When I think of Fall, I automatically think of everything pumpkin… pumpkin bread, pumpkin spiced lattes and pumpkin donuts!
My easy baked pumpkin donuts recipe has quickly become a Fall staple in our home. And because we like variety, I’m going to share one recipe that you can make 3 different ways; plain, maple glazed or cinnamon sugar coated!
*This post contains affiliate links.
I love baked donuts because they are so easy to make and taste delicious! Plus, you can have warm, fresh donuts in your tummy within 25 minutes! Life doesn’t get much better than this, right?
The base is super simple: flour, baking powder, pumpkin pie spice, nutmeg, and salt.
Ready to grow your blog business?
Join thousands of others and get access to my free library of resources + worksheets just for bloggers.
For the wet ingredients, you’ll be using pumpkin puree, brown sugar, milk, an egg, butter, and vanilla. When it comes to the pumpkin in this recipe, be sure to use pumpkin puree and not pumpkin pie filling!
Everything just gets mixed together and then squeezed into a donut pan. The batter makes exactly 6 plain pumpkin donuts.
If you want to make maple glazed baked pumpkin donuts, the glaze is just a simple mixture of powdered sugar and maple syrup. I really love how well the glaze sets up and the flavor nicely enhances these pumpkin donuts.
If you prefer to make cinnamon sugar coated baked pumpkin donuts, you’re just going to roll the donuts into some cinnamon and sugar. Easy peasy! BTW: these sugar coated baked pumpkin donuts are my favorite. It think it’s the taste + texture combo.
Notes and tips for Baked Pumpkin Donuts.
– Make sure to use pumpkin puree and not pumpkin pie filling. How can you tell the difference between pumpkin puree and pumpkin pie filling? The only ingredient in pumpkin puree is PUMPKIN.
– To get the batter into your donut pan easier, I simply use a ziplock bag and cut one corner off – it’s easy to pipe right into the pan, without making a mess.
-I like using a baking brush to coat each donut with butter prior to rolling them into the cinnamon sugar coating. (The same baking brush I use to glaze my raspberry-lemon scones).
If you’re looking for an easy baked pumpkin donuts recipe – whether plain, maple glazed or cinnamon sugar coated. This recipe is the perfect one for you!
Baked Pumpkin Donuts Recipe – Plain, Maple Glazed and/or Cinnamon Sugar Coated
For the pumpkin donuts:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup pumpkin puree
- ⅓ cup brown sugar
- ¼ cup milk
- 1 egg room temperature
- 2 tablespoons butter melted and slightly cooled
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 3 tablespoons maple syrup
- water use if needed to thin the glaze
For the cinnamon sugar:
- ½ cup granulated sugar
- 1 ½ teaspoons cinnamon
- 2 tablespoons butter melted
To make the pumpkin donuts:
Preheat oven to 350°F. Spray a 6-count donut pan with nonstick cooking spray and set aside.
In a small mixing bowl combine the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
In a large mixing bowl, mix together the pumpkin puree, brown sugar, milk, egg, butter, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
Pipe the batter evenly between all 6 donut cavities.
Bake at 350°F for 10-12 minutes or until a toothpick inserted into the donuts comes out clean.
Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from the pan and transfer to a wire rack to cool.
To make the glaze:
While the donuts are cooling on the wire rack, mix together the powdered sugar and maple syrup, until well combined. If the glaze is too thick, add a splash of water to thin it out.
You can either pipe or dip the tops of each cooled donut into the glaze and transfer back to the wire rack to let the glaze harden for about 5 minutes. Serve and enjoy!
To make the cinnamon sugar:
While the donuts are cooling on the wire rack, mix together sugar and cinnamon in a shallow bowl, until well combined. Lightly brush each donut with melted butter, then toss and roll each donut in the cinnamon sugar mixture, until evenly coated. Serve and enjoy!
Donuts are best eaten the same day they are prepared, but can be stored in an airtight container on the counter for up to 2 days.
Want some more pumpkin recipes? I’ve rounded up 15 Delicious Pumpkin Recipes to make for Fall – that you won’t want to miss!