These seasonal baked pumpkin donuts couldn't be less of a fuss. The tasty pumpkin treat is made in one bowl, and no frying is required.
When the chill air starts to roll in, you know that pumpkin season isn't far behind. Well, if we're being real, pumpkin season has begun to roll out earlier and earlier. As a pumpkin fan, I am not complaining. It gives me more time to indulge in everything pumpkin, including these baked pumpkin donuts.
Baked Pumpkin Donut Recipe
These baked pumpkin donuts couldn't be easier to make. Everything goes into one bowl and bakes in the oven for less than 15 minutes. Plus, there are no fancy tools needed — just a whisk!
The recipe creates a super soft and fluffy base that is not overpowering with pumpkin. It has the right amount of warming spices to complement the pumpkin to create the perfect fall treat. It will be hard to eat just one of these baked pumpkin donuts.
Why You'll Love These Baked Pumpkin Donuts
- Flavorful - Cinnamon, nutmeg, ginger, and a pinch of cloves combine with the pumpkin to make up the fall flavor.
- Nothing Complicated - One bowl and no mixer! Is there anything else better in a recipe?
- Quick - These baked pumpkin donuts cook in the oven in under 15 minutes. No waiting around for fryers to heat up here!
Ingreidents Needed To Make Pumpkin Donuts
See below for all the details on what you'll need to make the full recipe.
- Warming spice - Cinnamon, ginger, nutmeg, and cloves add spice to the donuts.
- Pumpkin puree - Pumpkin puree from a can will work just fine.
- Vegetable or canola oil - The oil keeps the donuts nice and moist so they don't dry out in the oven.
- Cinnamon and sugar - A sweet topping gets placed all over the finished product.
How To Make Baked Pumpkin Donuts
- Prepare. Preheat the oven to 350 and prepare a donut pan with grease. Set to the side.
- Mix Wet Ingredients. In a large bowl, combine the oil, eggs, sugars, pumpkin, spices, baking powder, baking soda, salt, and vanilla. Whisk thoroughly to combine.
- Mix In Dry Ingredients. Add in the flour and continue to whisk to combine.
- Bake. Pipe or spoon the batter into the donut pan, filling it about ¾th of the way full. Bake the donuts for about 8-12 minutes, until they puff up and look firm.
- Cool And Assemble. Let the donuts fully cool on a rack. When the donuts are still slightly warm, use a pastry brush to paint them with melted butter and then toss them in the cinnamon and sugar mixture.
Make-Ahead and Storage Recommendations
If you are a big consumer of donuts, you know that they are best eaten fresh. That doesn't really change when it comes to these baked pumpkin donuts. The donuts will taste best a few hours after they are made, so it doesn't really make sense to prep them ahead of time.
If you have any extra donuts, store them in an airtight container. They will only last between 1-2 days before they start to get soggy from the cinnamon and sugar coating. If you don't plan on eating them right away, save the cinnamon and sugar coating until you plan to eat them to add a few days to the shelf life of the donuts.
Tips and Variations
- Don't Overfill - A little goes a long way in the donut pan. Don't fill the donut pan to the top with batter. Everything will overflow, and the donuts won't form their signature round shape.
- Sugar Optional - If you want a treat that doesn't have all the sugar on the outside, skip covering them in cinnamon and sugar. The baked pumpkin donuts will be just as tasty.
- Swap Out Pumpkin - Not a fan of pumpkin? Go with apple cider donuts instead. They will be another great seasonal treat for you to enjoy.
Pumpkin donuts will freeze well. If you plan on freezing the donuts, skip putting the cinnamon and sugar on until you thaw them out. Keep the donuts in the freezer for 2-3 months.
Yes! Use a mini cupcake pan to make the donuts into small donut holes.
Baking donuts is overall just easier in the kitchen. Plus, you keep excess oil out of the donuts, making them slightly healthier to enjoy.
Baked Pumpkin Donuts
- ½ cup canola oil
- 3 large eggs
- ¼ cup brown sugar
- 1 cup granulated sugar
- 1 ½ cups pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- 1 ½ teaspoon baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 teaspoon vanilla
- 2 cups all-purpose flour
Cinnamon Sugar Topping
- 3-4 tablespoon melted butter
- 2 tbsp granulated sugar
- 2 tablespoon cinnamon
- Preheat the oven to 350. Prepare a donut pan with grease and set to the side.
- In a large bowl, combine the oil, eggs, sugars, pumpkin puree, spices, baking powder, baking soda, salt, and vanilla. Use a whisk to make sure everything is fully combined.
- Add the flour to the mixture to the bowl and whisk to combine. Don't over mix the batter.
- Using a piping bag or a spoon, fill the donut pan about ¾th of the way full. Place in the oven and bake for 8-12 minutes.
- Let the donuts fully cool on a rack. While the donuts are cooling, prepare the cinnamon and sugar topping, with the melted butter.
- Use a pastry brush to cover the donuts in melted butter on both sides. Then toss the donuts in the cinnamon and sugar mixture until fully covered.