Baked Pumpkin Cake Donuts are a cozy autumn treat with the perfect balance of soft, cakey texture and warm pumpkin flavor. They’re lightly spiced with cinnamon and nutmeg, making each bite a little taste of fall. These donuts are baked instead of fried, which makes them a bit healthier but still just as delicious and tender.
I love making these donuts when the weather starts to cool down and the pumpkin season is in full swing. They fill the kitchen with the smell of spices and pumpkin, which instantly makes me feel at home. Plus, they’re super easy to whip up without any fancy ingredients—just simple pantry staples and pumpkin puree.
My favorite way to enjoy these donuts is with a cup of hot coffee or tea in the morning. Sometimes I drizzle a little glaze on top, or just dust them with powdered sugar. They’re a great treat for breakfast or a sweet afternoon snack, and I find that everyone who tries them asks for the recipe, which always makes me smile.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience, or fresh roasted pumpkin for richer flavor. Avoid pumpkin pie filling since it has added spices and sugar.
Flour: All-purpose flour works best for a tender crumb. You can swap half the flour for whole wheat for a nuttier taste, but donuts will be denser.
Oil or Butter: I prefer vegetable oil for moist donuts. Melted butter adds a lovely flavor but can make the texture a bit firmer.
Spices: Cinnamon, nutmeg, cloves, and ginger bring warm fall flavor. If you want to keep it simple, just cinnamon and nutmeg work well.
Eggs: Eggs help bind and add richness. For a vegan option, try flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) but expect a slight texture change.
How Can I Make Sure My Donuts Come Out Soft and Moist?
Getting the perfect soft texture comes down to careful mixing and baking time.
- Mix wet and dry ingredients just until combined. Over-mixing develops gluten and makes donuts tough.
- Fill the donut pan molds about 3/4 full to allow room for the donuts to rise.
- Check baking time around 15 minutes — overbaking dries the donuts. Use a toothpick; it should come out clean or with a few moist crumbs.
- Cool donuts in the pan briefly, then move them to a wire rack so they don’t get soggy from steam.
With these steps, your donuts will stay tender and moist on the inside while having a light, cake-like crumb.
Equipment You’ll Need
- Donut pan – essential for shaping your baked donuts perfectly and evenly.
- Mixing bowls – you’ll need one for wet ingredients and another for dry to keep things organized.
- Whisk – great for blending ingredients smoothly without lumps.
- Sifter or fine mesh sieve – helps mix spices and flour evenly for a consistent batter.
- Rubber spatula – perfect for folding ingredients gently without deflating the batter.
- Wire cooling rack – lets donuts cool completely without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap pumpkin puree with sweet potato puree for a similar texture but a milder, sweeter taste.
- Add chocolate chips or white chocolate chunks for a sweet surprise inside your donuts.
- Stir in chopped pecans or walnuts for crunch and a nutty flavor, great if you like texture contrast.
- Use a maple glaze instead of vanilla for a rich, autumn-inspired sweetness that pairs well with pumpkin.
Baked Pumpkin Cake Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil (or melted butter)
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Glaze and Topping:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon brown sugar (for sprinkling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake, plus cooling time and a few minutes to make and set the glaze. Overall, you can have these delicious donuts ready in about 35-40 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract until smooth and combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger for evenly mixed spices and leavening agents.
4. Mix Batter:
Add the dry ingredients to the wet ingredients gradually, stirring gently until just combined. Avoid over-mixing to keep the donuts tender and cakey.
5. Fill the Donut Pan:
Spoon or pipe the batter evenly into the prepared donut pan, filling each hole about 3/4 full.
6. Bake the Donuts:
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Donuts:
Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Make the Glaze:
In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add more milk if needed to reach a drizzle-able consistency.
9. Glaze and Sprinkle:
Dip the tops of the cooled donuts into the glaze and place them back on the rack. Mix the cinnamon and brown sugar, then sprinkle it over the glaze while still wet.
10. Let Glaze Set:
Give the glaze a few minutes to set before serving your tasty baked pumpkin cake donuts.
Can I Use Frozen Pumpkin Puree for These Donuts?
Yes, you can! Just make sure the frozen pumpkin puree is fully thawed and well-drained so it doesn’t add extra moisture to the batter.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter can add a richer flavor, but keep in mind it might make the donuts a bit denser than using oil.
How Should I Store Leftover Donuts?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before enjoying.
Can I Make These Donuts Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum for the best texture. Bake as directed but keep an eye on the baking time as it may vary slightly.
