Baked Pumpkin Donuts

An easy recipe for Baked Pumpkin Donuts that results in soft fluffy and flavourful cake donuts without yeast in just 30 minutes.

Warm, fluffy, and delicious baked pumpkin donuts are a perfect fall treat. Coated in a simple vanilla glaze to perfectly complement the pumpkin spice flavours.

I love baked donut recipes because they’re so easy to make and taste delicious with a hot mug of coffee.

These baked cake donuts only take about 10 minutes to prep, about 12 minutes to bake, and then just a few minutes to cool while you make the vanilla glaze.

Why You’ll Love These Baked Pumpkin Donuts

• They are baked, not fried
• Cake donut texture
• Ready to east in about 30 minutes
• Perfectly pumpkin spiced
• Delicious as is, but amazing when glazed!
• No yeast necessary

How to Make Baked Pumpkin Donuts

Made with basic pantry ingredients, these pumpkin donuts come together quickly for a special fall treat.

1. Combine the dry ingredients.
2. Whisk the wet ingredients together.
3. Mix together the wet and dry ingredients.
4. Fill donut pan with the batter.
5. Bake.

Fill your donut pan the easy way!

Add the batter to a large plastic bag, cut off a corner, then pipe the batter into the donut pan. Alternately use a piping bag if you have a reusable one. This little trick makes filling the pan easy, mess-free, and quick.

Alternate Pumpkin Donut Toppings!

Before the icing sets, you can garnish the donuts with any topping of your choice. Finely chopped walnuts or sprinkles are some of my favourite choices with these baked donuts. If you want something more than a vanilla glaze, try some of these ideas:

• Maple Cinnamon Glaze
• Maple Glaze
• Brown Butter Glaze
• Cinnamon-Sugar 
• Buttermilk Glaze (Use Vanilla Glaze recipe and swap regular milk for buttermilk, halve the vanilla to 1/2 tsp)

About the Pumpkin Donut Recipe Ingredients:

The batter for these pumpkin donuts comes together much like a cake batter does. Here’s what you’ll need to make the donuts and the vanilla glaze: 

• All-purpose flour: Spoon and level the flour when measuring it, otherwise you’ll wind up with dense donuts. 
• Baking soda: Helps the donuts rise in the oven. Make sure to test for effectiveness before using if you’ve had it longer than 6 months.
• Baking Powder: Also helps the donuts rise. Make sure to test for effectiveness before using if you’ve had it longer than 6 months.
• Spices: I incorporated some pumpkin pie spice because spices just belong in pumpkin treats. 
• Salt: Balances out the flavor of the batter. 
• Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling. Pumpkin puree should have only pumpkin in the ingredients.
• Brown sugar: Sweetens the donuts with a deeper flavour than white sugar. 
• Milk: Feel free to use any milk you have on hand. 
• Eggs: Bring to room temperature before baking with eggs if possible. They mix better and the batter will rise better.
• Butter: I recommend unsalted butter when baking as the salt content in butter can vary. If all you have is salted, omit the added salt from the recipe.
• Vanilla extract: Use pure vanilla extract for the best flavour, but artificial is just fine too.
• Powdered sugar: You can skip sifting if it is a newly opened bag, otherwise sift to avoid a lumpy glaze.

Looking for another delicious and easy baked donut recipe without yeast?

Check out some of my favourite baked donut recipes:

S’Mores Chocolate Doughnuts
Oven Baked Cinnamon Donuts
 

Baked Pumpkin Donuts

Makes 12-14 donuts | Prep time: 15 mins | Cook time: 16 mins

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2/3 cup pumpkin puree
2/3 cups brown sugar
1/2 cup milk
2 eggs
1/4 cup melted butter, can use less if desired

Vanilla Glaze:

1 1/2 cups powdered icing sugar
2 Tablespoons milk
1 teaspoon vanilla extract

Directions:

Preheat oven to 350F

Grease a donut pan and set aside.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.

In a large bowl, beat together the pumpkin puree, brown sugar and milk. Add in the eggs and melted butter, and beat well.

Add in half of the dry ingredients, incorporate, then add the remaining dry ingredients and stir until no dry patches remain.

Scoop the donut batter into the prepared donut pan.

Bake for 12-16 minutes until golden brown.

Allow the donuts to cool completely before glazing.

Sift the powdered sugar into a medium-sized bowl, then whisk in the milk and vanilla extract.

Place a cooling rack over a cookie sheet with a rim for the glazed donuts to dry on.

Take each donut and dip the top into the glaze. Allow the excess glaze to drip off before placing top-side up on the cooling rack.

Allow glaze to set before serving or storing, about 15 minutes.