If there’s one recipe that brings pure autumn magic to your kitchen, it’s Pumpkin Donuts. These soft, slightly spiced treats are perfect for cozy mornings or sharing around a weekend brunch table. In today’s post, I’ll be walking you through how to make baked pumpkin donuts that are fluffy, moist, and rolled in a crackly cinnamon sugar coating. We’ll cover everything from ingredients and timing to expert tricks and storage tips. If you’ve ever wondered how to keep donuts moist or whether you can make them without a donut pan, you’re in the right place.
From Grandma’s Kitchen to Spice-Laced Donuts
Inspired by Autumn Mornings
I’m MacMar, a Charleston-born cook whose food story started at my grandmother’s elbow, stirring stews and folding biscuits with a splash of intuition. Every fall, the scent of cinnamon and nutmeg in her kitchen meant one thing—spiced pumpkin bread. Years later, inspired by that same warm aroma, I started experimenting. That wholesome loaf transformed into small cake-like rings bursting with pumpkin flavor—enter these Pumpkin Donuts. The result? A baked treat that feels rustic yet fresh, hugging tradition and creativity in every bite.
These donuts represent what I love most about cooking: comfort with a twist. Whether it’s for a fall brunch board, a quick snack for the kids, or a thoughtful homemade gift, Pumpkin Donuts deliver cozy flavor in a fun, finger-friendly form. And guess what? You don’t need a fryer or any fancy gear.
What Makes Pumpkin Donuts Special?
Pumpkin donuts combine everything we adore about fall baking: warm spices, rich pumpkin purée, and the soft cakey texture that makes donuts irresistible. These baked beauties don’t just taste amazing—they’re lighter, easier, and more forgiving than fried treats.
Unlike traditional donuts that involve oil and thermometers, baked pumpkin donuts are easy. Just mix, pour, and bake. Then roll them in cinnamon sugar while they’re still warm for that signature crisp finish. Interested in more fall treats? My guide to making pumpkin cinnamon rolls is another great place to visit.
How to Make the Best Baked Pumpkin Donuts
Ingredients List
Let’s talk about what you’ll need—and what you can sub in if you’re missing something.
- 1 ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ⅓ cup light brown sugar (packed)
- ⅓ cup cane sugar
- 2 large eggs
- ¾ cup pure pumpkin purée (not pumpkin pie filling)
- ½ cup neutral oil (like avocado or sunflower)
- ¼ cup dairy-free milk (almond, oat, or soy works well)
- 1 tsp pure vanilla extract (alcohol-free if needed)
For the cinnamon sugar topping:
- ½ cup organic cane sugar
- 1 ½ tsp cinnamon
- ¼ cup melted plant-based butter or coconut oil
Want to go gluten-free? Swap in a 1:1 GF flour and ensure your baking powder is certified gluten-free. You can also explore my gluten-free breakfast ideas for more inspiration.
Timing Overview
Here’s how long it takes from pantry to plate.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Bake Time | 12–14 minutes |
| Cool & Coat | 10 minutes |
| Total | ~35 minutes |
Compared to frying (which can take over an hour), this baked method saves significant time without sacrificing flavor or texture.
Step-by-Step Instructions
- Preheat your oven to 350°F (177°C). Grease your donut pan or use silicone molds.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat eggs with both sugars. Stir in pumpkin, oil, vanilla, and milk until combined.
- Fold wet ingredients into the dry mix gently until just incorporated. Don’t overmix—this keeps them soft.
- Spoon batter into a piping bag or zip-top bag. Pipe evenly into donut molds, filling about ¾ full.
- Bake for 12–14 minutes. Edges should be lightly golden, and a toothpick comes out clean.
- Meanwhile, mix cinnamon and sugar. After resting donuts for 5 minutes, lightly brush or dip each in melted butter. Toss in cinnamon sugar while slightly warm.
- Serve immediately or store once cooled. These donuts pair beautifully with this spiced oat chai latte.
Tips for Moist, Flavor-Packed Pumpkin Donuts
Keeping Pumpkin Donuts Moist
The secret to ultra-moist baked donuts? It’s all about balance. Pumpkin purée adds natural moisture and density, while the neutral oil prevents drying during baking. Unlike butter—which can make baked goods firm when cool—oil keeps these donuts cakey and tender even a day later.
Want longer shelf life? Store them in an airtight container with a slice of apple. This age-old baker’s trick keeps moisture locked in naturally. For more food science behind moisture retention, the Harvard School of Public Health explains how plant-based fats and ingredients like pumpkin work wonders in baked goods.
Can You Make Pumpkin Donuts Without a Pan?
Absolutely. While a donut pan ensures that signature shape, you’ve got options. Use a muffin tin and form a hole in the center with foil balls or parchment tubes. You could also turn this batter into mini muffins or whoopie pies with equal success. Just reduce the bake time slightly.
You can find similar shaping hacks in our no-special-tools banana muffins.
If using air-fryers, line the basket with parchment circles. Spoon small mounds and shape donuts manually. Air fry at 350°F for 10 minutes—just be sure to flip halfway for an even golden finish.
Delicious Variations + Storage Best Practices
Add-Ins and Toppings to Elevate Pumpkin Donuts
Once you’ve nailed the base, go wild with your toppings and flavors. Add ¼ cup of mini dairy-free chocolate chips or a swirl of almond butter into the batter. Prefer a glazed finish? Whisk powdered sugar with a splash of dairy-free milk and a pinch of cinnamon to create a silky dip.
Spice blend swaps are another quick tweak. Try pumpkin pie spice if you have it on hand, or lean into citrus by adding orange zest to the batter. Craving something crunchy? Sprinkle chopped roasted pecans on top for texture.
Want these seasonal treats to shine on your dessert table? Recreate the look of this crowd-pleasing fall dessert platter with sliced apples, figs, and rich nut butter dip.
How to Store & Freeze Pumpkin Donuts
Room temperature: Store in an airtight container lined with parchment. Best enjoyed within 2–3 days.
Freezing: Freeze uncoated donuts for up to 2 months. Thaw at room temp, brush with melted plant butter and fresh cinnamon sugar before serving.
Avoid refrigeration—moisture in the cooler can turn your donuts dense and soggy.
For batch-baking ideas and freezer-friendly breakfast treats, don’t miss my collection of meal prep friendly recipes.
Frequently Asked Questions About Pumpkin Donuts
How do baked and fried pumpkin donuts compare?
Baked pumpkin donuts have a soft, cake-like crumb and are lighter in calories. Fried ones have a crispier outside but are more labor-intensive. Baking also uses less oil and is more beginner-friendly.
How do you keep donuts moist?
Use pumpkin purée and neutral oil. Also, avoid overbaking and store with a slice of apple in a sealed container for moisture retention.
Can I make pumpkin donuts without a donut pan?
Yes! Use a muffin tin with parchment rings or foil balls. Alternatively, shape small mounds and air fry them.
What makes cinnamon sugar stick?
Brush warm donuts with melted plant-based butter or coconut oil before rolling in cinnamon sugar. The fats help the sugar adhere while adding flavor.
Conclusion
Pumpkin donuts are more than just a seasonal snack—they’re a celebration of warmth, spice, and homemade joy. Whether you’re baking your first or fiftieth batch, this recipe is reliable, customizable, and full of love. From my Charleston kitchen to yours, may these donuts bring smiles, stories, and just a bit of cinnamon sugar on your fingertips.
And if you’re looking for more ways to embrace that homey, fall-in-a-bite feeling, explore our comfort baking archive. Happy baking, friends!