Baked Pumpkin Donuts are a cozy treat that feels like fall in every bite. These donuts are soft and fluffy with warm pumpkin flavor, a hint of cinnamon and nutmeg, and just the right touch of sweetness. Instead of frying, these are baked, making them a bit lighter but still totally delicious and perfect for breakfast or an afternoon snack.
I love making these donuts when I want something special but don’t want to spend too much time in the kitchen. Mixing the pumpkin right into the batter makes them extra moist, and you can add a simple glaze or just a sprinkle of cinnamon sugar on top. They’re also a great way to use up that can of pumpkin you’ve been saving!
One of my favorite ways to enjoy these donuts is with a warm cup of coffee or tea, curling up by the window on a crisp morning. They’re always a hit when I bring them along to share with friends or family, and the smell filling the house while they bake is just the best. These donuts make the whole day feel a little more cozy and cheerful.
Key Ingredients & Substitutions
Pumpkin Puree: This is the heart of the recipe, adding moisture and that warm autumn flavor. Use canned pumpkin for convenience or homemade pumpkin puree. Avoid pumpkin pie filling since it has added sugars and spices.
Flour: All-purpose flour keeps these donuts tender yet sturdy. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend to keep the same texture.
Spices: Cinnamon, nutmeg, and optional cloves bring the classic pumpkin spice flavor. You can adjust or omit cloves if you’re not a fan, or add ginger for a little extra zing.
Oil or Butter: Both work well for moisture. Oil keeps donuts soft, while melted butter adds a richer flavor. I often use oil for extra tenderness.
Streusel Topping: The crumbly mix adds texture and sweetness. If you prefer nut-free, just skip the nuts or use seeds like sunflower for crunch.
Cinnamon Glaze: Powdered sugar mixed with milk and cinnamon makes a quick, sweet topping. For dairy-free, use almond or oat milk.
How Do You Get Light and Tender Baked Pumpkin Donuts?
The key is gentle mixing and careful baking. Overmixing can make donuts tough, so stir the dry ingredients into the wet just until combined. Some lumps are okay!
- Use a light hand when folding ingredients to keep the batter aerated.
- Fill the donut pan only about 2/3 full to prevent overflow and promote even baking.
- Bake at 350°F and check early with a toothpick to avoid drying out the donuts.
- Cool donuts in the pan briefly, then transfer to a wire rack to avoid sogginess.
These steps help maintain a soft, tender texture that melts in your mouth and keeps you coming back for more!
Equipment You’ll Need
- Donut pan – this helps shape the donuts perfectly and bake them evenly without frying.
- Mixing bowls – one for dry ingredients and one for wet makes mixing easier and neater.
- Whisk or hand mixer – to blend your batter smoothly and avoid lumps.
- Measuring cups and spoons – for accurate ingredient amounts, important in baking.
- Cooling rack – lets the donuts cool evenly without getting soggy on the bottom.
- Small bowl for glaze – perfect for mixing and dipping donuts with ease.
Flavor Variations & Add-Ins
- Swap pumpkin puree with sweet potato puree for a slightly sweeter, earthier flavor.
- Add chocolate chips to the batter for little bursts of sweetness in every bite.
- Mix in chopped pecans or walnuts into the streusel topping for extra crunch and nutty flavor.
- Use maple syrup in the glaze instead of vanilla for a richer, autumn-inspired taste.
Baked Pumpkin Donuts with Cinnamon Glaze and Streusel Topping
Ingredients You’ll Need:
For the Donuts:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ½ tsp salt
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
For the Cinnamon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
For the Streusel Topping:
- ¼ cup all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp cold butter, cubed
- 2 tbsp chopped nuts (pecans or walnuts)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your ingredients and mix the batter, 15-18 minutes to bake, and another 15-20 minutes for the glaze to set. In total, about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Donut Batter:
Preheat your oven to 350°F (175°C). Lightly grease a donut pan or spray it with non-stick spray to make removing donuts easy. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt together.
In a large bowl, mix the brown sugar, granulated sugar, pumpkin puree, eggs, oil or melted butter, and vanilla extract until smooth. Gradually add the dry ingredients to the wet, stirring gently until just combined. Don’t overmix; a few lumps are okay.
2. Add Streusel Topping and Bake:
In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold cubed butter with a fork or pastry cutter until the mixture looks like coarse crumbs. Stir in the chopped nuts. Spoon or pipe your batter into the donut pan, filling each cavity about two-thirds full. Sprinkle the streusel topping generously over each donut.
Bake for 15-18 minutes, until a toothpick inserted into the donut comes out clean and the tops are firm. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack.
3. Prepare the Glaze and Finish:
While the donuts are cooling, whisk together the powdered sugar, milk or cream, vanilla, and cinnamon for the glaze. Adjust the milk to get a thick but pourable consistency.
Once the donuts are fully cooled, dip the tops halfway into the glaze and put them back on the wire rack. Optionally sprinkle a little extra streusel or cinnamon on top before the glaze sets.
Allow the glaze to harden for 15-20 minutes before serving. Enjoy your warm, soft baked pumpkin donuts with sweet cinnamon glaze and crunchy streusel topping!
Can I Use Frozen Pumpkin Puree?
Yes, you can! Just make sure to thaw it completely and drain any excess liquid before using to avoid a soggy batter.
Can I Make These Donuts Ahead of Time?
Absolutely! Bake the donuts and store them in an airtight container at room temperature for up to 2 days. Add the glaze just before serving for the best texture.
How Should I Store Leftover Donuts?
Keep leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. Warm slightly before eating to refresh their softness.
Can I Substitute the Oil for Butter?
Yes, melted butter works well and adds richer flavor, though oil tends to keep the donuts slightly more tender. Use one or the other based on your preference.