After I published my Baked Donuts, I had a lot of requests to do a pumpkin version. I immediately could not get this idea out of my head—and am so glad that it works so well! This donut recipe is easy to stir up in one bowl, plus they bake up in under 15 minutes and are easy to make ahead of time. You can dunk the finished donuts in a cinnamon-spice mixture to add more flavor and sweetness, too. This is a fun toddler breakfast, a great Halloween breakfast, a kid-friendly Thanksgiving recipe, and an easy snack to share. (You may also like Donut Muffins, Raspberry Donuts, Chocolate Pumpkin Donuts, and Baked Apple Donuts.)
Ingredients You Need
Here’s a look at the ingredients you need to make this Pumpkin Baked Donuts recipe so you know what to have on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Pumpkin puree: I usually use canned pumpkin puree from the store to make this recipe super easy. (Look for plain pumpkin puree, rather than pumpkin pie filling, which is very sweet.) You can also use homemade pumpkin puree if desired. Milk: I use whole milk in my kitchen, but any type of milk will work here including low-fat or plant based. Butter: I prefer to bake with unsalted butter, so I use it here. Egg: We add one large egg to this recipe to help the batter hold together nicely and bake through evenly. Check the Notes for the egg-free option. Vanilla extract: Vanilla extract adds flavor that pairs nicely with the pumpkin pie spice. You can use pure or imitation vanilla. All-purpose flour: I use regular all-purpose flour here to ensure that the donuts are super light. You can also use whole wheat pastry flour if you prefer. Sugar: I add just enough sugar to sweeten the donuts so they taste delicious. In this recipe, I have found that granulated sugar creates a superior texture over honey or maple syrup, so I recommend using sugar if possible. (The others will work if needed, but the donuts will be a little drier.) Pumpkin pie spice: Pumpkin baked goods get their classic flavor from pumpkin pie spice, which is widely available in U.S. grocery stores. If you don’t have access to it, you can use cinnamon. Baking powder and baking soda: A combination of these two ensures that the donuts bake through and rise properly. Be sure that your baking soda is fresh and active before you start baking.
TIP: There is also an option to dip the Baked Pumpkin Donuts in a cinnamon spice mixture for additional flavor.
Step-by-Step Instructions
Below is a preview of how to make Baked Pumpkin Donuts so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and timing.
How to Store
Store cooled Baked Pumpkin Donuts in an airtight container at room temperature for up to 3 days, or about a week in the fridge. You can also freeze them in a freezer bag with as much air removed as possible for about 6 months. Thaw donuts overnight in the fridge or at room temperature.
Best Tips for Success
Use canned pumpkin puree or homemade pumpkin puree. If you have more pumpkin to use, find more ideas for what to do with leftover pumpkin, including my Healthy Pumpkin Bread. Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk. Gluten-free: Use an all-purpose gluten-free flour. Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe. This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey. Knowing that, you are free to substitute one or the other if you prefer.
I’d love to hear your feedback on this recipe, so please comment below to share! This is the nonstick donut pan I use to easily bake donuts at home.
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