Baked Pumpkin Donuts

Pumpkin Donut Recipe

These pumpkin donuts are made with pureed pumpkin, not pumpkin pie filling.  Although they have too many carbs to be considered healthy, they are baked and not fried and don’t have any silly food colourings or processed ingredients.

The texture of the pumpkin donuts is really soft and moist.  They aren’t as heavy as their fried cousins are but still have a nice pumpkin flavour.


Moist and soft baked pumpkin donuts. A perfect pumpkin recipe for fall.

These donuts are really easy to make, sweet and gooey just like the fried ones.

Pumpkin Donut Recipe


2 cups pumpkin puree, frozen or canned

1 cup brown sugar

2 eggs

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 tsp cinnamon

1/4 teaspoon cloves

Preheat your oven to 350F and grease  your donut pan,

In a medium bowl, add the flour, baking soda, baking powder, salt, and spices.  Mix together well to distribute the baking powder evenly.  Make a well in the center of your dry ingredients by pushing the flour out to the edges of your bowl.


Pumpkin donut recipe for fall ingredients.

In a second bowl, add the pumpkin, brown sugar, melted butter, and beaten egg.  Mix together until well blended.

Pour the pumpkin mixture into the well in the enter of the flour mixture and stir until just incorporated.

As this recipe includes baking powder you want to mix it together and get it in the oven as quickly as possible so that the baking powder reaction is occurring while in the oven.

Using a small spoon quickly scoop the batter into your donut pan. Divide the recipe into 12 donuts.


Pumpkin donut recipe being spooned into a baking donut pan.


Bake for about 20 minutes, depending on your donut pan. Check them as they bake, you want to remove them as soon as they are softly spongy so that they remain moist

While the donuts are baking lay out a piece of parchment onto your counter  and then a baking rack.

Let your donuts cool until you are able to comfortable handle them.  You can either dip them in a mixture of cinnamon sugar, or into a glaze.

Pumpkin donuts being glazed as part of a pumpkin donut recipe.

Cinnamon Sugar

Mix a tsp of cinnamon into 1/2 cup of white sugar.  Dip your donuts in the sugar and return to the rack to finish cooling.

Donut Glaze

You will need 1 1/2 cups icing sugar, 4 tbsp of hot water (tap water is fine), tsp of vanilla.  Mix it all together until there are no lumps.  Your glaze will be thin.

Dip you donut top down into the icing.  Invert the donut on a wire rack and let the icing drip down onto parchment paper.

Baked pumpkin donuts.


These pumpkin donuts are good enough they have convinced me to place a traditional donut pan on my must have list.  Hopefully, we get to do a shopping run to Montana before Christmas and one of those pans will have come home with me.


Baked pumpkin donuts with vanilla glaze recipe

8 thoughts on “Baked Pumpkin Donuts

  1. You had me at pumpkin. I may try this in a bunt pan. I love to bake but don’t have donut pan. I have so many baking pans I am overloaded.

    I think it will work. Thanks for sharing.

    Can’t wait to try

    Enjoy the rest of your day


    1. I chuckled when I read your comment on too many baking pans. I have an awful tradition of checking out the baking pan aisles in Home Sense whenever I go. I use by far more cupboard space for bowls and baking pans that I do food lol. I know your pain.

    1. I have made fried donuts and don’t enjoy it. The grease bothers me while cooking it and I found by the time I was done making them I didn’t ever want to eat any. The baked donuts skip that step and this particular recipe turns out well I think.

  2. Just in time to inspire me to start backing pumpkin-anything! These look amazing and as always, you break down the steps and make it seem easy and do-able! I found your comment about getting the donuts into the oven quickly so that the baking powder would be active during the baking process very interesting. I never realized that the timing was so important! I will definitely keep that in mind.

    1. Oh you betcha Kristine, the timing is important. Most of the time when something goes flat, its because the baking powder was activated prior to the oven. Glad you liked the hint.

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