These baked pumpkin donuts are made with actual pumpkin and a scrumptious cinnamon sugar topping. Plus, there’s no frying concerned!

bite taken out of pumpkin donut on plate.

Straightforward Pumpkin Donuts Recipe

Whether or not it’s fall or not, pumpkin donuts are all the time a good suggestion! We love our baked pumpkin donuts as a result of there isn’t any frying concerned they usually come out pillowy and fluffy.

Our pumpkin donuts function actual pumpkin puree, heat spices, brown sugar, maple syrup, and a cinnamon sugar topping.

Why you’ll love them!


Straightforward to Make

Small Batch

Candy Deal with

combining butter and sugar.

Featured Components

  • Flour: we stored issues easy with all-purpose flour, however we’re assured that white entire wheat would additionally work. It may be denser when you go that route.
  • Spices: you’ll want heat spices equivalent to cinnamon, nutmeg, ginger, and cloves. You too can substitute these for our homemade pumpkin pie spice.
  • Brown sugar: gentle brown sugar will maintain these gentle and fluffy.
  • Maple syrup: maple not solely provides extra sweetness however heat.
  • Pumpkin puree: canned, unsweetened pumpkin puree is simple to seek out and simpler to make use of than making your personal pumpkin puree!
  • Butter: we used butter, however coconut oil will work too.

Cinnamon sugar topping

Don’t neglect in regards to the cinnamon sugar topping! It provides these donuts some further pizazz!

  • White sugar
  • Floor cinnamon
  • Butter
adding dry ingredients to wet in bowl.

Easy Directions

  1. Combine Dry: mix the dry substances in a medium bowl and put aside.
  2. Cream butter & sugar: utilizing a hand mixer, cream the butter, sugar, and vanilla till gentle and fluffy.
  3. Add moist: add the remainder of the moist substances and blend to mix.
  4. Mix: slowly add the dry substances to the moist and blend to mix.
  5. Switch: switch the batter into a big, gallon-size bag (or pastry bag) and snip the tip. Fill every donut mould 3/4 of the way in which full.
  6. Bake: bake at 350ºF for 8-10 minutes or till absolutely cooked.
  7. Brush & dip: mix the sugar and cinnamon and put aside. As soon as the donuts have cooled, brush all sides of them with melted butter. Then, toss them within the cinnamon sugar.

Fall Dessert Recipes


filling donut pan with batter.


Use a Completely different Puree: don’t love pumpkin? Do this recipe with butternut squash puree, applesauce, or every other fruit puree.

Prime with Frosting: ditch the cinnamon sugar topping and prime your pumpkin donuts with our healthy cream cheese frosting.

Add a Combine-In: give your donuts a little bit of flare with an add-in equivalent to chocolate chips, nuts, or seeds.

Use totally different spices: be at liberty to make use of a unique spice mix equivalent to chai spice or cake spice.

brushing donuts with butter.


Let donuts cool utterly. Then, retailer them in an hermetic container in a cool, darkish place for as much as 3 days.

Freeze Directions

Let donuts cool utterly. Then, place them into an hermetic container or gallon-size plastic bag and take away as a lot air as potential. Seal and freeze for as much as 3 months.

baked pumpkin donuts with cinnamon sugar on plate.


Cinnamon Sugar Topping

  • ½ cup white sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter melted


  • Preheat the oven to 350ºF and spray a donut pan with nonstick cooking spray.

  • Mix the dry substances collectively in a medium bowl and put aside.

  • Utilizing an electrical mixer or stand mixer, cream the butter, brown sugar, and vanilla collectively till the combination is gentle in colour. Add the maple syrup, pumpkin puree, and almond milk to the blending bowl and blend till mixed.

    creamed butter and sugar in bowl.
  • Add one egg at a time to the bowl and blend till mixed.

  • Slowly add the dry substances to the moist substances till the batter is a muffin or cake batter consistency.

  • Switch the donut batter to a piping bag or giant gallon sized bag. Snip the tip of the bag and pipe the donut batter into the donut pan, filling every donut ¾ of the way in which full.

    donut batter in donut pan.
  • Bake at 350ºF for 8-10 minutes or till the donuts are absolutely cooked.

  • Take away the pan from the oven and let the donuts cool for a couple of minutes earlier than rigorously eradicating every donut from the pan and putting them on a cooling rack.

  • Whereas the donuts are cooling, add the white sugar and cinnamon right into a small bowl and blend till mixed.

  • When the donuts are cooled, use a pastry brush to rigorously brush all sides of the donuts with melted butter after which instantly roll or toss the donuts within the cinnamon sugar combination till the donut is totally coated. Be certain the entire donut is roofed. Place the donut again onto the cooling rack. Repeat till each donut has been coated.

    donuts on drying rack.

Ideas & Notes

  • The donut batter must be skinny sufficient to pipe. In case your batter is simply too thick, add 1 tablespoon of almond milk at a time to the batter till it’s the proper consistency.

Diet information

Energy: 294kcal Carbohydrates: 43g Protein: 3g Fats: 13g Fiber: 2g Sugar: 18g

Images: photographs taken on this publish are by Ashley McGlaughlin from The Edible Perspective.