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Pumpkin Donuts

Pumpkin Donuts are mixed up and baked to perfection in just half an hour! Made with ingredients like pumpkin pie spice, pumpkin puree, and all of the baking essentials you likely already have in your kitchen, these simple baked donuts come out perfectly fluffy and warm every single time. Oh, and don’t forget the cinnamon sugar on the outside!

Of all the breakfast treats we know and love, donuts might just be our favorites. Start your day off deliciously with homemade recipes like Apple Cider Donuts and Vanilla Cake Donuts!

Plate of cinnamon sugar pumpkin donuts.

Pumpkin Donuts

Preheat the oven, because it’s time to make some baked Pumpkin Donuts! Fluffy and soft Pumpkin Donuts are filled with real pumpkin flavor from pumpkin puree and just a dash of warm pumpkin pie spice.

This is the autumnal delight you need to start your mornings with this fall! Rolled in buttery cinnamon sugar, these Pumpkin Donuts are ideal for biting into when you really want to luxuriate in all of your favorite fall feelings!

How to Make Pumpkin Donuts

For the Donut Batter:

  1. Preheat the oven to 350°F, and spray a donut pan(s) with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
  3. In a separate large bowl, whisk the brown sugar, granulated sugar, and oil until well combined.
  4. Add the eggs, one at a time, and beat with a whisk until just mixed. Next, add the pumpkin puree.
  5. Pour in the dry ingredients and buttermilk, and fold everything together with a wooden spoon until just combined. It’s okay if there are still some small lumps.
  6. Spoon 3 heaping tablespoons worth of batter into each donut cavity. Bake for 13-15 minutes, or until the donuts have risen and are golden brown.

For the Cinnamon Sugar:

  1. In a small bowl, combine the sugar and cinnamon.
  2. Use a pastry brush to lightly brush both sides of the donuts with melted butter, and press them into the cinnamon sugar, one side at a time. Place the donuts on a piece of parchment paper or plate until ready to serve.
  3. Serve at room temperature or warmed.
Collage showing how to make pumpkin donuts.

Tips and Variations

  • For a speedier prep time, you can also use a piping bag with a large round tip to pipe the donut batter into the donut cups. Fill the cups almost to the top.
  • If you’re not a cinnamon sugar fan, you can swap it for a simple vanilla or maple glaze. 
  • For the BEST flavor, use our favorite Homemade Pumpkin Pie Spice!
Close up view of a bite taken out of a pumpkin donut.

Storage:

At room temp: These donuts will stay fresh in an airtight container at room temperature for up to 4 days. 

In the fridge: To keep these donuts fresher for a bit longer, pop them into the fridge (still in an airtight container) for up to 7 days. 

In the freezer: Place the donuts in a gallon-sized freezer safe bag. They’ll stay fresh in the freezer for up to 3 months. Don’t forget to date and label! 

Bite taken out of a baked pumpkin donut.

Pumpkin Donuts

Baked Pumpkin Donuts are made with ingredients like pumpkin pie spice, pumpkin puree, and baking essentials you already have in your kitchen.
5 from 2 votes

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 12 Servings
Calories 266 kcal

Ingredients
 

Donut Batter

  • 2 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup light brown sugar - packed
  • ¼ cup granulated sugar
  • 3 tablespoons canola oil
  • 2 large eggs - room temperature
  • ½ cup pumpkin puree
  • ½ cup buttermilk

Cinnamon Sugar

  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ cup unsalted butter - melted

INSTRUCTIONS
 

For the Donut Batter:

  • Preheat the oven to 350°, and spray a donut pan(s) with cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
    2 cups all-purpose flour
    3 teaspoons pumpkin pie spice
    2 teaspoons baking powder
    ½ teaspoon salt
  • In a separate large bowl, whisk the brown sugar, granulated sugar, and oil until well combined.
    ½ cup light brown sugar
    ¼ cup granulated sugar
    3 tablespoons canola oil
  • Add the eggs, one at a time, and beat with a whisk until just mixed. Next, add the pumpkin puree.
    2 large eggs
    ½ cup pumpkin puree
  • Pour in the dry ingredients and buttermilk, and fold everything together with a wooden spoon until just combined. It’s okay if there are still some small lumps.
    ½ cup buttermilk
  • Spoon 3 heaping tablespoons worth of batter into each donut cavity. Bake for 13-15 minutes, or until the donuts have risen and are golden brown.

For the Cinnamon Sugar:

  • In a small bowl, combine the sugar and cinnamon.
    ¼ cup granulated sugar
    1 tablespoon ground cinnamon
  • Use a pastry brush to lightly brush both sides of the donuts with melted butter, and press them into the cinnamon sugar, one side at a time. Place the donuts on a piece of parchment paper or plate until ready to serve.
    ½ cup unsalted butter
  • Serve at room temperature or warmed. See post for tips and storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 donut. Actual calories will vary.
 
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Alicia Jeanne Photography.

Nutrition

Serving: 1donutCalories: 266kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 49mgSodium: 183mgPotassium: 155mgFiber: 1gSugar: 18gVitamin A: 1884IUVitamin C: 1mgCalcium: 70mgIron: 2mg
Recipe Rating