Baked Pumpkin Doughnuts

These baked pumpkin doughnuts are everything you want in a fall treat: soft, moist, tender, and full of pumpkin flavor and warm spices, without the mess of deep frying. Made with real pumpkin puree and a cozy blend of cinnamon, ginger, nutmeg, and cloves, then baked in a doughnut pan and rolled in cinnamon sugar, they taste like autumn in every bite. Because they’re baked instead of fried, they’re a lighter, easier option you can make at home, no candy thermometer or vat of oil required. Warm from the oven with a cup of coffee or hot cider, they’re the perfect cozy morning treat or afternoon snack all season long.

The beauty of these doughnuts is how easy and forgiving they are. The batter comes together in two bowls, one for the dry ingredients and one for the wet, then you pipe or spoon it into a doughnut pan and bake. The pumpkin keeps them wonderfully moist and tender, while the generous mix of warm spices gives them that classic pumpkin-spice flavor. A buttery cinnamon-sugar coating on top takes them over the edge, giving each doughnut a sweet, slightly crunchy, fragrant finish that’s hard to resist.

Why this works

A few simple things are what give these doughnuts their soft texture and warm flavor, and they’re worth understanding.

Pumpkin puree is the key to moist, tender doughnuts. It adds moisture, natural sweetness, and of course that signature pumpkin flavor, keeping the crumb soft and cakey without needing a lot of fat. Real canned pumpkin puree (not pie filling) is what you want here for the purest flavor.

The blend of warm spices is what makes them taste like fall. Cinnamon, ginger, nutmeg, and cloves together create that cozy, aromatic pumpkin-spice profile, layered and warm rather than one-note. Using several spices instead of just cinnamon gives the doughnuts real depth of flavor.

The two-bowl mixing method and a gentle hand keep them light. Whisking the dry ingredients and the wet ingredients separately, then combining them just until mixed, ensures everything is evenly distributed without overworking the batter. Overmixing develops the gluten and makes doughnuts tough and dense, so stirring just until combined is what keeps them soft and cakey.

And baking in a doughnut pan makes them easy and light. The pan gives them their classic ring shape without any frying, so they’re less greasy and much simpler to make. Filling each cavity about three-quarters full gives nicely shaped doughnuts with a good rise. The optional cinnamon-sugar coating, brushed with butter so it sticks, adds a sweet, crunchy, fragrant finish that makes them feel special.

What goes in

The ingredients split into the doughnuts and an optional coating.

For the doughnuts, you’ll need all-purpose flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, and cloves, salt, brown sugar, granulated sugar, canned pumpkin puree, eggs, vegetable oil, vanilla, and milk.

For the optional cinnamon-sugar coating, you’ll need granulated sugar, ground cinnamon, and melted butter.

A few notes. Use canned pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. The mix of warm spices is what gives these their flavor, so don’t skimp (you could use a premixed pumpkin pie spice in place of the individual spices if you prefer). And the cinnamon-sugar coating is optional but highly recommended, though you could also glaze them or dust with powdered sugar instead.

How to make them

Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In a separate large bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, eggs, vegetable oil, vanilla, and milk until smooth.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.

Spoon (or pipe) the batter into the prepared doughnut pan, filling each cavity about three-quarters full.

Bake for 12 to 15 minutes, until a toothpick inserted into the center of a doughnut comes out clean. Let the doughnuts cool in the pan for a few minutes, then transfer them to a wire rack.

If coating them, combine the granulated sugar and cinnamon in a small bowl. Brush each doughnut lightly with melted butter, then roll it in the cinnamon-sugar mixture to coat.

Serve the doughnuts warm or at room temperature, perfect with coffee or hot cider.

Tips, serving, and storing

A few things help. Use real pumpkin puree (not pie filling) for the right flavor and texture. Don’t overmix the batter, stir just until combined so the doughnuts stay soft. Fill the cavities about three-quarters full for well-shaped doughnuts. And coat them while they’re still slightly warm so the butter and cinnamon sugar adhere best.

A couple more. If you don’t have a piping bag for the batter, snip the corner off a zip-top bag to fill the pan neatly. And if you don’t have a doughnut pan, you can bake the batter as muffins instead (adjust the time). For extra warmth, a pinch more cinnamon or a little pumpkin pie spice in the coating is lovely.

These doughnuts are a natural for fall mornings, weekend brunches, Halloween and Thanksgiving gatherings, or an anytime cozy snack. Serve them warm alongside coffee, chai, hot apple cider, or a pumpkin spice latte. They also make a lovely homemade gift or bake-sale item. However you serve them, that warm-spiced pumpkin flavor makes them feel like autumn.

For storing, keep the doughnuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to about 4 days (bring them back to room temperature or warm briefly to serve). They’re best fresh, especially if coated in cinnamon sugar, since the coating softens over time, so coat them close to serving if you can. You can also freeze the uncoated doughnuts for up to 2 to 3 months, then thaw and coat before serving. A batch means cozy pumpkin doughnuts whenever the craving strikes.

This makes about 6 to 12 doughnuts, depending on your pan. Soft, moist, warmly spiced, and full of real pumpkin flavor, these baked pumpkin doughnuts are a simple, lighter fall treat that tastes like a bakery made them, and they’ll fill your kitchen with the best autumn aromas.

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