Baked Pumpkin Donuts – An easy fall breakfast ready in about 20 minutes. Tender pumpkin donuts baked until golden and finished with cinnamon sugar or a simple vanilla glaze.

Baked Pumpkin Donuts

Fall is here when pumpkin flavors start appearing everywhere. These baked pumpkin donuts make a cozy brunch or breakfast treat. They bake quickly, stay tender thanks to pumpkin puree, and are delicious plain, rolled in cinnamon sugar, or dipped in a simple vanilla glaze. Serve warm with coffee for an easy seasonal indulgence.

Common questions about baked donuts

Can you bake donuts instead of frying them?

Yes. Baked donuts are simple to make with a donut pan. Use a recipe designed for baking to get the right texture and consistency.

How long does it take to bake donuts?

These donuts bake in about 12–16 minutes at 350°F (175°C), depending on your oven and donut size.

Are cake donuts baked or fried?

Cake donuts are typically baked and have a denser, cake-like texture. They rise with baking powder rather than yeast.

What other baked donuts can I try?

Try variations such as vanilla, apple cider, or coconut baked donuts for different flavors and seasonal twists.

Ingredient notes

• Flour: Unbleached all-purpose flour is used, but whole wheat can work if you prefer a heartier donut.
• Sugar: Granulated sugar sweetens the donuts; reduce to 3/4 cup for a less-sweet, more breakfast-style donut.
• Baking powder: Gives the donuts lift and a light crumb.
• Pumpkin pie spice: Delivers the warm, familiar pumpkin flavor.
• Egg: Binds the batter and helps structure the donuts.
• Milk: Keeps the batter moist; substitute almond or soy milk for a dairy-free option.
• Pumpkin puree: Adds moisture, color, and pumpkin taste.
• Vanilla extract: Enhances overall flavor and sweetness.

Yield: 15 Donuts

Baked Pumpkin Donuts

Simple pumpkin donuts baked until golden and ready to enjoy in about 20 minutes. Perfect with a cinnamon sugar coating or a light vanilla glaze.

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Ingredients

• 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

Instructions

1. Preheat the oven to 350°F (175°C) and grease a donut pan with nonstick 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 gently until just combined—do not overmix.
4. Fill each donut cavity halfway with batter. (About 3 tablespoons per donut in a standard pan.)
5. Bake 14–16 minutes, or until a toothpick inserted near the edge comes out clean.
6. Cool on a wire rack. Serve warm or at room temperature.
7. Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

Serving suggestions:

• For cinnamon sugar: mix 1/2 cup granulated sugar with 1 teaspoon ground cinnamon and roll warm donuts in the mixture.
• For vanilla glaze: whisk 1 cup powdered sugar with 2 tablespoons water and 1/2 teaspoon vanilla until smooth, then dip or drizzle over donuts.

Nutrition Information:

Amount Per Serving:
Calories: 380

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