pumpkin donuts arranged in a pile on a white background

Our favorite pumpkin donuts only take 30 minutes to make! Coat these fall donuts in cinnamon sugar for a classic pumpkin spice donut. Baked donuts are easy to make in the oven with only 10 ingredients. Plus they are egg-free and include gluten free instructions. 

Typically I only make donuts for special occasions, it’s definitely not even a monthly occurrence. But every time I make baked donuts, like vanilla baked donuts or oreo donuts I remember how much I love them. 

I’m thinking I need to make pumpkin donuts a regular, weekly thing during the fall. They are like a warm hug. I like mine dipped twice in cinnamon sugar 😍

3 pumpkin spice donuts stacked on a white plate

Ingredients

  • pumpkin puree: adds moisture and flavor
  • brown sugar: adds sweetness and flavor
  • vegetable oil: adds fat and moisture 
  • milk: adds fat and moisture 
  • all purpose flour: flour is necessary to build structure
  • baking powder: helps to leaven and lift the batter
  • pumpkin pie spice, cinnamon & nutmeg: adds warm spice flavor
  • salt: just a pinch to balance the sweetness and enhances the other flavors

These donuts are egg-free because pumpkin puree binds all the ingredients together similar to how eggs would.

donut batter in metal donut pan and donut being covered in cinnamon sugar mixture in glass bowl

How To Make Baked Pumpkin Donuts

  1. Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray. Set aside.
  2. In a medium bowl whisk together the pumpkin puree, brown sugar, vegetable oil, and milk. In a smaller bowl combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt. 
  3. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until combined. 
  4. Transfer the batter to a piping bag or ziplock bag, cut off the corner. Pipe the batter into each donut cavity. Evenly divide the batter among the 6 donuts. 
  5. Bake for 15-16 minutes or until a toothpick inserted in the center comes out clean. Allow the donuts to cool in the pan for 10 minutes. Flip the pan upside down to release the donuts onto a cooling rack.

How To Coat Donuts in Cinnamon Sugar 

Use a pastry brush to coat the cooled donuts with melted butter. If you don’t have a pastry brush, quickly dip each side of the donut in the melted butter. 

Combine the cinnamon sugar mixture in a bowl. Place the donut in the sugar mixture, flipping to be sure to coat both sides.  

If the donut is covered in too much warm butter, the cinnamon sugar will dissolve instead of stick to the donut.

pumpkin donuts lined up in metal pan with brown parchment paper

Total Time Required

  • 10 minutes to prep the batter and fill the donut pan
  • 15 minutes to bake
  • 10 minutes to cool
  • 5 minutes to coat in cinnamon sugar

How To Freeze Donuts

Allow the donuts to cool completely. Wrap each donut in plastic wrap, then place inside a freezer ziplock bag or container. 

To thaw: microwave for 20 seconds or place on the counter for 30 minutes. Re-dip in cinnamon sugar mixture if desired.

pumpkin donuts lined up in metal pan with brown parchment paper on white background

How To Make Gluten Free Pumpkin Donuts

I’ve made these donuts with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

Baking Tips

  • Spoon and sweep flour into the measuring cups.
  • Be sure to use pumpkin puree, not pumpkin pie filling. The only ingredient on the back of the pumpkin puree can will be pumpkin. 
  • To cleanly pipe the batter into the pan, use a piping bag or ziplock bag with the corner cut off. 
4 pumpkin spice donuts stacked on a white plate. Top donut has a bite removed.

More Fall Desserts

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Pumpkin Spice Donuts

Pumpkin Spice Donuts

Yield: 6 donuts
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

Our favorite pumpkin donuts only take 30 minutes to make! Coat these fall donuts in cinnamon sugar for a classic pumpkin spice donut. Baked donuts are easy to make in the oven with only 10 ingredients. Plus they are eggless and include gluten free instructions. 

Ingredients

  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Cinnamon Sugar Coating

  • 2 tbsp unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray. Set aside.
  2. In a medium bowl whisk together the pumpkin puree, brown sugar, vegetable oil, and milk. 
  3. In a smaller bowl combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until combined. 
  4. Transfer the batter to a piping bag or ziplock bag, cut off the corner. Pipe the batter into each donut cavity. Evenly divide the batter among the 6 donuts. 
  5. Bake for 15-16 minutes or until a toothpick inserted in the center comes out clean. Allow the donuts to cool in the pan for 10 minutes. 
  6. Flip the pan upside down to release the donuts onto a cooling rack. Allow the donuts to cool for at least 10 more minutes. 


Cinnamon Sugar Coating

  1. Melt 2 tbsp butter in the microwave. Use a pastry brush to coat the cooled donuts with melted butter. If you don’t have a pastry brush, quickly dip each side of the donut in the butter. 
  2. Combine the cinnamon sugar mixture in a bowl. Place the donut in the sugar mixture, flipping to be sure to coat both sides.

Notes

I’ve made these donuts with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.