These Baked Pumpkin Donuts are tender, moist, and infused with cozy fall spices. Lightly sweetened and topped with a simple glaze, they are perfect for breakfast, brunch, or a seasonal snack.
Why You’ll Love This Recipe
- Soft, tender, and lightly spiced with cinnamon, nutmeg, and pumpkin
- Healthier than fried donuts, baked to perfection
- Quick and easy to prepare with pantry staples
- Perfect for autumn breakfasts, brunches, or coffee breaks
- Freezer-friendly for make-ahead convenience
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 1/2 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk melted butter, brown sugar, eggs, vanilla, pumpkin purée, and buttermilk until smooth.
- Gently fold dry ingredients into wet ingredients until just combined.
- Spoon batter into the prepared donut pan, filling each about 3/4 full.
- Bake 12–15 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes.
- Mix powdered sugar, milk, and vanilla to make glaze. Dip donuts in glaze and let set.
Tips & Variations
- Spice it Up: Add a pinch of ginger or allspice for more flavor.
- Chocolate Drizzle: Drizzle melted chocolate on top instead of glaze.
- Mini Donuts: Use a mini donut pan; reduce baking time to 8–10 minutes.
- Make Ahead: Store in an airtight container for 2–3 days or freeze for up to 2 months.
Storage & Freezer Instructions
- Keep in an airtight container at room temperature for 2–3 days.
- Refrigerate for up to 5 days.
- Freeze baked donuts in a zip-top bag for up to 2 months; thaw at room temperature.
Serving & Pairing Ideas
- Serve with a cup of coffee, chai, or spiced latte.
- Pair with breakfast platters or fruit bowls.
- Top with whipped cream or cream cheese frosting for extra indulgence.
Frequently Asked Questions
Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Can I make these without buttermilk?
Yes, use regular milk with 1 teaspoon lemon juice as a buttermilk substitute.
How do I store leftover donuts?
Store in an airtight container at room temperature for 2–3 days.
Can I double the recipe?
Yes, simply double the ingredients and bake in multiple pans.
Ready to Make It?
These Baked Pumpkin Donuts are a cozy, spiced fall treat perfect for breakfast or snack time. Soft, moist, and lightly glazed, they’re a simple yet delicious addition to your seasonal recipes.
You Might Also Like
- Pumpkin Cinnamon Roll Muffins – Soft, spiced muffins with a sweet glaze.
- Pumpkin Cobbler – Warm, spiced pumpkin dessert with a golden topping.
- Pumpkin Parmesan Scones – Flaky pumpkin scones with Parmesan.
- Pumpkin Scones with Espresso Glaze – Pumpkin scones topped with espresso glaze.
Homemade Baked Pumpkin Donuts
- Total Time: 25 minutes
- Yield: 12 donuts 1x
Description
Baked Pumpkin Donuts are soft, spiced, and perfect for fall breakfasts or snacks.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, melted
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin purée
1/2 cup buttermilk
Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk melted butter, brown sugar, eggs, vanilla, pumpkin purée, and buttermilk until smooth.
4. Gently fold dry ingredients into wet ingredients until just combined.
5. Spoon batter into the prepared donut pan, filling each about 3/4 full.
6. Bake 12–15 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes.
7. Mix powdered sugar, milk, and vanilla to make glaze. Dip donuts in glaze and let set.
Notes
Spice it up: add ginger or allspice.
Chocolate drizzle: optional topping instead of glaze.
Mini donuts: reduce baking time to 8–10 minutes.
Make ahead: store in airtight container for 2–3 days or freeze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Fall
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Fat: 7g
- Carbohydrates: 28g
- Protein: 3g