Easy Baked Pumpkin Donuts
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These easy Baked Pumpkin Donuts are soft, tender, and warmly spiced with cinnamon and nutmeg. They're baked, not fried, making them lighter but every bit as delicious. Perfect with a cup of coffee or tea on crisp fall mornings, these donuts are ready in under 30 minutes.
Love baked donuts? Try this baked maple donut recipe or these apple cider donuts!
And to make them even more fall-inspired, a simple cinnamon-sugar coating takes these baked pumpkin donuts to the next level-pure autumn delight.
When that delight is also a little lighter and healthier, the satisfaction is even sweeter. (Much like our always-popular Healthy Pumpkin Muffins!)
What to Love About These Baked Donuts
- Like lighting a fall-scented candle on a rainy day, these donuts instantly transport you to autumn and are a perfect fall dessert.
- Made with simple pantry ingredients you likely already have on hand.
- Bakes in just 10-15 minutes for instant pumpkin-spice heaven.
Are you ready to make them? Me too-let's bake!
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Ingredients You’ll Need
Here's a quick pantry list. Exact measurements are in the recipe card at the bottom of the post.
- Pumpkin puree - Make sure you're using pure pumpkin puree (not pumpkin pie filling).
- All-purpose flour - The base for light, tender donuts.
- Baking powder + baking soda - Essential for lift and a bakery-style rise.
- Granulated sugar - Sweetness and structure.
- Greek yogurt - Adds moisture and tenderness while reducing the need for extra oil.
- Cooking oil - A neutral oil (like vegetable oil) works best.
- Large eggs - Bind the batter and help keep the donuts fluffy.
- Warm spices - Ground cinnamon, nutmeg, cloves, plus vanilla extract for depth.
- Salt - Balances the sweetness and enhances flavor.
- Cinnamon-sugar topping - A mix of melted butter, sugar, and ground cinnamon for a classic finish.
👉 Pro tip: Have leftover pumpkin puree? Use it in my Pumpkin Mug Cake for a quick, cozy treat (ready in 2 minutes!).
How to Make Baked 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.
- 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.
- Pipe batter into the wells of the donut pans, filling to 3/4 full.
- 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.
- Brush with melted butter and sprinkle cinnamon sugar over the top.
Variations
- Glazed Pumpkin Donuts - Instead of cinnamon sugar, dip in a simple glaze made with powdered sugar, milk, and vanilla.
- Pumpkin Spice Donuts - Add an extra ½ teaspoon pumpkin pie spice for a stronger fall flavor.
- Mini Pumpkin Donuts - Use a mini donut pan and reduce the bake time to 8-10 minutes.
- Maple Pumpkin Donuts - Swap the vanilla extract for pure maple extract, and finish with a maple glaze.
Serving Suggestions
- Afternoon Tea - Serve with spiced tea or chai for a fall-themed teatime.
- Fall Brunch - Pair with a savory egg bake, quiche, or your favorite frittata.
- Holiday Treat - Package a few in cellophane bags tied with twine for Thanksgiving or Halloween party favors.
Kitchen Tools
Other than a mixing bowl, whisk, and spatula, you will also need a donut pan, I prefer a nonstick pan for easy removal. To transfer the batter into the donut cavities, I use a pastry bag or sealable bag with the corner snipped to pipe it into the pan.
You can also make this recipe using a standard muffin tin. The baking times are on the recipe card below.
Recipe FAQs
Yes! Store baked donuts (without the cinnamon sugar topping) in an airtight container at room temperature for up to 2 days. Add the topping just before serving for the best texture.
Absolutely. Freeze undecorated donuts in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and rewarm in a low oven before adding cinnamon sugar or glaze.
No. Pumpkin pie filling already contains sugar and spices, which will throw off the recipe. Always use pure pumpkin puree.
A donut pan gives the best results, but you can also bake these in a muffin tin-just adjust the bake time slightly.
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!
- Baked Maple Donuts with Pecans
- Old Fashioned Baked Apple Cider Donuts
- Double Chocolate Baked Donuts
- Easy Baked Blueberry Donuts Recipe
- Easy Strawberry Baked Donut Recipe
Easy Pumpkin Recipes
- Easy Pumpkin Trifle
- 25 Easy Pumpkin Desserts to Make This Fall
- Pumpkin Mug Cake (2 Minutes)
- Panera Pumpkin Muffins
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Baked Pumpkin Donuts Recipe
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.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
These baked pumpkin donuts are delicious. They are moist and full of flavor.
I also appreciate the easy to follow instructions. Thank you for sharing!