Pumpkin Doughnuts are easy to make at home in the fall with this delicious recipe. A baked donut with perfectly spiced pumpkin cake batter, dusted in cinnamon sugar.
We love all things pumpkin in the fall, especially these pumpkin doughnuts, Pumpkin snack cake, and Pumpkin pecan coffee cake.
When we head to the pumpkin patch with the kids each year, we always get donuts from the cute little stand in the snack area. They are one of the tastes of fall that we always look forward to.
I set out to find a recipe for a baked pumpkin doughnut that we could make at home and my family loves it, so I wanted to share it with you!
How to Make Pumpkin Doughnuts
This pumpkin cake doughnut batter comes together so quickly in just one bowl. I really don't like doing dishes, so that is always a bonus for me.
My recipe for pumpkin puree will come in handy for this, and also my recipe for pumpkin pie spice- two of the main (and best) ingredients.
To make these baked pumpkin cake doughnuts, these are the steps:
- Preheat oven to 350°.
- In a large mixing bowl, add oil, pumpkin, eggs, sugar, baking powder and spices. Mix well until completely combined.
- Add the flour and stir until just combined.
- Put batter into a gallon resealable bag. Snip off the corner and pipe batter into greased doughnut pans, filling about 2/3 full.
- Bake for 12 minutes, or until a toothpick inserted in the thickest part of the donut comes out clean. Do not overcook. Allow to cool in pan for 5 or so minutes, then remove and place on a cooling rack.
- Combine cinnamon and sugar in a bowl or gallon resealable bag. While the donuts are still warm, roll them in the cinnamon sugar and place back on cooling rack or serve warm.
Store pumpkin doughnuts, covered, at room temperature for several days.
Tips and Tricks for Making Baked Doughnuts
When I first started making these baked pumpkin doughnuts in these pans, I was really frustrated because it took so long to get the batter into each of the cups. It also became a huge mess every time.
Then, I thought of an easy solution, and it completely took the time and frustration out of the process.
Simply put batter in a gallon-size resealable (ziploc) bag. Snip off the corner and squeeze/pipe batter into each of the wells. Fill about 2/3 of the way full. This trick takes so much frustration out of the process.
One more tip that I like to use for these is to use the cooking spray that has flour in it. This helps them to release from the pan even more easily.
I like to roll my doughnuts in the cinnamon sugar as soon as they are able to be handled- as warm as I can stand. This seems to help the cinnamon sugar to stick even better.
How to Freeze Doughnuts
These pumpkin doughnuts can be frozen to be enjoyed at a later date! This recipe makes 24 doughnuts, so it is a great idea to freeze some for a later date (if your family doesn't scarf them down first... speaking from experience).
Simply follow these steps:
- Allow doughnuts to cool completely.
- Place in a single layer in a gallon freezer bag.
- Freeze for up to 4 months.
- To eat, just allow to thaw in the fridge overnight.
Note: some of the cinnamon sugar might come off in the freezing process, but they will still be moist and delicious once thawed.
Serving Pumpkin Doughnuts
We love these doughnuts with a glass of milk or hot apple cider. I think they are better while still warm (or zapped in the microwave for a few seconds), but they are very good cold as well.
That cinnamon sugar though. So, so good with the pumpkin.
Baked Pumpkin Cake Doughnuts
Pumpkin Donuts are easy to make at home in the fall with this delicious recipe. A baked donut with perfectly spiced pumpkin cake batter, dusted in cinnamon sugar.
Ingredients
Doughnuts
- 1/2 cup vegetable oil
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 ½ cups pumpkin puree
- 1 ½ tsp. pumpkin pie spice (or substitute 3/4 tsp. cinnamon, with heaping 1/4 tsp. of ginger and nutmeg)
- 1 tsp. salt
- 1 ½ tsp. baking powder
- 1 ¾ cups + 2 Tablespoons all-purpose flour
Cinnamon Sugar Topping
- 3/4 cup granulated sugar
- 2 tsp. cinnamon
Instructions
Pumpkin Doughnuts
-
Preheat oven to 350°.
-
In a large mixing bowl, add oil, pumpkin, eggs, sugar, baking powder and spices. Mix well until completely combined. Add the flour and stir until just combined.
-
Put batter into a gallon resealable bag. Snip off the corner and pipe batter into greased donut pans, filling each about 2/3 full.
-
Bake for 12 minutes, or until a toothpick inserted in the thickest part of the donut comes out clean. Allow to cool in pan for 5 or so minutes, then remove and place on a cooling rack.
Cinnamon Sugar
-
Combine cinnamon and sugar in a bowl or gallon resealable bag. While the donuts are still warm, roll them in the cinnamon sugar and place back on cooling rack or serve warm.
Recipe Notes
Note: You can buy my donut pans here or these pans are nice too. You can use a different/larger donut pan by adjusting (adding to) the cook time.
I hope you love these doughnuts as much as we do!
Here are 5 more delicious pumpkin recipes to try this season! I can't get enough pumpkin.
Baked Pumpkin Donuts Dipped in Cinnamon Sugar by Ella Claire & Co. | Pumpkin Cookies with Brown Butter Glaze by Anderson + Grant | Pumpkin Roll by Inspired by Charm
Pumpkin Cheesecake with Sour Cream Topping by Maison de Pax | Pumpkin Spice Caramels by Handmade Farmhouse | Pumpkin Cobbler by French Country Cottage
Joann
I just made these delicious and easy pumpkin doughnuts! I used a piping bag to arrange in the pan. Thank you!!!
LindA motter
Made these over fall break with my little granddaughters...we loved them!
MARI
Make sure to add vegetable oil to the dough:)
Rachel K Paxton
I love a good donut! These look great and perfect for fall.