My baked pumpkin donuts are rich with fall-inspired flavor and couldn’t be easier to make! They’re ready in just 20 minutes, so they’re a great last-minute breakfast to throw together in the first brisk days of fall. Made with pantry staples like pumpkin puree, pumpkin pie spice, and vanilla extract, these pumpkin donuts are one of my absolute favorite easy fall breakfast recipes.
As much as I love a traditional fried donut, these baked pumpkin donuts are quickly becoming my new favorite. Pumpkin puree and pumpkin pie spice transform these baked donuts into the most delicious fall treats I’ve ever had! My kids practically jump out of bed when they smell these donuts baking! I love how quick and easy they are to make– no messy frying required!
What’s in This Baked Pumpkin Donut Recipe?
- Flour: All-purpose flour gives these donuts structure.
- Sugar: Granulated sugar sweetens the donuts.
- Baking Powder: Helps the donuts rise to become light and fluffy.
- Pumpkin Pie Spice: Adds a warm, spiced flavor to the donuts.
- Egg: Helps bind the donuts and gives them structure.
- Milk: Makes the donuts moist and tender. Any kind of milk will work, but I recommend whole milk for the richest taste.
- Pumpkin Puree: Adds rich pumpkin flavor. Make sure to use 100% pure pumpkin, not pumpkin pie filling.
- Vanilla Extract: Enhances the warm sweet flavor of these donuts.
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How to Store and Reheat
Store leftover baked pumpkin donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Let thaw at room temperature before enjoying. I especially like them warmed in the microwave.
Tips for Success
- Even if you have nonstick donut pans, still grease them just in case. We don’t want any donuts to stick!
- Using a donut pan is the easiest way to make them! However, you can also use a cupcake pan. Just use parchment paper or tin foil to create the holes in the middle of each donut.
- Don’t overmix the batter! When you’re combining the wet and dry ingredients, mix until just combined. Otherwise, you could have flat donuts that don’t rise properly.
- These donuts are delicious on their own, but I like to serve them with an easy vanilla icing or a cinnamon-sugar coating.
- To make the cinnamon sugar coating, combine ½ cup granulated sugar with 1 teaspoon of ground cinnamon. Dip the warm doughnuts in the cinnamon-sugar and enjoy.
- To make the icing, combine 1 cup of powdered sugar, 2 tablespoons of water, and ½ teaspoon pure vanilla extract. Whisk until smooth and dip or drizzle over the donuts.
Baked Pumpkin Donuts Recipe
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 large egg
- ¾ cup whole milk
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Donut Tin
Instructions
- Preheat oven to 350°F and grease a donut tin with nonstick baking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice.1½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice
- Add the egg, milk, pumpkin puree, and vanilla extract. Whisk just until combined– you don’t want to overmix.1 large egg, ¾ cup whole milk, ½ cup pumpkin puree, 1 teaspoon pure vanilla extract
- Divide the batter between the donut tins, filling each one halfway full. In my donut tins, I used 3 tablespoons of batter per donut.
- Bake the donuts for 14-16 minutes, or until a toothpick inserted into the edge of the donut comes out clean.
- Transfer the donuts to a wire rack to cool. Serve warm or at room temperature.
Notes
How to Make Baked Pumpkin Donuts Step-by-Step
Whisk the Dry: Preheat your oven to 350°F, grease a donut tin with nonstick baking spray, and set aside. In a large bowl, whisk together 1½ cups of all-purpose flour, 1 cup of. granulated sugar, 1 teaspoon of baking powder, and 1 teaspoon of pumpkin pie spice.
Mix the Batter: Add 1 large egg, ¾ cup of whole milk, ½ cup of pumpkin puree, and 1 teaspoon of pure vanilla extract. Whisk just until combined– you don’t want to overmix.
Portion the Donuts: Divide the batter between the donut tins, filling each one halfway full. In my donut tins, I used 3 tablespoons of batter per donut.
Bake the Donuts: Bake the donuts for 14-16 minutes, or until a toothpick inserted into the edge of the donut comes out clean. Transfer the donuts to a wire rack to cool. Serve warm or at room temperature.
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