Introduction

Baked pumpkin donuts are a delightful autumn treat that combines the warm flavors of pumpkin with a soft, tender texture. These donuts are easy to make and perfect for breakfast or a cozy snack. Plus, they’re baked, not fried, making them a lighter option to enjoy pumpkin season.

A close-up image of three stacked sugar-coated donuts with a soft, golden-brown texture. The top donut has a bite taken out, showing its moist, fluffy, yellowish inside. The donuts are round, with a slightly rough sugar coating that sparkles in the light. They sit on a white marbled surface, and a woman's hand is gently holding the top donut from the side. The background is blurred to keep the focus on the donuts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree (canned or homemade)
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease your donut pan to prevent sticking.
Step 2: In a mixing bowl, combine the pumpkin puree and sugar until smooth. Stir in the flour and baking powder gently until just combined, taking care not to overmix.
Step 3: Using a piping bag or spoon, fill each donut cavity about three-quarters full with the batter.
Step 4: Bake the donuts in the preheated oven for 15-18 minutes, or until a toothpick inserted into a donut comes out clean.
Step 5: Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

Use pure pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
For extra flavor, add 1 teaspoon of cinnamon or pumpkin pie spice to the dry ingredients.
Top the donuts with a simple glaze made from powdered sugar and milk for a sweet finish.
If you don’t have a donut pan, use a muffin pan for a similar shape.

Storage

Store leftover donuts in an airtight container at room temperature for 2-3 days. For longer storage, freeze donuts individually wrapped in plastic wrap for up to three months. To reheat, microwave for about 15 seconds until warm.

How to Serve

The image shows three sugar-coated donuts stacked on top of each other, with the top donut having a bite taken out, revealing a soft, golden-yellow inside. The donuts have a rough sugar texture on the outside, giving them a slightly grainy look. The background is a white marbled texture that highlights the warm tones of the donuts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use homemade pumpkin puree made from cooked fresh pumpkin, but make sure it’s well-drained so it isn’t too watery.

Do these donuts need to be fried?

No, these donuts are baked, which makes them lighter and easier to prepare without the need for frying oil.

Baked Pumpkin Donuts Recipe

Print Recipe

★★★★★

4.5 from 463 reviews

These baked pumpkin donuts are a deliciously moist and tender fall treat, perfect for breakfast or dessert. Made with pumpkin puree and lightly sweetened, they offer a healthier alternative to traditional fried donuts. Easy to prepare and bake, these donuts capture the warm flavors of autumn with minimal fuss.

Author: Maya
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes
Yield: 12 donuts 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 cup pumpkin puree (canned or homemade, use pure pumpkin puree, not pie filling)
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder

Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease your donut pan thoroughly to prevent sticking.
Mix wet and dry ingredients: In a mixing bowl, combine the pumpkin puree and sugar until smooth and well blended. Then stir in the all-purpose flour and baking powder until the batter is just combined; avoid overmixing to keep the donuts tender.
Fill donut cavities: Using a piping bag or spoon, fill each donut cavity about three-quarters full with the prepared batter for evenly sized donuts.
Bake the donuts: Place the donut pan in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into a donut comes out clean.
Cool and serve: Allow the donuts to cool in the pan for a few minutes to set, then transfer them to a wire rack to cool completely. Serve warm or at room temperature as desired.

Notes

Store any leftover donuts in an airtight container for 2-3 days to maintain freshness.
For longer storage, freeze the donuts individually wrapped in plastic wrap or foil for up to three months.
Reheat frozen donuts in the microwave for about 15 seconds for a freshly baked taste.
Do not overmix the batter to ensure the donuts stay light and fluffy.

Keywords: baked donuts, pumpkin donuts, easy baking, fall treats, healthy desserts, pumpkin recipes