These are the fluffiest and most flavorful pumpkin donuts you can make from scratch! They are ready in under 30 minutes and can also be made in a muffin tin. These easy donuts are guaranteed to turn out soft, sweet and full of flavor.

cinnamon sugar coated baked pumpkin donuts on round copper wire cooling rack next to cinnamon stick

Pumpkin season is within reach and to get a head start I baked pumpkin donuts. These donuts are SO fluffy and soft. You won’t believe how satisfying it is to bite into one of them. Each donut is brushed with melted butter and coated in sweet cinnamon sugar. They’re the perfect treat on a crisp fall day.

Why You Will Love This Recipe

  • These easy pumpkin donuts are ready in under 30 minutes and have all the pumpkin spice flavor you could need.
  • The recipe calls for exactly one can of pumpkin purée as well as cinnamon, nutmeg, ginger and cloves.
  • You don’t need a mixer for this recipe!

Ingredient Notes

pumpkin donuts ingredients in bowls labeled with text
  • Pure pumpkin puree: I prefer Libby’s pumpkin puree. Do not use pumpkin pie filling.
  • Spices: You can use individual spices or homemade pumpkin pie spice.
  • Melted butter: Allow it to cool slightly before using in the recipe.

For detailed ingredients and measurements, refer to the recipe card.

Recipe Variations

If you don’t have a donut tin, you can make these donuts in a muffin tin. Increase oven temperature to 400 F. Baking time will be 16 to 18 minutes. You can also try pumpkin donut holes.

If you prefer frosted pumpkin donuts, I suggest using the cream cheese frosting recipe in my baked carrot cake donuts.

How to Make Pumpkin Donuts

photo collage demonstrating how to make pumpkin donut batter in a mixing bowl
  1. Make the donut batter: Whisk together the dry ingredients—flour, baking soda, baking powder, salt and spices.
  2. In a separate bowl, combine the wet ingredients—melted butter, brown sugar, sugar, eggs and pumpkin purée.
  3. Add the wet ingredients to the dry ingredients and mix just until combined.
  4. Bake donuts: Transfer batter to a greased donut pan. Bake at 350 F for 12 to 14 minutes.
photo collage demonstrating how to dip baked donuts in melted butter and cinnamon sugar
  1. Dip baked donuts in melted butter.
  2. Immediately coat donuts in cinnamon sugar.

Expert Tips

Pumpkin donuts are best when you have the proper tools. Use a donut tin that has cavities 3.25 inches wide.

Another pro tip: weigh your ingredients with a kitchen scale. It’s much more accurate than measuring them!

For uniform donuts, pipe the batter into the donut tin using a frosting bag or ziptop bag with the corner cut.

When the donuts are done baking, transfer donuts to a wire rack to cool so they don’t get soggy. It’s okay if they are still warm when adding the cinnamon sugar!

Frequently Asked Questions

How long do baked pumpkin donuts last?

Homemade donuts are best when eaten the day they are made. However, they may be stored in an airtight container and kept at room temperature for up to 3 days. Donuts will last longer if you don’t add the butter and cinnamon sugar to the outside until serving.

Can you freeze baked donuts?

Yes. Once the donuts have cooled, place them in an airtight container and freeze for up to 1 month. Defrost in the refrigerator before bringing to room temperature and adding the cinnamon sugar coating.

Can I make these into donut holes?

Yes, this batter can be made in a mini muffin tin to create donut holes. Grease mini muffin tin, fill each cup two-thirds full and bake for 8 minutes.

Can I bake pumpkin donuts in a muffin pan?

Yes. Divide batter among 12 cups and bake at 400° F for 16 to 18 minutes. Cool muffins on a wire rack, brush with melted butter and roll in cinnamon sugar.

baked pumpkin donuts in a stack with top donut with a bite

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

pumpkin donut with a bite taken out on top of pile of more donuts covered in cinnamon sugar

Get the Recipe: Baked Pumpkin Donuts

Baked pumpkin donuts are ready in under 30 minutes. These easy donuts turn out soft, sweet and full of pumpkin spice!
5 (66 ratings)


  • 2 cups (250 g) all purpose flour⁣
  • 1 teaspoon baking soda⁣
  • ½ teaspoon baking powder⁣
  • ½ teaspoon salt⁣
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves, or all spice
  • ¾ cup (150 g) packed light brown sugar⁣
  • ½ cup (100 g) granulated sugar⁣
  • ½ cup (113 g) unsalted butter, melted and slightly cooled⁣
  • 2 large eggs, room temperature⁣
  • 2 cups (One 15 oz can or 425 g) pumpkin puree⁣

Cinnamon sugar coating

  • cup (133 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 6 tablespoons (85 g) melted unsalted butter


  • Preheat oven to 350° F. Grease a donut tin (cavities with 3 ¾-inch diameter) with nonstick spray and set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.⁣
  • In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.⁣
  • Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Spoon or pipe batter into prepared donut tin.
  • Bake at 350° F for 12 to 14 minutes or until a toothpick inserted in the center comes out with little to no crumbs.⁣ Let the donuts cool in the pan for a couple minutes before transferring to a wire rack.
  • For the topping, whisk together the sugar and cinnamon. While the donuts are still a little warm, lightly brush them with melted butter, then generously coat the donuts in cinnamon sugar.


Spices: 2 1/2 teaspoons pumpkin pie spice may be used in place of the individual spices.
Store donuts in an airtight container at room temperature for up to 3 days.
Freeze donuts in an airtight container for up to 1 month.
High altitude adjustments (Denver; altitude 5,280 ft): Decrease baking soda to 3/4 teaspoon; decreasing baking powder to 1/4 teaspoon; decrease brown sugar by 2 Tablespoons. Use a higher protein all purpose flour such as King Arthur All Purpose Flour. Baking time and temperature remain the same.
Serving: 1donut, Calories: 253kcal, Carbohydrates: 38g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 155mg, Potassium: 120mg, Fiber: 2g, Sugar: 24g, Vitamin A: 5106IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg

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