Amazing 12 baked pumpkin donuts joy

When the air gets crisp and the scent of cinnamon starts drifting through the windows, you know it’s officially time for pumpkin everything! I used to think making donuts meant diving into flour dust and hot grease—the complete opposite of the simple, joyful cooking I preach here on Pure Cooking Joy. That’s why I am so thrilled to share these baked pumpkin donuts with you.

These aren’t fussy, deep-fried things. Nope! These are soft, incredibly moist, and packed with all that cozy fall spice you crave. They bake up beautifully and come together so fast—seriously, they’re practically ready before your coffee finishes brewing! For me, mastering simple recipes like this, which proved food creation could be peaceful rather than stressful, was the turning point in my own journey away from burnout. Trust me, these delicious baked pumpkin donuts are pure comfort, made easy.

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Why Our Baked Pumpkin Donuts Are Your New Fall Favorite

I know you’re busy, so these homemade pumpkin treats are total lifesavers. Forget the mess and fuss of frying! These are baked, meaning less cleanup and a lighter finish.

• They take less than 30 minutes total—perfect for a spontaneous Fall Breakfast Idea.
• They stay perfectly soft and moist, which is the biggest hurdle with non-fried recipes.
• You get intense pumpkin spice flavor without the added grease. They’re just pure, simple joy in donut form!

Essential Ingredients for Moist Baked Pumpkin Donuts

The difference between a good baked donut and a spectacular one comes down to what’s inside the batter. These ingredients are non-negotiable if you want that fluffy texture we talked about! I’ve broken them down so you can easily check your pantry.

One critical thing I need you to know right upfront: please grab pure pumpkin puree, not the canned pumpkin pie filling. The filling has all the sugar and spices already added, which messes up the balance of spices we’re going for in these baked pumpkin donuts. Trust me on this one; we want the texture right!

For the Fluffy Baked Pumpkin Donuts Batter

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup pumpkin puree (We need the pure stuff!)
• 2 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

This coating is what makes these an absolute must in the fall. It’s applied while the donuts are still warm so the sugar sticks perfectly.

• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon
• 4 tablespoons unsalted butter, melted (Make sure this is fully melted and liquidy—it acts like the glue for that sweet sugar coating!

Step-by-Step Instructions for Easy Baked Donuts

I love sharing recipes that actually work the first time you try them, and these baked pumpkin donuts are one of those shining stars! With just 15 minutes of prep and about 12 minutes in the oven, you have a plate of Quick Pumpkin Dessert ready to go. The key here is respecting the mixing order—we need to treat that batter gently if we want fluffy results!

Preparing the Batter and Pans

First things first, let’s get organized. Preheat your oven to 350°F (175°C). Now, you absolutely need a donut pan for this! Make sure you generously grease your 12-cup donut pan with spray or butter. I usually use a non-stick spray that has flour in it—it makes releasing these beauties foolproof.

Next, tackle the dry ingredients first in a big bowl: flour, baking powder, soda, salt, and all those wonderful spices. Whisk them really well so everything is evenly distributed.

In a separate bowl, mix your wet ingredients. Whisk that sugar, pumpkin, eggs, oil, and vanilla until it all looks happy and combined. Then, this is important: pour the wet stuff into the dry stuff. Use a spatula and mix them together gently. I mean it—just until you don’t see any more white streaks of flour. If you mix too much, you activate the gluten, and suddenly, you have a cake instead of a fluffy donut!

Spoon your batter right into those cups until they are about two-thirds full. Don’t overfill them, or you’ll end up with pumpkin-shaped mountains instead of perfect donuts!

Baking and Checking Donut Doneness

Into the oven they go! These bake super fast—usually just 10 to 12 minutes. Because they are so moist, you need to check them right around the 10-minute mark. Slide a toothpick into the center of one of the bigger ones; if it comes out clean, they are ready!

Don’t rush to turn them out! Let them sit in that warm donut pan for about 5 minutes. This little waiting period lets them firm up just enough so they won’t tear when you try to lift them out onto your cooling rack.

Applying the Cinnamon Sugar Coating to Baked Pumpkin Donuts

While those beauties are cooling (but still warm!), get your coating ready. It’s so simple. Mix your 1/2 cup sugar and 2 tablespoons of cinnamon in a shallow bowl. Melt your butter completely—you want it liquid, not just soft.

This is the fun part! Take a warm donut and gently dip the top side right into that melted butter. You want a nice, thin layer. Immediately take that buttery side and press it firmly into the cinnamon sugar mixture. The butter makes the sugar stick like magic! Place them sugar-side up on the rack to set. Once they cool fully, they are done. Wow, that was easy!

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Expert Tips for Perfect Baked Pumpkin Donuts Texture

Because we skip the frying, getting that classic fluffy texture in these Moist Pumpkin Spice Donuts takes just a couple of little tricks. Don’t worry if your first batch isn’t Instagram-ready; baking is all about learning how your oven behaves! Here are the things I always keep in mind when I’m whipping these up.

First off, about that donut pan—it’s crucial! You really can’t sub this out with a muffin tin if you want the classic donut shape, and the faster cooking time keeps them light instead of dense. If you don’t have one, check out how I adapt some other recipes using sous-vide precision cooker methods to ensure even heating in tougher situations, but for donuts, the pan is your best friend.

The biggest texture killer in any cake or donut is *overmixing*. I cannot stress this enough! Once those wet and dry ingredients meet, you stop stirring the moment you see everything come together. A few little lumps are totally fine, and honestly, signs of a good, non-gummy donut. The oil helps keep these naturally moist, but overworking the flour will make them tough, and no one wants a tough pumpkin treat!

For the moistest result, measuring your pumpkin is serious business. Too much pumpkin puree and your dough feels heavy, which traps steam, leading to that gummy center we are trying to avoid. Stick closely to that one cup measurement. If you find yourself wondering if you should use a keto meal plan delivery service instead because you’re trying to reduce carbs, remember these are still a treat, but they are certainly heartier and less greasy than their fried cousins!

Finally, the coating window is small. You must coat them while they are still warm. If they cool completely, the butter won’t melt nicely into the cinnamon sugar, and your coating will just fall off like dry sand. So, have your butter melted and your sugar mixture ready to go **before** those donuts even finish baking!

Variations: Beyond Classic Cinnamon Sugar Baked Pumpkin Donuts

While I absolutely adore the simple, nostalgic crunch of the cinnamon sugar coating on these baked pumpkin donuts, I totally get that sometimes you want to switch things up! Baking is all about creativity, and since the base donut recipe is so solid, it handles extra toppings beautifully. This is where you can really make these homemade pumpkin treats your own.

If you’re looking for something a little richer or just want to change the frosting game, I have two favorite spins that come up all the time when people ask me for alternatives.

First, let’s talk glaze. If you’re craving that slick, slightly sticky topping you find at the fancy donut shops but still want to keep the “baked” promise, you need a good maple glaze. A simple powdered sugar glaze works well, but adding real maple syrup brings that perfect hint of autumn sweetness. If you already have my basic white sugar cookie icing recipe saved, you just whisk in a couple of tablespoons of warm maple syrup and a splash of milk, and boom—instant maple goodness! It pours beautifully right over cooled donuts.

Second, and this one is for the serious treat lovers: cream cheese filling! If you’ve ever dreamt of a cream cheese filled pumpkin donut, you can absolutely do that here. Once the donuts are completely cool, you use a piping tip inserted gently into the side or the bottom edge to pipe in a rich cream cheese filling. It adds such a wonderful, tangy contrast to the spiced cake. You just need to be gentle when you fill them so you don’t tear the perfectly fluffy baked doughnuts.

Whether you stick with the cinnamon sugar, try a maple glaze, or go for the decadent cream cheese surprise, these easy baked donuts are designed to be adaptable and bring joy to your kitchen!

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Storage and Make-Ahead Tips for Your Baked Pumpkin Donuts

This is a question I practically get asked every time I serve these beauties! Since these are moist cake donuts, they are definitely best eaten the day you make them, especially with that amazing cinnamon sugar coating clinging on. But life happens, right? You don’t always have time to bake fresh every morning, even if this recipe is super fast!

The good news is that these baked pumpkin donuts hold up really well compared to yeast donuts. Since they are rich with oil and pumpkin, they don’t dry out immediately. For best results, keep them in a sealed, airtight container at room temperature. Don’t put them in the fridge! The fridge will suck the moisture right out of them, and that’s the opposite of what we want for that lovely soft texture.

They should be perfectly fine for two to three days stored this way. If you’re making a huge batch for your family or for easy meal planning convenience, you can totally prep them ahead of time.

Here’s how I handle make-ahead batches:

• Donuts Without Coating: If you know you won’t eat them all on day one, bake them fully and let them cool completely. Store them naked (no sugar coating!) in an airtight container. Then, on day two or three, you can revitalize them. Simply reheat them for about 10 seconds in the microwave, then quickly dip them in the melted butter and cinnamon sugar mix right before serving. They taste freshly made!
• Coated Donuts: If you coat them fully the day you bake them, they will still be great the next day, but the cinnamon sugar might start to look a little damp from absorbing moisture from the donut itself. It still tastes amazing! If you’re storing them for two days or more, I stick to the naked donut advice above.

I’ve never tried freezing these fully coated, but if you were going to freeze them, definitely freeze them plain. They defrost beautifully on the counter if wrapped tightly, and you can apply the amazing coating right before serving. This way, you always have a quick, cozy fall treat ready to go!

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Frequently Asked Questions About Baked Pumpkin Donuts

I totally get it—when you find a recipe you love, you start thinking about all the little ways you can tweak it or what happens if you run out of one ingredient! These baked pumpkin donuts are super straightforward, but here are the few questions I hear most often from people trying them out for the first time or looking to adapt them.

Are these baked pumpkin donuts healthier than fried ones?

Yes, absolutely! That’s one of the huge reasons I developed this recipe. When you fry donuts, the dough soaks up a fair amount of oil right there in the fryer. Because we’re baking them in a donut pan, we use just a little bit of vegetable oil in the batter for richness, not for frying. This makes them a much lighter, more approachable Healthy Donut Alternative, letting you enjoy that pumpkin spice flavor guilt-free.

Can I make these ‘Glazed Pumpkin Doughnuts’ instead?

You certainly can! If you’re feeling fancy or just prefer a sticky topping over the cinnamon sugar crunch, swapping the coating is easy. Once the donuts are completely cool—and I mean *completely* cool, otherwise the glaze melts right off—you can dip them into your favorite vanilla or maple glaze. If you don’t have one ready, check out my super smooth basic donut glaze recipe. It sets up nicely and gives you those gorgeous glazed pumpkin doughnuts!

Just remember: the cinnamon sugar coating requires the donuts to be warm, but the glaze needs them to be completely cool. Don’t mix up those steps, or you’ll have a sticky mess!

And just one bonus thought for you: Can I use melted coconut oil instead of vegetable oil? Yes, you can! I’ve done it myself. Coconut oil has a slightly stronger flavor, which actually works wonderfully with the pumpkin spice, so feel free to sub that in 1:1. It keeps these moist pumpkin spice donuts wonderfully tender.

Nutritional Estimate for These Autumn Baking Recipes

Now, I’ll be completely honest with you. When I’m whipping up these baked pumpkin donuts, I’m not thinking about calorie counts—I’m thinking about how happy they will make everyone when they smell that cinnamon spice! That said, since we aren’t frying these beauties, they are already a fantastic way to enjoy a fall classic.

Here is an *estimate* of what you’re looking at per donut based on my recipe proportions. Because we use actual pumpkin and a nice mix of fats, these are hearty, but remember, your exact numbers will change based on the specific brand of flour or pumpkin you use. This is just a helpful guide!

Here are the approximate values for this wonderful keto meal plan delivery alternative (just kidding, they aren’t strictly keto, but they are definitely better than the drive-thru version!):

• Serving Size: 1 donut
• Calories: 240
• Sugar: 18g (Most of this comes from the coating!)
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 3g
• Carbohydrates: 35g
• Protein: 3g

See? Not too shabby for a treat that tastes this good! Enjoy them warm with your morning coffee—that’s what I do!

Share Your Pure Cooking Joy Moments

Seriously, I want to see your creations! Finding pure joy in the kitchen is so much better when you share it with people who get it. You’ve just made a batch of these incredible baked pumpkin donuts—don’t keep that beautiful fall scene to yourself!

When you pull those warm, cinnamon-sugar coated delights out of the pan, snap a picture! I absolutely love watching your homemade pumpkin treats come to life in your kitchens. Tag me on social media so I can see how they turned out. Did you eat them all immediately? Did they survive long enough for breakfast the next day? Tell me everything!

And of course, please leave a rating and a comment right here on the blog. Your feedback helps me know which recipes are really hitting the spot and inspiring you on your own simple cooking journey. Did you try the maple glaze variation? Did you use a different spice blend? I read every single comment you leave!

If you want to join our little community where we celebrate easy, soulful cooking all year long, make sure you follow along over on Facebook. It’s where I share behind-the-scenes kitchen fun and quick tips that don’t always make it into a full blog post. Come say hi at our Facebook page!

Happy baking, friends. I can’t wait to hear how much joy these easy baked donuts brought to your autumn!

Easy Baked Pumpkin Donuts with Cinnamon Sugar Coating

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Make soft, moist baked pumpkin donuts that are simple to prepare. This recipe skips frying and delivers classic fall flavor with a sweet cinnamon sugar coating, perfect for any home cook.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Yield: 12 donuts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• For Coating: 1/2 cup granulated sugar
• For Coating: 2 tablespoons ground cinnamon
• For Coating: 4 tablespoons unsalted butter, melted

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup donut pan or line it with non-stick spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate medium bowl, whisk together the 1 cup of sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until combined.
4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix the batter.
5. Spoon or pipe the batter evenly into the prepared donut pan cups, filling each about two-thirds full.
6. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
7. While the donuts bake, prepare the coating. In a small bowl, combine the 1/2 cup sugar and 2 tablespoons of cinnamon for the dry coating.
8. Remove the donuts from the oven and let them cool in the pan for 5 minutes.
9. While the donuts are still warm, dip the top side of each donut into the melted butter, then immediately press the buttered side into the cinnamon sugar mixture.
10. Place the coated donuts on a wire rack to cool completely.

Notes

• For a creamier texture, consider this recipe as a base before looking into meal planning for a full week of treats.
• If you do not have a donut pan, you can bake this batter in a standard muffin tin for pumpkin spice muffins.
• To ensure the donuts are moist, measure your pumpkin puree accurately; using too much can make them gummy.

Nutrition

• Serving Size: 1 donut
• Calories: 240
• Sugar: 18g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg