Baked Pumpkin Donuts {Light & Fluffy}
Nothing says fall quite like pumpkin spice! These baked pumpkin donuts are light, fluffy, and perfectly spiced. Baked instead of fried, which makes these donuts a little lighter than the classic while still so good! The donuts are rolled in cinnamon-sugar coating and are the perfect treat to enjoy with your morning coffee or as a sweet afternoon snack.
My kids love the fall season when all the cider mills open and we get to go have cider and donuts. The donuts at the cider mills are so delicious, and these pumpkin donuts remind me of just that, but healthier with better-for-you ingredients and baked instead of fried. You will need very simple pantry staple ingredients to prep these donuts and the oven will do the rest for you.
These baked pumpkin donuts are a cozy fall treat your whole family will love. Easy to make and full of warm spice, they’re perfect for breakfast, dessert, or anytime in between!
You might also love these pumpkin brownies, which are so addicting!
Tips Before You Get Started
Try different coatings: Don’t like cinnamon sugar? Then try tossing the donuts in powdered sugar instead. You can also dip the donuts in a glaze or add a drizzle of melted chocolate over them.
Don’t overmix the batter: Overmixing can be done unintentionally. Mix the batter just until the dry ingredients are combined.
Use pumpkin puree, not pumpkin pie filling: I have made this mistake before, where I grab pumpkin pie filling by accident instead of pumpkin puree. Pie filling has added sugar and spices, which will throw off the recipe.
Fill the donut pan evenly: This is going to be up to you. If you fill it about 2/3 full, you will get smaller donuts, or if you fill it all the way to the top, you will get thicker, bakery-style donuts.
Ingredients needed and notes
Below you will find the ingredients I used to make these baked donuts. Full measurements will be found further down in the recipe card.
- Brown sugar & white sugar: These are needed for sweetness and structure. You can swap one of them for cane sugar or coconut sugar.
- Coconut oil: You need some sort of oil or melted butter to add moisture and making the donut soft.
- Eggs: Used as a binder. This can be swapped for any egg substitute of your choice.
- Pumpkin puree: the star ingredient here that gives the donuts flavor and moisture.
- All-purpose flour: the base of the batter. You can also use oat flour, whole wheat flour, or gluten-free flour.
- Baking soda & baking powder: to help the donuts rise.
- Pumpkin spice mix: brings all the cozy fall flavors. If you do not have pumpkin spice, use a mix of cinnamon, nutmeg, and a pinch of ginger or cloves instead.
- Cinnamon sugar coating: I used granulated sugar, brown sugar, and ground cinnamon.
How to make baked pumpkin donuts
Here is a step-by-step process on how I made these donuts. You can also find these instructions with full measurements in the recipe card.
1️⃣ Prep the pan
Preheat oven to 350°F and lightly grease a silicone donut pan with coconut oil. Make the cinnamon sugar by adding the cinnamon sugar ingredients to a bowl. Mix and set it aside. Coat the cavities with some of the cinnamon-sugar mixture.
✏️ You can use your hands to sprinkle the sugar or a small spoon.
2️⃣ Make the batter
In a bowl, beat the sugars, coconut oil, and eggs until creamy and fluffy. Whisk in the pumpkin puree until smooth.
✏️ Remember not to use pumpkin pie filling.
3️⃣ Add the dry ingredients
Mix in the flour, baking soda, baking powder, and pumpkin spice until just combined.
✏️ Try not to overmix the batter. You want to mix it just until it is combined.
4️⃣ Pipe and bake
Transfer the batter into a piping bag, cut the tip (about 1 inch), and pipe the donut batter into the donut pan. Sprinkle the remaining cinnamon-sugar mix on top of it.
Bake 14–16 minutes, or until donuts are set and lightly golden or a toothpick comes out clean. Let the donuts cool in the pan before removing. Once cooled, you can also toss the donuts with some more of the cinnamon sugar coating for extra crunch.
✏️ Let the donuts sit on a wire rack or plate to fully cool before storing.
Common Questions
Yes! Just grease the non-stick donut pan well and skip the coating step inside the pan. You can roll the donuts in cinnamon sugar after baking.
If you do not have pumpkin spice mix, don’t worry, just make your own using cinnamon, nutmeg, ginger, and cloves (or allspice).
Yes, you sure can. Just swap in a good-quality 1:1 gluten-free flour blend instead.
No, a piping bag is not a deal breaker here. You can spoon the batter into the cavities, but a piping bag makes it neater and easier to add the batter to the donut-shaped pan.
How to Store Baked Pumpkin Donuts
- Freezer: You can freeze the pumpkin donuts, without the sugar coating, for up to 2 months. When ready to eat, thaw and warm slightly, then roll them in cinnamon sugar or glaze.
- Room temperature: You can leave these donuts in an airtight container for up to 2 days on your kitchen counter.
- Refrigerate: Store the donuts in a sealed container in the fridge for up to 5 days for best freshness.
