These baked pumpkin donuts are made with real pumpkin puree, warm fall spices, and a crunchy cinnamon-sugar coating. They bake in a pan—no frying required—producing light, fluffy donuts with tender crumbs and a deeply spiced pumpkin flavor.
We love these pumpkin donuts because they’re easy to make and deliver the classic autumn flavor you expect: pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Brown sugar and maple syrup add warm sweetness while butter keeps the texture rich. Finish each donut with a brush of melted butter and a roll in cinnamon sugar for a crisp, fragrant coating.
What you need to make pumpkin donuts
- Flour: all-purpose flour is used here for a tender crumb. White whole wheat can work but may produce a slightly denser donut.
- Spices: warm baking spices—ground cinnamon, nutmeg, ginger, and cloves—bring classic pumpkin flavor. A homemade pumpkin pie spice mix is also a great option.
- Brown sugar: light brown sugar helps keep the texture moist and tender.
- Maple syrup: adds sweetness and a mellow caramel note that complements pumpkin.
- Pumpkin puree: canned unsweetened pumpkin puree is convenient and consistent.
- Butter: unsalted butter is used in the batter and in the topping; coconut oil can substitute if needed.
Variations
Swap the puree: if pumpkin isn’t your favorite, try butternut squash puree, applesauce, or another fruit/vegetable puree for a different twist.
Top with frosting: instead of the cinnamon-sugar coating, spread a cream cheese or maple glaze for a richer finish.
Add mix-ins: fold in chocolate chips, chopped nuts, or seeds for texture and flavor contrast.
Try different spice blends: chai spice or a cake spice blend can give the donuts a new aromatic profile.
More fall dessert ideas
Blackberry Cheesecake Cottage Cheese Ice Cream
Air Fryer Cookie for One (Single-Serve Chocolate Chip)
Meal Prep Protein Chia Pudding Cups
Blueberry Banana Bread
Peanut Butter Frozen Yogurt Bites
Cinnamon sugar topping
The cinnamon sugar coating is simple but essential: it adds crunch and a bright, spiced sweetness that contrasts the soft donut interior.
- White sugar
- Ground cinnamon
- Butter (for brushing before coating)
Storage
Allow the donuts to cool completely. Store them in an airtight container at room temperature in a cool, dark place for up to 3 days to preserve texture and flavor.
Freezing instructions
Cool the donuts completely. Place them in an airtight container or a resealable freezer bag, pressing out as much air as possible. Freeze for up to 3 months. Thaw at room temperature before brushing with butter and rolling in cinnamon sugar if desired.
More of our favorite pumpkin desserts
Pumpkin desserts
- Pumpkin Sheet Cake
- Chocolate Pumpkin Bread
- Pumpkin Mousse
- Pumpkin Oatmeal Cookie Bars
- Pumpkin Monster Cookies
Baked Pumpkin Donuts
Delicious cinnamon-sugar pumpkin donuts made with real pumpkin puree, maple syrup, and warm spices. These are baked, not fried—an easy seasonal treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 1/3 cup plain, unsweetened almond milk (or other milk)
- 2 large eggs
Cinnamon Sugar Topping
- 1/2 cup white sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted (for brushing)
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a donut pan with nonstick cooking spray or grease the wells.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, use an electric mixer or stand mixer to cream the softened butter, light brown sugar, and vanilla until pale and fluffy. Add the maple syrup, pumpkin puree, and almond milk, mixing until blended.
- Add the eggs one at a time, mixing after each until combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until the batter reaches a muffin- or cake-batter consistency. Do not overmix.
- Transfer the batter into a piping bag or a sturdy resealable bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each well about 3/4 full.
- Bake at 350°F for 8–10 minutes, or until a toothpick inserted into the donut’s center comes out clean and the tops spring back lightly when touched.
- Remove the pan from the oven and allow the donuts to cool in the pan for a few minutes. Carefully remove each donut and transfer to a cooling rack to cool slightly.
- While the donuts cool, mix the white sugar and ground cinnamon in a small bowl. Melt the 1/4 cup butter for brushing.
- When the donuts are still slightly warm (but cool enough to handle), brush each donut all over with the melted butter, then immediately roll or toss the donut in the cinnamon-sugar mixture until fully coated. Place the coated donuts back on the cooling rack to set.
Tips & Notes
- The batter should be thin enough to pipe easily. If it feels too thick, add additional almond milk, 1 tablespoon at a time, until it reaches the right consistency.
- For a dairy-free version, substitute a neutral oil or coconut oil for the butter in the batter and use dairy-free butter for the topping.
- If you prefer a glazed finish, skip the cinnamon-sugar and drizzle a simple vanilla, maple, or cream cheese glaze over the cooled donuts.
Watch it
Video walkthrough available for reference.
Nutrition (per donut)
Carbohydrates: 43 g,
Protein: 3 g,
Fat: 13 g,
Fiber: 2 g,
Sugar: 18 g
Nutrition information is automatically calculated and should be used as an approximation.
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Photography: photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.