Name: Baked Pumpkin Donuts Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 45 min
Cuisine: American
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1 teaspoon store-bought or homemade pumpkin pie spice; 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil); 3/4 cup (150g) packed light or dark brown sugar; 2 large eggs, at room temperature; 1 cup (226g) fresh or canned pumpkin puree; 1/3 cup (80ml) milk, at room temperature; 1 teaspoon pure vanilla extract

Jump to Recipe·5.1 from 17 reviews

If there’s one autumn treat that captures the cozy spirit of the season, it has to be these Baked Pumpkin Donuts. Imagine biting into a fluffy, warmly spiced donut that’s packed with pumpkin flavor, then topped with a decadent brown sugar icing that practically melts in your mouth. The best part? These beauties are baked instead of fried, so they come together easily and are perfect for stacking up for a weekend brunch, a family gathering, or just to savor with your favorite mug of coffee. Trust me, making a batch of these Baked Pumpkin Donuts is like wrapping your kitchen in a big fall-season hug!

Baked Pumpkin Donuts Recipe - Recipe Image

Ingredients You’ll Need

The magic of Baked Pumpkin Donuts is all in the carefully chosen ingredients, each of which adds to their tender crumb, sweet aroma, and irresistible flavor. Most are pantry staples, but every single one plays an important role—so don’t skimp or swap if you can help it!

All-purpose flour: Provides the classic donut structure and a soft, cakey interior. Spoon and level for accuracy!
Baking powder and baking soda: Essential for helping your donuts rise and stay light, not dense.
Salt: A small amount sharpens the flavors and keeps everything from being overly sweet.
Ground cinnamon: The first layer of autumn spice, giving warmth and depth to every bite.
Pumpkin pie spice: Infuses the donuts with cozy pumpkin-patch flavors. Use store-bought or a custom blend.
Vegetable oil: Makes the donuts moist and tender, with no greasy aftertaste.
Brown sugar: Adds sweetness plus caramel notes that deepen the pumpkin flavor.
Eggs: Bind the batter together and create a fluffy, rich texture.
Pumpkin puree: The star ingredient! Canned or homemade, just be sure it’s pure pumpkin, not pie filling.
Milk: A little liquid ensures a soft, moist crumb—dairy or non-dairy works great.
Vanilla extract: Rounds out the sweetness and brings out all the spiced notes.
Brown sugar (for icing): Melts into a dreamy, almost caramel-like icing.
Milk (for icing): Gives the icing a luscious, pourable consistency—whole milk is ideal.
Unsalted butter: Adds richness to the icing and helps it set up beautifully.
Confectioners’ sugar: Thickens the icing and gives it silky smoothness.
Pinch of salt (for icing): A tiny sprinkle cuts the sweetness for perfect flavor balance.
Optional toppings (like crushed walnuts): Add crunch and make every donut a little different!

How to Make Baked Pumpkin Donuts

Step 1: Preheat and Prep

Start by getting your oven ready! Preheat it to 350°F (177°C) so it’s nice and hot when your donuts are ready to bake. Generously grease your donut pan(s) with nonstick spray to prevent any sticking—nothing’s sadder than a donut that won’t come out in one piece. Set the pans aside while you mix up that fragrant batter.

Step 2: Mix the Dry Ingredients

Grab a big mixing bowl and whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Whisking thoroughly means that all your leaveners and spices distribute evenly throughout the batter, so each donut is perfectly spiced and rises just right.

Step 3: Combine the Wet Ingredients

In a separate, medium bowl, whisk together your oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until everything is beautifully blended. You’ll notice the mixture get thick and smooth, and the pumpkin will give it that signature rich color.

Step 4: Bring It All Together

Pour the wet ingredients into your bowl of dry ingredients and gently fold them together with a spatula or wooden spoon. Be gentle and stop as soon as you no longer see streaks of flour. Overmixing makes donuts tough, so treat them with care for that lovely, delicate crumb.

Step 5: Fill the Donut Pan

Now for the fun part! Spoon the batter into the greased donut cavities, or for a neater option, scoop it into a large zip-top bag, snip off a corner, and pipe the batter in, filling each cavity about halfway. This keeps things mess-free and helps every donut keep its perfect shape.

Step 6: Bake the Donuts

Slide the pan into your preheated oven and bake for 10 to 11 minutes, until the edges and tops are lightly golden. Check doneness by gently pressing the top of a donut—if it springs back, your Baked Pumpkin Donuts are ready!

Step 7: Cool Before Icing

Let the donuts cool in their pan for 2 minutes, then transfer them to a rack. While they’re cooling, you can re-grease your pan and bake up any extra batter. Wait at least 10 minutes before dipping them in icing so it doesn’t slide right off!

Step 8: Make the Brown Sugar Icing

For the icing, combine brown sugar, milk, and butter in a saucepan over medium heat. Stir until everything is melted and smooth, then let it gently simmer for 1 minute. Remove from the heat, and whisk in vanilla and sifted confectioners’ sugar until silky. Taste and add a pinch of salt if you like—a little goes a long way. Let the icing cool for about 5 minutes to thicken slightly.

Step 9: Ice and Adorn

When your donuts are cool, dip the tops into the warm icing. If it gets too thick while you’re dipping, just whisk in a splash more milk or heat it gently to loosen. Set the finished donuts on a wire rack (over a baking sheet to catch drips). While the icing is fresh, sprinkle on walnuts or your favorite toppings! The icing will set after about an hour, which is perfect if you want to stack or transport your Baked Pumpkin Donuts.

How to Serve Baked Pumpkin Donuts

Garnishes

These donuts look and taste incredible fresh from the oven, but a finishing touch never hurts. Try a sprinkle of crushed walnuts or pecans for a satisfying crunch, or add a shower of cinnamon or pumpkin pie spice for extra autumnal flair. You can even roll freshly iced donuts in toasted coconut or colorful sprinkles if you’re feeling festive.

Side Dishes

Pair your Baked Pumpkin Donuts with a hot cup of coffee, chai, or apple cider for the ultimate fall breakfast or snack. They also make a wonderful centerpiece at a weekend brunch spread, surrounded by fresh fruit, yogurt, and, if you’re feeling indulgent, a little whipped cream or mascarpone for dipping.

Creative Ways to Present

Stack your donuts high on a pretty cake stand for a wow-worthy display, or package individual donuts in parchment-lined treat bags for a sweet homemade gift. For parties, set up a “donut decorating bar” with an array of toppings and let everyone get creative—nothing brings out smiles like a Baked Pumpkin Donut topped just the way you like it!

Make Ahead and Storage

Storing Leftovers

Store any leftover Baked Pumpkin Donuts tightly covered at room temperature for 1 to 2 days, or pop them in the refrigerator if you’d like them to last up to a week. The icing sets up beautifully, so they’re easy to stack and stash without making a sticky mess.

Freezing

You can definitely freeze these donuts, either plain or even with the icing on. Just wrap each donut individually in plastic wrap, tuck them into a freezer-safe bag or container, and they’ll keep perfectly for 2 to 3 months. Thaw overnight in the fridge, then enjoy as is or add a fresh layer of icing.

Reheating

If you prefer your Baked Pumpkin Donuts warm (who wouldn’t?), simply microwave one for a few seconds until just heated through, or warm them in a low oven. This brings back that fresh-baked softness and gets all those fragrant spices singing again.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works just as well as canned—just be sure it’s as smooth and thick as the store-bought variety, and avoid any extra liquid so your donuts stay fluffy.

What if I don’t have a donut pan?

No problem! You can transform this batter into pumpkin muffins using a muffin tin. Fill the wells about 3/4 full and keep an eye on the baking time (it should be similar). Dust with extra cinnamon or drizzle with icing to keep the magic alive.

Can I make mini Baked Pumpkin Donuts or donut holes?

You can! Use a mini donut pan or a mini muffin tin, fill each cavity about 3/4 of the way, and bake for about 8 to 9 minutes. They’re the cutest bite-sized treats for parties or lunchboxes.

How do I keep the icing from becoming too thick?

If your brown sugar icing thickens while dipping, whisk in a splash of milk or warm it up briefly—this will restore its glossy, dippable texture. Always let the donuts cool a bit before icing so it sets up nicely.

Can I make these dairy-free or gluten-free?

Yes! Try your favorite non-dairy milk (like almond or oat) for a dairy-free batch, and use a cup-for-cup gluten-free flour blend if you want a gluten-free version. The texture might vary slightly, but the fall flavors will still shine.

Final Thoughts

There’s just something irresistible about a homemade batch of Baked Pumpkin Donuts—they fill your kitchen with heavenly scents, bring instant autumn comfort, and always disappear fast! If you’re looking for that signature fall treat, give this recipe a try. Happy baking!