Baked pumpkin donuts are the perfect autumn treat—a deliciously warm, spiced confection that just about anyone can whip up in their kitchen. With a soft, chewy texture and rich pumpkin flavor, these delightful bites outshine any store-bought version. One bite of these donuts, and you’ll find that they’re not just a seasonal treat; they’re a celebration of cozy fall afternoons and crisp mornings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Baked Pumpkin Donuts
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Baked Pumpkin Donuts

I first discovered the joy of baking pumpkin donuts on a chilly October morning when the leaves were just starting to turn. I had a craving for something sweet yet comforting, and the thought of homemade donuts filled the kitchen with warmth and aromas that lingered long after. It’s simple, budget-friendly, and utterly delicious—perfect for those spontaneous breakfast cravings or afternoon snacks. I can’t wait for you to taste these baked pumpkin donuts; they’re bound to become a favorite!

Why You’ll Love This Recipe

Simple & Quick: With minimal prep and bake time, you’ll have a batch ready in about 30 minutes.
Irresistible Flavor: The combination of pumpkin and warm spices creates a cozy, autumnal flavor experience.
Eye-Catching Appeal: Decorated with cinnamon sugar, these donuts look as delightful as they taste.
Flexible Serving: Perfect for breakfast, afternoon snacks, or holiday gatherings—anytime you need a sweet pick-me-up.
Diet-Friendly Options: Adaptations can be made easily for gluten-free or vegan diets.

Ingredients You’ll Need

1 cup pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
1/4 cup unsalted butter, melted: This adds a rich taste to your donuts and keeps them moist.
1 large egg: Acts as a binder, contributing to the structure.
1 (15.25-ounce) box spice cake mix: I love using Duncan Hines for its consistent flavor, but feel free to use other brands or flavors.
1/3 cup unsalted butter, melted: You’ll need this for dipping the donuts before coating them in cinnamon sugar.
3/4 cup granulated sugar: This sweetens the donuts and enhances the cinnamon sugar coating.
1 1/2 tablespoons cinnamon: Adds warmth and spice that’s unmistakably autumnal.

How to Make Baked Pumpkin Donuts

Preheat the Oven: Start by preheating your oven to 350 degrees F (175 degrees C) and lightly grease a donut pan with nonstick spray to prevent sticking.
Combine the Wet Ingredients: In a large bowl, stir together the 1 cup of pumpkin puree, 1/4 cup melted butter, and 1 large egg until the mixture is smooth and well combined.
Add the Cake Mix: Pour in the spice cake mix and gently stir until just combined. Don’t overmix; the batter will be thick.
Fill the Donut Pan: To make filling easier, transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the donut pan, filling each cavity about three-quarters full.
Bake to Perfection: Bake for 8 to 12 minutes, depending on the size of your donuts. For standard 3-inch donuts, about 9 minutes should do. They’re ready when they spring back lightly when pressed.
Cool the Donuts: Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack for further cooling.
Prepare the Cinnamon Sugar: In a small bowl, mix together 3/4 cup granulated sugar and 1 1/2 tablespoons cinnamon until well combined.
Coat the Donuts: Dip each donut in the remaining 1/3 cup melted butter, and then toss it in the cinnamon sugar mixture until fully coated.

Storing & Reheating

To store your baked pumpkin donuts, keep them in an airtight container at room temperature for about 2-3 days. If you have leftovers or want to plan ahead, you can refrigerate them for up to a week in a well-sealed container. Want to enjoy them later? Freeze them for up to 3 months! When you’re ready for a sweet treat, reheat them in the microwave for about 15 seconds, or until warmed through. Just keep in mind that the texture might change slightly after freezing, but a quick warming will revive their deliciousness.

Chef’s Helpful Tips

Avoid overmixing when combining the cake mix with wet ingredients, as it can lead to a denser donut.
Make sure all your ingredients, like the egg and butter, are at room temperature to promote the best mixing.
If you want extra moisture, a little more pumpkin puree could be added, but be mindful not to make the batter too wet before baking.
Experiment with flavors! You can add chocolate chips for a sweet surprise or swap out some of the sugar for brown sugar for added depth.
For a fun twist, sprinkle some chopped nuts into the batter for added texture and flavor.

These baked pumpkin donuts not only fill your kitchen with delightful aromas but also offer a warm, comforting bite that’s perfect for any time of day. Experiment with different coatings or toppings to make these donuts your own.

With such an easy recipe, you’ll find yourself making a fresh batch whenever that craving hits. Enjoy the process and share them with friends—they’re sure to love every bite!

Recipe FAQs

Can I make these donuts gluten-free?

Absolutely! You can use a gluten-free spice cake mix in place of the regular cake mix. Just be sure to check the other ingredients are gluten-free as well.

How should I store leftover donuts?

Keep leftover donuts in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. You can also freeze them for up to 3 months!

Can I make these donuts vegan?

Yes! Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use plant-based butter or coconut oil in place of the dairy butter.

How do I know when the donuts are done baking?

The donuts are done when they spring back lightly when pressed, and a toothpick inserted into the center comes out clean. Keep an eye on them as baking times may vary slightly depending on your oven and pan size.

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Baked Pumpkin Donuts

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Author: Peter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 21 donuts 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Baked Pumpkin Donuts are irresistibly delicious, featuring pumpkin puree and spices. Perfect for breakfast or a sweet snack, they are easy to make and simply delightful!

Ingredients

Scale

1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup unsalted butter melted
1 large egg
1 (15.25-ounce) box spice cake mix
3/4 cup granulated sugar
1 1/2 tablespoons cinnamon

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Instructions

Preheat the oven to 350 degrees F and lightly grease a donut pan with nonstick spray.
In a large bowl, mix the pumpkin puree, melted butter, and egg until smooth.
Combine the spice cake mix, stirring until just blended; the batter will be thick.
Use a piping bag or zip-top bag to fill each cavity of the donut pan about 3/4 full.
Bake for 8 to 12 minutes, adjusting time based on donut size. They are ready when they spring back when pressed.
Cool the donuts in the pan for 5 minutes, then transfer them to a wire rack.
In a small bowl, mix the granulated sugar and cinnamon together.
Dip each donut in melted butter, then toss in the cinnamon sugar mixture until coated.

Notes

These donuts can be stored in an airtight container for up to 3 days.
Try adding a glaze on top for an extra special treat!
Adjust the cinnamon to your taste for a spicier donut.