Easy Baked Pumpkin Donuts Recipe

I made these baked pumpkin spice donuts so tender and perfectly spiced, they disappear faster than the glaze can set. One bite and you’ll see why I keep this recipe on repeat all fall.

I’m obsessed with these Easy Baked Pumpkin Donuts because they hit that sweet spot between cakey, spiced, and dangerously snackable. I love how the pumpkin puree keeps every bite soft without turning them heavy, and that swipe of powdered sugar glaze makes them feel like a bakery treat without the drama.

But the real pull is the flavor: spice, pumpkin, sugar, all hanging out in a tender little donut that disappears way too fast. And yes, I absolutely count these as breakfast.

Also dessert. Also standing-at-the-counter snack.

No shame. Just a pan of fall donuts I actually crave so badly.

Ingredients

• Flour gives the donuts their soft, cakey bite without feeling too heavy.
• Baking powder and baking soda help them puff up nicely in the oven.
• Salt keeps all that sweetness from tasting flat or one-note.
• Cinnamon brings the cozy fall vibe you’re probably here for.
• Nutmeg, ginger, and cloves add that warm pumpkin spice kick.
• Brown sugar makes them taste deeper, softer, and a little caramel-like.
• Granulated sugar adds sweetness without making things too rich.
• Eggs hold everything together and help the donuts stay tender.
• Pumpkin puree adds moisture, color, and that classic pumpkin flavor.
• Whole milk keeps the batter smooth and gives a softer crumb.
• Vegetable oil makes these donuts moist, even the next day.
• Vanilla rounds things out so the spices don’t take over.
• Powdered sugar glaze adds a sweet, bakery-style finish.
• Plus, a cinnamon sprinkle makes them look cute with almost no effort.

Ingredient Quantities

• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/3 cup whole milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 to 1 1/2 cups powdered sugar for glaze
• 2 to 3 tablespoons milk for glaze
• 1/2 teaspoon vanilla extract for glaze
• Optional ground cinnamon for sprinkling

How to Make this

1. Preheat oven to 350°F and grease a donut pan or spray with nonstick spray; set aside.

2. Whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves in a medium bowl.

3. In a large bowl, beat 3/4 cup packed light brown sugar and 1/4 cup granulated sugar with 2 large eggs until combined and slightly fluffy.

4. Stir in 1 cup pumpkin puree, 1/3 cup whole milk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.

5. Fold the dry ingredients into the wet mixture just until combined, taking care not to overmix.

6. Spoon or pipe batter into the prepared donut pan, filling each cavity about 3/4 full.

7. Bake for 10 to 12 minutes or until a toothpick inserted into the donut center comes out clean; let donuts cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

8. For the glaze, whisk together 1 to 1 1/2 cups powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and pourable; adjust milk or powdered sugar to reach desired consistency.

9. Dip cooled donuts into the glaze or drizzle the glaze over them, allowing excess to drip off, then let the glaze set for a few minutes.

10. If desired, sprinkle a pinch of ground cinnamon over the glazed donuts before the glaze sets, then serve and enjoy.

Equipment Needed

1. Oven
2. Donut pan (or muffin tin) sprayed or greased
3. Mixing bowls (medium and large)
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Electric hand mixer or sturdy whisk
7. Piping bag or spoon for filling the pan
8. Wire cooling rack
9. Toothpick for doneness testing

FAQ

Easy Baked Pumpkin Donuts Recipe Substitutions and Variations

• All purpose flour: substitute whole wheat pastry flour for a nuttier flavor and slightly denser texture, or use a 1:1 gluten free flour blend designed for baking for a gluten free option.
• Whole milk: substitute buttermilk for tang and tenderness (use same amount), or use unsweetened almond milk or oat milk for a dairy free version.
• Vegetable oil: substitute melted coconut oil (same volume) or melted butter for richer flavor; for a lighter option use applesauce in equal measure, noting texture will be moister.
• Powdered sugar for glaze: substitute maple syrup or honey thinned with a little milk for a pourable glaze, or use confectioners sugar mixed with a tablespoon of cream cheese for a thicker, tangy glaze.

Pro Tips

1. Let the batter rest 5 minutes before piping or spooning into the pan to hydrate the flour slightly; it will make the donuts tender and reduce tunnels from overmixing.
2. Use a piping bag or a zip-top bag with the corner snipped for neater, evenly filled cavities; filling 3 4 full prevents overflow while still giving a rounded top.
3. Test one donut for doneness at the minimum bake time since ovens vary; a gently springy top and a toothpick that comes out mostly clean mean you should remove them to avoid drying.
4. Make the glaze slightly thicker than you think you need so it clings to the donut instead of running off; thin with milk a teaspoon at a time until it reaches the desired sheen and drizzle consistency.
5. Store cooled donuts in an airtight container at room temperature for up to 2 days, or freeze unglazed donuts on a tray then bag them for up to 2 months; glaze after thawing for best texture.