Can I make these donuts without a donut pan?

Absolutely! You can make these as donut muffins in a standard 12-cup muffin pan. Fill each cup about 2/3 full and bake for 18-20 minutes. You can also make mini donuts in a mini muffin pan, baking for about 8-9 minutes.

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works wonderfully in this recipe. Just make sure to drain it well if it seems watery, as excess moisture can affect the texture of your donuts.

How do I know when my donuts are perfectly baked?

The tops should spring back when lightly touched, and the edges will be slightly browned. If you insert a toothpick, it should come out clean or with just a few moist crumbs.

Can I make these gluten-free?

Yes! Replace the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The texture may be slightly different, but they'll still be delicious.

Baked Pumpkin Donuts Recipe

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 (227g) fresh or canned pumpkin puree; 1/3 cup (80ml) milk; 1 teaspoon pure vanilla extract; 3/4 cup (150g) packed light or dark brown sugar; 1/4 cup (60ml) milk; 1 tablespoon (14g) unsalted butter; 1/2 teaspoon pure vanilla extract; 1 and 1/2 cups (175g) sifted confectioners’ sugar; Pinch of salt, to taste; Chopped nuts (e.g. walnuts, pecans), toasted coconut, toffee, or a sprinkle of cinnamon or pumpkin pie spice

This incredibly moist Baked Pumpkin Donuts recipe delivers all the warm fall flavors you crave without the hassle of frying. Topped with a decadent brown sugar icing that sets to a perfect glaze, these donuts are ready in under 45 minutes and make your kitchen smell like autumn heaven. Perfect for weekend breakfasts, afternoon coffee breaks, or whenever you need a quick pumpkin spice fix!

Why You’ll Love This Recipe

No Frying Needed: Forget about hot oil and greasy cleanup – these donuts are oven-baked to perfection while still maintaining that classic donut texture.
Quick Preparation: From start to finish, you’ll have warm, freshly baked donuts in under 45 minutes. Perfect for those sudden cravings or last-minute breakfast plans!
Perfect Fall Flavor: The combination of pumpkin puree and warming spices creates that quintessential autumn taste that’s comforting and nostalgic.
Versatile: These donuts work beautifully for breakfast, dessert, or an afternoon treat with coffee or tea. Plus, they’re freezer-friendly for make-ahead convenience.

Ingredients You’ll Need

All-purpose flour: The foundation of our donuts, providing structure while staying tender.
Baking powder and baking soda: This dynamic duo creates the perfect rise for fluffy, cake-like donuts.
Salt: Enhances all the flavors and balances the sweetness.
Cinnamon and pumpkin pie spice: These warming spices bring the signature fall flavor that makes these donuts irresistible.
Vegetable oil: Keeps the donuts incredibly moist long after baking.
Brown sugar: Adds a deep molasses-like sweetness and helps maintain moisture.
Eggs: Provide structure, richness, and help bind everything together.
Pumpkin puree: The star ingredient! Adds moisture, color, and that unmistakable pumpkin flavor.
Milk: Creates a tender crumb in the finished donut.
Vanilla extract: Enhances all the other flavors with its subtle warmth.
For the icing: Brown sugar, milk, butter, vanilla, confectioners’ sugar, and salt come together to create a caramel-like glaze that sets perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your pumpkin donuts? Here are some delicious ways to make them your own:

Maple Glaze: Replace the vanilla in the icing with maple extract for a wonderful fall flavor combination.
Chocolate Chip: Fold 1/2 cup mini chocolate chips into the batter before baking for a chocolate-pumpkin delight.
Streusel Topped: Skip the icing and instead top with a simple cinnamon streusel before baking for a coffee-cake inspired treat.
Cream Cheese Frosting: Swap the brown sugar icing for a tangy cream cheese frosting, similar to what you’d use on pumpkin cake.
Cinnamon Sugar Coating: For a simpler finish, brush the warm donuts with melted butter and dip in cinnamon sugar instead of icing them.

How to Make Baked Pumpkin Donuts

Step 1: Prepare Your Equipment

Preheat your oven to 350°F and spray your donut pan thoroughly with non-stick spray. This ensures your donuts will release perfectly after baking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. This step evenly distributes the leavening agents and spices.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth and well-blended. The mixture should look uniform with no streaks of egg visible.

Step 4: Create the Batter

Pour the wet ingredients into the dry ingredients and gently fold everything together just until combined. Be careful not to overmix – stop when no dry flour pockets remain for the most tender donuts.

Step 5: Fill the Donut Cavities

Spoon the batter into the donut pan, filling each cavity about halfway. For easier filling, transfer the batter to a large zip-top bag, snip off a corner, and pipe the batter into each cavity.

Step 6: Bake to Perfection

Bake for 10-11 minutes until the edges and tops are lightly browned. The donuts are done when they spring back when lightly touched. Let them cool in the pan for 2 minutes before transferring to a wire rack.

Step 7: Make the Brown Sugar Icing

Combine brown sugar, milk, and butter in a saucepan over medium heat. Once the mixture comes to a simmer, let it bubble for 1 minute. Remove from heat and whisk in vanilla and sifted confectioners’ sugar until smooth. Add a pinch of salt to enhance the flavor.

Step 8: Ice the Donuts

After the icing has cooled for about 5 minutes, dip the tops of the cooled donuts into it. Place them on a wire rack set over a baking sheet to catch any drips. Add any optional toppings while the icing is still wet.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for the best incorporation into the batter.
Don’t Overfill: Fill the donut cavities only halfway – they will rise significantly during baking.
Piping Trick: Using a piping bag (or zip-top bag with the corner cut) makes filling the donut cavities much cleaner and more precise.
Testing Doneness: Gently press the top of a donut – if it springs back, they’re done. If an indentation remains, they need more time.
Icing Consistency: If your icing becomes too thick while dipping, warm it slightly or add a splash more milk to thin it out.
Quick Clean-up: Spray your measuring cups with non-stick spray before measuring sticky ingredients like pumpkin puree for easier release.

How to Serve

These pumpkin donuts are versatile and pair beautifully with many beverages and accompaniments:

Breakfast Pairings

Serve with a hot cup of coffee, chai tea, or a pumpkin spice latte for the ultimate fall breakfast. Add some fresh fruit on the side for balance.

Dessert Options

For a more decadent dessert, serve slightly warmed with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

Party Presentation

Create a beautiful display by stacking them on a tiered cake stand and garnishing with fall decorations like mini pumpkins or colorful leaves.

Make Ahead and Storage

Storing Leftovers

Keep leftover donuts in an airtight container at room temperature for 1-2 days. For longer freshness, store in the refrigerator for up to a week.

Freezing

These donuts freeze beautifully! Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container or bag. They’ll keep for 2-3 months.

Reheating

Thaw frozen donuts overnight in the refrigerator. For that fresh-baked taste, warm them in the microwave for 10-15 seconds before serving.

FAQs

Can I make these donuts without a donut pan?

Absolutely! You can make these as donut muffins in a standard 12-cup muffin pan. Fill each cup about 2/3 full and bake for 18-20 minutes. You can also make mini donuts in a mini muffin pan, baking for about 8-9 minutes.
Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works wonderfully in this recipe. Just make sure to drain it well if it seems watery, as excess moisture can affect the texture of your donuts.
How do I know when my donuts are perfectly baked?

The tops should spring back when lightly touched, and the edges will be slightly browned. If you insert a toothpick, it should come out clean or with just a few moist crumbs.
Can I make these gluten-free?

Yes! Replace the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.

Final Thoughts

These Baked Pumpkin Donuts are truly a slice of autumn heaven – soft, flavorful, and crowned with that irresistible brown sugar icing. They’re the perfect balance of convenience and indulgence, ready in under an hour but tasting like you spent all day in the kitchen. Whether you’re enjoying one with your morning coffee, serving them at a fall brunch, or treating yourself to a sweet afternoon pick-me-up, these donuts deliver serious comfort in every bite. Give them a try and watch them disappear faster than the autumn leaves!