Soft, cake-style Pumpkin Donuts combine pumpkin puree and warm spices, then finish with a sweet maple cinnamon glaze for a simple baked treat that pairs wonderfully with coffee or tea.
A quick baked option for donut lovers, this Baked Pumpkin Donut recipe makes 12 mini donuts for breakfast, brunch, or snack time. If you enjoy warm spice flavors, my Apple Cider Baked Donuts make another seasonal variation worth adding to your baking list.
Quick Look: Pumpkin Donuts
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 6 minutes
- ⏲️ Total Time: 21 minutes
- 🍩 Yield: 12 mini donuts
- 🎃 Key Ingredient: Pumpkin puree
- 🍁 Flavor Profile: Warm spices, pumpkin, maple, and cinnamon
- ☁️ Texture: Soft, moist, and cake-like
- ♨️ Cooking Method: Baked
- 🌿 Dietary: Dairy-free
- ⭐ Difficulty: Beginner-friendly
- Why This Recipe Works: You get homemade donuts without dealing with hot oil or a lengthy frying process. Because the batter has a thick consistency, you can pipe it neatly into the donut pan for more evenly shaped donuts.
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Ingredients
- All-purpose flour – ¾ cup. Provides structure and works with the oat flour to give the donuts a soft, cake-style texture.
- Oat flour – ¼ cup. Complements the all-purpose flour and helps create a tender crumb.
- Pumpkin pie spice – ½ teaspoon. Provides the warm spice flavor in these pumpkin spice donuts alongside cinnamon.
- Ground cinnamon – ½ teaspoon. Deepens the warm spice flavor in the batter and also appears in the glaze.
- Light brown sugar – ⅓ cup. Sweetens the batter and pairs naturally with the pumpkin and spices.
- Canned pumpkin puree – ½ cup. Adds pumpkin flavor and moisture to the batter. Use plain pumpkin puree with no added sugar or spices, not pumpkin pie filling.
- Pure maple syrup – 3 tablespoons. Adds sweetness and gives the glaze a richer, more rounded flavor than powdered sugar alone.
- Dark corn syrup – 1 tablespoon. Helps give the maple glaze a smooth consistency when mixed with the other glaze ingredients.
How to Make Pumpkin Donuts
Make the Pumpkin Donuts
- Prepare the oven and pan: Preheat the oven to 375°F (190°C). Grease a mini donut pan with cooking spray and set it aside.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly combined. PIC. 1
- Mix the wet ingredients: In a separate bowl, whisk together the egg, brown sugar, oil, vanilla extract, and pumpkin puree until smooth and evenly combined. PIC. 2
- Make the donut batter: Pour the wet mixture into the dry ingredients. Whisk until no dry streaks of flour remain and a thick, smooth batter forms. PIC. 3
- Fill the donut pan: Transfer the batter to a large piping bag. Pipe the batter evenly into the prepared pan, filling each donut cavity about halfway. PIC. 4
- Bake and cool: Bake for 6–7 minutes, or until the donuts spring back when lightly pressed. Transfer them to a wire rack and let them cool before glazing. PIC. 5
Note: You can also check the donuts with a toothpick. Insert it into the center of one donut. A few moist crumbs are fine, but there shouldn't be any wet batter.
Make the Maple Glaze and Finish
- Prepare the maple glaze: In a small bowl, whisk together the powdered sugar, maple syrup, dark corn syrup, water, and cinnamon until smooth and free of lumps. PICS. 6–7
- Glaze the donuts: Place a wire rack over a parchment-lined baking sheet to catch the excess glaze. Dip the top of each cooled donut into the maple glaze, then place it on the rack. Let the glaze set completely before serving. PIC. 8
FAQs About Pumpkin Spice Donuts
Coat the donut pan evenly with cooking spray, including the center posts and edges of each cavity. Thorough greasing helps prevent sticking and allows the donuts to release cleanly after baking.
Yes. Use a mini muffin tin and create small center holes with aluminum foil. The donuts may be less uniform in shape, but you can use the same batter.
If you don't have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and allspice. Keep the additional cinnamon separate when mixing the batter.
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
Pumpkin Donuts
Equipment
- 2 bowls
- 1 mini donut pan
- 1 oven
- 1 whisk
- 1 pan
- 1 piping bag
Ingredients
For the Baked Pumpkin Donuts
- ¾ cup all-purpose flour
- ¼ cup oat flour
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg at room temperature
- ⅓ cup light brown sugar
- ¼ cup oil
- ½ teaspoon vanilla extract
- ½ cup canned pumpkin or pumpkin puree
For the Maple Glaze
- 1 ¼ cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon dark corn syrup or Karo dark corn syrup
- ½ tablespoon water
- ¼ teaspoon ground cinnamon
Instructions
Make the Pumpkin Donuts
- Prepare the oven and pan: Preheat the oven to 375°F (190°C). Grease a mini donut pan with cooking spray and set it aside.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, oat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly combined.
- Mix the wet ingredients: In a separate bowl, whisk together the egg, brown sugar, oil, vanilla extract, and pumpkin puree until smooth and evenly combined.
- Make the donut batter: Pour the wet mixture into the dry ingredients. Whisk until no dry streaks of flour remain and a thick, smooth batter forms.
- Fill the donut pan: Transfer the batter to a large piping bag. Pipe the batter evenly into the prepared pan, filling each donut cavity about halfway.
- Bake and cool: Bake for 6–7 minutes, or until the donuts spring back when lightly pressed. Transfer them to a wire rack and let them cool before glazing.Note: You can also check the donuts with a toothpick. Insert it into the center of one donut. A few moist crumbs are fine, but there shouldn't be any wet batter.
Make the Maple Glaze and Finish
- Prepare the maple glaze: In a small bowl, whisk together the powdered sugar, maple syrup, dark corn syrup, water, and cinnamon until smooth and free of lumps.
- Glaze the donuts: Place a wire rack over a parchment-lined baking sheet to catch the excess glaze. Dip the top of each cooled donut into the maple glaze, then place it on the rack. Let the glaze set completely before serving.
Recipe Notes
Storage and Freezing
Room temperature: Store the pumpkin donuts in an airtight container at room temperature for up to 3 days. For the best texture, enjoy them fresh or on the day they're baked. Freezer: Let the donuts cool completely, then freeze them without the maple glaze in an airtight container for up to 1 month. Thaw: Transfer the frozen donuts to the refrigerator and let them thaw overnight. Bring them to room temperature before adding the maple glaze. Reheat: If you prefer the donuts warm, microwave the unglazed donuts briefly before adding the maple glaze.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
The best baked donut recipe I have tried yet. I didn’t use the frosting and they were plenty sweet for us. Thank you so much!
Can you use a regular size donut pan? I don’t have the mini and don’t want to buy one. How long would I bake with regular size pan? Thank you.
Hi Pam! Yes, you can use a regular donut pan to bake these pumpkin donuts but I suggest you double or triple the recipe. It may take about the double of time to bake these donuts in a regular-size pan.
Can these be made in a regular sized donut pan? TIA!
Yes, you can bake these pumpkin donuts in a regular-size pan. Just make sure to double or triple the recipe and it may take twice the time stated in the recipe to bake in a regular-size pan.
Donuts are my guilty pleasure and pumpkin season gives me an excuse to indulge with these treats. Thanks so much!