If autumn were a pastry, it would absolutely be these baked pumpkin donuts. Fluffy, warmly spiced, and coated in irresistible cinnamon sugar, they’re everything you love about pumpkin spice season packed into one easy treat. The best part? They bake up in just 15 minutes. Yes, really.

These donuts are perfect when you’re craving something sweet but don’t want the mess or commitment of deep frying. Whether you’re prepping for a cozy brunch, packing lunchbox surprises, or simply treating yourself with your morning coffee, these pumpkin spice donuts are a guaranteed crowd-pleaser.

Why You’ll Love These Baked Pumpkin Donuts

Quick and easy: ready in under 30 minutes.
No yeast, no frying—just mix, pipe, and bake.
Full of pumpkin flavor and cozy spices.
Finished with a crunchy cinnamon sugar coating.
A fun twist on classic cinnamon sugar donuts.

Ingredients

Donuts:

½ cup (120 g) pumpkin purée
¼ cup (60 ml) milk
¼ cup (60 ml) vegetable oil
1 cup (120 g) all-purpose flour
½ cup (100 g) brown sugar
1 tsp pumpkin pie spice
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
¼ tsp ground nutmeg

Cinnamon Sugar Coating:

⅓ cup (67 g) granulated sugar
2 tbsp (28 g) butter, melted
1 tsp ground cinnamon

How to Make These Easy Pumpkin Treats

Preheat your oven to 350°F (175°C). Grease a donut pan and set aside.
In a medium bowl, whisk together pumpkin purée, brown sugar, oil, and milk until smooth.
In a separate bowl, combine flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
Add the dry ingredients to the wet ingredients and stir gently until just combined.
Transfer the batter to a piping bag or zip-top bag with a snipped corner. Pipe evenly into the donut pan.
Bake for 15–16 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Brush or dip each donut in melted butter, then coat generously in cinnamon sugar.

Tips for Better Baked Pumpkin Donuts

Use canned pumpkin purée, not pumpkin pie filling.
Don’t overmix the batter; stir just until combined for the fluffiest texture.
No donut pan? Try using a muffin tin—they’ll just be adorable little pumpkin muffin bites.
Make a double batch; they disappear fast.

My Go-To Fall Morning Ritual

Every year when the leaves start turning, I crave that first bite of pumpkin spice. These baked pumpkin doughnuts came from a Saturday morning experiment with my daughter. We didn’t want to wait an hour for something complicated. Twenty-five minutes later, we were both munching on warm, sugary doughnuts, giggling, and making a mess of cinnamon all over the kitchen counter. Worth it.

What to Serve With These Pumpkin Spice Doughnuts

A hot cup of coffee or pumpkin spice latte (of course!)
Warm apple cider for a cozy, kid-friendly option
Vanilla yogurt for a light contrast
Fresh fruit like sliced apples or pears for balance

How to Store Cinnamon Sugar Doughnuts

These doughnuts are best the day they’re made, but you can store leftovers in an airtight container at room temperature for up to 2 days. If they start to soften, just pop them in a toaster oven for a few minutes to revive that fresh-baked texture. Avoid refrigerating, as it can make them soggy.

FAQs

Can I make these ahead of time?

You can bake the donuts a day ahead and coat them in cinnamon sugar just before serving.

Can I freeze baked pumpkin donuts?

Yes! Freeze them uncoated, then thaw and add the cinnamon sugar when ready to enjoy.

Can I use almond milk instead of regular milk?

Absolutely. Any milk will work in this recipe.

Final Crumb

These baked pumpkin doughnuts bring all the cozy vibes without the fuss. With their pumpkin spice goodness and nostalgic cinnamon sugar coating, they’re a fall favorite that you’ll want to make again and again. Whether you’re baking for a gathering or sneaking one straight off the rack, these easy pumpkin treats hit the sweet spot every time.

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