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close up of stack of pumpkin donuts

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.

Servings 24 Doughnuts
Author Kristen | Ella Claire & Co.



  • 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


Pumpkin Doughnuts

  1. Preheat oven to 350°.

  2. 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.

  3. Put batter into a gallon resealable bag. Snip off the corner and pipe batter into greased donut pans, filling each about 2/3 full.

  4. 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

  1. 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.