Baked Pumpkin Donuts are soft, tender little treats packed with the warm flavors of pumpkin and spices like cinnamon and nutmeg. They have a gentle sweetness and a light texture that’s just perfect for fall or any time you want a cozy dessert without feeling too heavy. These donuts are baked, not fried, so they’re a bit lighter but still full of comforting flavor.
I love making these because they’re super easy to whip up, and the whole house smells amazing while they bake. One of my favorite things to do is add a little drizzle of vanilla glaze or a sprinkle of powdered sugar on top—it makes them feel special but still simple. Plus, they’re a great way to use up leftover pumpkin or just to bring a little fall magic into your kitchen.
These donuts are perfect for sharing with friends or family over a cup of coffee or tea. I often make a batch for weekend breakfasts or afternoon snacks, and they always disappear fast because everyone loves that mix of soft pumpkin goodness and cozy spices. If you’re looking for a treat that’s easy, delicious, and a little bit festive, these baked pumpkin donuts are definitely a winner.
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin for convenience or fresh cooked pumpkin if you prefer. Make sure it’s plain pumpkin, not pumpkin pie filling, which is sweeter and spiced.
Buttermilk: Adds moisture and tang. If you don’t have it, mix 1/2 cup milk with 1/2 tsp lemon juice or vinegar, let sit 5 minutes, then use.
Spices: Cinnamon, nutmeg, ginger, and cloves bring classic pumpkin flavor. If you don’t have all, just use cinnamon and a pinch of nutmeg as a simple swap.
Oil or melted butter: Both work here. Oil keeps donuts moist, butter adds richness. I prefer vegetable oil for a lighter texture.
How Can I Make Baked Pumpkin Donuts Soft and Tender?
To get soft, tender donuts, be gentle when mixing your batter. Overmixing can toughen them. Follow these tips:
- Combine dry and wet ingredients just enough to blend.
- Use buttermilk or its substitute for moisture and slight tang.
- Bake at 350°F for about 15-18 minutes; test with a toothpick.
- Let donuts cool slightly before glazing to avoid melting the glaze.
This approach helps keep the texture light, moist, and not too dense — just like those pumpkin donuts you see in the picture!
Equipment You’ll Need
- Donut pan – Essential for shaping your donuts evenly and getting that perfect ring shape.
- Mixing bowls – Use one for dry ingredients and one for wet to keep things organized.
- Whisk – Great for combining ingredients smoothly without lumps.
- Spoon or small ladle – Helps to fill the donut pan cavities neatly without mess.
- Cooling rack – Lets donuts cool evenly and prevents the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Add chocolate chips to the batter for little bursts of chocolate that melt inside the donuts.
- Stir in chopped pecans or walnuts for a crunchy texture that complements the pumpkin’s softness.
- Try swapping pumpkin with sweet potato puree for a slightly different, but still cozy, flavor and color.
- Mix in a teaspoon of espresso powder to deepen the spice flavors—this works great if you enjoy a subtle coffee hint.
Baked Pumpkin Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- ½ cup buttermilk
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (adjust for desired consistency)
- ½ tsp vanilla extract
- Optional: pinch of cinnamon or nutmeg
Optional Toppings:
- Chopped walnuts or pecans
- Additional cinnamon for dusting
Time Needed
It takes about 10 minutes to prepare the batter, 15-18 minutes to bake the donuts, and around 10 minutes to cool and glaze them. In total, you’ll spend roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a donut pan or spray it with non-stick spray to prevent sticking.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Mixing the spices evenly helps give your donuts a consistent warm flavor.
3. Combine Wet Ingredients
In another bowl, whisk the pumpkin puree, eggs, buttermilk, oil, and vanilla extract until smooth. This helps to create a moist and flavorful base for your donuts.
4. Blend Wet and Dry Together
Pour the wet mixture into the dry ingredients. Gently fold them together until just combined. Be careful not to overmix—this will keep the donuts tender and light.
5. Fill and Bake
Spoon the batter into the donut pan, filling each cavity about ¾ full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the Donuts
Let the donuts cool in the pan for 5 minutes, then carefully transfer them to a cooling rack to cool completely. Cooling prevents the glaze from melting too much.
7. Prepare and Apply Glaze
While the donuts cool, whisk powdered sugar, milk, vanilla extract, and a pinch of cinnamon or nutmeg if you like, until you have a smooth glaze. Dip the top of each donut into the glaze and let any excess drip off, then place them back on the cooling rack.
8. Add Optional Toppings
Before the glaze sets, sprinkle chopped nuts or extra cinnamon on top if you want a little extra crunch or flavor.
9. Let Glaze Set and Enjoy
Allow the glaze to set for a few minutes before serving. These donuts are wonderful with coffee or tea for a cozy treat.
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to fully thaw the puree and drain any excess liquid before measuring. This helps keep the donut batter from becoming too wet.
Can I Make These Donuts Ahead of Time?
Absolutely! You can bake the donuts a day ahead and store them in an airtight container at room temperature. Add the glaze fresh before serving to keep it from getting soggy.
How Should I Store Leftover Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge and bring to room temperature before enjoying.
Can I Substitute the Buttermilk?
Yes! Mix ½ cup milk with ½ tsp lemon juice or white vinegar, let it sit for 5 minutes, and use as a buttermilk substitute. It helps keep the donuts moist and tender.
