Skip to Content

Baked Pumpkin Donuts

Baked Pumpkin Donuts – An easy fall breakfast that takes 20 minutes to make! Pumpkin donuts baked to perfection and covered in cinnamon sugar or icing!

Baked Pumpkin Donuts

Baked Pumpkin Donuts

I can’t believe it is already fall! It never feels like fall until I start having pumpkin flavored everything! To celebrate, I decided to make these Baked Pumpkin Donuts for brunch and wow, they are so good! I love serving them with a cup of coffee and dunking them right into my cup! Then, my coffee tastes like a delicious slice of pumpkin pie!


Common questions about making baked donuts

Can you bake donuts instead of frying them?

Yes! It’s very easy to bake donuts, you just need a donut pan.  They are available at many stores or online for just a few dollars.  Just make sure you use a recipe for baked donuts specifically to make sure the consistency and texture are what they are supposed to be.

How long does it take to bake donuts?

Baking donuts takes about 12-13 minutes at 350 degrees.

Baked Pumpkin Donuts Recipe

Are cake donuts baked or fried?

Cake donuts are usually baked and have a texture much more reminiscent of a slice of cake with a denser consistency.  Additionally, cake donuts are risen using baking powder instead of yeast.

What other baked donuts can I make?

There are so many great baked donut recipes to try! Some of my favorites are –

Pumpkin Donuts

Ingredient Notes –

  • I’m using unbleached all-purpose flour but you could also use whole wheat if you prefer!
  • Granulated sugar is going to help sweeten the donuts– these donuts are pretty sweet so feel free to reduce the sugar to ¾ cup if you’re looking for more of a breakfast level of sweetness.
  • Baking powder helps the donuts rise, making sure we have a light and fluffy donut.
  • Pumpkin pie spice will give us that classic warmth and “pumpkin” flavor.
  • The egg is going to bind the donuts together.
  • The milk is our major wet ingredient– making sure our donuts aren’t too dry! Feel free to substitute almond or soy milk for a non-dairy option.
  • The pumpkin puree will bring the orange color to our donuts– as well as the earthy pumpkin flavor.
  • The vanilla extract will enhance the sweetness and flavor of the pumpkin.

Baked Donut Recipe

Can’t get enough of this pumpkin donuts recipe? Try these other recipes!

Pumpkin Donut Recipe

Yield: 15 Donuts

Baked Pumpkin Donuts

Baked Pumpkin Donuts

Baked Pumpkin Donuts - An easy fall breakfast that takes 20 minutes to make! Pumpkin donuts baked to perfection and covered in cinnamon sugar!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 large egg
  • 3/4 cup whole milk
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350 degrees F and grease your donut pan with nonstick baking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice.
  3. Add the egg, milk, pumpkin puree, and vanilla extract. Whisk just until combined - don't overmix.
  4. Divide the batter between the donut pans, filling each one halfway full. In my donut pans, I used 3 tablespoons of batter per donut.
  5. Bake the donuts for 14-16 minutes, or until a toothpick inserted into the edge of the donut comes out clean.
  6. Transfer the donuts to a wire rack to cool. Serve warm or at room temperature.
  7. Store the donuts in an airtight container in the fridge for up to three days.


Serving Notes -

  • These donuts are delicious on their own, but I like to serve them with an easy vanilla icing or a cinnamon-sugar coating.
  • To make the cinnamon sugar coating, combine ½ cup granulated sugar with 1 teaspoon of ground cinnamon. Dip the warm doughnuts in the cinnamon-sugar and enjoy.
  • To make the icing, combine 1 cup of powdered sugar, 2 tablespoons of water, and 1/2 teaspoon pure vanilla extract. Whisk until smooth and dip or drizzle over the donuts.

Nutrition Information:

Amount Per Serving: Calories: 380

Never miss a Mildly Meandering recipe

Facebook / Instagram / Pinterest / Twitter

Donut Recipe

Check out the web story for this recipe by clicking HERE.

Dan from Platter Talk

Friday 29th of September 2017

Hi Madi. This looks like a fun recipe. Can you tell how long to allow the donuts to cool before coating with butter and sugar and also what is the yield of this recipe? Thanks.


Thursday 5th of October 2017

I'd give them about 30 minutes, I did it a bit before that and the cinnamon and sugar melted in really quickly! And it made 6 donuts! Hope you enjoy! :)

Jean Agan

Thursday 21st of September 2017

I just made these and they are fabulous! The recipe made 6 regular sized donuts. My first attempt I used Namaste gluten free flour blend and they turned out terrible! Second time around I used regular flour and they're delicious! Next time I make these I'm going to divide the dough into 6 equal pieces and roll them into a 5"-6"rope before putting in the donut pan.


Thursday 5th of October 2017

I'm glad they turned out better the second time! I didn't try them with gluten free flour but thanks for letting me know that they don't taste very good with it! I will make a note in the recipe!


Monday 18th of September 2017

These look amazing! Can't wait to try this recipe! I love the International Delight® Pumpkin Pie Spice in my coffee already but what a fun way to add that delicious taste into a tasty treat!


Wednesday 13th of September 2017

These donuts look delicious! And simple enough to make one a weekday morning, too! #client

Skip to Recipe