Baked Pumpkin Donuts – Easy, Fluffy & Perfect for Fall Mornings

Let me just say this: baked pumpkin donuts are the reason my kitchen smells like cinnamon spice every single weekend in October. They’re soft, warmly spiced, and coated in sweet cinnamon sugar. Even better? They’re baked, not fried—so no hot oil, no mess, and no stress.

I started making these when my kids were little. Frying anything with toddlers underfoot just wasn’t happening. But I still wanted something special—something that felt like fall. Enter: this easy, no-fuss baked donut recipe. And now? It’s a full-blown seasonal tradition.

If you’re looking for a cozy, pumpkin-spiced breakfast or dessert that’s easy enough for a weeknight and fun enough for a family weekend bake, this is the one.

Why These Baked Pumpkin Donuts Are on Repeat

• Made with simple pantry staples
• No frying, no yeast, and no fancy equipment
• Done in under 30 minutes
• Fluffy inside, sweet and crunchy outside
• Perfect for beginners, kids, or anyone short on time

These easy baked pumpkin donuts come together in one bowl and bake in just 15–17 minutes. Honestly, the hardest part is waiting for them to cool enough to eat.

Ingredients for the Best Baked Pumpkin Donuts

This recipe uses basic ingredients that you probably already have in your kitchen. Here’s everything you’ll need:

For the Donuts

• 1/4 cup vegetable oil
• 2 large eggs
• 3/4 cup granulated sugar
• 3/4 cup canned pumpkin puree (not pumpkin pie mix)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour

For the Cinnamon Sugar Coating

• 3 tablespoons sugar
• 2 teaspoons cinnamon

Tip: You can swap white sugar with coconut sugar for a slightly healthier option, or skip the sugar coating altogether if you want baked pumpkin donuts healthy enough for breakfast every day.

How to Make Baked Pumpkin Donuts Step by Step

I always say: if you can stir, you can make these donuts.

1. Preheat your oven to 350°F and spray a donut pan with nonstick spray
2. In a large bowl, whisk together the oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, baking powder, and vanilla
3. Add the flour and mix until smooth. Don’t overmix—just until everything is blended
4. Spoon the batter into the donut pan, filling each cavity about 3/4 full
5. Bake for 15–17 minutes, or until a toothpick comes out clean
6. Let cool for 5 minutes, then remove from pan
7. Mix cinnamon and sugar in a large zip-top bag
8. Add donuts to the bag, one at a time, and gently shake to coat
9. Place on a wire rack and let cool completely

And that’s it! No frying, no deep-frying smell, and no waiting for dough to rise. These donuts are soft, perfectly spiced, and covered in that magical cinnamon sugar coating.

How These Donuts Became a Fall Favorite in My Home

The first time I made these, it was a rainy October Sunday. I had a cranky toddler, a sink full of dishes, and zero energy for a complicated dessert and I just wanted something cozy.

I remember biting into that warm donut, still a little soft from the oven, cinnamon sugar melting on my tongue… and I swear, my whole mood changed.

Now, my kids know when the leaves start to turn, the donuts are coming. It’s our little tradition. We bake them together, shake them in cinnamon sugar, and eat them warm while watching movies or sitting under blankets.

Variations and Add-Ins to Try

You can absolutely stick with the classic recipe, but if you’re in the mood to mix it up, here are some of our favorites:

Glazed Baked Pumpkin Donuts

• Mix 1/2 cup powdered sugar with 1 tablespoon milk and a splash of vanilla
• Drizzle over cooled donuts or dip the tops for extra sweetness
• Want more fall flavor? Add maple syrup or cinnamon to the glaze

Chocolate Chip Pumpkin Donuts

• Add 1/2 cup mini chocolate chips to the batter
• The melty chocolate pairs perfectly with the spiced pumpkin base

Sourdough Baked Pumpkin Donuts

• Add 1/4 cup sourdough discard to the batter for extra moisture and tang
• Great way to use up extra starter if you’re into sourdough baking

Pumpkin Donut Holes

• Use a mini muffin pan instead of a donut pan
• Bake 10–12 minutes and roll in cinnamon sugar while warm

If you’re ever wondering whether pumpkin donuts fried or baked are better—bake them once, and you’ll be hooked. They’re lighter, just as satisfying, and way easier to clean up.

Can I Make These Without a Donut Pan?

Absolutely. You’ve got two great options:

• Use a mini muffin pan to create pumpkin donut holes
• Use a piping bag to shape rings on a baking sheet lined with parchment (they won’t be perfectly round, but they’ll still taste amazing)

If you’re someone who doesn’t want to buy another pan, the muffin method works like a charm.

How to Store and Freeze Baked Donuts

This recipe makes 10–12 donuts depending on the size of your pan, and they stay fresh for a few days. But if you want to make them ahead (or save a stash for later), here’s how:

To Store

• Keep in an airtight container at room temperature for up to 3 days
• Avoid stacking them, or use parchment between layers to prevent sticking

To Freeze

• Skip the cinnamon sugar and freeze the donuts in a freezer-safe bag for up to 2 months
• Reheat in the microwave for 10–15 seconds, then roll in fresh cinnamon sugar

I often freeze half the batch just so I don’t eat them all in one day. (No judgment if you do though.)

What to Serve with Baked Pumpkin Donuts

These donuts are wonderful on their own, but if you’re setting up a fall brunch or weekend breakfast spread, here are a few cozy combos:

• 🍂 Pumpkin Dump Cake Recipe – A gooey, crowd-pleasing dessert
• 🍌 Pumpkin Banana Loaf – Moist, spiced, and perfect with coffee
• 🍎 Apple Cinnamon Morning Buns Recipe – The ultimate warm-and-go breakfast pairing

Pair with hot apple cider, a cinnamon latte, or just a cozy mug of coffee and you’ve got a fall morning to remember.

FAQs About Baked Pumpkin Donuts

Are baked donuts healthier than fried?
Yes, usually. They use less oil and no deep frying, which means lower fat and fewer calories.

Can I use fresh pumpkin puree instead of canned?
Definitely! Just make sure it’s well-drained so the batter doesn’t get too wet.

Do these donuts taste like cake?
Kind of! They’re soft and fluffy like a cake donut—not quite like yeast donuts, but just as delicious.

What’s the best temperature for baking donuts?
350°F is ideal. It allows them to rise and set without drying out.

How long do baked donuts last?
About 2–3 days at room temperature. You can freeze them for longer storage.

Can I bake these with whole wheat flour?
Yes, but use half whole wheat and half all-purpose for best texture.

Can I use this recipe in a donut maker?
Yes! The batter works beautifully in electric donut makers. Just adjust the cooking time according to your machine.

Save It, Share It, Bake It Again and Again

These baked pumpkin donuts aren’t just a recipe—they’re a ritual. Something about the smell of warm cinnamon, the softness of the pumpkin, and the ease of the bake just makes them perfect for this time of year.

They’re quick enough for a busy morning, sweet enough for dessert, and simple enough to make with little helpers. Whether you make them once or all season long, I hope they become part of your fall tradition too.

Let me know how they turn out! Drop a comment, tag me @RitzyRecipes, or share a photo on Pinterest or Instagram. I’d love to see your donut moments.

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