Go Back

Baked Pumpkin Donuts

These Baked Pumpkin Donuts are light & fluffy, and full of cinnamon & pumpkin. Roll in cinnamon and sugar when warm for a perfect fall treat.

Makes 24-36 donuts, depending on the size of donut pan used.


Pumpkin Donuts

  • 15 oz. pumpkin puree (about 2 cups)
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 1 cup buttermilk (can sub sour cream or plain yogurt)

Donut Topping

  • 2 cups white sugar
  • 1 teaspoon cinnamon


Pumpkin Donuts

  1. Preheat oven to 350°F. Spray donut pan with nonstick cooking spray. Set aside.

  2. Mix together dry ingredients and set aside.

  3. In a large bowl, add eggs, oil, sugars, and vanilla. Mix well.

  4. Then add buttermilk to mixture and mix until incorporated.

  5. Next, slowly add combined dry ingredients to wet. Mix well.

  6. Lastly, mix in pureed pumpkin.

  7. Transfer batter to a large ziploc bag (I place the ziploc bag in a tall cup to hold it while I scoop the batter in).

  8. Cut the corner of the ziploc bag off (about 1/2" thick).

  9. Carefully squeeze the batter into the greased donut pan – about halfway full for each (they will rise up a lot).

  10. Bake for 8-10 minutes until the tops spring back to the touch. Once cooked, remove from pan.

Donut Topping

  1. While the donuts are baking, mix up the cinnamon and sugar mixture and pour onto a small baking sheet or pan.

  2. If you coat the donuts in the cinnamon and sugar while they are warm, the cinnamon and sugar will stick without any oil. If you wait until they are cool to coat, just lightly spray the donuts with a little cooking spray and toss in cinnamon and sugar mixture. Make sure to coat the tops, bottoms, and rolls the sides too.

  3. Enjoy! They taste great warm but also store well for a couple days in an airtight container.