Pumpkin Baked Donuts Recipe

Imagine the cozy, comforting aroma of pumpkin spice wafting through your kitchen, promising a treat that’s both wholesome and utterly delightful. That’s the magic of these pumpkin baked donuts, right there. They’re like a hug for your taste buds, a little celebration of the season that’s surprisingly simple to create.

Forget the hassle of deep frying and the inevitable mess that follows. Baking these donuts is a cleaner, simpler process, and honestly, it feels a little bit like a kitchen magic trick. You get all the soft, cakey texture of a classic donut without any of the fuss, which is a pretty fantastic trade-off if you ask me.

Why You’ll Adore This Recipe

First off, the flavor is just incredible—warm, spiced, and perfectly sweet. But beyond that, this recipe is a genuine time-saver for busy folks. From the moment you grab your bowl to the moment you’re taking that first bite, you’re looking at about half an hour.

They are an incredible way to make a regular morning feel special, or to add a sweet touch to a weekend brunch spread. And let’s be real, anything that makes the house smell this good is an instant win in my book. It’s the kind of baking project that feels rewarding without being draining.

Ingredients Needed for the Recipe

Gathering your ingredients first makes the whole process flow so smoothly. Here’s what you’ll need to have ready:

• Pumpkin puree: The star of the show! Use plain canned pumpkin, not the pre-sweetened pie filling.
• Milk: Whole milk is great, but any kind you have on hand will work perfectly.
• Unsalted butter: Melted and slightly cooled, it adds a lovely richness to the batter.
• Egg: One large egg helps bind everything together for the perfect texture.
• Vanilla extract: A teaspoon to enhance all those warm, cozy flavors.
• All-purpose flour: The foundation for our tender, cakey donuts.
• Sugar: Granulated sugar gives them the ideal sweetness and crumb.
• Pumpkin pie spice: That essential, beloved blend that screams autumn.
• Baking powder & baking soda: Our dynamic leavening duo for the perfect rise.
• Salt: Just a pinch to balance all the sweetness and spice.

The Simple Joy of Baking Donuts

There’s something uniquely satisfying about pulling a pan of perfectly shaped donuts from your oven. It feels like a professional baker’s secret, but it’s incredibly accessible for home cooks of any level. The donut pan is the only special tool you need, and it’s worth its weight in gold for the joy it brings.

Baking, instead of frying, means you can enjoy these with a little less guilt, which is always a nice feeling. It transforms them from an occasional indulgence into a possible weekday treat. Plus, it’s a fantastic activity to do with kids—they love watching the batter turn into real, recognizable donuts.

How to make Pumpkin Baked Donuts?

Preheat and Prepare

Start by preheating your oven to 375°F (190°C). This ensures it’s perfectly hot and ready when your batter is mixed. Generously grease your donut pans with nonstick spray; this little step guarantees they’ll pop out easily after baking.

Combine the Wet Ingredients

In a large mixing bowl, add the pumpkin puree, milk, slightly cooled melted butter, the egg, and that glorious vanilla extract. Grab a whisk and mix it all together until it’s completely smooth and beautifully combined. You’ll already start to see that iconic orange color coming to life.

Add the Dry Ingredients

Now, directly into the same bowl, add the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Just pile them right on top of the wet mixture. Switch to a spatula and gently fold everything together until you have a thick, luscious batter—be careful not to overmix it.

Fill the Donut Pan

This is where an ice cream scoop or a piping bag becomes your best friend. Spoon or pipe the batter into the prepared donut pans, filling each cavity about ¾ of the way full. A quarter-cup of batter per donut is usually just the right amount to get that classic ring shape.

Bake to Perfection

Slide the pans into your preheated oven and bake for 12 to 14 minutes. You’ll know they’re done when they’re puffed up, golden on top, and a toothpick inserted into the thickest part comes out completely clean. Your kitchen will smell absolutely heavenly by now.

Cool and Optional Topping

Let the donuts cool in the pan for just a minute or two before gently loosening them with a knife. Then, transfer them to a wire rack to cool completely. For an extra-special finish, dip the tops in melted butter and then into a mix of sugar, cinnamon, and a pinch more pumpkin spice.

Ingredient Substitutions & Tweaks

Out of something? Don’t worry, there are easy fixes. For a dairy-free version, simply swap the butter for coconut oil and use your favorite non-dairy milk. To make them gluten-free, a reliable all-purpose gluten-free flour blend works wonderfully in a 1:1 substitution.

If you need to make them egg-free, you can omit the egg and add two extra tablespoons of milk to the batter. The texture might be a tad denser, but they’ll still be delicious. While maple syrup or honey can be used, granulated sugar really does provide the best, lightest texture for these cake-like donuts.

Tips

Do not overmix the batter! Once the flour disappears, stop stirring. Overmixing can lead to tough, dense donuts, and we want them to be tender and light. A few lumps in the batter are totally fine, I promise—they’ll work themselves out in the oven.

An ice cream scoop with a release mechanism is the ultimate tool for neatly filling the donut pans. It’s so much cleaner and easier than trying to spoon it in. If you only have one donut pan, just bake in batches, letting the pan cool slightly and re-greasing it before the next round.

Let the donuts cool almost completely on the wire rack before adding the optional cinnamon-sugar topping. If they’re too warm, the topping can melt and become sticky instead of maintaining that delightful, sugary crunch. Patience is a virtue here, and it’s so worth it.

Best Time to Serve These Donuts

These donuts are incredibly versatile. They are, of course, a spectacular weekend breakfast or brunch centerpiece, especially in the fall. But they also make for a wonderfully fun and festive Halloween morning surprise, or a kid-friendly addition to your Thanksgiving spread.

Honestly, they’re also a perfect afternoon snack with a glass of cold milk or a warm cup of coffee. They’re not overly sweet, so they fit nicely into that 3 p.m. slump. And because they bake so quickly, you can even whip up a batch on a weeknight to make an ordinary day feel a little extraordinary.

How to Store and Keep Them Fresh

Once completely cooled, store your donuts in a single layer in an airtight container. They’ll stay fresh and moist at room temperature for up to 2-3 days. If you need them to last a bit longer, you can store them in the refrigerator for up to a week.

For long-term storage, these donuts freeze beautifully. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw them overnight in the fridge or for a few hours on the counter whenever a donut craving strikes.

The Joy of Sharing

One of the best things about these donuts is how shareable they are. They are a fantastic treat to bring to a neighbor, a new parent, or a friend who needs a little pick-me-up. A small plate of homemade donuts is a genuine gesture of kindness that’s always appreciated.

Baking for others is a language of love, and this recipe is a perfect way to speak it. They’re approachable, universally loved, and just special enough to show you care. So go ahead, bake an extra batch—you never know who might need a little baked goodness in their day.