The first time I pulled a batch of baked pumpkin donuts out of the oven, the kitchen smelled like every autumn memory rolled into one—warm spices, sweet vanilla, and that unmistakable earthy pumpkin scent. Honestly, I didn’t even wait for them to cool. I dunked one straight into the vanilla glaze, sprinkled cinnamon sugar all over, and took a bite before I could think twice. The outside was golden and slightly crisp, the inside tender and fluffy, with just enough pumpkin to remind me that fall is more than just a season—it’s a whole mood.
I came up with this baked pumpkin donuts recipe after realizing I wanted that pumpkin spice magic, minus the deep-frying mess. You know how it is: you want donuts, but you don’t want to wrestle with hot oil. These donuts are baked, not fried, so you get all the goodness without the fuss (and less guilt, too). Plus, the cinnamon sugar and vanilla glaze combo? It’s basically donut heaven.
Whether you’re a pumpkin fanatic or just looking for an easy brunch treat, these donuts deliver every time. They’re perfect for cozy mornings, quick snacks, or impressing friends at get-togethers. If you have picky eaters or kids hanging around, trust me—they’ll devour these before you can say “save me one!” As someone who’s baked dozens of donut batches over the years, I’ve tweaked this recipe to get the texture just right: moist, cake-like, not too sweet, and packed with pure pumpkin flavor. If you’ve never tried baked pumpkin donuts before, this is the recipe you’ll want to bookmark, pin, and make on repeat all season long.
Why You’ll Love This Baked Pumpkin Donuts Recipe
I’ve made these baked pumpkin donuts more times than I can count, and let’s just say there’s a reason they never last long in my house. Here’s what makes this recipe a must-bake (and why it’s different from the rest):
- Quick & Easy: Ready in under 30 minutes—seriously! No deep-frying, no special tricks, just mix, bake, and enjoy.
- Simple Ingredients: You probably have everything you need already. Pumpkin puree, flour, spices, and pantry basics come together with zero drama.
- Perfect for Cozy Occasions: These are made for chilly mornings, holiday brunches, or those random days when you’re craving something comforting.
- Crowd-Pleaser: My kids fight over the last donut. Adults ask for seconds. Friends have texted me for the recipe after just one bite.
- Unbelievably Delicious: The cinnamon sugar gives a sparkly crunch, and the vanilla glaze melts into every nook and cranny. The pumpkin flavor shines through, never masked—just cozy and rich.
Here’s the real secret: baking instead of frying means a lighter texture and less grease, but you still get all the classic donut joy. I always blend my pumpkin puree with the wet ingredients to avoid any stringiness, and I use a touch more cinnamon than most recipes for an extra-warm flavor burst. The vanilla glaze is simple, but it adds a creamy finish that makes each donut taste bakery-level—without leaving your kitchen.
Honestly, these donuts are the kind you dream about. They’re not just tasty—they’re a little bit magical. Whether you’re making them for your family, a brunch crowd, or just yourself (no judgment), you’ll find yourself coming back to this baked pumpkin donuts recipe again and again. It’s comfort food that doesn’t feel heavy, and it’s easy enough for anyone to pull off—even if you’ve never baked a donut in your life.
Ingredients Needed
This baked pumpkin donuts recipe uses everyday ingredients that work together to create the perfect donut—soft, pumpkin-y, and full of fall flavor. Here’s what you’ll need:
- For the Donut Batter:
- 1 cup (240g) pumpkin puree (not pumpkin pie filling; I love using Libby’s for consistency)
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil (can substitute melted coconut oil)
- 1/2 cup (100g) brown sugar (adds a deeper flavor)
- 1/4 cup (50g) granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups (190g) all-purpose flour (use a gluten-free blend for GF version)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (go ahead and bump it up if you’re a cinnamon lover)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional, but adds depth)
- 1/2 teaspoon salt
- For the Cinnamon Sugar Topping:
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- For the Vanilla Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk (any kind—dairy or non-dairy)
- 1/2 teaspoon vanilla extract
If you want to make these a little healthier, you can use whole wheat pastry flour instead of all-purpose. For a vegan version, swap out the eggs for flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg). You can also use coconut sugar in place of brown sugar if you like that caramel-y vibe.
I’ve tested this recipe with canned pumpkin and fresh pumpkin puree—both work, but canned is honestly more reliable for texture. The spice blend is classic, but feel free to toss in a pinch of cardamom or allspice if you want to riff on the flavors. For the glaze, almond milk works just as well as regular milk, and you can add a little more vanilla if you want a stronger flavor. The cinnamon sugar sparkle on top is non-negotiable in my book, but you could use maple sugar for a fun twist.
Most of these ingredients are pantry staples, so you won’t need to hunt for anything fancy. You can make the donuts as sweet or spicy as you like—just adjust the sugar and spices to match your taste.
Equipment Needed
You don’t need a fancy kitchen setup for these baked pumpkin donuts. Here’s what I use every time:
- Donut pan (standard 6-cavity or 12-cavity; I prefer silicone for easy release, but metal pans work great too)
- Mixing bowls (one large for wet ingredients, one medium for dry)
- Whisk and spatula (a whisk for blending, spatula for folding)
- Measuring cups and spoons (accuracy matters for baking!)
- Piping bag or zip-top bag (for filling donut pan neatly—trust me, it’s a game-changer)
- Wire rack (for cooling the donuts evenly)
- Small bowl for cinnamon sugar
- Spoon or small offset spatula (for glazing)
If you don’t have a donut pan, you can use a muffin tin and shape the batter into rings (they’ll look rustic, but taste amazing). Cleaning silicone pans is easy—just a little soap and water. Metal pans hold heat well but need a thorough greasing. If you’re on a budget, basic metal pans from the grocery store work just fine. I’ve tried all the options and haven’t found a bad one yet!
Preparation Method
Let’s get baking! Here are the step-by-step instructions for making these delicious baked pumpkin donuts with vanilla glaze and cinnamon sugar. I’ve included measurements in both US and metric units, plus some personal tips and time estimates.
- Prep your oven and pan: Preheat the oven to 350°F (175°C). Lightly grease your donut pan with non-stick spray or a touch of oil. (Don’t skip this, or your donuts might stick!)
- Mix the wet ingredients: In a large bowl, whisk together 1 cup (240g) pumpkin puree, 2 large eggs, 1/2 cup (120ml) vegetable oil, 1/2 cup (100g) brown sugar, 1/4 cup (50g) granulated sugar, and 2 teaspoons vanilla extract. Whisk until smooth and creamy—look for a silky, orange batter.
- Combine the dry ingredients: In a separate bowl, stir together 1 1/2 cups (190g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/2 teaspoon salt. Mix well to evenly distribute the spices.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Avoid over-mixing—just stir until no flour streaks remain. The batter will be thick and spoonable.
- Fill the donut pan: Transfer the batter into a piping bag or zip-top bag (snip off the tip). Pipe batter into each donut cavity, filling about 3/4 full. (If you spoon it in, try to keep the shape even for a good rise.)
- Bake: Place pan in the oven and bake for 15-18 minutes, or until donuts spring back lightly when pressed and a toothpick comes out clean. (Keep an eye after 15 minutes—ovens vary!)
- Cool: Let the donuts rest in the pan for 5 minutes, then gently turn out onto a wire rack. (If they stick, run a butter knife around the edges.) Cool completely before glazing.
- Make the cinnamon sugar: In a small bowl, mix 1/4 cup (50g) granulated sugar with 1 teaspoon cinnamon. Set aside.
- Prepare the vanilla glaze: In another small bowl, whisk together 1 cup (120g) powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract. The glaze should be thick but pourable. If it’s too runny, add a bit more powdered sugar.
- Glaze and finish: Dip each cooled donut into the vanilla glaze, letting the excess drip off. Immediately sprinkle or dip into cinnamon sugar. Set donuts back on the rack to set (about 10 minutes).
Troubleshooting tip: If your donuts are too dense, double-check your baking powder and avoid over-mixing. If the glaze is too thin, add more powdered sugar. For best results, glaze and sugar donuts while they’re still slightly warm—they’ll absorb flavor beautifully.
Sensory cues: The donuts should be golden on the edges, soft to the touch, and smell like a pumpkin spice latte. The glaze will set with a slight shine, and the cinnamon sugar sparkles in the light—seriously, they’re Instagram-worthy!
Cooking Tips & Techniques
Here are some tried-and-true tricks I’ve learned after baking (and sometimes botching) plenty of pumpkin donuts:
- Use room temperature ingredients: Eggs and pumpkin blend better for a smoother batter. Cold eggs can make the mixture lumpy—been there, regretted that.
- Don’t over-mix: Fold batter gently once you add the dry ingredients. Over-mixing leads to chewy, dense donuts (and no one wants that).
- Piping is your best friend: Filling the pan neatly makes the donuts bake evenly and look pro-level. If you don’t have a piping bag, a zip-top bag works perfectly.
- Watch the baking time: Donuts can go from fluffy to dry quickly. Start checking at 15 minutes. A toothpick should come out clean, but the donuts shouldn’t be hard.
- Glaze while slightly warm: The vanilla glaze clings and sets better when the donuts aren’t stone cold. Plus, the cinnamon sugar sticks like magic.
- Let them cool on a rack: This helps them firm up and prevents sogginess. (I made the mistake of leaving them in the pan once and they got steamy and mushy.)
- Double the batch for parties: These disappear fast—every time I make them for a group, I wish I’d baked more.
If you ever find your donuts sticking, try lining the pan with a little parchment ring or use silicone pans. I learned the hard way when my first batch got stuck and fell apart. For consistent results, measure your flour by spooning it into the cup and leveling off, not scooping straight from the bag.
Multitasking tip: While donuts cool, whip up the glaze and cinnamon sugar—makes the process feel quick and seamless. If you want extra flavor, add a tiny pinch of salt to the glaze. And if you’re feeling fancy, drizzle the glaze over instead of dunking—it looks pretty on a serving platter!
Variations & Adaptations
One of the best things about this baked pumpkin donuts recipe is how customizable it is. Here are some variations I’ve tried (and loved):
- Gluten-Free: Use a 1:1 gluten-free flour blend. The texture is lightly different, but still moist and delicious. (Bob’s Red Mill works well.)
- Vegan: Swap eggs for flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg). Use non-dairy milk in the glaze. Coconut oil instead of vegetable oil adds a subtle sweetness.
- Maple Spice: Replace half the brown sugar with pure maple syrup and add a dash of maple extract to the glaze. The flavor is pure fall.
- Chocolate Pumpkin: Add 1/4 cup (25g) cocoa powder to the dry ingredients and top finished donuts with mini chocolate chips.
- Nut Allergies: This recipe is naturally nut-free, but always check your flour and glaze ingredients if baking for others.
If you want to switch up the spice profile, try pumpkin pie spice instead of individual spices. I’ve also made a chai-inspired version with cardamom and black pepper—it was unexpected but so good. For an extra treat, dip the donuts in a caramel glaze or sprinkle with toasted coconut. My favorite twist? Adding a handful of mini chocolate chips to the batter. It’s a hit with the kids and, let’s face it, with me too.
Serving & Storage Suggestions
These baked pumpkin donuts taste best fresh, but they’re pretty forgiving when it comes to storage.
- Serving: Serve warm or at room temperature. Arrange on a platter with a dusting of extra cinnamon sugar for a festive look. Pair with hot coffee, chai tea, or even a pumpkin spice latte for double the seasonal joy.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—the texture stays soft if you zap them in the microwave for 10 seconds before eating.
- Freezing: Freeze unglazed donuts for up to 2 months. Thaw overnight in the fridge, then glaze and sugar before serving.
- Reheating: Warm donuts for a few seconds in the microwave or 5 minutes in a low oven. The glaze may soften, but the flavor is still spot on.
- Flavor development: The spices mellow and mingle over time, so day-two donuts taste even cozier. If you have extra glaze, drizzle before serving for a fresh finish.
If you’re hosting brunch, set up a DIY glaze and topping station—guests love to decorate their own donuts! And if you’re gifting, stack donuts in a cute bakery box lined with parchment paper. They travel well and make a sweet surprise.
Nutritional Information & Benefits
Here’s a quick look at the nutrition for one baked pumpkin donut (approximate):
- Calories: 170
- Fat: 8g
- Carbs: 24g
- Protein: 2g
- Fiber: 1g
- Sugar: 13g
Pumpkin is rich in vitamin A, antioxidants, and fiber, making these donuts a little healthier than their fried cousins. Using baked, not fried, cuts down on fat and calories. If you choose whole wheat flour or coconut sugar, you bump up the nutrition even more. These donuts are nut-free, and can be easily made gluten-free or vegan with simple swaps. Main allergens: eggs, wheat, and dairy (in the glaze).
From a wellness perspective, I love that these donuts are lighter and use real pumpkin. They satisfy sweet cravings without feeling heavy, and you get a boost of nutrients with every bite. Perfect for a treat that doesn’t derail your week!
Conclusion
If you’re looking for that perfect cozy treat, this baked pumpkin donuts recipe is the answer. It’s easy, packed with real pumpkin flavor, and totally customizable—so you can make it your own every time. I love how the cinnamon sugar and vanilla glaze take these donuts from simple to unforgettable.
Don’t be afraid to experiment: swap spices, try a vegan or gluten-free version, or add a personal twist that makes your batch unique. Honestly, baking these donuts is a little celebration of fall in every bite. I hope you enjoy making (and eating!) them as much as I do.
If you try this recipe, leave a comment below or share your donut pics—especially if you come up with a fun new variation! Pin this recipe for later, and let’s make pumpkin season last as long as possible. Happy baking!
Frequently Asked Questions
Can I make these baked pumpkin donuts without a donut pan?
Yes! You can use a muffin tin and shape the batter into rings. They won’t look exactly like classic donuts, but the flavor is just as good.
Can I use fresh pumpkin puree instead of canned?
Absolutely. Just make sure to drain any excess water from homemade puree for best texture. Canned is more consistent, but fresh works well.
How do I make these donuts gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly different but still moist and tasty.
What’s the best way to store leftover donuts?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze unglazed donuts for longer storage.
Can I skip the glaze or cinnamon sugar?
Of course! The donuts are delicious plain, but the glaze and cinnamon sugar add extra flavor and a pretty finish. Try powdered sugar or a maple drizzle if you want something different.
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Baked Pumpkin Donuts Recipe: Easy Cinnamon Sugar & Vanilla Glaze
- Total Time: 30 minutes
- Yield: 12 donuts 1x
Description
These baked pumpkin donuts are tender, fluffy, and packed with cozy fall spices. Finished with a sparkly cinnamon sugar topping and creamy vanilla glaze, they’re the perfect autumn treat—easy to make, lighter than fried donuts, and sure to please any crowd.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (or gluten-free blend)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- For the Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease your donut pan with non-stick spray or oil.
- In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually fold dry ingredients into wet mixture until just combined. Do not over-mix.
- Transfer batter to a piping bag or zip-top bag. Pipe into donut pan cavities, filling each about 3/4 full.
- Bake for 15-18 minutes, until donuts spring back when pressed and a toothpick comes out clean.
- Let donuts cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- Mix cinnamon sugar topping in a small bowl: combine granulated sugar and cinnamon.
- Prepare vanilla glaze: whisk powdered sugar, milk, and vanilla extract until thick but pourable.
- Dip cooled donuts into vanilla glaze, then immediately sprinkle or dip into cinnamon sugar. Let set for about 10 minutes before serving.
Notes
For gluten-free or vegan adaptations, use a 1:1 gluten-free flour blend and flax eggs. Do not over-mix the batter for best texture. Glaze donuts while slightly warm for optimal flavor absorption. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze unglazed donuts for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 170
- Sugar: 13
- Sodium: 120
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: pumpkin donuts, baked donuts, cinnamon sugar, vanilla glaze, fall dessert, easy pumpkin recipe, autumn brunch, nut-free, kid-friendly, cozy treat
