These baked pumpkin donuts are made with real pumpkin and a delicious cinnamon sugar topping. Plus, there’s no frying involved!
Easy Pumpkin Donuts Recipe
Whether it’s fall or not, pumpkin donuts are always a good idea! We love our baked pumpkin donuts because there is no frying involved and they come out pillowy and fluffy.
Our pumpkin donuts feature real pumpkin puree, warm spices, brown sugar, maple syrup, and a cinnamon sugar topping.
Why you’ll love them!
Easy to Make
- Flour: we kept things simple with all-purpose flour, but we are confident that white whole wheat would also work. It might be denser if you go that route.
- Spices: you’ll need warm spices such as cinnamon, nutmeg, ginger, and cloves. You can also substitute those for our homemade pumpkin pie spice.
- Brown sugar: light brown sugar will keep these light and fluffy.
- Maple syrup: maple not only adds more sweetness but warmth.
- Pumpkin puree: canned, unsweetened pumpkin puree is easy to find and easier to use than making your own pumpkin puree!
- Butter: we used butter, but coconut oil will work too.
Cinnamon sugar topping
Don’t forget about the cinnamon sugar topping! It gives these donuts some extra pizazz!
- White sugar
- Ground cinnamon
- Mix Dry: combine the dry ingredients in a medium bowl and set aside.
- Cream butter & sugar: using a hand mixer, cream the butter, sugar, and vanilla until light and fluffy.
- Add wet: add the rest of the wet ingredients and mix to combine.
- Combine: slowly add the dry ingredients to the wet and mix to combine.
- Transfer: transfer the batter into a large, gallon-size bag (or pastry bag) and snip the end. Fill each donut mold 3/4 of the way full.
- Bake: bake at 350ºF for 8-10 minutes or until fully cooked.
- Brush & dip: combine the sugar and cinnamon and set aside. Once the donuts have cooled, brush all sides of them with melted butter. Then, toss them in the cinnamon sugar.
Use a Different Puree: don’t love pumpkin? Try this recipe with butternut squash puree, applesauce, or any other fruit puree.
Top with Frosting: ditch the cinnamon sugar topping and top your pumpkin donuts with our healthy cream cheese frosting.
Add a Mix-In: give your donuts a bit of flare with an add-in such as chocolate chips, nuts, or seeds.
Use different spices: feel free to use a different spice blend such as chai spice or cake spice.
Let donuts cool completely. Then, store them in an airtight container in a cool, dark place for up to 3 days.
Let donuts cool completely. Then, place them into an airtight container or gallon-size plastic bag and remove as much air as possible. Seal and freeze for up to 3 months.
Baked Pumpkin Donuts
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 1/3 cup plain, unsweetened almond milk
- 2 large eggs
Cinnamon Sugar Topping
- ½ cup white sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter melted
- Preheat the oven to 350ºF and spray a donut pan with nonstick cooking spray.
- Combine the dry ingredients together in a medium bowl and set aside.
- Using an electric mixer or stand mixer, cream the butter, brown sugar, and vanilla together until the mixture is light in color. Add the maple syrup, pumpkin puree, and almond milk to the mixing bowl and mix until combined.
- Add one egg at a time to the bowl and mix until combined.
- Slowly add the dry ingredients to the wet ingredients until the batter is a muffin or cake batter consistency.
- Transfer the donut batter to a piping bag or large gallon sized bag. Snip the end of the bag and pipe the donut batter into the donut pan, filling each donut ¾ of the way full.
- Bake at 350ºF for 8-10 minutes or until the donuts are fully cooked.
- Remove the pan from the oven and let the donuts cool for a few minutes before carefully removing each donut from the pan and placing them on a cooling rack.
- While the donuts are cooling, add the white sugar and cinnamon into a small bowl and mix until combined.
- When the donuts are cooled, use a pastry brush to carefully brush all sides of the donuts with melted butter and then immediately roll or toss the donuts in the cinnamon sugar mixture until the donut is completely coated. Be sure the whole donut is covered. Place the donut back onto the cooling rack. Repeat until every donut has been coated.
Tips & Notes
- The donut batter should be thin enough to pipe. If your batter is too thick, add 1 tablespoon of almond milk at a time to the batter until it is the right consistency.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
I don’t have a donut pan. I now want one but would the recipe work in a muffin pan?