Baked Pumpkin Donuts are rich with fall-inspired flavor and couldn’t be easier to make! Start your morning off right with a batch of freshly baked donuts that are sure to make your kitchen smell better than even you best pumpkin candle.
Easy Pumpkin Donuts Recipe
Pumpkin puree and pumpkin pie spice transform these baked donuts into the most delicious fall treats you’ve ever had! As much as I love a traditional fried donut, these baked pumpkin donuts are quickly becoming my new favorite donuts.
They’re easy to make, full of pumpkin spiced flavor, and always make everyone in the house jump right out of bed in the morning!
You only need a handful of simple ingredients that you likely already have to make these delightful baked donuts. Plus, they come together in just 20 minutes, which gives you plenty of time yo make a pumpkin spice latte as well!
Whether you’re waking up on Halloween or just want to feel all the cozy fall feelings, this is the donut recipe for you.
Why You’ll Love this Baked Pumpkin Donut Recipe:
- Easy: These donuts are made with simple steps in just 20 minutes. Yes, you read that right!
- Baked: Since these donuts are baked, you don’t have to worry about the hassle of all that oil that donuts usually require. Plus, they won’t be greasy.
- Fall Favorites: Not a fall goes by that I don’t make these baked donuts. They’re an easy way to make Halloween morning so much more exciting!
How to Make Baked Pumpkin Donuts for a Sweet Breakfast
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare your donut pans.
- Whisk the dry ingredients.
- Add the remaining ingredients to the dry mixture, stirring as you go.
- Divide the batter evenly in the donut pans.
- Bake.
- Let the donuts cool.
- Serve, and enjoy!
It’s definitely 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. Here is a Donut Pan we love!
In an airtight container at room temperature, these donuts will stay fresh for up to 2 days. In the refrigerator, they will stay fresh for up to 1 week.
Pumpkin puree is what you’ll need for this recipe. Pumpkin pie filling is similar but much sweeter than plain pumpkin puree. The pumpkin puree used here is made flavorful with ingredients like pumpkin pie spice and pure vanilla extract.
That just means they didn’t bake long enough! Made sure your oven is preheated to the correct temperature, and use the toothpick test before letting the donuts cool.
Surprise your loved ones with a batch of freshly baked pumpkin donuts in the morning. It’ll only take you 20 minutes!
Whether you add a drizzle of icing, a sprinkle of powdered sugar, or keep them plain, you’re going to love taking a bite out of these pumpkin donuts.
Recipe Tips and Notes
- Use pumpkin puree, not pumpkin pie filling to avoid making the donuts way too sweet.
- Even if you have nonstick donut pans, still grease them just in case. We don’t want any donuts to stick!
- Do NOT overtax the ingredients! When you’re combining the wet and dry ingredients, mix until just combined. Otherwise, you could have flat donuts that don’t rise properly.
Fall is here, which means it’s all about pumpkin spice and everything nice! These tasty baked pumpkin donuts are the perfect way to kickstart the fall season. They’re rich with pumpkin flavor and oh so easy to make!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Baked Pumpkin Donuts Recipe
Ingredients
- 1½ cups all-purpose flour 180 grams
- 1 cup granulated sugar 200 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon pumpkin pie spice 3 grams
- 1 large egg 50 grams
- ¾ cup whole milk 170 grams
- ½ cup pumpkin puree 114 grams
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Kitchen Scale (optional)
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
- 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.
- Use pumpkin puree, not pumpkin pie filling to avoid making the donuts way too sweet.
- Even if you have nonstick donut pans, still grease them just in case. We don’t want any donuts to stick!
- Do NOT overtax the ingredients! When you’re combining the wet and dry ingredients, mix until just combined. Otherwise, you could have flat donuts that don’t rise properly.
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