Baked Pumpkin Cake Donuts are the perfect cozy treat, especially when the air starts to feel crisp and the leaves turn golden. These donuts are soft and moist with a warm pumpkin flavor that’s just right for fall. A hint of spices like cinnamon and nutmeg gives them that classic pumpkin spice touch, and since they’re baked, they’re a bit lighter but still so satisfying.
I love making these donuts because they come together quickly and don’t require any frying. It’s a great way to enjoy donuts without all the fuss, and they taste just as delicious. I usually sprinkle a little powdered sugar on top or dip them in a simple glaze to add a bit of sweetness. They’re also super fun to share with friends during a weekend brunch or a cozy coffee morning.
One of my favorite things about these pumpkin donuts is how they fill the kitchen with the smell of fall baking—the scent of pumpkin mixed with cinnamon always makes me smile. I’ve found that they’re even better the next day, so I don’t mind making a batch to enjoy over a couple of days. They’re a comforting little treat that feels just right with a hot cup of tea or coffee.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is easy and consistent, but you can use fresh roasted pumpkin if preferred. Just puree it well and drain excess moisture for the best texture.
Flour: All-purpose flour works great here. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend.
Spices: Cinnamon, nutmeg, and cloves create that warm pumpkin spice flavor. If you like, swap cloves for ginger or allspice to adjust the taste slightly.
Oil or Butter: Vegetable oil keeps these donuts moist. Melted butter adds richness and a bit of a buttery flavor if you want a softer crumb.
Glaze: The powdered sugar glaze is simple and pairs well with pumpkin. For a dairy-free touch, use almond or oat milk instead of cream or regular milk.
How Do You Get Light and Moist Baked Pumpkin Cake Donuts?
The key is mixing the batter just enough to combine the wet and dry ingredients. Overmixing can make the donuts dense and tough.
- Whisk dry ingredients separately to evenly distribute leavening and spices.
- Mix wet ingredients until smooth before adding to dry mix.
- Fold wet into dry gently until just combined — some lumps are okay.
- Fill donut cavities about ¾ full for even baking and good rise.
- Don’t forget to preheat your oven! Even heat ensures the donuts cook through without drying out.
Once baked, cool the donuts on a rack before glazing. This avoids melting the glaze and keeps it looking pretty. I like letting the glaze set for 10 minutes before serving for a nice sweet finish without stickiness.
Equipment You’ll Need
- Donut pan – essential for shaping the donuts and baking them evenly without frying.
- Mixing bowls – one for dry ingredients, one for wet, helps keep things organized.
- Whisk – perfect for blending the batter smoothly without lumps.
- Spoon or piping bag – makes filling the donut pan neat and easy.
- Wire rack – lets the donuts cool evenly and keeps their texture just right.
Flavor Variations & Add-Ins
- Add chocolate chips to the batter for little melty surprises in each bite.
- Stir in chopped nuts like pecans or walnuts for crunch and extra fall flavor.
- Swap pumpkin puree for sweet potato for a slightly different but still cozy taste.
- Top with cream cheese glaze instead of powdered sugar glaze for a tangy twist.
Baked Pumpkin Cake Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
For the Topping (optional):
- Crumbled streusel or crushed cinnamon sugar crumbs
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 12 to 15 minutes to bake, plus about 10 minutes to glaze and let set. So, in just under 40 minutes, you’ll have delicious pumpkin donuts to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease your donut pan so the donuts won’t stick and can come out easily.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This helps combine all the spices and leavening agents evenly.
3. Combine the Wet Ingredients:
In a separate bowl, mix the pumpkin puree, eggs, vegetable oil (or melted butter), and vanilla extract until smooth and well combined.
4. Combine Wet and Dry:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—don’t overmix, or the donuts might turn out dense.
5. Fill the Donut Pan:
Spoon or pipe the batter into the donut cavities, filling each about three-quarters full.
6. Bake the Donuts:
Bake for 12 to 15 minutes, until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for 5 minutes.
7. Cool and Glaze:
Transfer the donuts to a wire rack to cool completely. Meanwhile, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
8. Dip and Decorate:
Dip the tops of the cooled donuts into the glaze, letting the extra drip off. Immediately sprinkle with crumbled streusel or cinnamon sugar crumbs if you’re using them.
9. Let the Glaze Set:
Allow the glaze to set for about 10 minutes before serving. Then, enjoy your moist, spiced pumpkin neighbors!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just roast and puree the pumpkin first. Be sure to drain any excess liquid to keep the batter from becoming too wet.
How Should I Store Leftover Donuts?
Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 2 months and thaw at room temperature.
Can I Make These Donuts Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend. Make sure it includes xanthan gum or a similar binder for best results.
What Can I Use If I Don’t Have a Donut Pan?
You can use a muffin tin as an alternative, but the shape will differ. Fill each cup about half full and reduce baking time slightly to avoid over-baking.
