Why You’ll Love This Baked Pumpkin Donuts
- They’re baked, not fried. This means you get all the deliciousness of a donut with a much lighter texture and a lot less guilt. They feel like a treat but won’t leave you feeling heavy or sluggish afterwards.
- The flavor is pure autumn comfort. We’re talking real pumpkin puree, warm cinnamon, a hint of nutmeg, and a touch of ginger. It’s the quintessential flavor profile of fall, baked into a perfectly tender crumb.
- They come together in a flash. Honestly, the batter is a simple “whisk the dry, whisk the wet, and combine” situation. From bowl to oven in about 15 minutes, and they bake in just 10-12. You can have fresh, warm donuts on the table faster than you can decide what to watch on TV.
- Endless topping possibilities. A simple dusting of powdered sugar, a sweet cinnamon-sugar coating, or a decadent maple glaze—the choice is yours. You can customize them to your mood every single time.
Ingredients & Tools
- 240 g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs, at room temperature
- 150 g light brown sugar, packed
- 120 ml vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 245 g pure pumpkin puree (not pumpkin pie filling)
- 120 ml buttermilk, at room temperature
Tools: 2 standard donut pans (for 12 donuts total), a large mixing bowl, a medium mixing bowl, a whisk, a spatula, and a piping bag or a zip-top bag with the corner snipped off (this makes filling the pans so much easier!).
A quick note on the pumpkin puree—using the real, canned stuff is perfectly fine and what I use most often! Just make sure you grab the plain puree, not the pre-sweetened and spiced “pumpkin pie filling.” The buttermilk is also key here; its slight tanginess balances the sweetness and creates an incredibly tender crumb.
Serves: 6 (2 donuts each) | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the batter. This is the golden rule for tender baked goods. Once you combine the wet and dry ingredients, mix just until the flour disappears. A few small lumps are totally fine—overmixing leads to tough, dense donuts.
- Why room temperature ingredients? Having your eggs and buttermilk at room temperature helps them emulsify with the oil much more easily, creating a smoother, more cohesive batter that rises evenly in the oven. If you forgot to take them out, place the eggs in a bowl of warm water for 5-10 minutes, and microwave the buttermilk for 15-20 seconds.
- How to properly measure your flour. The most common mistake in baking is using too much flour. For the most accurate results, I highly recommend using a kitchen scale. If you’re using cups, fluff the flour in the bag with a spoon, spoon it into your measuring cup, and level it off with the flat side of a knife. Don’t scoop directly from the bag!
- Grease your pan well. To ensure your beautiful donuts release cleanly, give the cavities of your donut pan a thorough coating with non-stick spray or butter. Getting into that center ring is crucial!
How to Make Baked Pumpkin Donuts
Step 1: First, preheat your oven to 350°F (175°C). This is important because you want the oven fully heated and ready to go as soon as your batter is mixed. While it’s heating, generously grease the cavities of two standard donut pans with non-stick cooking spray. This is your insurance policy for perfect, unbroken donuts.
Step 2: Now, let’s whisk the dry ingredients. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Use a whisk to blend everything together thoroughly. This not only mixes the ingredients but also aerates the flour, contributing to a lighter texture. You’ll notice the wonderful spice aroma already starting to bloom.
Step 3: In a separate medium bowl, whisk together the wet ingredients. Start with the eggs and brown sugar, and whisk until they’re well combined and look a bit paler in color. Then, stream in the oil while whisking continuously. Follow with the vanilla extract, pumpkin puree, and finally the buttermilk. Whisk until the mixture is completely smooth and beautifully orange.
Step 4: Here’s the crucial part. Pour the wet pumpkin mixture into the bowl with the dry ingredients. Using a spatula, gently fold everything together. The trick is to be patient and stop mixing the very moment you no longer see streaks of dry flour. A few lumps are absolutely okay—I promise! Overmixing is the enemy of a fluffy donut.
Step 5: Time to fill the pans. The easiest way to do this neatly is to transfer the batter to a piping bag or a large zip-top bag. Snip about a 1-inch hole from one corner. Pipe the batter into the prepared donut pans, filling each cavity about 2/3 to 3/4 of the way full. Be careful not to overfill, as the donuts will rise and you want to preserve that classic ring shape.
Step 6: Bake for 10 to 12 minutes. You’ll know they’re done when the tops spring back lightly when touched, and a toothpick inserted into the thickest part comes out clean. The edges might just be starting to pull away from the sides of the pan. They bake quickly, so keep an eye on them after the 9-minute mark.
Step 7: As soon as the donuts come out of the oven, let them cool in the pan for exactly 5 minutes. This allows them to set up enough to handle. Then, carefully invert the pan onto a wire rack. They should release easily if you greased the pan well. Let them cool completely on the rack before glazing or coating in sugar. This prevents the toppings from melting right off.
Serving Suggestions
Complementary Dishes
- A hot cup of coffee or chai tea — the bitter notes of coffee or the spiced warmth of chai are the perfect counterpoint to the sweet, spiced donuts. It’s a classic pairing for a reason.
- A sharp cheddar cheese plate — this might sound unusual, but the sweet-salty combination is fantastic. A few slices of aged cheddar alongside a pumpkin donut creates a really satisfying flavor contrast.
- Fresh fruit like apples or pears — for a lighter, more balanced breakfast, serve these donuts with some crisp, fresh apple slices or juicy pear wedges to cut through the richness.
Drinks
- Cold glass of milk — you can’t go wrong with this timeless duo. The creaminess of the milk is a wonderful complement to the cakey texture of the donut.
- Sparkling apple cider — for a festive, non-alcoholic option, the effervescence and apple flavor of cider make these donuts feel even more special, like a celebration.
- A rich stout or porter beer — if you’re enjoying these in the evening, the roasted, chocolatey notes of a dark beer pair surprisingly well with the pumpkin and spice flavors.
Something Sweet
- Vanilla bean ice cream — turn a donut into an incredible dessert by serving it slightly warm with a scoop of high-quality vanilla ice cream. The warm-cold contrast is heavenly.
- Spiced hot chocolate — double down on the cozy vibes. A mug of rich hot chocolate, spiked with a pinch of cinnamon and chili powder, turns this into a decadent treat.
- Maple whipped cream — if you glazed your donuts with maple, why stop there? A dollop of lightly sweetened maple whipped cream on the side takes it over the top.
Top Mistakes to Avoid
- Mistake: Overmixing the batter. I know I’ve said it before, but it’s the number one reason baked donuts turn out tough. Gluten development is what you want in bread, but it’s the enemy of a tender cake donut. Fold, don’t beat!
- Mistake: Using cold ingredients. Cold eggs and buttermilk can cause the oil to seize up a bit, resulting in a less homogeneous batter that might not rise as evenly. Taking that extra five minutes to bring them to room temp makes a noticeable difference.
- Mistake: Overfilling the donut pan. It’s tempting to use all the batter, but if you fill the cavities too much, the donuts will bake into a muffin-top shape and you’ll lose the hole in the middle. 2/3 full is the sweet spot.
- Mistake: Glazing while warm. Patience is key! If you try to glaze or sugar the donuts while they’re still warm, the topping will just melt, slide off, and create a sticky mess. Wait for them to cool completely.
Expert Tips
- Tip: For an extra flavor boost, brown your butter. If you’re using melted butter instead of oil, take it a step further and brown it first. Let it cool slightly before using. The nutty, caramel notes it adds are incredible with the pumpkin.
- Tip: Make your own “buttermilk” if needed. No buttermilk? No problem. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then top it up with regular milk to the 120 ml line. Let it sit for 5 minutes until it curdles slightly. It works like a charm.
- Tip: Create a cinnamon sugar station. For that classic donut shop finish, mix 100g of granulated sugar with 1 tablespoon of cinnamon in a shallow bowl. As soon as the donuts are cool enough to handle but still warm, brush them with melted butter and dunk them in the cinnamon sugar. It creates a delightful crackly crust.
- Tip: For a perfect glaze, control the thickness. A simple glaze is just powdered sugar and a liquid (milk, cream, or maple syrup). Start with 150g of powdered sugar and add your liquid one tablespoon at a time until it reaches a thick but pourable consistency. It should ribbon off the whisk.
FAQs
Can I make these donuts ahead of time?
Absolutely! These donuts store really well. Once completely cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. I recommend freezing them unglazed on a baking sheet first, then transferring them to a freezer bag. Thaw at room temperature and then glaze or sugar them right before serving.
Can I make this recipe as muffins instead?
You sure can. This batter will make wonderful pumpkin muffins. Just grease a muffin tin or use liners, fill them about 3/4 full, and bake at the same temperature. The bake time will be longer—start checking at around 18-20 minutes. A toothpick inserted in the center should come out clean when they’re done.
My donuts are a bit dense. What happened?
The most likely culprit is overmixing the batter, which develops the gluten in the flour. Another possibility is that your baking powder or soda might be old and have lost its potency. Always check the expiration dates on your leaveners! Finally, make sure you measured your flour correctly—too much flour will definitely lead to a denser texture.
I don’t have a donut pan. What can I use?
Don’t let that stop you! You can bake this batter in a standard muffin tin to make pumpkin “donut muffins” or “muffin tops.” You can also try making free-form donut shapes on a parchment-lined baking sheet—just pipe the batter into rings. They won’t have the perfect shape, but they’ll taste just as delicious.
Can I reduce the sugar in this recipe?
You can experiment with reducing the sugar by about 25% without majorly affecting the texture. The sugar doesn’t just add sweetness; it also contributes to moisture and browning. If you reduce it more than that, the donuts might be drier and paler. I’d suggest trying the recipe as written first, then adjusting next time based on your preference.
