Whether you like to roast your own pumpkins or stock up on your favorite brand of canned pumpkin this time of year, baked Pumpkin Donuts rolled in cinnamon & sugar are a perfect recipe to enjoy the flavors of Fall.
I like to make these Pumpkin Spice Donuts as mini donuts which I see as both a good and bad. Good because, these baked donuts are so easy to make. Literally 20 minutes from the time you begin until they are in your belly!
Bad because, you just pop them in your mouth again and again and again! Hot out of the oven these are so ridiculously amazing that I have literally gobbled down 4-5 in a row (more than once)!
You can have this no yeast donut recipe batter made by the time the oven heats up! I don't even use a mixer, just a bowl and spatula.
Table of Contents
Why you'll love this pumpkin donut recipe
- These are baked, so they are easy to make. You can be enjoying these start to finish in 20 minutes or less.
- Beautiful pumpkin flavor a great fall dessert or breakfast recipe.
- No donut pan? No problem, make these in a mini muffin pan or as full sized muffins.
- What I really like about these baked donuts are that if you want to go crazy on the cinnamon, you can. If you want straight up sugar, you can go that too or you can go somewhere in the middle.
- Add in nutmeg, cardamom or allspice if those are flavors you enjoy as well.
And I apologize in advance if you eat a half dozen of these homemade donuts. However, they are mini donuts right?? So it's not too bad! Plus ya know, we do pick up leaves and branches a lot in the Fall. That is a lot of calories being burned right there, so we're good!
If you want to kick these pumpkin donuts to the next level, use my Spiced Sugar recipe. You'll want to make pint or quart mason jar full for your holiday baking. It's a game changer AND a fabulous & inexpensive food gift!
Donut Batter Ingredients
- Flour
- Baking powder
- Salt
- Pumpkin pie spice
- Oil
- Sugar
- Egg
- Pumpkin fresh roasted or canned
- Optional: Cardamom
Variations
- Make a mini donuts or full sized donuts
- No donut pan? No problem. Make these baked pumpkin donuts as mini muffins or full sized muffins in a metal or silicone muffin pan.
- Change up the spices to what you enjoy.
Tips
- Have your melted butter and cinnamon sugar mixture ready.
- For extra flavor use my spiced sugar recipe.
- If sugar is an issue, don't bother with coating these after they are baked they are still tasty plain.
- As soon as you can handle the warm spiced pumpkin donuts / muffins, dunk them in the butter and then roll in the coating.
- Place on a wire rack after rolling.
- Best enjoyed warm in my opinion, however still tasty the following day.
Storage
- Do not place into a container or cookie jar until they are completely cooled. These are best enjoyed within 24 hours or making.
I hope you love these little baked pumpkin donuts as much as we do and that they create some wonderful food memories for you and yours. XO Colleen
Favorite Fall Recipes
Originally published October, 2015. Updated October, 2024 with additional information and photos.
Pumpkin Donuts with Cinnamon & Sugar
Ingredients
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice or 1 teaspoon cinnamon & ½ teaspoon nutmeg
- ⅓ cup oil
- ¾ cup sugar
- 1 egg
- 1 cup pumpkin roasted or canned – NOT pumpkin pie filling
- **If you have cardamom add ½ tsp…the flavor is incredible!
- Cinnamon Sugar Coating
- ½ cup butter melted
- ⅓ cup sugar
- 1 TBS cinnamon
- ½ teaspoon cardamom nutmeg or your favorite fall spices (optional)
Instructions
- Preheat your oven to 350 degrees and grease your donut pan (you could also use a mini silicone cupcake/muffin pan)
- Combine flour, baking powder, salt, spice(s) in a medium bowl, set aside. Combine oil, sugar, egg and pumpkin in a large bowl. Add dry ingredients, stir until combined.
- Place mixture into a pastry bag or plastic baggie (snip off one corner) and fill each donut hole to just under ¾ full. Bake at 350 degrees for 8-9 minutes or until tester comes out clean.
- While donuts are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon (and any other spices you may be using).
- Pop the donuts out of the donut pan (or mini muffin pan) onto your countertop or a piece of parchment paper (hopefully you greased it well and they just pop out when you turn the pan over) while the donuts are still hot.
- Dip your donuts/muffins one by one in the melted butter and then immediately coat with the sugar and cinnamon mixture.
- Place on a wire rack and allow to cool….or better yet eat a few while they are hot!!
- These are best eaten within 4-5 hours of making them.
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