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Easy Pumpkin Donuts for Pumpkin Spice Season

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These easy pumpkin donuts are flavored with classic fall pumpkin spice and packed with pure pumpkin puree, which makes them moist, tender, and delicious! They’re also made a wee bit healthier with Greek yogurt, which adds tenderness to this delicious cake donut.

Closeup side view of stacked pumpkin donuts with cinnamon sugar coating

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And to make it even more fall-inspired, a simple cinnamon sugar coating takes these baked donuts up another notch to that of pure autumn delight.

When that delight can also be a bit healthier, it makes the satisfaction all the more enjoyable. A little like our always-popular Healthy Pumpkin Muffins!

Let’s talk about why I love these pumpkin donuts…

What to Love About Pumpkin Donuts

  • Like lighting a fall-scented candle on a rainy day, these Pumpkin Donuts instantly transport you to autumn!
  • Made with easy pantry ingredients you likely have on hand for fall baking.
  • Bakes in 10 to 15 minutes, give or take a few, for instant pumpkin spice heaven.

Are you ready to make them? Me too– once again!

Top view of pumpkin donut ingredients on a white wood background

Ingredients You’ll Need to Make Pumpkin Donuts

You will find the ingredient measurements in the recipe card below, but this will give you a pantry shopping list to get you started.

  • Pumpkin puree: be sure it’s pure pumpkin puree instead of pumpkin pix mix. I made that mistake once, but it had a good ending.
  • All-purpose flour
  • Leavening: baking powder and baking soda for the best rise
  • Granulated sugar
  • Greek yogurt for a soft and tender donut (and it makes it a bit healthier, too)
  • Cooking oil: use your favorite baking oil; I’ve kept the amount of oil to a minimum by using Greek yogurt.
  • Large eggs for stability
  • Seasoning: Vanilla extract, ground cinnamon, nutmeg, cloves, and salt
  • Topping: melted butter, sugar, and ground cinnamon

Kitchen tools you’ll need to bake donuts at home

Other than a mixing bowl, whisk, and spatula, you will also need a donut pan, I prefer a nonstick pan for easy removal. For transferring the batter into the donut cavities, I will most often use a sealable bag with the corner snipped to pipe it into the pan.

You can also make this recipe using a standard muffin tin, baking times are in the recipe card below.

Top view of unbaked pumpkin donuts in a donut pan.

How to Make Pumpkin Donuts

Step-by-step instructions are in the recipe card below, but here is a quick overview of how to make these baked donuts.

Begin by preheating the oven to 350°F and coating your donut pan with nonstick cooking spray.

  1. Whisk the pumpkin puree, sugar, yogurt, oil, and eggs in a bowl. Stir in the flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves.
  2. Pipe batter into the wells of the donut pans, filling to 3/4 full.
  3. Bake for 15-18 minutes or until, when lightly pressed, donuts spring back. Cool in pan for 2-5 minutes before inverting the donuts onto a wire rack to cool.
  4. Brush with melted butter and sprinkle cinnamon sugar over the top.
Distant side view of stacked pumpkin donuts with white pumpkins in the background

More Baked Donut Recipes We Love

If you’re a fan of making donuts at home, the easy way, here are a few baked donut recipes you will also want to try!

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Closeup side view of pumpkin donuts with a bite missing
Side view of stacked pumpkin donuts on a white plate with more in the background

Pumpkin Donuts

These easy pumpkin donuts are flavored with classic fall pumpkin spice and packed with pure pumpkin puree, which makes them moist, tender, and delicious! They're also made a wee bit healthier with Greek yogurt, which adds tenderness to this delicious cake donut.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 servings

Equipment

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • Dash of ground cloves optional
  • 1 cup granulated sugar
  • 1/3 cup plain Greek yogurt
  • 3 tablespoons cooking oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups pumpkin puree

Topping

  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup melted butter

Instructions

  • Preheat oven to 350°F and lightly grease 2 (6-cavity) donut pans with nonstick cooking spray.
  • In a medium bowl, combine the pumpkin puree, sugar, yogurt, oil, and eggs until the mixture is smooth and thick. Add the flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves and stir until it is just combined. Be careful not to overmix.
  • Fill the wells of the donut pans about 3/4 full (using about 1/4 cup of butter). I like to add the batter to a plastic resealable bag, snip the corner, and pipe it into the baking pan.
  • Bake for 15-18 minutes or until donuts spring back when lightly pressed. Cool in pan for 2-5 minutes before inverting the donuts onto a wire rack to cool.

Cinnamon Sugar Coating

  • Meanwhile, melt the butter and combine the sugar and cinnamon in a shallow container. Brush the butter over the cooled donuts and then spoon the cinnamon sugar over the top.

Video

Notes

 
Muffin Tin: If baking these donuts in a standard-size muffin tin, fill each cup 3/4 full and bake for 23-25 minutes.
Donut Holes: Portion the batter into a lightly greased mini muffin tin and fill the cups about 3/4 full. Bake in a preheated 425°F oven for 7-8 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool in the pan for 5 minutes before tossing in cinnamon sugar. 
Storing: These donuts are best the day they are baked, but if you want to make them ahead, store them in an airtight container and coat them with cinnamon sugar just before serving.
 

Nutrition

Calories: 189kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 268mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4812IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dessert
Cuisine: American
Keyword: pumpkin donuts, pumpkin spice donuts, baked donuts

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