Baked Pumpkin Donuts

Oh my goodness, have I got a treat for you! These baked pumpkin donuts are my absolute favorite fall indulgence, and the best part? They’re ridiculously easy to make. I’m talking “whisk a few ingredients together and pipe them into a pan” easy. No deep frying, no messy clean-up, just warm, spiced pumpkin goodness ready in about 30 minutes flat.

I’ll never forget the first time I made these for my niece’s Halloween party. The kids went wild for them (and let’s be honest, so did the adults). There’s something magical about that combination of pumpkin and warm spices that just screams autumn. And that cinnamon sugar coating? Pure heaven. It gives that perfect little crunch when you bite into the soft, cakey donut.

What I love most about this recipe is how forgiving it is. Even if you’re not an experienced baker, you can’t mess these up. The spice cake mix does most of the heavy lifting, and the pumpkin keeps them incredibly moist. Trust me, once you try these, you’ll be making them all season long!

Table of Contents

Why You’ll Love These Baked Pumpkin Donuts

Listen, these aren’t just any donuts, they’re little bites of autumn magic! Here’s why they’ve become my go-to treat every fall:

• So darn easy: With just 4 main ingredients and a simple mix-and-bake method, you’ll have donuts faster than you can say “pumpkin spice latte!”
• That perfect texture: Baked, not fried, they’re wonderfully cakey inside with just the right amount of chew—like if a muffin and donut had a delicious baby.
• Fall flavors in every bite: The warm spices from the cake mix paired with real pumpkin create that cozy flavor we all crave when the leaves start changing.
• Endless fun options: Switch up the toppings—try maple glaze, cream cheese frosting, or chocolate drizzle to make them your own!

Honestly? The hardest part is waiting for them to cool before devouring!

Ingredients for Baked Pumpkin Donuts

Gather these simple ingredients – I bet you have most in your pantry already! The magic happens when these humble components come together:

• 1 box spice cake mix – The secret shortcut that makes these donuts foolproof (I’ve had great results with Duncan Hines or Betty Crocker)
• 2 large eggs – Room temperature works best for smooth mixing
• 1/4 cup vegetable oil – Or melted coconut oil for extra flavor
• 1 can (15 oz) pumpkin puree – Not pumpkin pie mix (look for 100% pumpkin on the label)

For the Cinnamon Sugar Topping:

• 2/3 cup sugar – White or brown both work beautifully
• 2 tablespoons cinnamon – Or pumpkin pie spice for extra warmth
• 1/4 cup melted butter – Unsalted is my preference, but salted works too

See? Nothing fancy – just simple, real ingredients that create something magical. Now let’s get baking!

Equipment Needed

Don’t worry – you don’t need fancy gadgets for these pumpkin donuts! Here’s what I always grab from my kitchen:

• Donut pan (standard or mini) or electric donut maker – I love my non-stick pans!
• Large mixing bowl – Any sturdy bowl will do
• Piping bag or ziplock – Makes filling the molds a breeze
• Cooling rack – Essential for that perfect cinnamon sugar coating

That’s it – simple tools for seriously delicious results!

How to Make Baked Pumpkin Donuts

Alright, let’s get to the fun part – making these little pumpkin wonders! I promise it’s easier than you think. Just follow these simple steps, and you’ll be enjoying warm, spiced donuts before you know it.

Preparing the Batter

First things first – preheat that oven to 350°F (or your donut maker if you’re using one). Now, in a large bowl, whisk together the pumpkin puree, eggs, and oil until they’re completely combined and smooth. No need for a mixer here – a good old-fashioned whisk works perfectly!

Here’s my secret tip: add the spice cake mix gradually, stirring just until everything comes together. Overmixing is the enemy of tender donuts, so as soon as you don’t see dry streaks of flour, stop! The batter will be thick – that’s exactly what we want. It should look like a smooth, spiced pumpkin cloud (and smell amazing already).

Baking the Donuts

Now for the fun part – filling those donut molds! I like to spoon my batter into a gallon-sized ziplock bag, snip about 1/2 inch off one corner, and pipe it into my greased pan. This gives me perfect, even donuts every time.

If you’re using an oven: Bake for 15-18 minutes until they spring back when lightly touched. In a donut maker? They’ll be ready in about 5 minutes – just peek at the 4-minute mark. Either way, you’ll know they’re done when your kitchen smells like autumn and the edges are just starting to turn golden. Let them cool in the pan for 5 minutes before transferring to a rack.

Adding the Cinnamon Sugar Topping

This is where the magic happens! While your donuts are cooling slightly (but still warm), melt that butter and mix your cinnamon and sugar in a shallow bowl. Now, here’s my technique: working one at a time, dip the top of each donut in melted butter, then immediately into the cinnamon sugar mixture, pressing gently to coat.

Pro tip: Let them sit for a minute after coating – the sugar will form this gorgeous, slightly crunchy shell that’s just divine. And don’t be shy with that topping – these babies can handle plenty of cinnamon sugar love!

Tips for Perfect Baked Pumpkin Donuts

After making dozens (okay, maybe hundreds) of these pumpkin donuts, I’ve learned a few tricks that guarantee bakery-quality results every time:

• Grease like you mean it: Even non-stick pans need a good coating – I use butter or baking spray and get into every nook of those donut molds. Nothing’s sadder than donuts that won’t let go!
• Patience with cooling: Wait until donuts are just warm (not hot) before dipping in butter and sugar. Too hot and the topping melts right off; too cool and it won’t stick properly.
• Spice it your way: Love extra warmth? Add a pinch of nutmeg or cloves to the batter. Prefer milder spice? Use half the cinnamon in the topping.
• Batter consistency is key: If it seems too thick, add a tablespoon of milk. Too thin? A sprinkle more cake mix will fix it.

Remember – don’t stress! These donuts are wonderfully forgiving, just like grandma’s best recipes.

Variations & Substitutions

One of the best things about these pumpkin donuts is how easily you can mix them up! Here are my favorite ways to customize:

• Gluten-free? Simply use your favorite gluten-free spice cake mix – I’ve had great results with King Arthur’s version.
• Oil swap: Melted coconut oil adds lovely flavor, or applesauce works for an oil-free option (just expect slightly denser donuts).
• Dairy-free topping: Use melted coconut oil instead of butter for dipping – it gives a delicious twist!
• Extra pumpkin punch: Add 1/4 cup pumpkin seeds to the batter for crunch.

See? Endless ways to make these your own signature treat!

Storing and Reheating

Here’s the good news – these pumpkin donuts stay wonderfully moist! Store them in an airtight container at room temperature for up to 3 days (if they last that long). For longer storage, freeze them without the topping in a freezer bag for up to 2 months. When you’re ready to enjoy, just thaw at room temperature, then give them a quick 10-second zap in the microwave to bring back that fresh-baked warmth. Pro tip: Add the cinnamon sugar topping after reheating for maximum crunch!

Nutritional Information

Just so you know what you’re biting into, here’s the scoop on these pumpkin donuts (per mini donut): About 120 calories, 5g fat, and 18g carbs – not bad for such a tasty treat! Remember, these are estimates – actual values might vary slightly based on your exact ingredients and how generous you are with that delicious cinnamon sugar topping!

FAQs About Baked Pumpkin Donuts

Q1. Can I use fresh pumpkin instead of canned?
Absolutely! You’ll need about 1¾ cups of homemade pumpkin puree. Just roast or steam pumpkin chunks until tender, then blend smooth. Strain if it’s watery – we want that thick consistency like the canned stuff. My grandma always swore by sugar pumpkins for the best flavor!

Q2. What if I don’t have a donut pan?
No worries! You can bake these as muffins – just reduce the time to about 12-15 minutes. For that classic donut shape, try rolling balls of dough and poking holes in the center with your thumb after baking. They’ll taste just as amazing!

Q3. Why are my donuts sticking to the pan?
Oh honey, I’ve been there! Make sure you grease every nook of that pan really well – I use melted butter and a pastry brush. Let them cool for exactly 5 minutes before gently loosening with a butter knife. Still stubborn? Next time try dusting the greased pan with flour.

Q4. Can I make these ahead of time?
You bet! The batter keeps covered in the fridge for up to 2 days – just give it a quick stir before baking. Baked donuts freeze beautifully too (without the topping). When ready to serve, thaw overnight and refresh in a 300°F oven for 5 minutes before adding the cinnamon sugar.

Share Your Results!

I’d absolutely love to see your pumpkin donut creations! Snap a pic and tag me on Instagram – nothing makes me happier than seeing your baking triumphs. And if you loved this recipe (or have questions), drop a comment below. Happy baking, friends!

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