If you’re looking to brighten up your autumn (or honestly, any time of the year!), these Baked Pumpkin Cake Donuts will have you grinning from ear to ear. Picture this: impossibly tender donuts, rich with pumpkin, kissed with warm spices, and finished with not one but two irresistible toppings—a cinnamon-sugar dip and a silky maple glaze. Each bite is pure comfort, delivering bakery-worthy flavor straight from your own oven, and they’re impossibly easy to make! Whether served at a weekend brunch or as a sweet pick-me-up, Baked Pumpkin Cake Donuts are about to become your new favorite treat.

Baked Pumpkin Cake Donuts Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these Baked Pumpkin Cake Donuts is delightfully manageable, yet each item is essential in crafting that signature soft crumb, rich pumpkin flavor, and perfect golden finish. Here’s how each one adds its magic—don’t skip a thing!

All-purpose flour: The sturdy base that gives these donuts their cakey, tender bite.
Baking powder: Ensures a lofty rise so your donuts are never dense.
Pumpkin pie spice: The heart and soul of autumn flavor in every donut.
Kosher salt: Highlights the sweetness and spices, keeping flavors balanced.
Baking soda: Teams up with the acid in the pumpkin for a gentle, moist texture.
Granulated sugar: Sweetens the batter and brings sparkle to the cinnamon-sugar topping.
Dark brown sugar: Adds depth and a molasses richness you’ll taste in every bite.
Vegetable or canola oil: Delivers super softness and moisture—no dry donuts here!
Large eggs: Binds everything together and creates that plush texture.
Canned pumpkin puree: The superstar ingredient, adding incredible moisture and classic pumpkin flavor.
Vanilla extract: Rounds out and lifts all the flavors.
Ground cinnamon: Turns up the warmth, especially in the sugary coating and glaze.
Unsalted butter (melted): A quick brush for donut tops to help the cinnamon sugar cling beautifully.
Powdered sugar: Brings that lusciously sweet finish to the maple glaze.
Maple syrup: Makes the glaze sing with cozy, woodsy sweetness.
Heavy cream or milk: Ensures the glaze is dreamy and smooth.
Pinch of salt: Just a touch, for deeper flavor in the glaze.

How to Make Baked Pumpkin Cake Donuts

Step 1: Prep Your Donut Pan and Oven

Start by preheating your oven to a piping hot 400 degrees F, which helps create that signature puffy donut shape. Grab your trusty donut pan and give it a generous coating of nonstick spray or Baker’s Joy to ensure your Baked Pumpkin Cake Donuts pop out smoothly after baking—no sticking, no tears.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda. This gentle stir ensures the rising agents and spices distribute evenly throughout the batter for perfectly spiced, fluffy donuts right out of the oven.

Step 3: Cream the Sugars and Oil

Using a mixer, beat together the granulated sugar, dark brown sugar, and oil on medium-high for about a minute. This step isn’t just about mixing, it’s where the batter starts to build lift and richness—don’t skimp on the mixing time!

Step 4: Add Eggs, Pumpkin, and Vanilla

Next, beat in your eggs one by one until fully incorporated, followed by the pumpkin puree and a splash of vanilla extract. This is the moment where that lush pumpkin base comes alive, making your batter look downright dreamy (and irresistible to taste-test!).

Step 5: Combine Wet and Dry Ingredients

With your mixer on low, gradually add the dry mixture to the wet, mixing just until you see a smooth, thick batter. This keeps the donuts light and airy—overmixing could lead to a tougher texture, so stop as soon as everything looks combined.

Step 6: Pipe the Batter into the Pan

Spoon your batter into a piping bag fitted with a round tip (or a large zip-top bag with a corner snipped off for a homemade version). Pipe the batter evenly into your greased donut pan—precision helps each Baked Pumpkin Cake Donut bake up beautifully round and even.

Step 7: Bake Until Puffy and Set

Bake the donuts for about 10 to 11 minutes for regular sized, or 5 to 6 minutes for minis. You’ll know they’re ready when they’re slightly browned and spring back gently when touched. Let them cool in the pan for a few minutes before you attempt to remove them.

Step 8: Make the Cinnamon Sugar Topping

While your donuts cool, mix the remaining granulated sugar and extra cinnamon in a medium bowl. Once the donuts are just cool enough to handle, brush the tops with melted butter and gently toss them in the cinnamon sugar to create that sparkly, classic coating.

Step 9: Prepare the Cinnamon Maple Glaze

Let the donuts finish cooling on a wire rack. In another bowl, whisk together powdered sugar, maple syrup, a sprinkle of cinnamon, the cream or milk, and a pinch of salt. Dip each donut top into the glaze and place back on the rack—they’ll set up with a gorgeous, glossy finish you’ll barely be able to wait to sink your teeth into.

How to Serve Baked Pumpkin Cake Donuts

Garnishes

Take your Baked Pumpkin Cake Donuts over the top by adding a sprinkle of extra cinnamon, some crushed pecans for crunch, or a tiny drizzle of extra maple syrup. For a pretty finish, try a dusting of powdered sugar just before serving.

Side Dishes

These donuts pair wonderfully with a hot mug of coffee, spiced chai, or a glass of cold milk. For a brunch spread, serve alongside fresh fruit, a tangy yogurt parfait, or softly scrambled eggs. The warmth of the spices cozy up perfectly with classic breakfast staples, making every bite feel like a celebration.

Creative Ways to Present

Stack the donuts high on a cake stand for a centerpiece-worthy display, or tuck them into bakery bags for the cutest take-home treat at parties. Arrange a donut “flight” with both cinnamon sugar and maple glaze on a platter, or add edible flowers and mini pumpkins for an autumnal touch. If you’re serving Baked Pumpkin Cake Donuts at a gathering, try skewering minis onto wooden sticks for a donut pop twist!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store leftover Baked Pumpkin Cake Donuts in an airtight container at room temperature for up to three days. The flavors actually deepen as they sit, so a “day two” donut might taste even more pumpkin-spiced and delicious than it did fresh.

Freezing

If you want to make donuts ahead or store extras, freeze baked (unglazed) donuts in a single layer on a baking sheet, then transfer to a freezer bag once solid. They’ll keep beautifully for up to two months. When ready to enjoy, thaw at room temperature, then refresh with your favorite topping or glaze.

Reheating

To give your donuts that “just-baked” warmth, pop them in a 300-degree oven for about 5 minutes, or in the microwave for 10 to 15 seconds. If you’re glazing after freezing or storage, reheat first—glaze sticks best to slightly warm donuts!

FAQs

Can I make Baked Pumpkin Cake Donuts without a donut pan?

Absolutely! If you don’t have a donut pan, you can pipe the batter into greased muffin tins, shaping a hole in the center with a small piece of foil or the end of a spoon before baking. The result won’t be a perfect ring, but they’ll still have that crave-worthy flavor and texture.

Do I have to use canned pumpkin puree, or can I use fresh?

Both work wonderfully! If you’re using homemade pumpkin puree, just be sure to blot it with paper towels if it seems watery—that ensures your Baked Pumpkin Cake Donuts stay fluffy and not too dense.

Can I substitute other oils, like coconut or olive oil?

For the best texture and neutral flavor, stick with vegetable or canola oil as called for in the recipe. If you’d like a hint of coconut, melted coconut oil can work, but be sure it’s refined so the taste isn’t too pronounced.

What’s the best way to keep the cinnamon-sugar coating from falling off?

Brush the donuts lightly but generously with melted butter while they’re still a touch warm, then immediately toss in the cinnamon-sugar. The warmth and butter help the topping stick like a dream!

Can I make Baked Pumpkin Cake Donuts gluten free?

Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Look for blends that contain xanthan gum for a similarly soft, tender crumb. Keep an eye on bake time, as gluten-free donuts can brown a little faster.

Final Thoughts

There’s just something magical about making a batch of Baked Pumpkin Cake Donuts from scratch—the kitchen smells incredible, and every bite feels like a cozy hug. If you’re craving a sweet escape, these donuts deliver on every level! Give them a try, share with friends—or just savor a quiet moment with a fresh-baked treat you made yourself. Happy baking!

Baked Pumpkin Cake Donuts Recipe

★★★★★

4.8 from 13 reviews

Author: lilan
Total Time: 30-40 minutes
Yield: 12 donuts 1x
Diet: Vegetarian

Print Recipe

Description

These Baked Pumpkin Cake Donuts are a delightful treat with cozy autumn flavors. They are moist, fluffy, and perfectly spiced, topped with either a cinnamon sugar coating or a cinnamon maple glaze. Enjoy these homemade donuts with a cup of coffee or cider for a delicious fall indulgence.

Instructions

Doughnut Batter: Preheat oven to 400 degrees F. Combine dry ingredients. Beat sugars and oil, add eggs, pumpkin, and vanilla. Mix in dry ingredients. Pipe batter into donut pan. Bake.
Cinnamon Sugar Topping: Combine sugar and cinnamon. Cool donuts, brush with melted butter, coat in cinnamon sugar.
Cinnamon Maple Glaze: Whisk together powdered sugar, maple syrup, cinnamon, cream or milk, and salt. Dip donuts in glaze and let set.

Notes

You can customize the level of cinnamon in the glaze to suit your taste preferences.
For a quick glaze set, place the glazed donuts in the fridge for a few minutes.

Prep Time: 20 minutes
Cook Time: 10-11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 260
Sugar: 23g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: Pumpkin cake donuts, Baked donuts, Fall dessert, Cinnamon sugar, Maple glaze