Baked Pumpkin Donuts

Baked Pumpkin Donuts rolled in cinnamon sugar! This simple, homemade recipe yields a dozen soft, fluffy donuts ready in just 30 minutes! A cozy favorite among the best fall pumpkin dessert ideas you’ll love!

I’m a big fan of baking donuts at home! After many of you loved my baked sugar donuts, I couldn’t wait to share another favorite—Cinnamon Sugar Pumpkin Donuts!

These baked pumpkin donuts bake up quickly, without frying, using straightforward ingredients and that addictive cinnamon sugar coat. They’re the perfect treat for crisp fall mornings or an easy seasonal dessert you can enjoy any day.

If you haven’t baked donuts at home before, this recipe makes it so easy and enjoyable! No complicated techniques or fancy extras here—just a simple oven and a donut pan, and you’re good to go.

Don’t have a donut pan yet? Trust me, this is a great time to grab one! They’re affordable, and you can find them in stores or online. If you want to get really efficient, I recommend picking up two 6-cavity pans so you can whip up a full dozen without having to wait around for a second batch.

Welcome to your new favorite pumpkin treat for the season! These baked pumpkin donuts coated in cinnamon sugar make a soft, fluffy dozen in about 30 minutes, using just simple pantry staples and an easy one-bowl method.

Keep reading to get the full ingredient list, learn my method that skips the mixer, discover my neat little piping trick to fill the donut pan mess-free, and find out the best baking times plus how to make that quick cinnamon sugar topping come out just right. Plus, I’ll share swaps, storage tips, and what to do if you don’t have a donut pan handy.

• Yield: 12 (3-inch) donuts
• Total time: About 25–30 minutes (10 minutes prep, 15 minutes bake)
• Skill level: Perfect for beginners—only special tool needed is a donut pan (or a muffin tin alternative)
• Flavors: warm pumpkin, cozy pumpkin pie spice, and a crunchy cinnamon sugar finish

Ingredient List

• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup sugar
• 3/4 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon

Mixing, Filling, and Baking

1. Preheat oven to 350°F and spray the donut pan well with nonstick spray.
2. In a large bowl whisk together vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla until smooth and combined.
3. Stir in the flour until the batter is smooth.

4. Transfer batter to a large zip-top bag, snip a small corner (or spoon), and pipe or spoon into each donut cavity, filling about three-quarters full.

   

5. Bake at 350°F for 15–17 minutes, or until a toothpick inserted comes out clean.
6. While the donuts bake, mix the sugar and cinnamon together in a large plastic bag for coating.
7. Remove the donuts from the oven and let them cool in the pan for about 5 minutes.
8. Carefully remove the donuts from the pan.
9. Place one warm donut at a time into the cinnamon-sugar bag and shake gently to coat evenly.
10. Set coated donuts aside to cool completely.

Baker’s Tips and Tricks

• Avoid overfilling your donut pan; fill each cavity only about 3/4 full. Too much batter will puff over the sides and ruin that neat donut shape.
• Coat the donuts while they’re still warm (about 5 minutes out of the oven). If they cool completely first, the cinnamon sugar won’t stick well.

• You can prepare the donut batter the night before. Just cover it and store in the fridge until ready to bake.

Ingredients

For the donuts

• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup sugar
• 3/4 cup pumpkin puree (using fresh pumpkin? Here’s how to roast fresh pumpkin for homemade puree)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour

For the sugar coating

• 3 tablespoons sugar
• 2 teaspoons cinnamon

Instructions

1. Preheat your oven to 350°F and spray the donut pan well with nonstick spray.
2. Mix together the oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla until smooth and combined. Then stir in the flour until the batter is smooth.
3. Fill each section of the donut pan about three-quarters full with batter.
4. Bake for 15 to 17 minutes, until a toothpick comes out clean.
5. Remove the donuts from the oven and let them cool for about 5 minutes before carefully taking them out of the pan.
6. Mix the sugar and cinnamon together in a large plastic bag. Place donuts one by one into the bag, shake gently to coat evenly, then remove and let them cool completely. Store in an airtight container to keep fresh.

Flavor Swaps and Mix-Ins

• Maple glaze magic: swap the cinnamon‑sugar coating for a simple glaze made from maple syrup and powdered sugar for a sticky, sweet fall twist.
• Brown sugar love: switch the white sugar in the batter for light brown sugar, one-to-one, for a hint of caramel warmth in every bite.
• Butter swap: replace vegetable oil with 1/4 cup melted butter for a richer, buttery flavor that makes donuts extra special.
• Spice it up: add a pinch of nutmeg or cloves, or bump your pumpkin pie spice to 1 1/2 teaspoons to dial up the autumn warmth. For a reference on classic spice balance, see our Pumpkin Pie Recipe.
• Whole wheat option: substitute half the all-purpose flour with whole-wheat pastry flour for a slightly heartier texture—just keep in mind it’ll be a bit denser.
• Chocolate pumpkin: stir in 1–2 tablespoons cocoa powder or dip the cooled donuts in melted chocolate for a decadent twist. For more chocolate–pumpkin inspiration, try our Chocolate Pumpkin Cheesecake Cake.
• Donut sizes: go mini and bake about 8–10 minutes, or make larger donuts that bake 23–35 minutes; just keep an eye on bake time.

Storage and Make-Ahead

The best way to keep your baked pumpkin donuts fresh is to cool them completely, then store in an airtight container at room temperature. They’ll stay soft and delicious for 2 to 3 days. If you want to keep them longer, pop them in the fridge for up to 5 days—just bring to room temp before enjoying. For a make-ahead dessert that actually benefits from chilling, try these Mini Pumpkin Pie Cheesecakes (No Bake).

Common Questions Answered

• Can I use fresh pumpkin instead of canned pumpkin puree?

  Absolutely! Just cook and puree fresh pumpkin until smooth — see how to roast and puree pumpkin — then drain out any extra liquid so it matches the texture of canned pumpkin puree before adding it to the batter.

• How should I store these donuts and how long do they keep?

  Once they’re fully cooled, keep the donuts in an airtight container at room temperature for up to 3 days. Refrigeration extends their shelf life up to around 5 days.

• Can I freeze the donuts?

  Yes! Freeze the donuts, either coated or plain, in a single layer on a baking sheet until firm. Then transfer to a freezer bag for up to 2 months. When you’re ready, thaw at room temperature and warm briefly if you like.

• Why didn’t the cinnamon-sugar coating stick?

  Make sure to coat your donuts when they’re still slightly warm—about five minutes after baking. If they cool down too much first, the sugar won’t stick well.

• What if I don’t have a donut pan?

  You can bake them in a greased muffin tin for “donut muffins,” or pipe small circles onto parchment paper for free-form baked donuts. Baking times will vary, so keep watch. If you’d prefer a pumpkin treat that doesn’t require any special pans, try our Chewy Pumpkin Cookies.

• Can I make the batter ahead of time?

  Yes, the batter holds up well. Make it the night before, cover tightly, and refrigerate. Just bring it back to room temperature before piping it into the pans if it feels too cold.

• How can I reheat donuts?

  Warm a donut in the microwave for 8–10 seconds or in a 300°F oven for about 3–5 minutes until gently warmed through. Avoid overheating to keep that tender texture.