Baked Pumpkin Cake Donuts

These baked pumpkin cake donuts are soft, tender, and full of cozy fall flavor. Made with real pumpkin puree, warm pumpkin pie spice, and a touch of vanilla, they have a delicious cake-like texture without the need for frying. A cinnamon sugar coating and sweet maple cinnamon glaze make every bite extra special.

Perfect for autumn mornings, weekend baking, or a seasonal treat with coffee, these homemade pumpkin donuts bring the flavors of pumpkin pie into an easy-to-make baked dessert. They’re simple to prepare with everyday ingredients and a donut pan, making them a lovely addition to your fall baking list.

Why You’ll Love This Recipe

• Easy baked method: No hot oil or deep fryer is needed. The donuts bake right in the oven for a convenient homemade treat.
• Moist pumpkin texture: Pumpkin puree helps create soft, tender donuts with a rich cake-like crumb.
• Warm fall flavors: Pumpkin pie spice, cinnamon, and vanilla give these donuts their familiar autumn taste.
• Two delicious toppings: Enjoy a buttery cinnamon sugar coating, a maple cinnamon glaze, or both.
• Perfect for sharing: These donuts are great for breakfast gatherings, brunch, bake sales, or an afternoon snack.
• Simple ingredients: The recipe uses pantry staples along with canned pumpkin puree.

Preparation and Tools

Before mixing the batter, preheat your oven according to your preferred donut-pan baking temperature and prepare your donut pan with nonstick cooking spray or a light coating of oil. The recipe ingredients do not specify a baking temperature or time, so use the guidance provided with your donut pan or your established baked cake-donut method.

You’ll need:

• A standard donut pan
• Two mixing bowls
• A whisk
• A rubber spatula
• Measuring cups and spoons
• A piping bag or a zip-top bag for filling the pan
• A wire cooling rack
• A small bowl for cinnamon sugar
• A bowl for the maple glaze

A piping bag makes it easier to distribute the thick pumpkin batter evenly into the donut cavities. If you don’t have one, a zip-top bag with a small corner snipped off works just as well.

Preparation Tips

Measure the flour carefully. Too much flour can make cake donuts dense or dry. Spoon the flour into your measuring cup and level it rather than packing it down.

Use pumpkin puree, not pumpkin pie filling. Pure pumpkin provides the moisture and flavor needed for this recipe without adding extra sweeteners or spices.

Bring the eggs closer to room temperature. This helps them blend more evenly with the sugar and oil, creating a smoother batter.

Avoid overmixing. Once the dry ingredients are added to the wet mixture, stir just until the flour disappears. Overmixing can develop too much gluten and make the donuts tough.

Prepare the toppings before baking. Have the cinnamon sugar ready and melt the butter shortly before coating the donuts. The maple glaze can be mixed while the donuts cool.

Ingredients for Baked Pumpkin Cake Donuts

The ingredients are divided into the donut batter, cinnamon sugar coating, and maple cinnamon glaze.

For the Pumpkin Donuts

All-purpose flour: Forms the structure of the donuts and gives them their classic cake-like texture.

Baking powder and baking soda: Work together to help the donuts rise and stay tender.

Pumpkin pie spice: Brings a blend of warm spices that complements the pumpkin flavor.

Kosher salt: Balances the sweetness and enhances the other ingredients.

Granulated sugar and dark brown sugar: Granulated sugar sweetens the batter, while dark brown sugar adds a deeper, molasses-like flavor and helps keep the donuts moist.

Vegetable or canola oil: Adds moisture and keeps the crumb soft without requiring softened butter.

Eggs: Bind the ingredients and provide structure.

Canned pumpkin puree: The key ingredient for pumpkin flavor, color, and moisture.

Vanilla extract: Adds a sweet, aromatic flavor that rounds out the spices.

For the Cinnamon Sugar Coating

Granulated sugar and ground cinnamon: Create a simple, fragrant coating with a classic cinnamon-sugar flavor.

Unsalted butter: Helps the cinnamon sugar adhere to the outside of the donuts while adding a rich buttery taste.

For the Maple Cinnamon Glaze

Powdered sugar: Creates a smooth, sweet glaze.

Maple syrup: Adds a warm maple flavor that pairs naturally with pumpkin and cinnamon.

Cinnamon: Reinforces the cozy spice flavor.

Heavy cream or milk: Adjusts the glaze to a smooth, drizzleable consistency.

A pinch of salt: Balances the sweetness and brings out the maple flavor.

How to Make Baked Pumpkin Cake Donuts

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda until evenly combined.

Mixing the dry ingredients separately helps distribute the leavening agents and spices throughout the flour. This creates a more consistent flavor and texture in every donut.

Step 2: Prepare the Pumpkin Batter

In a separate large bowl, whisk together the granulated sugar, dark brown sugar, vegetable or canola oil, eggs, pumpkin puree, and vanilla extract.

Continue whisking until the mixture looks smooth and the sugars are well incorporated. The pumpkin should blend evenly into the wet ingredients, creating a thick, orange mixture.

Add the dry ingredients to the wet mixture. Using a rubber spatula, gently fold everything together until just combined.

The batter should be thick but easy to pipe. Avoid beating it vigorously or continuing to mix once the flour is incorporated.

Step 3: Fill the Donut Pan

Transfer the batter to a piping bag or zip-top bag. Snip off the corner and pipe the batter into the prepared donut pan, filling each cavity evenly.

You can also spoon the batter into the pan, but piping usually produces neater donuts with more consistent shapes.

Avoid overfilling the cavities. Leave enough room for the batter to rise as it bakes, helping the donuts maintain their shape and develop a rounded top.

Step 4: Bake the Donuts

Bake the donuts in the preheated oven until they are set and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.

The tops should look set, and the donuts should spring back gently when lightly touched.

Because baking time depends on the pan and oven, begin checking toward the earlier end of your usual baked-donut baking range.

Let the donuts rest briefly in the pan before carefully transferring them to a wire rack. Allow them to cool enough to handle before adding the toppings.

Step 5: Make the Cinnamon Sugar Coating

In a small bowl, combine the second portion of granulated sugar with the ground cinnamon.

Melt the unsalted butter in a separate bowl.

While the donuts are still slightly warm, lightly brush or dip them in the melted butter. Then roll or sprinkle them with the cinnamon sugar mixture, coating the surface evenly.

The butter helps the sugar adhere and gives the donuts a delicious buttery finish. If the donuts are too hot, the coating may become damp; if they are completely cold, the butter may firm up before the sugar sticks.

Step 6: Prepare the Maple Cinnamon Glaze

In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, heavy cream or milk, and a pinch of salt.

Start with the listed amount of cream or milk and mix until smooth. If you prefer a thinner glaze, add a little more liquid. For a thicker coating, add a small amount of powdered sugar.

The glaze should be thick enough to cling to the donuts while still flowing gently from a spoon.

Step 7: Glaze and Serve

Once the donuts have cooled enough, drizzle the maple cinnamon glaze over them using a spoon.

For a more generous topping, dip the tops of the donuts into the glaze and let the excess drip off.

Allow the glaze to set before serving if you want a neater finish. You can serve the donuts with just the cinnamon sugar coating, just the maple glaze, or both for extra fall flavor.

Notes

• For the best pumpkin flavor, use plain canned pumpkin puree rather than pumpkin pie filling.
• The cinnamon sugar coating is easiest to apply while the donuts are slightly warm.
• If using both toppings, let the cinnamon sugar coating settle before adding the maple glaze so the finishes remain distinct.

Common Mistakes to Avoid

Using pumpkin pie filling: It contains added sugar and spices that can change the flavor and consistency of the batter. Use pure pumpkin puree.

Overmixing the batter: Mixing too much after adding the flour can make the donuts tough. Fold gently and stop as soon as the dry ingredients are incorporated.

Overfilling the donut pan: Excess batter can cause the centers to close or the donuts to lose their shape. Fill each cavity evenly, leaving room for rising.

Coating the donuts while too hot: Very hot donuts can cause the butter and cinnamon sugar to become wet and uneven. Let them cool slightly before coating.

Making the glaze too thin: Too much liquid can make the glaze run off the donuts. Add cream or milk gradually and adjust with powdered sugar if needed.

Skipping the cooling rack: Leaving the donuts in the pan for too long can trap steam and make the bottoms damp. Transfer them to a wire rack after a brief rest.

What to Serve With Baked Pumpkin Cake Donuts

These pumpkin cake donuts are delicious on their own, but they also pair beautifully with warm drinks and simple breakfast favorites.

• Coffee or espresso: The rich, slightly bitter flavor of coffee balances the sweetness of the cinnamon sugar and maple glaze.
• Chai tea latte: Chai’s cinnamon, ginger, and cardamom notes complement the pumpkin pie spice.
• Hot apple cider: A cozy fall drink that brings out the donuts’ seasonal flavors.
• Fresh fruit: Sliced apples, pears, or berries add a refreshing contrast to the soft, sweet donuts.
• Scrambled eggs: For a more filling breakfast or brunch, serve the donuts alongside a savory egg dish.

For a fall brunch, arrange the donuts on a platter with coffee, fresh fruit, and a small bowl of extra maple glaze for dipping.

Storage Instructions

Room temperature: Store completely cooled donuts in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place away from direct sunlight.

Refrigeration: If your kitchen is particularly warm or you prefer to refrigerate the glazed donuts, place them in an airtight container and refrigerate for up to 4 days. Refrigeration may make the cake texture slightly firmer.

Freezing: For best results, freeze the donuts without the cinnamon sugar coating or maple glaze. Arrange them in a single layer until firm, then transfer them to a freezer-safe container or bag. Freeze for up to 2 months for best quality.

Thaw frozen donuts at room temperature. Once thawed, add the melted butter and cinnamon sugar coating or prepare the maple glaze before serving.

Reheating: Warm an unglazed donut in the microwave for about 10–15 seconds, checking that it is warmed through without becoming too hot. Add the toppings afterward. Glazed donuts can also be served at room temperature.

Make-ahead tip: You can measure the dry ingredients in advance and store them in a covered container. For the freshest texture, prepare and bake the donuts on the day you plan to serve them.

Estimated Nutrition

Each baked pumpkin cake donut contains approximately 250–320 calories, depending on the final yield and how much cinnamon sugar coating and maple glaze adheres to each donut.

The estimate includes the pumpkin donut batter and toppings. Actual nutrition will vary based on the size of the donuts, the amount of butter used for coating, and the quantity of glaze applied.

These values are estimates rather than laboratory-tested nutrition information.

Frequently Asked Questions

Can I make these pumpkin donuts without a donut pan?

A donut pan is the easiest way to achieve the traditional ring shape. If you don’t have one, you can bake the batter in a muffin pan instead, adjusting the baking time as needed. The result will be pumpkin cake muffins rather than donuts.

Can I use fresh pumpkin puree instead of canned?

Yes, provided the homemade puree has a similar consistency to canned pumpkin. Fresh pumpkin puree can contain more moisture, so drain excess liquid if it seems watery. A thick puree will help maintain the intended batter texture.

Can I make the donuts without the maple glaze?

Absolutely. The cinnamon sugar coating is flavorful on its own. You can also skip both toppings for a less-sweet pumpkin cake donut or choose only the maple cinnamon glaze.

Why are my pumpkin donuts dense?

Dense donuts can result from measuring too much flour, overmixing the batter, or using baking powder or baking soda that has lost its effectiveness. Measure carefully and fold the batter gently until the ingredients are just combined.

How do I keep the cinnamon sugar coating from falling off?

Brush the donuts lightly with melted butter while they are still slightly warm, then coat them in the cinnamon sugar mixture. If the donuts are completely cold, the butter may firm up too quickly and make it harder for the sugar to stick.

Can I prepare the batter ahead of time?

For the best rise and texture, bake the batter soon after mixing. The baking powder and baking soda begin working once the wet and dry ingredients are combined. You can prepare the dry and wet ingredients separately ahead of time, then combine them just before baking.

A Cozy Fall Treat to Bake at Home

Baked Pumpkin Cake Donuts are a simple way to bring the flavors of autumn into your kitchen. With their tender pumpkin cake texture, warm spices, buttery cinnamon sugar coating, and sweet maple glaze, they make a lovely breakfast treat or afternoon dessert.

Bake a batch for a weekend brunch, share them with friends, or enjoy one alongside your favorite fall drink. The combination of pumpkin, cinnamon, and maple makes these homemade donuts a seasonal favorite worth coming back to.

Baked Pumpkin Cake Donuts

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• Author: Emmy Carter
• Total Time: 30 minutes
• Yield: 12 donuts 1x
• Diet: Vegetarian

Print Recipe

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Description

These Baked Pumpkin Cake Donuts are soft, tender, and packed with pumpkin pie spice flavor. Finished with a buttery cinnamon sugar coating and a sweet maple cinnamon glaze, they make a cozy fall breakfast or dessert.

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Ingredients

Scale 1x2x3x

For the Donuts:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• ½ cup granulated sugar
• ½ cup dark brown sugar
• ⅓ cup vegetable or canola oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 2 teaspoons vanilla extract

For the Cinnamon Sugar Coating:

• ½ cup granulated sugar
• ¾ teaspoon ground cinnamon
• ¼ cup unsalted butter (melted)

For the Maple Cinnamon Glaze:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• ½ teaspoon cinnamon (add more if desired)
• 2 tablespoons heavy cream or milk
• Pinch of salt

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Instructions

1. Preheat the oven according to your donut pan’s baking instructions. Grease a donut pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, kosher salt, and baking soda.
3. In a separate large bowl, whisk together the granulated sugar, dark brown sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
5. Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter evenly into the prepared donut pan cavities without overfilling.
6. Bake until the donuts are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow them to rest briefly in the pan before transferring to a wire rack.
7. In a small bowl, combine the ½ cup granulated sugar and ¾ teaspoon cinnamon for the coating.
8. Brush or dip the slightly warm donuts in the melted butter, then roll or sprinkle them with the cinnamon sugar mixture.
9. In a separate bowl, whisk together the powdered sugar, maple syrup, cinnamon, heavy cream or milk, and a pinch of salt until smooth.
10. Drizzle the maple cinnamon glaze over the cooled donuts or dip their tops into the glaze. Allow the glaze to set before serving.

Notes

• Use pure canned pumpkin puree, not pumpkin pie filling.
• Apply the cinnamon sugar coating while the donuts are slightly warm so it adheres well.
• Adjust the maple glaze consistency with a little extra milk or powdered sugar as needed.

• Prep Time: 15 minutes
• Cook Time: 10–15 minutes
• Category: Recipes
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 donut
• Calories: 285 kcal
• Sugar: 25 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 40 mg

Keywords: Baked Pumpkin Cake Donuts, pumpkin donuts, baked pumpkin donuts, pumpkin cake donuts, fall donut recipe, cinnamon sugar pumpkin donuts, maple cinnamon glaze