There’s something magical about fall—the crisp air, cozy sweaters, and the scent of cinnamon wafting through the kitchen. That’s exactly why I adore making these baked pumpkin donuts when the leaves start to turn. They’re my go-to comfort treat when life gets hectic, and I need a little moment of warmth without the fuss.

No frying, no fancy equipment—just simple ingredients and a bit of love. Whether you’re juggling work, school pickups, or just craving a homemade pumpkin breakfast idea, these donuts are a quick autumn snack win that’ll warm your heart and your taste buds.

Why You’ll Love This Baked Pumpkin Donuts

These cozy baked pumpkin donuts bring all the flavor of fall without the mess of frying. They’re quick to whip up, packed with warm spices, and come out perfectly moist every time. Plus, the cinnamon sugar coating gives them that bakery-style finish we all crave. Whether it’s breakfast on a busy morning or a no-fry pumpkin dessert after dinner, they’re always a hit in my house.

Ingredients Baked Pumpkin Donuts

If you’ve got a can of pumpkin purée and a cozy craving, you’re already halfway there! These baked pumpkin donuts use pantry staples and a handful of fall-inspired spices to create the perfect no-fry pumpkin dessert. Here’s what you’ll need—plus, you’ll find the full list with exact amounts at the bottom of this post, ready to print or screenshot for your next grocery run.

All-purpose flour: The base of our donuts, giving just enough structure without drying things out.
Baking powder and baking soda: Our leavening duo for that light, fluffy lift that makes each bite dreamy.
Salt: A small pinch goes a long way in balancing the sweetness and deepening flavor.
Pumpkin pie spice: This warm spice mix is the soul of any easy pumpkin spice donut—think cinnamon, nutmeg, and cloves dancing together.
Ground cinnamon: A little extra cinnamon never hurt anyone, especially when it adds that cozy kick.
Brown sugar: Adds moisture and a slight molasses warmth that pairs beautifully with pumpkin.
Granulated sugar: Helps sweeten the batter and also gives that classic cinnamon sugar topping its sparkle.
Pumpkin purée: The star of the show! Use canned for ease, or fresh if you’ve got time and ambition.
Eggs: They hold everything together and help the donuts bake up nice and tender.
Vegetable oil: Keeps the texture moist without overpowering the flavor—canola works too.
Milk: Any kind works here—dairy or plant-based. I’ve used almond milk with great results.
Vanilla extract: Just a splash adds warmth and sweetness that rounds out the spices beautifully.
Melted butter: Brushed on before coating, it helps the cinnamon sugar stick like magic.
Cinnamon sugar: The final flourish! Sweet, spicy, and totally irresistible.

Feel free to get creative—swap the cinnamon sugar for a maple glaze or add chopped nuts for crunch. These moist fall donut recipes are just as flexible as they are flavorful!

How to Make Baked Pumpkin Donuts

Step 1 – Preheat and Prepare Your Pan

First things first—crank up that oven to 350°F. A warm oven is key to perfectly puffed donuts.

While it’s heating, grab your donut pan and give it a quick spray or light greasing. Trust me, nothing ruins a good baking day like a stuck donut!

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

This is where the magic begins—those cozy spices will make your kitchen smell like a candle shop in the best way.

Step 3 – Combine the Wet Ingredients

Now in a larger bowl, whisk your pumpkin purée, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.

This mixture should look like a thick, golden batter—like fall in a bowl. It’s already giving off those moist fall donut recipe vibes.

Step 4 – Blend Wet and Dry Mixtures

Slowly add your dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix!

You want a soft, slightly thick batter. Overworking it can turn your easy pumpkin spice donuts into little bricks (and we don’t want that).

Step 5 – Fill the Donut Pan

Spoon your batter into a piping bag or a ziplock with the tip snipped off.

Pipe the batter into each donut cavity, filling them about ¾ of the way. This trick keeps things clean and gives you that perfect donut ring shape.

Step 6 – Bake Until Golden

Place the pan in your preheated oven and bake for 14 to 16 minutes.

You’ll know they’re done when a toothpick poked into one comes out clean. The tops should be lightly golden—like a cinnamon sugar sunset.

Step 7 – Add the Cinnamon Sugar Coating

Once out of the oven, let the donuts cool for a few minutes. Then brush each one with melted butter.

Toss them gently in a bowl of cinnamon sugar. This coating turns these no-fry pumpkin desserts into bakery-level cinnamon sugar baked treats.

Step 8 – Cool and Serve Your Easy Pumpkin Spice Donuts

Let them cool a bit more if you can resist. Serve warm for that melt-in-your-mouth experience.

Whether it’s breakfast, snack, or dessert, these baked pumpkin donuts are a quick autumn snack win you’ll want on repeat.

Tips for Success

Use a piping bag for neat, mess-free filling and that picture-perfect donut shape.
Don’t overmix the batter—just stir until the dry spots disappear for tender, moist donuts.
Let the donuts cool slightly before coating to avoid sogginess.
Choose a nonstick donut pan for easy release every time.
Enjoy them fresh—warm donuts are pure autumn magic!

Equipment Needed

Donut pan: A nonstick version works best, but a silicone mold is a great alternative.
Mixing bowls: One for dry, one for wet—nothing fancy required.
Whisk and spoon: For mixing your batter to cozy perfection.
Piping bag or ziplock: Makes filling the donut pan easy and mess-free.
Pastry brush: Essential for that buttery cinnamon sugar finish.

Variations

Maple Glaze Twist: Swap the cinnamon sugar for a homemade maple glaze—just mix powdered sugar, maple syrup, and a splash of milk. Drizzle over cooled donuts for a sweet, sticky finish.
Vegan Delight: Replace eggs with flax eggs, use plant-based milk, and opt for dairy-free butter. The flavor stays rich, and the texture still melts in your mouth.
Nutty Crunch: Fold chopped pecans or walnuts into the batter for a hearty bite. It adds a lovely texture that pairs beautifully with pumpkin spice.
Chocolate Pumpkin Fusion: Stir in mini chocolate chips for a dessert-style twist. Pumpkin and chocolate? A match made in baking heaven.
Gluten-Free Option: Use a 1:1 gluten-free flour blend. I’ve tested this version, and the donuts still come out soft, flavorful, and completely satisfying.
Chai Spice Swap: Mix in chai spice instead of classic pumpkin pie spice for a cozy, exotic flavor change. It’s like a warm hug from the inside out.
Apple-Cinnamon Remix: Add a handful of finely chopped apples to the batter and up the cinnamon. It’s like apple cider donuts had a cozy fall cousin.

Serving Suggestions

Serve warm with a mug of spiced chai or creamy pumpkin latte for the ultimate fall pairing.
Top with a dollop of whipped cream and a sprinkle of cinnamon for dessert-style flair.
Plate on a rustic wooden board with mini pumpkins for a festive brunch spread.
Pair with vanilla yogurt and fresh fruit for a cozy weekend breakfast.

Frequently Asked Questions (FAQs)

Q: Can I make these Baked Pumpkin Donuts ahead of time?

A: Absolutely! I often bake these baked pumpkin donuts the night before a busy morning. Just store them in an airtight container at room temp and they’ll stay moist until the next day. For that “just-baked” feel, pop them in the microwave for 10 seconds. They’re still a quick autumn snack win even after a little nap!

Q: What’s the best way to store these cinnamon sugar baked treats?

A: These cinnamon sugar baked treats are best stored in an airtight container at room temperature for up to 2 days. If you live in a humid area, toss a paper towel in the container to absorb excess moisture. Want to stretch their life a bit longer? Refrigerate them, but warm slightly before serving to bring back that comforting softness.

Q: Can I use fresh pumpkin instead of canned purée?

A: Yes, you can! If you’ve got a fresh pumpkin sitting on your porch, roast and purée it for a homemade touch. Just be sure to drain any excess water—fresh purée tends to be wetter than canned. The flavor is slightly lighter, but your easy pumpkin spice donuts will still taste like fall on a plate.

Q: Are these a healthy alternative to fried donuts?

A: Oh yes, and that’s why I love them! Since they’re baked and not fried, these moist fall donut recipes skip the extra oil without skimping on flavor. You still get that tender, cake-like texture and sweet spice, just without the heavy grease. It’s a win-win for your taste buds and your waistline!

Q: How do I make this a dairy-free or vegan no-fry pumpkin dessert?

A: It’s easier than you think! For a dairy-free or vegan no-fry pumpkin dessert, use plant-based milk like almond or oat, swap the eggs for flax eggs, and brush the donuts with melted vegan butter. They’ll still be soft, rich, and bursting with pumpkin spice goodness—no dairy drama in sight.

Final Thoughts

There’s something soul-soothing about baking a batch of baked pumpkin donuts on a crisp fall morning. The scent alone wraps around you like your favorite cozy blanket. Whether you’re sharing them with family, sneaking one with your coffee, or gifting a few to a neighbor, these easy pumpkin spice donuts are tiny circles of joy. They bring warmth without the mess, flavor without the fuss, and comfort with every bite. I hope they find a place in your autumn kitchen like they have in mine—a sweet, spiced reminder that the simplest things often bring the most happiness.

Baked Pumpkin Donuts Recipe for a Cozy Fall Treat