Pumpkin Donuts Baked

Crisp fall mornings always make me crave something warm, cozy, and lightly spiced. A few years back, I stumbled upon a little farmers’ market that sold fresh-baked mini pumpkin donuts — and let me tell you, they changed my life. Not fried, not greasy, just perfectly soft with that autumn hug of cinnamon and pumpkin spice. These pumpkin donuts baked from scratch bring that same feeling home, without the deep fryer.

Now, my girls and I bake them together every October, filling the house with the scent of spice and maple. Topped with a golden maple glaze and ready in just over 20 minutes, these pumpkin donuts baked are the perfect companion to a morning coffee or a school snack box surprise. They’re simple, satisfying, and brimming with nostalgic fall flavor.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

These pumpkin donuts baked to golden perfection are a cozy favorite for good reason. They’re lower in fat than traditional donuts but still full of flavor.

You don’t need a mixer or fancy gadgets—just two bowls and a whisk. The prep is quick, and the result is a dozen mini donuts that taste like a warm fall morning.

That maple glaze adds the right balance of sweetness and stickiness without overwhelming the donut’s soft texture.

This recipe is also great for families. Whether you’re baking with kids or prepping ahead for guests, these pumpkin donuts baked are a hit.

Ready in just 21 minutes, they’re perfect for a last-minute dessert, weekend brunch, or thoughtful fall gift.

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Ingredient Overview

These baked pumpkin donuts deliver fall flavor in every bite—soft, spiced, and glazed with maple goodness. The ingredients are simple but purposeful, and they come together like a dream.

• All-purpose flour: The main base, giving structure and softness to the donuts.

• Oat flour: Adds a subtle nutty note and boosts fiber—make it at home in seconds with oats and a blender.

• Pumpkin pie spice & cinnamon: Bring the cozy, signature autumn warmth.

• Baking powder & baking soda: Work together for that light, cakey rise.

• Salt: Balances sweetness and enhances flavor.

• Egg: Binds everything together and helps create that fluffy texture.

• Brown sugar: Deep, molasses-rich sweetness that pairs beautifully with pumpkin.

• Oil: Keeps the donuts moist and tender.

• Vanilla extract: Adds warmth and depth to the batter.

• Canned pumpkin: The star! Moistens and flavors the donuts naturally—make sure it’s pure pumpkin, not pumpkin pie filling.

Styling Tip: Dip the top and sprinkle with crushed pecans or cinnamon sugar for a charming bakery look.

Step-by-step Instructions

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 375°F. Grease a mini donut pan lightly with cooking spray so those pumpkin donuts baked pop right out once done. A good pan prep makes all the difference in clean edges and perfect texture.

Step 2: 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. This blend gives the donuts their warm, cozy fall flavor and helps them rise beautifully.

Step 3: Whisk the Wet Ingredients

In a second bowl, combine the egg, light brown sugar, oil, vanilla extract, and canned pumpkin. Whisk until smooth and creamy—it should smell like autumn in a bowl.

Step 4: Combine the Mixtures

Pour the wet ingredients into the dry ingredients. Stir just until combined; don’t overmix. The batter for these pumpkin donuts baked should be thick but pourable.

Step 5: Pipe Into the Pan

Transfer the batter to a piping bag or zip-top bag with a snipped corner. Pipe into each donut mold about halfway full. This keeps the shape tidy and helps the pumpkin donuts baked cook evenly.

Step 6: Bake to Perfection

Bake for 6 to 7 minutes, or until the donuts spring back when gently pressed. A toothpick should come out clean.
Tip: Keep a close eye—mini donuts bake fast!

Step 7: Cool and Glaze

Place the baked donuts on a wire rack. While they cool, whisk together powdered sugar, maple syrup, corn syrup, water, and cinnamon for the glaze.

Step 8: Dip and Set

Dip the top of each donut into the maple glaze and return to the rack. Let them sit until the glaze firms up. These pumpkin donuts baked should look shiny, sweet, and oh-so-inviting!

Pro Tips

Use a piping bag to easily fill your donut molds. This keeps things neat and avoids overfilling, which helps your pumpkin donuts baked rise evenly and keep their lovely round shape.

When measuring flour, spoon it into your cup and level it off. Too much flour can dry out the batter, and we want moist, tender bites every time.

Bake just until the donuts spring back when touched. Overbaking will make your pumpkin donuts baked dense instead of light and cakey.

Store any leftover donuts in an airtight container at room temperature for a day or two. For longer storage, freeze them unglazed and frost later for a fresh-tasting treat.

For an extra maple punch, add a tiny splash of maple extract to the glaze. It brings out that autumn magic and complements the flavors of your pumpkin donuts baked perfectly.

If you’re curious about more seasonal twists, take a peek at our Pumpkin Donuts Recipe for even more fall baking fun.

Variations

Want to go gluten-free? Swap the all-purpose flour with a 1:1 gluten-free baking blend. These pumpkin donuts baked come out just as soft and satisfying.

Add mini chocolate chips to the batter for a sweet surprise in every bite. They melt slightly while baking and add a delightful twist.

For a refined-sugar-free option, use coconut sugar in place of brown sugar and drizzle with a simple glaze of maple syrup and almond butter.

Prefer a nuttier vibe? Replace the oat flour with almond flour and sprinkle chopped pecans on the glaze.

And if you’re looking to build a full fall dessert table, try pairing these with our Pumpkin Cheesecake Muffins—the textures and flavors play beautifully together.

Frequently Asked Questions

Serving Suggestions

These pumpkin donuts baked are right at home beside a steamy mug of coffee or chai on a crisp fall morning. I also love pairing them with spiced apple cider for a cozy afternoon pick-me-up. For a more indulgent moment, try them with vanilla bean ice cream or whipped cream and a drizzle of maple syrup. If you’re hosting brunch, these donuts shine next to Pumpkin Crunch Cake or a warm egg casserole. Whether it’s a quiet breakfast or a bustling harvest party, these bite-sized treats make every moment feel a little more festive.

Conclusion

When I make these pumpkin donuts baked, I always feel like I’m bottling up a little piece of fall and sharing it with the people I love. They’re simple, seasonal, and brimming with comfort. Best of all, they invite creativity—every batch can reflect your favorite flavors, your style, your story. You don’t need fancy tools or bakery skills—just a love for home-cooked goodness and maybe a little cinnamon on your apron.

And if you’re looking for even more autumn magic in the kitchen, don’t miss our full Desserts collection—perfect for sweet seasonal inspiration.

I hope you’ll try these pumpkin donuts baked soon—and when you do, I’d love to hear what you think! Drop a comment, share your photos on social, or even tag us if you add your own twist. We’re always cheering for your kitchen joy.

Let’s make memories one bite at a time. And don’t forget to follow us on Instagram, Pinterest, and Facebook for more cozy recipes and kitchen inspiration — open in new tab, always!