If there’s one autumn treat that has everyone swooning, it’s these Baked Pumpkin Cake Donuts. They’re impossibly soft, filled with cozy pumpkin pie spice, and ready in less than thirty minutes from start to finish. Whether you love a cinnamon sugar crunch or a sweet maple glaze, these donuts are pure homemade comfort—perfect for breakfast, snacks, or sharing with friends over coffee. If you’ve never tried baking donuts before, you’ll be amazed at how easy and rewarding it is to whip up a batch of Baked Pumpkin Cake Donuts right in your own kitchen!

Baked Pumpkin Cake Donuts Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of pantry staples to create these tender, flavorful donuts. Each ingredient plays a unique role, from the richness of pumpkin puree to the classic warmth of spice. Here’s what you’ll gather before getting started:

All-purpose flour: The foundation gives these donuts their irresistible cake-like crumb.
Baking powder: Helps the donuts rise for a fluffy and light texture.
Pumpkin pie spice: Adds that essential cozy, fall flavor throughout every bite.
Kosher salt: Balances the sweetness and sharpens all the other flavors.
Baking soda: Works alongside the baking powder for perfect lift.
Granulated sugar: Provides sweetness and a delicate crust, inside and out.
Dark brown sugar: Infuses deep, caramel notes that pair perfectly with pumpkin.
Vegetable or canola oil: Keeps the donuts soft and moist with a tender crumb.
Large eggs: Bind everything together and ensure structure.
Canned pumpkin puree: The star! Delivers color, flavor, and a lovely moistness.
Vanilla extract: Enhances the pumpkin and spice for that irresistible bakery aroma.
Additional granulated sugar: Used for the classic cinnamon sugar coating.
Ground cinnamon: Mixes with sugar for a nostalgic donut shop topping and adds spice to the glaze.
Unsalted butter (melted): Ensures the cinnamon sugar sticks deliciously to every donut.
Powdered sugar: The base for the sweet, silky maple glaze.
Maple syrup: Adds a luxurious, autumnal depth to the glaze.
Heavy cream or milk: Gives the glaze its dreamy, pourable consistency.
Pinch of salt: Just enough to sharpen and balance the maple glaze’s sweetness.

How to Make Baked Pumpkin Cake Donuts

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 400 degrees F. Give your donut pan a generous coat of nonstick spray (or Baker’s Joy, if you have it) to ensure the donuts release easily once they’re baked. Set it aside and get ready for some mixing magic.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, pumpkin pie spice, kosher salt, and baking soda. This even distribution of dry ingredients means each donut will have perfectly balanced flavors and rise evenly in the oven.

Step 3: Beat Sugars and Oil

In the bowl of a mixer, beat together your granulated sugar, dark brown sugar, and oil on medium-high speed for about one minute. The mixture should look glossy and well blended—this step helps start the process of dissolving the sugars for an even crumb.

Step 4: Add the Eggs

Crack in the eggs, one at a time, beating well after each addition. This ensures the batter stays fluffy and well-aerated so your Baked Pumpkin Cake Donuts bake up beautifully tender.

Step 5: Add Pumpkin and Vanilla

Mix in the pumpkin puree and vanilla extract just until combined. This is where the rich color and unmistakable autumn aroma really start to show off—don’t overmix, though, as you want the batter to stay tender.

Step 6: Combine Wet and Dry Mixtures

On low speed, gradually add the flour mixture to the sugar mixture. Stop as soon as everything is just combined—overmixing can make the donuts dense. The batter will be thick and luscious, just what you want for piping.

Step 7: Fill the Donut Pan

Spoon the batter into a piping bag or a large Ziplock with the corner snipped off. Pipe evenly into the prepared donut pan, filling each cavity about three-quarters full. This helps guarantee even rings and that signature donut shape.

Step 8: Bake the Donuts

Slide the pan into your preheated oven. For regular-sized donuts, bake 10 to 11 minutes; for mini donuts, 5 to 6 minutes is perfect. They’re ready when lightly golden and springing back if gently pressed.

Step 9: Make the Cinnamon Sugar Topping

While the donuts bake, mix up 1/2 cup granulated sugar with 3/4 teaspoon ground cinnamon in a shallow dish. This cinnamon sugar combo will turn warm donuts into something out of a classic bakery dream.

Step 10: Coat the Donuts

Once baked, allow the donuts to cool in the pan for 10 minutes. Brush the tops lightly with melted butter, then gently toss each donut in the cinnamon sugar mixture. They’ll glisten and taste as good as they look!

Step 11: Make the Cinnamon Maple Glaze

If you crave a glazed donut, this is your moment! Whisk together powdered sugar, maple syrup, cinnamon, heavy cream (or milk), and a generous pinch of salt until smooth. Dip cooled donut tops into the glaze, then let them set on a wire rack. Pop them in the fridge for a quick set if you can’t wait to dig in.

How to Serve Baked Pumpkin Cake Donuts

Garnishes

Dress up your Baked Pumpkin Cake Donuts with a pinch of extra cinnamon or nutmeg, a drizzle of maple syrup, or a sprinkle of roasted chopped pecans for crunch. For a festive touch, edible glitter or gold sugar crystals make them sparkle at any autumn brunch table.

Side Dishes

These donuts are begging to be served alongside your morning coffee or a mug of hot apple cider. For breakfast, pair them with Greek yogurt, fresh fruit, or a simple scramble for a balanced meal everyone will rave about. They’re also a superb treat for holiday breakfast spreads or a cozy afternoon snack tray.

Creative Ways to Present

Turn a dozen Baked Pumpkin Cake Donuts into a showstopping centerpiece by stacking them on a pretty cake stand and weaving in cinnamon sticks or miniature pumpkins. If you’re gifting, slip donuts into parchment-lined treat bags tied with twine. You can even hang mini versions on a “donut wall” for the most Instagram-worthy brunch gathering!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Baked Pumpkin Cake Donuts fresh by storing them in an airtight container at room temperature for up to two days. If you’ve glazed them, consider placing parchment paper between layers to prevent sticking. They’re still delightful the next day, making them perfect for prepping ahead!

Freezing

If you’d like to have Baked Pumpkin Cake Donuts on hand for later, freeze them (unglazed is best) in a single layer until solid, then transfer to a freezer bag or airtight container for up to 2 months. When you’re ready to enjoy, thaw at room temperature and add toppings fresh for the best texture.

Reheating

Warm donuts are always a win! Gently reheat plain or cinnamon sugar donuts in the microwave on low power for about 10-12 seconds, or pop them in a 300 degree F oven for 5 minutes. For glazed donuts, briefly microwave until just warm—the glaze will turn soft and gooey again, just like fresh.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure to drain homemade pumpkin puree of any excess liquid so the donuts don’t turn out too wet. The flavor and color will be wonderful, though slightly different depending on your pumpkin variety.

What if I don’t have a donut pan?

No donut pan? No problem! You can pipe the batter onto a parchment-lined baking sheet in donut-shaped rings, or use a muffin tin (the centers won’t be open, but they’ll taste just as heavenly). Baking times may need slight adjustment, so keep an eye on them.

Is it possible to make these gluten-free?

Yes, you can swap an all-purpose gluten-free flour blend (such as Cup4Cup or King Arthur’s Measure for Measure) for the regular flour. The results are surprisingly close and just as delicious, especially if you add a touch of xanthan gum as directed on your blend’s packaging.

Can I double the Baked Pumpkin Cake Donuts recipe?

This recipe doubles beautifully if you’re baking for a crowd! Mix the batter as directed, then bake in batches. These donuts are always a crowd-pleaser and freeze well, so it’s worth making extra.

How do I avoid overmixing the batter?

To keep your Baked Pumpkin Cake Donuts fluffy and tender, mix just until you see no streaks of flour. It’s okay if the batter’s a little lumpy—overmixing activates the gluten in the flour and can make the donuts dense.

Final Thoughts

If you’re on the hunt for a cozy, quick homemade treat, these Baked Pumpkin Cake Donuts truly deliver. They’re packed with seasonal flavor, ridiculously easy to make, and impossible not to love. Give them a try—you just might find yourself reaching for that donut pan again and again!