Crisp autumn air and the scent of cinnamon drifting from the oven—nothing says fall quite like a batch of homemade baked pumpkin donuts. I’ll be honest: the first time I made these, I was just hunting for something special to bring to a pumpkin-themed dessert party. You know how it goes—everyone brings pumpkin pie or bars, but donuts? That’s a game-changer. The combination of velvety pumpkin puree, warm spices, and a golden-baked finish had guests asking for seconds (and thirds). It’s the kind of recipe that makes your kitchen smell like a cozy bakery, and honestly, it’s become a seasonal tradition for my family.
My love for pumpkin desserts started when I was a kid, sneaking extra helpings of my grandma’s famous pumpkin bread. Fast forward to today, and pumpkin is still at the heart of my favorite fall bakes. I tested these homemade baked pumpkin donuts more times than I care to admit, always tweaking the spice blend and experimenting with glazes until I landed on what I consider donut perfection. If you’re searching for an easy fall dessert for parties, pumpkin donuts check all the boxes: comforting, festive, and surprisingly quick to make.
Whether you’re baking for a cozy breakfast, hosting a dessert party, or just craving something pumpkin-y with your afternoon coffee, these donuts are an absolute must. The best part? You don’t need fancy fryers or complicated techniques—just a few pantry staples, a donut pan, and a little autumn spirit. I’m so excited to share my go-to recipe for homemade baked pumpkin donuts. Trust me, once you taste that first warm bite, you’ll understand why they’re my favorite way to celebrate fall.
Why You’ll Love This Recipe
- Quick & Easy: These homemade baked pumpkin donuts come together in under 35 minutes (seriously!)—perfect for busy weeknights, impromptu gatherings, or last-minute dessert cravings.
- Simple Ingredients: No tricky shopping trips. You probably already have everything you need—pumpkin puree, flour, spices, and a few baking basics.
- Perfect for Fall Dessert Parties: These donuts steal the show at brunches, potlucks, or festive gatherings. They look impressive on a platter, and everyone loves the seasonal twist.
- Crowd-Pleaser: Kids gobble them up, adults ask for the recipe, and even picky eaters can’t resist their soft, cakey goodness.
- Unbelievably Delicious: The texture is light yet moist, with pumpkin flavor shining through and perfectly balanced cinnamon-spice notes. It’s comfort food at its best.
What sets these homemade baked pumpkin donuts apart? For starters, baking instead of frying makes them lighter (and a bit healthier), but you still get that classic donut shape and tender crumb. I always blend the pumpkin puree with brown sugar and vanilla for an extra depth of flavor, and the spice mix is just right—not overpowering, but enough to make your kitchen smell like autumn.
Honestly, it’s the kind of recipe that turns a regular day into something special. My friends tell me these donuts are “dangerously good”—the kind you close your eyes and savor, especially when they’re still warm. Whether you’re trying to impress a crowd or just want a cozy treat with your coffee, these baked pumpkin donuts are the answer. No stress, no mess—just pure pumpkin bliss.
If you’re tired of the usual fall desserts, give this recipe a try. It’s approachable yet impressive, and you’ll love how everyone gravitates toward the donut plate at your next party. Don’t be surprised if you get requests for a double batch!
Ingredients Needed
This recipe uses simple, wholesome ingredients to create bold pumpkin flavor and a tender, cakey texture. Most are pantry staples—so you can whip up these homemade baked pumpkin donuts without a special trip to the store. Here’s what you’ll need:
- For the Donut Batter:
- All-purpose flour (210g) – gives structure, but you can sub with gluten-free blend if needed
- Granulated sugar (100g) – sweetens and helps with browning
- Light brown sugar (50g) – adds moisture and a caramel note
- Pumpkin puree (180g, canned or homemade) – the star! Make sure it’s pure pumpkin, not pie filling
- Large eggs (2, room temperature) – binds everything together
- Unsalted butter (60g, melted and cooled) – rich flavor, but can use coconut oil for dairy-free
- Whole milk (60ml) – helps the batter come together, or use almond milk for a lighter option
- Vanilla extract (1½ tsp) – rounds out the flavors
- Baking powder (1½ tsp) – gives the donuts a gentle lift
- Baking soda (½ tsp) – helps with rise and browning
- Salt (½ tsp) – balances sweetness
- Ground cinnamon (1½ tsp) – essential for cozy warmth
- Ground nutmeg (¼ tsp) – adds depth
- Ground ginger (¼ tsp) – a hint of spice
- Ground cloves (⅛ tsp) – optional, but great for that classic autumn aroma
- For the Cinnamon Sugar Topping:
- Granulated sugar (60g)
- Ground cinnamon (1 tsp)
- Unsalted butter (40g, melted) – helps the cinnamon sugar stick
I usually stick to Libby’s pumpkin puree for reliability, but if you’ve got homemade puree, go for it—just make sure it’s thick and not watery. For gluten-free friends, a 1:1 baking blend works well, and you can swap the milk for any non-dairy alternative without sacrificing texture. The spice blend is flexible—if you love cardamom, toss a pinch in!
If you’re out of brown sugar, just use extra granulated. And if you’re feeling indulgent, add a cream cheese glaze instead of cinnamon sugar—totally up to you. These ingredients are all about warmth, comfort, and that unmistakable pumpkin flavor.
Pro tip: Don’t skimp on the spices—pumpkin itself is pretty mild, so the cinnamon and friends really bring the donuts to life!
Equipment Needed
- Donut Pan: Essential for perfect shape—nonstick works best. If you don’t have one, use a muffin tin and bake as “donut muffins.”
- Mixing Bowls: One large for the wet ingredients, one medium for the dry. Glass or stainless steel—whatever you’ve got.
- Whisk and Spatula: For blending and folding. A silicone spatula helps scrape every last bit of batter.
- Measuring Cups and Spoons: Accuracy matters for baking—digital scale is a bonus.
- Wire Cooling Rack: Lets the donuts cool and prevents sogginess.
- Basting Brush: For applying melted butter before cinnamon sugar (a spoon works in a pinch).
I’ve tried fancy silicone donut molds, but honestly, my basic metal pan with a little nonstick spray works best—just keep it clean and dry between batches. If you’re on a budget, look for secondhand options or just improvise with a muffin tin. Keeping your equipment dry and crumb-free helps prevent sticking.
Don’t stress if you’re missing a whisk—forks do the job! Remember, baking is all about making do with what you’ve got.
Preparation Method
- Preheat and Prep: Set your oven to 350°F (175°C). Lightly grease your donut pan with baking spray or a thin layer of melted butter. (Trust me, don’t skip this—sticky donuts are no fun!)
- Mix Dry Ingredients: In a medium bowl, whisk together 210g all-purpose flour, 100g granulated sugar, 50g light brown sugar, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp cloves. Mix until evenly combined; the spices should smell amazing!
- Blend Wet Ingredients: In a large bowl, whisk 180g pumpkin puree, 2 large eggs, 60g melted butter, 60ml milk, and 1½ tsp vanilla extract. The mixture should be smooth and slightly thick.
- Combine: Add the dry ingredients to the wet, folding gently with a spatula. Don’t overmix—just stir until no flour streaks remain. The batter will be thick (almost like cake batter).
- Fill the Pan: Spoon or pipe the batter into the donut pan wells, filling each about ¾ full. If using a piping bag, snip a large tip for easy filling. Try to keep the tops smooth (it helps them bake evenly).
- Bake: Place in the center rack and bake for 14-16 minutes, or until donuts spring back when lightly pressed and a toothpick comes out clean. Watch for golden edges and a fragrant pumpkin aroma.
- Cool Briefly: Let donuts rest in the pan for 5 minutes, then gently turn out onto a wire rack. If they resist, run a thin spatula around the edges.
- Add Topping: Brush each donut with melted butter (40g), then dip in the cinnamon sugar mixture (60g sugar + 1 tsp cinnamon). Coat both sides or just the tops—your call!
- Serve or Store: Enjoy warm, or let cool completely for easier handling. If storing, make sure donuts are fully cooled before packing.
Prep tip: If your batter seems dry, add a splash more milk. Too wet? Sprinkle in a touch more flour. If your donuts stick, let them cool longer before turning out. The smell in your kitchen will tell you when they’re ready!
Honestly, the hardest part? Not eating them all before the party starts.
Cooking Tips & Techniques
Pumpkin donuts seem simple, but a few tricks make all the difference. First, measure your flour carefully—a little too much and your donuts go dense, too little and they fall apart. I use a digital scale for accuracy, but spooning flour into your cup and leveling works too.
Don’t overmix the batter. Overworking can make donuts tough. Fold gently, and stop as soon as the flour disappears. If you’re worried about lumps, don’t be—they’ll bake out!
When baking, position your donut pan in the center of the oven for even heat. Rotate halfway through if your oven tends to bake unevenly (mine always bakes the back row faster, so watch closely).
If you’ve ever ended up with pale donuts, it’s usually an oven temp issue—make sure your oven’s fully preheated before popping them in. For multitasking, I prep the cinnamon sugar topping while the donuts bake. That way, as soon as they’re out, I’m ready to coat them while they’re warm (the sugar sticks better!).
Once, I forgot to grease the pan—big mistake. The donuts stuck like crazy, and I had to serve “pumpkin donut crumbles.” Always grease, even if your pan is nonstick. If you want ultra-smooth donuts, use a piping bag to fill the wells—it keeps them uniform and pretty.
Consistency tip: Let donuts cool for 5 minutes before unmolding. Too soon, they break apart; too late, they get soggy. And honestly, if your donuts crack a little, just cover ‘em up with extra cinnamon sugar. Nobody minds!
Variations & Adaptations
One of my favorite things about homemade baked pumpkin donuts is how easy they are to customize. Here are some tasty twists:
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free 1:1 baking blend. I’ve used Bob’s Red Mill with great results—no one can tell the difference!
- Vegan Adaptation: Replace eggs with flax eggs (2 tbsp ground flax + 5 tbsp water, mixed and rested), use coconut oil instead of butter, and choose non-dairy milk. The texture stays soft and moist.
- Flavor Boost: Toss in mini chocolate chips, chopped pecans, or drizzle with a maple glaze for extra indulgence. Cardamom or allspice can be added to the spice mix for a new flavor profile.
- Air Fryer Option: If you have an air fryer with donut molds, bake at 320°F (160°C) for 8-10 minutes—quick and energy-saving!
- Nut-Free: Skip any nut toppings and double-check your spice blends for cross-contamination if serving allergy-sensitive guests.
Last fall, I made a batch with a tangy cream cheese swirl piped into the batter—so good, everyone asked for the recipe! These donuts are a blank canvas for your creativity. Adjust to your taste or dietary needs and make them your own.
Serving & Storage Suggestions
Serve these homemade baked pumpkin donuts warm for maximum coziness—the cinnamon sugar melts slightly, and they’re just irresistible. Arrange them on a rustic cake stand or platter for that Pinterest-worthy look. A drizzle of maple glaze or cream cheese icing takes them over the top.
Pair with hot apple cider, pumpkin spice lattes, or black coffee for the ultimate fall treat. At parties, I set out small bowls of extra cinnamon sugar for dunking (trust me, kids love it).
For leftovers, let the donuts cool completely before storing. Keep in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. Freeze for up to 2 months—just thaw and reheat in a 300°F (150°C) oven for 5 minutes, or microwave briefly. The flavors deepen overnight, so don’t be surprised if they taste even better the next day!
Pro tip: If the donuts get a little stale, split and toast them lightly—then add butter or glaze. Instant upgrade!
Nutritional Information & Benefits
Each donut (when made as directed) is about 150-180 calories, with 4g fat, 28g carbs, and 3g protein. Using baked pumpkin donuts means less oil and fewer calories than fried donuts.
Pumpkin is naturally high in vitamin A, fiber, and antioxidants—so you get seasonal flavor with a nutritional boost. Spices like cinnamon, nutmeg, and ginger add anti-inflammatory benefits. If you use gluten-free flour or dairy-free milk, these donuts fit most diets.
Allergens: Contains wheat, dairy, and eggs (unless adapted). Always check labels for cross-contamination if serving anyone with food allergies. I love knowing I can enjoy a sweet treat that’s a little lighter and packed with real pumpkin!
Conclusion
If you’re looking for an easy fall dessert for parties, homemade baked pumpkin donuts are the answer. They’re simple, festive, and always a hit—whether you’re a baking newbie or a pumpkin fanatic like me. The best part? You can tweak them to suit your family, friends, or whatever’s in your pantry.
I make these every fall, and honestly, they never last long. There’s something about the combination of pumpkin and cinnamon that just feels right. Give them a go, and let me know how you make them your own! Drop a comment below with your favorite twist, share with your friends, or tag me in your donut creations.
Happy baking—and may your kitchen always smell like pumpkin spice!
Frequently Asked Questions
Can I make these donuts without a donut pan?
Absolutely! Use a muffin tin and bake as “pumpkin donut muffins.” They’ll taste just as good, even if they’re not ring-shaped.
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-cooked and mashed, with minimal water. Drain off excess liquid to avoid soggy donuts.
How do I prevent the donuts from sticking to the pan?
Always grease your pan well with nonstick spray or butter. Let the donuts cool 5 minutes before turning out.
Can I freeze baked pumpkin donuts?
Definitely! Freeze fully cooled donuts in an airtight container for up to 2 months. Thaw overnight and reheat gently before serving.
What’s the best way to reheat donuts?
Warm in a 300°F (150°C) oven for 5 minutes, or microwave for 10-15 seconds. This brings back their soft texture and fresh flavor.
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Homemade Baked Pumpkin Donuts
- Total Time: 31 minutes
- Yield: 12 donuts 1x
Description
These homemade baked pumpkin donuts are a cozy, easy fall dessert perfect for parties, brunches, or a comforting treat with coffee. With velvety pumpkin puree, warm spices, and a cinnamon sugar topping, they’re a lighter, festive twist on classic donuts.
Ingredients
- 1 3/4 cups all-purpose flour (210g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup light brown sugar (50g)
- 3/4 cup pumpkin puree (180g, canned or homemade)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled (60g)
- 1/4 cup whole milk (60ml)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves (optional)
- For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar (60g)
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted (40g)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease your donut pan with baking spray or melted butter.
- In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- In a large bowl, whisk pumpkin puree, eggs, melted butter, milk, and vanilla extract until smooth and slightly thick.
- Add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
- Spoon or pipe the batter into the donut pan wells, filling each about 3/4 full. Smooth the tops.
- Bake for 14-16 minutes, or until donuts spring back when lightly pressed and a toothpick comes out clean.
- Let donuts rest in the pan for 5 minutes, then gently turn out onto a wire rack.
- Brush each donut with melted butter, then dip in the cinnamon sugar mixture to coat.
- Serve warm or let cool completely before storing. Store in an airtight container at room temperature for up to 2 days, refrigerate for 4-5 days, or freeze for up to 2 months.
Notes
For gluten-free, use a 1:1 baking blend. For dairy-free, substitute coconut oil and non-dairy milk. Don’t overmix the batter for tender donuts. Always grease the pan well to prevent sticking. Donuts can be baked in a muffin tin if you don’t have a donut pan. Add-ins like chocolate chips or nuts, or a cream cheese glaze, are delicious variations.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 165
- Sugar: 14
- Sodium: 140
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: pumpkin donuts, baked donuts, fall dessert, easy pumpkin recipe, cinnamon sugar donuts, party dessert, autumn baking
