Baked Pumpkin Donuts

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Last Updated on September 23, 2026 by Kiersten James

Soft baked pumpkin donuts covered in buttery cinnamon sugar. An easy fall donut recipe made with real pumpkin and no frying.

Every fall we end up eating our share of apple cider donuts, so it was only a matter of time before I started making a pumpkin version at home.

These baked pumpkin donuts are soft, moist, and full of pumpkin, brown sugar, cinnamon, and warm fall spices.

Once they come out of the oven, each donut gets brushed with melted butter and rolled in cinnamon sugar while it’s still warm.

You get that same sugary, cinnamon-coated outside that makes a good cider donut so hard to leave alone, with a soft pumpkin donut underneath.

There’s no frying involved. The batter takes just a few minutes to mix together, gets piped into a donut pan, and only needs about 11 minutes in the oven.

Why You’ll Love These Pumpkin Donuts

• They’re made for fall mornings.
• Quick to make. No stand mixer involved.
• Baked, not fried. You get homemade donuts without your whole house smelling like hot oil.
• They’re incredibly soft and covered in cinnamon sugar.
• They actually taste like pumpkin.

Tips for the Best Results

• Don’t add extra pumpkin. Too much pumpkin can make baked donuts heavy and almost gummy inside.
• Measure your flour correctly. Spoon the flour into your measuring cup and level it off rather than packing the flour into the cup.
• Don’t overmix the batter. Stir only until you no longer see streaks of dry flour.
• Use a bag to fill the pan. It takes an extra minute to transfer the batter, but it’s much easier to get evenly shaped donuts this way.
• Start checking them at 10 minutes. Baked donuts don’t need much time in the oven, and overbaking will dry them out.
• Coat them while they’re warm. Let them cool enough to handle, but don’t wait until they’re completely cold before adding the butter and cinnamon sugar.

How to Make Baked Pumpkin Donuts

Ingredients:

Pumpkin Donuts:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup pumpkin puree*
• 1/4 cup milk
• 2 tablespoons unsalted butter, melted
• 1 large egg, room temperature
• 1 1/2 teaspoons vanilla extract

*Make sure you’re using plain pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added to it.

Cinnamon Sugar Coating:

• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 4 tablespoons unsalted butter, melted

Instructions:

Preheat the oven to 350°F and lightly grease a standard donut pan. Make sure you grease around the center of each donut cavity. This will help the donuts release cleanly after baking.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, granulated sugar, and brown sugar. Break up any larger pieces of brown sugar.

In a separate bowl, whisk together the pumpkin puree, milk, melted butter, egg, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir just until everything comes together and you don’t see any dry flour remaining.

Don’t keep mixing once the batter is combined. Overmixing can make baked donuts tougher instead of soft and tender.

Transfer the batter to a piping bag or a large zip-top bag and snip off one corner.

Pipe the batter into the donut cavities, filling each one about 3/4 full. The batter is fairly thick, so piping it into the pan is much easier than trying to spoon it evenly into each cavity.

Bake for 11 to 13 minutes. The donuts are done when the tops spring back when lightly touched. If it leaves an indent, give them another minute or two.

Let them cool in the pan for about 5 minutes before carefully removing them to a sheet of parchment paper. They will be very hard to remove if they’re still very warm.

Coat with cinnamon sugar.

Combine the granulated sugar and cinnamon in a shallow bowl.

Cut out the centers of each donut with a donut hole cutter or sharp knife.

While the donuts are still slightly warm, lightly brush each one with melted butter and immediately roll it in the cinnamon sugar.

Make sure you get the sides too. You want cinnamon sugar covering the entire donut.

How to Store Pumpkin Donuts

These donuts are best the day they’re made, especially while that cinnamon sugar coating is fresh.

Store any leftovers covered at room temperature for up to 2 days. The cinnamon sugar will absorb some moisture as the donuts sit, so the coating will become softer over time.

I like to warm leftover donuts in the microwave for about 8 to 10 seconds before eating them.

Can You Freeze Baked Pumpkin Donuts?

Yes. I recommend freezing the donuts before coating them in cinnamon sugar.

Let the baked donuts cool completely, place them in a freezer-safe container or bag, and freeze for up to 3 months.

When you’re ready to eat them, thaw the donuts and warm them slightly. Brush with melted butter and roll in fresh cinnamon sugar right before serving.

Frequently Asked Questions

Can I Make These Without Pumpkin Pie Spice?

Yes. Instead of pumpkin pie spice, use 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg. Keep the 2 teaspoons of cinnamon in the recipe as written.

What’s the Difference Between Pumpkin Puree and Pumpkin Pie Filling?

Pumpkin puree is cooked, pureed pumpkin and is what you want for this recipe.

Pumpkin pie filling has already been sweetened and seasoned. Using it here would throw off both the sweetness and spices in the donuts. Look for a can labeled 100% pure pumpkin or pumpkin puree.

How Do I Know When Baked Donuts Are Done?

Press the top of one gently with your fingertip. The donut should spring back rather than leaving an indentation.

More Fall Baking Recipes

• Baked Apple Cider Donuts
• Pumpkin Cinnamon Rolls 
• Pumpkin Chocolate Chip Cookies 
• Apple Cinnamon Bread 
• Apple Fritter Bread
• Pumpkin Roll
• Apple Pie Bars
• Apple Crumble

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