It’s pumpkin season! Treat your family and friends to a special breakfast with a batch of the best light and fluffy baked pumpkin donuts.
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This post was originally published on October 7, 2021. Last updated on September 3, 2024
Favorite Fall Recipes Blog Hop
Welcome to the Favorite Fall Recipes Blog Hop hosted by my friend, Pasha at Pasha Is Home.
I’m thrilled to join a group of talented blogging friends to share our favorite fall recipes with you.
Each of the recipes is linked at the bottom of the page, so be sure to visit all of my friends to see what they’ve made, too!
Okay, enough of the chit-chat — to the recipe, we go!
Table of Contents
- Favorite Fall Recipes Blog Hop
- The Best Recipe for Baked Pumpkin Donuts
- How To Make Baked Pumpkin Donuts
- Can I Make the Donuts Ahead of Time?
- How To Store Leftover Donuts
- Can I Freeze Baked Pumpkin Donuts?
- More Fall Breakfast Recipes from Midwest Life and Style
- Wrapping Up: The Best Baked Pumpkin Donuts
- Ten Fabulous Fall Recipes
- Printable Recipe Card for Baked Pumpkin Donuts
- Did You Enjoy This Recipe? PIN It for Later!
The Best Recipe for Baked Pumpkin Donuts
I love to bake in the fall, and this baked pumpkin donuts recipe is one of my all-time favorites.
Sprinkled with just a hint of cinnamon and sugar, these baked pumpkin spice donuts are light, fluffy, and bursting with flavor!
And they are so simple to make.
Who doesn’t love an easy recipe?
I wish I could describe how amazing they smell fresh out of the oven.
The word heavenly comes to mind, but even that might not do these scrumptious pumpkin baked donuts justice.
Here’s everything you need to whip up a batch and find out for yourself!
Ingredients For Baked Pumpkin Donuts
For the donuts
- 1 large egg
- 2 tablespoons milk
- 1/2 cup vegetable oil
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 3/4 cups pumpkin puree
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- pinch of nutmeg
For the Cinnamon-Sugar Topping
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2–3 tablespoons ground cinnamon
Equipment Needed
How To Make Baked Pumpkin Donuts
Step 1: For the Donuts
Start by preheating your oven to 350℉.
While it’s warming up, grab a large mixing bowl and beat the egg for about 1-2 minutes, until it’s nice and light and fluffy.
Next, pour in the milk, oil, melted butter, and a splash of vanilla.
Mix everything together until it’s well combined.
Then, add the pumpkin puree and keep mixing until it’s all nicely blended.
Add the brown sugar and granulated sugar, and cream together with the wet ingredients.
Then, in a separate mixing bowl, stir the remainder of the dry ingredients together and pour them into the wet mixture stirring until just combined.
Step 2: Fill the Pan with Pumpkin Donut Batter
Use some baking spray to grease your donut pan and pour the batter into a plastic storage bag.
Snip off the corner of the bag with scissors and carefully pipe the batter into each donut cup, filling each with about 1/4 cup of batter.
Step 3: Bake the Donuts
Bake your pumpkin donuts for 10-12 minutes or until they are golden brown and a toothpick comes out clean when inserted in the dough.
Then cool the donuts in the pan for 5 minutes before turning them out onto a wire cooling rack.
Step 4: Top with Cinnamon Sugar
Once cooled, brush your pumpkin donuts with melted butter and dip them in a mixture of cinnamon and sugar.
Then serve immediately and enjoy!
Can I Make the Donuts Ahead of Time?
These donuts are best served within 1-2 days of baking, but to save time, you can prepare them the day before!
Follow the recipe and bake as directed and once your pumpkin donuts are done, store them uncoated in an airtight container.
Then brush with melted butter and add the cinnamon and sugar coating just before serving.
How To Store Leftover Donuts
To keep your donuts fresh for up to 2 days, store them in an airtight container at room temperature. You can use a zip-top bag, plastic wrap, or a food storage container.
Tip: Keep your doughnuts away from sunlight to prevent them from drying out or getting moldy.
Can I Freeze Baked Pumpkin Donuts?
To freeze your donuts, cool them completely first, and do not add the cinnamon and sugar.
Carefully layer them in an air-tight and freezer-safe container.
When ready to serve, thaw the donuts to room temperature and then add the cinnamon-sugar topping.
More Fall Breakfast Recipes from Midwest Life and Style
If you loved this baked pumpkin donut recipe, you may also like some of my other fall breakfast favorites:
Wrapping Up: The Best Baked Pumpkin Donuts
As always, feel free to leave any questions or comments below, and don’t forget to pin this post to save it for later.
And, if you try this recipe, remember to leave your feedback by leaving a rating on the recipe card below to let other readers know what you think.
Don’t forget to stop by and see all of my friend’s favorite fall recipes too!
Simply scroll to the bottom of the page, click on the name of the recipe, and pin it to save for later!
Enjoy!
Ten Fabulous Fall Recipes
- Pasha is Home | Favorite Pumpkin Cookie Recipe
- The Tattered Pew | Mini Pumpkin Chocolate Chip Puff Pastry Pies
- She Gave It A Go | The Best Sweet Potato Casserole Recipe
- Cali Girl In A Southern World | Perfect Pumpkin Parfaits
- Simply 2 Moms | The Best Caramel Apple Overnight Oats
- Home With Holly J | Pumpkin Cream Cheese Swirl Muffins
- Midwest Life and Style | The Best Light And Fluffy Baked Pumpkin Donuts
- Willow Bloom Home | Delicious Carrot And Roasted Red Pepper Soup
- Jennifer Maune | The Best Butternut Squash Soup Recipe
- Hip and Humble Style | Simple and Delicious Apple Fries
Printable Recipe Card for Baked Pumpkin Donuts
The Best Light and Fluffy Baked Pumpkin Donuts
Ingredients
For the Donuts
- 1 large egg
- 2 tablespoons milk
- ½ cup vegetable oil
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ¾ cup pumpkin puree
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- pinch nutmeg
For the Cinnamon-Sugar Topping
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2-3 tablespoons ground cinnamon
Instructions
For the Donuts
- Preheat your oven to 350℉. In a large mixing bowl, beat the egg for 1-2 minutes until light and fluffy.
- Add the milk, oil, butter, and vanilla. Mix together until well combined. Then add the pumpkin puree and continue to mix until well combined.
- Add the brown sugar and granulated sugar, and cream together with the wet ingredients.
- In a separate mixing bowl, stir together the remainder of the dry ingredients. Pour them into the wet mixture and stir until just combined.
- Use baking spray to grease your donut pan. Pour the batter into a plastic storage bag. Snip off the corner of the bag with scissors and carefully pipe the batter into each donut cup, filling each with about 1/4 cup of batter.
- Bake for 10-12 minutes or until golden brown and a toothpick comes out clean when inserted in the donuts.
- Cool the donuts in the pan for 5 minutes. Then turn out onto a wire cooling rack.
For the Cinnamon-Sugar Topping
- Once cooled, brush the donuts with melted butter and dip them in a mixture of cinnamon and sugar. Serve immediatley.
I would love to see what you make! If you try any of my recipes, be sure to tag me in your photos!
IG: @midwestlifeandstyle + #midwestlifeandstyle
Did You Enjoy This Recipe? PIN It for Later!
Jen these donuts looks delicious. I make a similar recipe and have them on repeat all Fall and Winter long.
I hope the new school year is going well. Have a wonderful week.
Thank you, Elizabeth. You too!
Oh Jen, so many awesome and outstanding fall recipes doing the circuit at the moment, but this one is scrumdiddlyumptious.
I visited you via Tuesday Turn About #218 Arriving and Leafing
I linked up this week with = 50+51. This is a friendly reminder and invitation to come and join us at SeniorSalonPitStop. You will find the linkup information under BLOGGING.
Thank you, Esme! There’s nothing better this time of year than warm, pumpkin donuts!
I can hardly wait to make these! And don’t think I’m going to share. 😉 Yum! Pinned
Ha! I will confess that I may or may not have eaten multiple the last time I made them. Hope you enjoy, Cindy!
Jen these look SO good! If I lived near you I would stop by all the time just to see what you are baking and learn from you! I love every recipe you share and I can’t wait to try these!
Thank you, Kelly. I wish we lived closer. How fun would that be? Hope to see you again soon!
Oh Jen! These look delicious! I cannot wait to make your recipe. They are the perfect breakfast treat for the Fall! Pinned!
Thanks so much, Meeghan. I hope you enjoy them as much as we do!
And now I need a donut pan!! These look incredible Jen!! I cannot wait to make them!!!
thanks so much, Pasha, and thank you for hosting such a fun hop.
These look delicious. They caught my son’s eye as he was walking by so now I definitely have to make them. Can you recommend a donut pan?
Thank you, Shawna. I hope you enjoy them! I think my pan is just something generic. I’ve had it for a few years, but can’t remember where it came from. As long as it is non-stick and you coat it well with baking spray you should be good to go!
Your pumpkin donuts look delicious!
thank you, Paula!
Wow, Jen! These look and sound so delicious! Pinned to make for my kids later!
Thanks so much, Anne. I hope you all enjoy them as much as my family does!
Jen!!! These donuts look amazing!!! I’ve been wanting to bake some donuts, but I keep thinking they must be so hard to make… but now I feel like I can do it!!! Lord knows I have enough pumpkins haha!!!!
Girl…seriously. These are SO easy! They would be fun to make with your girls some weekend morning.