Baked Pumpkin Donuts: The Ultimate Fall Treat with Cinnamon Sugar & Maple Glaze

Every year, as soon as the air gets crisp and the leaves start to turn, I start dreaming about these Baked Pumpkin Donuts. There’s something undeniably special about a homemade donut especially one that’s soft, fluffy, and loaded with cozy fall flavors. My first batch of these came about on a lazy Saturday morning with pumpkin purée in the fridge and a craving for something sweet but a little bit wholesome. One bite of these cinnamon sugar–dusted donuts, finished with a drizzle of maple glaze and a sprinkle of toasted nuts, and I knew this recipe was going into heavy autumn rotation. If you love pumpkin bread and donuts, this is your new favorite way to start the day!

this Recipe

What Are Baked Pumpkin Donuts?

Baked Pumpkin Donuts are fluffy, cake-style donuts made in the oven (not fried!) with real pumpkin purée and warm spices like cinnamon, nutmeg, and ginger. They’re quick to make and healthier than traditional fried donuts, but just as soft and satisfying. These donuts are typically coated in cinnamon sugar after baking for a classic finish—or you can add a drizzle of maple glaze and chopped nuts for extra flavor and texture. Served warm with coffee or cider, they capture the essence of fall in every bite.

Why You’ll Fall in Love with This Recipe

There’s a reason these donuts are a reader favorite:

• Baked, Not Fried: No messy frying just mix, pour, and bake!
• Super Soft & Moist: Thanks to real pumpkin and the perfect blend of fall spices.
• Easy to Make: Ready in under 30 minutes and uses simple pantry ingredients.
• Customizable: Top with cinnamon sugar, glaze, nuts, or leave plain.
• Perfect for Breakfast or Dessert: Enjoy with your morning coffee, for brunch, or as an afternoon snack.
• Kid-Friendly: Little ones love helping mix and coat the donuts.

How Do Baked Pumpkin Donuts Taste?

These donuts are the definition of fall comfort. The texture is tender and cakey, but never dry—each bite melts in your mouth. You’ll taste sweet pumpkin, rich cinnamon, and a hint of nutmeg and ginger, balanced by a vanilla-scented batter. The cinnamon sugar coating adds crunch and sparkle, while the maple glaze gives a sweet, sticky finish. Toasted nuts offer an optional bit of crunch and warmth. Eat them fresh from the oven for the full pumpkin patch effect—trust me, you won’t be able to stop at one!

Health & Ingredient Benefits

Baked Pumpkin Donuts are a treat you can feel good about, especially compared to fried donuts. Here’s what’s inside:

• Pumpkin Purée: Packed with vitamin A, fiber, and antioxidants.
• Greek Yogurt or Buttermilk: Adds protein, moisture, and tang.
• Spices: Cinnamon, nutmeg, and ginger are naturally warming and full of antioxidants.
• Baked, Not Fried: Lower in fat and calories than traditional donuts.
• Nuts (Optional): Pecans or walnuts add healthy fats and crunch.

Ingredients You’ll Need

To make about 12 baked pumpkin donuts, you’ll need:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• 1/3 cup melted butter (or coconut oil)
• 1/2 cup Greek yogurt or buttermilk
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 3 tablespoons melted butter

For the Maple Glaze (Optional):

• 3/4 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 teaspoons milk (as needed)
• Chopped toasted nuts (pecans or walnuts), for topping

Tools You’ll Need

Making these donuts is easy with a few kitchen basics:

• Donut pan (nonstick, standard size)
• Mixing bowls
• Whisk and rubber spatula
• Measuring cups and spoons
• Piping bag or zip-top bag (for filling donut molds)
• Cooling rack
• Small bowls for coating/glazing

Optional Substitutions & Additions

Make them your own with these swaps:

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Use coconut oil or vegan butter, and non-dairy yogurt or milk.
• Less Sugar: Skip the cinnamon sugar or glaze for a lighter version.
• Chocolate Chip Pumpkin Donuts: Fold in mini chocolate chips to the batter.
• Add a Kick: Sprinkle in a dash of cloves or cardamom for extra spice.
• More Crunch: Top with seeds (pumpkin or sunflower) for a nut-free option.

How to Make Baked Pumpkin Donuts

1. Prep: Preheat oven to 350°F (175°C). Grease donut pans well.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Mix Wet Ingredients: In another bowl, whisk pumpkin, brown sugar, granulated sugar, eggs, melted butter, yogurt (or buttermilk), and vanilla until smooth.
4. Combine: Add dry ingredients to wet and mix gently until just combined. Do not overmix.
5. Fill the Pan: Spoon batter into a piping bag or zip-top bag, snip the end, and pipe batter into donut pans, filling each about 2/3 full.
6. Bake: Bake for 12–14 minutes, or until donuts spring back when lightly pressed and a toothpick comes out clean.
7. Cool: Let donuts cool in pan 5 minutes, then transfer to a rack.

For Cinnamon Sugar Coating:
8. Mix sugar and cinnamon in a shallow bowl. Brush warm donuts lightly with melted butter, then dip or sprinkle with cinnamon sugar.

For Maple Glaze:
9. Whisk powdered sugar and maple syrup. Add milk as needed for drizzling consistency. Drizzle over cooled donuts and sprinkle with nuts.

What to Serve with Baked Pumpkin Donuts

These donuts are a perfect match for:

• Hot coffee or chai latte
• Warm apple cider
• Fresh fruit or fruit compote
• Yogurt and granola for a fall brunch spread
• Vanilla ice cream for dessert

Tips for Success

• Don’t Overmix: A gentle hand ensures light, fluffy donuts.
• Fill Pans Evenly: Use a piping bag for perfect, mess-free donuts.
• Coat While Warm: Cinnamon sugar sticks best when donuts are just out of the oven.
• Let Cool for Glaze: If glazing, make sure donuts are cool so the glaze sets and doesn’t melt off.
• Double Up: These freeze beautifully—make a double batch for later!

Common Mistakes to Avoid

• Overbaking: Keep a close eye—donuts can dry out quickly.
• Underfilling Pans: Too little batter means small, flat donuts.
• Skipping Grease: Always grease pans well, even nonstick, for easy removal.
• Using Pumpkin Pie Filling: Only pure pumpkin purée works in this recipe.

How to Store & Reheat

• Store: Keep cooled donuts in an airtight container at room temp for up to 2 days, or refrigerate up to 5 days.
• Freeze: Freeze uncoated donuts up to 2 months. Thaw and coat/glaze before serving.
• Reheat: Warm briefly in the microwave (about 8 seconds) for a just-baked feel.

Frequently Asked Questions

Can I bake these as muffins?
Absolutely use a muffin pan and bake about 15–18 minutes.

Do I need a donut pan?
It’s best for the classic shape, but you can use a mini Bundt or muffin pan in a pinch.

Can I use canned pumpkin?
Yes, but make sure it’s 100% pumpkin purée, not pumpkin pie filling.

Can I make them vegan?
Use egg replacer, non-dairy yogurt, and vegan butter/oil for a plant-based treat.

Why are my donuts dense?
Usually from overmixing gently fold batter for a tender crumb.

Nutritional Info (approximate per donut)

• Calories: 180
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 30g
• Sugar: 14g
• Fiber: 1g
• Protein: 3g
• Sodium: 190mg

(Nutritional values are estimates and will vary with toppings.)

Conclusion

Baked Pumpkin Donuts are the kind of cozy, festive treat that turns any morning into a celebration of fall. They’re easy, healthier than fried, and packed with the best pumpkin spice flavors—plus plenty of room for creative toppings! Make a batch (or two) and enjoy that classic pumpkin donut experience, straight from your own oven.

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August 4, 2025 by Melissa