Baked pumpkin donuts are a delightful twist on the classic donut, capturing the warm flavors of fall without the deep-frying. Each bite is tender and moist, with that irresistible hint of spice and sweetness, making them perfect for any occasion. The beautiful golden hue and the cozy scent of cinnamon and nutmeg wafting through your kitchen are sure to create happy vibes and memories. What makes these treats even better is that they are incredibly easy to whip up, allowing you to enjoy them fresh from the oven in just under 30 minutes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Baked Pumpkin Donuts
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Baked Pumpkin Donuts

This recipe for baked pumpkin donuts is especially dear to my heart because it brings back cherished memories of Saturday mornings filled with family baking traditions. There’s something inherently joyful about coating warm donuts in cinnamon sugar while laughter fills the air. Plus, it’s a healthier option compared to traditional fried donuts, making it a great pick for brunches or as an afternoon snack. I can’t wait for you to try these mouth-watering baked pumpkin donuts; they just might become a staple in your own kitchen!

Why You’ll Love This Recipe

Simple & Quick: With just a handful of ingredients and minimal prep time, these baked pumpkin donuts come together in a flash.
Irresistible Flavor: Spiced with warm cinnamon, these donuts are tender and inviting, perfect for satisfying that sweet craving.
Eye-Catching Appeal: Their charming, round shape and glistening sugar coating make these donuts a visual treat.
Flexible Serving: Ideal for breakfast, an afternoon snack, or a dessert at gatherings—everyone will love them.
Diet-Friendly Options: Easily adaptable for gluten-free diets by substituting with a gluten-free cake mix.

Ingredients You’ll Need

1 cup pumpkin puree: Ensure you’re using pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
1/4 cup unsalted butter, melted: Adds richness to the donuts. You can substitute with coconut oil for a dairy-free version.
1 large egg: Acts as a binder, helping to hold everything together; use a flax egg for a vegan alternative.
1 (15.25-ounce) box spice cake mix: I recommend Duncan Hines for its spiced flavor that complements pumpkin beautifully. Feel free to try other brands, but avoid chocolate mixes.
1/3 cup unsalted butter, melted: This creates a lovely buttery flavor while keeping the donuts moist.
3/4 cup granulated sugar: Sweetens the donuts and counteracts the pumpkin’s natural earthiness.
1 1/2 tablespoons cinnamon: Pairs perfectly with pumpkin, bringing warmth and spice to each bite. You can add nutmeg or allspice if you prefer extra depth.

How to Make Baked Pumpkin Donuts

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray to prevent sticking.
Mix the Wet Ingredients: In a large mixing bowl, combine 1 cup of pumpkin puree, 1/4 cup of melted unsalted butter, and 1 large egg. Stir them together until the mixture is smooth and well-blended.
Add the Cake Mix: Sprinkle in the 15.25-ounce box of spice cake mix. Stir gently until just combined. Don’t overmix; the batter will be thick.
Fill the Donut Pan: Transfer your thick batter to a piping bag or a zip-top plastic bag with a corner snipped off. Pipe the batter into the donut pan, filling each cavity about 3/4 full to allow for rising.
Bake: Place the pan in the preheated oven and bake for 8–12 minutes. Bake times vary based on your pan size; check for doneness when the donuts spring back to touch.
Cool the Donuts: Allow the donuts to cool in the pan for about 5 minutes. Then, carefully remove them and transfer them to a wire rack to cool completely.
Prepare the Cinnamon Sugar: While the donuts cool, combine 3/4 cup granulated sugar with 1 1/2 tablespoons cinnamon in a small bowl for coating.
Coat the Donuts: Dip each warm donut in melted butter, ensuring it’s well-coated, then toss in the cinnamon-sugar mixture until fully covered.

Storing & Reheating

To store your baked pumpkin donuts, keep them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for about a week. If you’re looking to make these donuts ahead of time, they freeze beautifully! Just wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply reheat in a microwave for about 10-15 seconds to bring back their soft texture.

Chef’s Helpful Tips

Avoid overmixing the batter to ensure your donuts remain soft and tender.
Make sure your butter is melted, not hot, to prevent cooking the egg prematurely.
For a fun twist, try adding chocolate chips or nuts to the batter.
If using a non-stick donut pan, make sure to grease it well to prevent breakage during removal.
Leave some donuts uncoated in cinnamon sugar for those who prefer them plain or want to glaze them later.

Treats like baked pumpkin donuts are not only delicious, but they also inspire creativity in the kitchen. Feel free to experiment with spices or even try adding a glaze of cream cheese icing for a unique twist.

Recipe FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, be sure to roast it until tender, then puree until smooth. The texture might vary slightly but will still be delicious.

How can I make these donuts gluten-free?

Simply substitute the spice cake mix with a gluten-free all-purpose cake mix, and follow the same instructions for preparation.

Can I freeze these donuts?

Yes, baked pumpkin donuts freeze well! Just wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer.

What can I substitute for the egg?

For an egg substitute, try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until gel-like) or applesauce for a moist texture. Each will add a different flavor but work beautifully.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Baked Pumpkin Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 21 donuts 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

Print Recipe

Description

Try these Baked Pumpkin Donuts for a delightful homemade treat! Packed with flavor from pumpkin puree and spices, they are simple to whip up and irresistibly delicious, making them a great option for breakfast or a sweet snack.

Ingredients

Scale

1 cup pumpkin puree
1/4 cup unsalted butter, melted
1 large egg
1 (15.25-ounce) box spice cake mix
1/3 cup unsalted butter, melted
3/4 cup granulated sugar
1 1/2 tablespoons cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees F and lightly grease a donut pan with nonstick spray.
In a large bowl, stir together the pumpkin puree, melted butter, and egg until smooth.
Add the spice cake mix and stir until just combined; the batter will be thick.
Transfer the batter to a piping bag or zip-top bag and pipe into the donut pan, filling each cavity about 3/4 full.
Bake for 8–12 minutes, depending on your pan size. For 3-inch donuts, bake about 9 minutes, or until they spring back when lightly pressed.
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
In a small bowl, mix the granulated sugar and cinnamon.
Dip each donut in melted butter, then toss in the cinnamon sugar mixture until fully coated.

Notes

Make sure to use pumpkin puree, not pumpkin pie filling, for the best flavor.
These donuts can be stored in an airtight container for up to 3 days.
Feel free to experiment with different toppings like glaze or nuts.