and they are ready in about 30 minutes. The donuts are baked, not fried, and require only one bowl and no mixer to prepare the batter.
- Total Time: 27 minutes
- Yield: 12 donuts 1x
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 (for coating)
- 2 teaspoons cinnamon (for coating)
Instructions
- Preheat the oven to 350 degrees F. Spray the donut pan with nonstick spray.
- In a large mixing bowl, mix together the oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla until combined. Stir in the flour until the batter is smooth.
- Fill the donut pans about 3/4 full. Use a piping bag for a cleaner process.
- Bake for 15–17 minutes (adjust to 23–35 minutes for larger donuts).
- Cool for 5 minutes. Coat with cinnamon sugar mixture while still warm.
- Store in an airtight container for freshness.
Notes
- Use two 6-donut pans for quicker baking.
- Do not overfill the pans to maintain shape.
- Coat donuts while slightly warm for best adherence.
- Store at room temperature for 2–3 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Serving & Storing Baked Pumpkin Donuts
Oh, that first warm bite straight from the oven? Pure magic! I always serve these pumpkin donuts fresh and slightly warm – they’re perfect with a steaming cup of coffee or cold glass of milk. My kids love them dunked in hot chocolate on chilly mornings. If you’ve got leftovers (a rare occurrence in my house!), pop them in an airtight container at room temperature for 2-3 days. For longer storage, they keep beautifully in the fridge for up to 5 days – just give them a quick zap in the microwave to bring back that fresh-baked warmth.
Baked Pumpkin Donuts Variations
Once you’ve mastered the basic recipe (and licked the cinnamon sugar from your fingers), try these fun twists I’ve tested over the years:
- Chocolate chip surprise – Fold 1/2 cup mini chocolate chips into the batter before baking
- Maple glaze drizzle – Skip the cinnamon sugar and dip warm donuts in a mix of powdered sugar + maple syrup
- Cream cheese frosting – Pipe swirls on cooled donuts for a pumpkin cheesecake vibe
- Nutmeg-cinnamon coating – Add extra nutmeg to the sugar mix for a spicier kick
- Pecan crunch – Press chopped pecans into the glaze before it sets
My kids vote for chocolate chips every time, but the maple glaze is my personal favorite – tastes like autumn in every bite! If you want more pumpkin inspiration, check out my pumpkin spice gooey cake recipe.
Nutritional Information for Baked Pumpkin Donuts
Here’s the scoop on what’s in these tasty treats – but remember, these numbers are just estimates since ingredients vary by brand. Each fluffy pumpkin donut clocks in at about 180 calories with that irresistible cinnamon sugar coating. They’ve got 3g of protein from the eggs and pumpkin, plus 1g of fiber to keep you satisfied. Not too shabby for a homemade dessert! (And definitely better than anything fried at the donut shop.)
FAQs About Baked Pumpkin Donuts
After years of making these pumpkin spice donuts (and fielding questions from friends and family), here are the answers to the most common questions I get:
Can I freeze baked pumpkin donuts?
Absolutely! These freeze beautifully. Just cool them completely, then store in an airtight container with parchment between layers. They’ll keep for 2-3 months – thaw at room temperature or pop in the microwave for 15 seconds. Pro tip: Freeze them before coating with cinnamon sugar, then roll them in the mixture after thawing for that fresh-baked taste.
What if I don’t have a donut pan?
No worries! You can bake these as muffins – just fill greased muffin tins halfway and reduce baking time to about 12 minutes. For fun donut shapes without special pans, roll the batter into balls and bake them on a sheet, then poke a hole in the center while they’re still warm.
Can I make these ahead for a party?
Yes! The batter actually improves after resting for 30 minutes – the flavors meld together beautifully. You can mix everything (except baking powder) the night before, then stir in the baking powder right before baking. The baked donuts stay fresh at room temperature for 2 days if kept in an airtight container.
Why did my donuts come out dense?
This usually means the batter was overmixed (stir just until combined) or the baking powder was old. Test your baking powder by mixing 1/2 tsp with 1/4 cup hot water – it should bubble vigorously. Also, make sure to measure flour correctly (spoon and level, don’t scoop!).
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