Description
These soft, fluffy Baked Pumpkin Donuts are packed with warm spices, real pumpkin, and just the right amount of sweetness. They’re oven-baked, not fried, making them an easy fall treat you can whip up in under 30 minutes. Perfect for cozy mornings, afternoon coffee breaks, or satisfying those pumpkin spice cravings all season long. Dip them in cinnamon sugar or drizzle with maple glaze for an irresistible finish!
Ingredients
Scale
For the Donuts:
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- ¾ cup all-purpose flour
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- ¼ cup oat flour (or substitute with more all-purpose flour)
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- ½ tsp pumpkin pie spice
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- ½ tsp ground cinnamon
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- ¾ tsp baking powder
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- ¼ tsp baking soda
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- ½ tsp salt
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- 1 large egg (room temperature)
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- â…“ cup light brown sugar
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- ¼ cup neutral oil (like vegetable or canola)
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- ½ tsp vanilla extract
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- ½ cup pumpkin purée (not pumpkin pie filling!)
For the Maple Glaze:
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- 1¼ cups powdered sugar
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- 3 tbsp pure maple syrup
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- 1 tbsp dark corn syrup
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- ½ tbsp water
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- ¼ tsp ground cinnamon
Instructions
- Preheat your oven to 375°F and grease that donut pan good. I learned this the hard way – stuck donuts are sad donuts.
- Mix your dry stuff: All the flours, spices, baking powder, baking soda, salt. Just whisk it together in one bowl.
- Wet ingredients time: Whisk the egg first, then add brown sugar, oil, vanilla, and pumpkin. Mix until smooth – this part’s easy.
- Combine everything: Pour wet into dry and stir gently. Stop as soon as you don’t see flour streaks. Seriously, don’t overmix or you’ll get tough donuts.
- Fill the pan: Spoon batter into each cavity, about halfway full. They puff up quite a bit.
- Bake: 6-7 minutes max. Check at 6 minutes – they should spring back when you poke them.
- Cool down: Let them sit in the pan for 2 minutes, then flip them out onto a rack.
- Make the glaze: Whisk all glaze ingredients until smooth. If it’s too thick, add a tiny bit more water.
- Glaze ’em up: Dip cooled donuts face-down into glaze. Let excess drip off, then set on rack to dry.
Notes
No oat flour? Just use regular flour instead. The donuts will still be great.
Make sure you use pumpkin purée, not pumpkin pie filling. I made that mistake once and they were way too sweet and spiced.
- Prep Time: 15 minutes
- Cook Time: 6-7 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 145
- Sugar: 18g
- Sodium: 125mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg