Baked Pumpkin Donut Treats are soft, tender little bites packed with the warm flavors of pumpkin and spices like cinnamon and nutmeg. These donuts have a lovely light texture, and because they’re baked instead of fried, they’re a bit lighter but just as tasty. If you love pumpkin everything in the fall, these treats are sure to become a favorite!
I really enjoy making these because they come together quickly, and the smell of pumpkin and spices fills the kitchen—there’s something about that cozy aroma that makes baking feel extra special. Plus, they’re the kind of treats you can enjoy any time, from breakfast to a snack or even dessert, which makes them quite versatile in my book.
My favorite way to serve these donuts is warm, with a dusting of powdered sugar or a simple glaze on top. They pair perfectly with a cup of coffee or tea. I’ve also found that these donuts are a hit with kids and adults alike, making them perfect for sharing at get-togethers or even to brighten a weekday morning.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great here, but you can use fresh roasted pumpkin if you prefer. Just be sure to cook and mash it well before use for a smooth texture.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves creates that cozy pumpkin flavor. If you don’t have all, pumpkin pie spice is an easy substitute that covers them all in one.
Flour & Leavening: All-purpose flour gives structure. For a gluten-free version, try a 1:1 gluten-free baking flour blend. Baking powder and baking soda help the donuts rise and stay light.
Oil vs. Butter: I like using vegetable oil for moistness, but melted butter adds rich flavor. Both work well, so pick what you have on hand or what you prefer taste-wise.
Milk: Any kind of milk—dairy or plant-based like almond or oat milk—can be used here to keep the batter smooth and tender.
Glaze Ingredients: Simple powdered sugar glaze is classic. You can adjust the milk for thicker or thinner glaze. Adding vanilla gives a nice extra touch. If you want, swap nuts for shredded coconut or skip toppings.
How Can I Make Baked Donuts Stay Soft and Not Dry?
Since these donuts are baked, not fried, it’s important to follow a few simple steps to keep them tender and moist:
- Don’t overmix batter: Stir just until the wet and dry ingredients combine. Overmixing can make donuts tough.
- Use oil or melted butter: These fats help keep donuts moist. Avoid replacing all with butter unless melted.
- Use pumpkin puree: Pumpkin adds moisture naturally, making the donuts soft inside.
- Keep an eye on baking time: Bake just until a toothpick comes out clean. Overbaking dries out the donuts.
- Cool properly: Let donuts rest a few minutes in the pan to firm, then cool fully on a rack to keep texture even.
- Glaze or frost: Adding a glaze not only tastes delicious but also locks in moisture on the outside.
Following these tips helps you get soft, fluffy baked donuts that feel just right when you bite in.
Equipment You’ll Need
- Mini donut pan – this shapes your donuts perfectly and helps them bake evenly.
- Mixing bowls – you’ll want one for dry ingredients and one for wet to keep things tidy and easy.
- Whisk – great for blending the wet ingredients smoothly and mixing the dry ones evenly.
- Spoon or piping bag – either works to fill the donut cavities without making a mess.
- Wire cooling rack – lets your donuts cool evenly so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Add chocolate chips to the batter for a sweet surprise that melts into the pumpkin flavor.
- Swap pumpkin for mashed sweet potato for a similar texture with a slightly different, mild sweetness.
- Top glazed donuts with toasted coconut or sprinkles instead of nuts for a fun twist.
- Mix in chopped crystallized ginger for a zesty kick that pairs nicely with warm spices.
Baked Pumpkin Donut Treats
Ingredients You’ll Need:
For the Donuts:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup pumpkin puree (canned or fresh)
- ¼ cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup milk (or any milk substitute)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Chopped nuts for topping (optional, e.g., pecans or walnuts)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Allow a few extra minutes for cooling and glazing. Overall, plan for about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Donut Batter:
Preheat your oven to 350°F (175°C). Grease a mini donut pan using non-stick spray or butter. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In a separate bowl, combine the pumpkin puree, oil (or melted butter), egg, vanilla extract, and milk. Mix until smooth.
2. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the donuts light and tender.
3. Bake the Donuts:
Spoon or pipe the batter into each cavity of the donut pan, filling about three-quarters full. Bake for 12 to 15 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
4. Make and Add the Glaze:
While the donuts cool, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Dip each cooled donut into the glaze or drizzle it over the top. Sprinkle with chopped nuts if you like, and allow the glaze to set before serving.
Enjoy your delicious baked pumpkin donut treats warm or at room temperature, perfect for a cozy fall snack or breakfast!
Can I Use Canned Pumpkin Puree or Fresh Pumpkin?
Yes! Both canned and fresh pumpkin puree work well. If using fresh, roast and mash the pumpkin until smooth before measuring the amount needed.
Can I Substitute the Milk?
Absolutely. You can use any milk you like, including almond, oat, soy, or coconut milk, to keep the batter moist.
How Should I Store Leftover Donuts?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the donuts in a sealed bag for up to a month.
Can I Make These Donuts Without a Donut Pan?
If you don’t have a donut pan, try baking the batter in muffin tins or use silicone donut molds. Just keep an eye on baking time, as it might vary slightly.
