Pumpkin Baked Donuts – Yummy Toddler Food

With a texture and flavor similar to cake donuts, these Baked Pumpkin Donuts are tender, rich, and so delicious—with just enough pumpkin spice! Start to finish, you can be enjoying these with the kids in under 30 minutes!

After I published my Baked Donuts, I had a lot of requests to do a pumpkin version. I immediately could not get this idea out of my head—and am so glad that it works so well! This donut recipe is easy to stir up in one bowl, plus they bake up in under 15 minutes and are easy to make ahead of time.

You can dunk the finished donuts in a cinnamon-spice mixture to add more flavor and sweetness, too. This is a fun toddler breakfast, a great Halloween breakfast, a kid-friendly Thanksgiving recipe, and an easy snack to share.

(You may also like Donut Muffins, Raspberry Donuts, Chocolate Pumpkin Donuts, and Baked Apple Donuts.)

Ingredients You Need

Here’s a look at the ingredients you need to make this Pumpkin Baked Donuts recipe so you know what to have on hand and ready to go.

• Pumpkin puree: I usually use canned pumpkin puree from the store to make this recipe super easy. (Look for plain pumpkin puree, rather than pumpkin pie filling, which is very sweet.) You can also use homemade pumpkin puree if desired.
• Milk: I use whole milk in my kitchen, but any type of milk will work here including low-fat or plant based.
• Butter:  I prefer to bake with unsalted butter, so I use it here.
• Egg: We add one large egg to this recipe to help the batter hold together nicely and bake through evenly. Check the Notes for the egg-free option.
• Vanilla extract:  Vanilla extract adds flavor that pairs nicely with the pumpkin pie spice. You can use pure or imitation vanilla.
• All-purpose flour:  I use regular all-purpose flour here to ensure that the donuts are super light. You can also use whole wheat pastry flour if you prefer.
• Sugar: I add just enough sugar to sweeten the donuts so they taste delicious. In this recipe, I have found that granulated sugar creates a superior texture over honey or maple syrup, so I recommend using sugar if possible. (The others will work if needed, but the donuts will be a little drier.)
• Pumpkin pie spice: Pumpkin baked goods get their classic flavor from pumpkin pie spice, which is widely available in U.S. grocery stores. If you don’t have access to it, you can use cinnamon.
• Baking powder and baking soda: A combination of these two ensures that the donuts bake through and rise properly. Be sure that your baking soda is fresh and active before you start baking.

TIP: There is also an option to dip the Baked Pumpkin Donuts in a cinnamon spice mixture for additional flavor.

Step-by-Step Instructions

Below is a preview of how to make Baked Pumpkin Donuts so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and timing.

Step 1. Whisk together the wet ingredients in a large bowl.

Step 2. Add the dry ingredients and gently mix into the wet ingredients.

Step 3. Portion the batter out into a greased donut pan, using about ¼ cup batter in each. This is easiest with an ice cream scoop.

Step 4. Bake. Let cool and add the cinnamon-spice topping if desired.

How to Store

Store cooled Baked Pumpkin Donuts in an airtight container at room temperature for up to 3 days, or about a week in the fridge. You can also freeze them in a freezer bag with as much air removed as possible for about 6 months. Thaw donuts overnight in the fridge or at room temperature.

Product we love

Wilton Donut Pan

This is the nonstick donut pan I use to easily bake donuts at home.

Best Tips for Success

• Use canned pumpkin puree or homemade pumpkin puree.
• If you have more pumpkin to use, find more ideas for what to do with leftover pumpkin.
• Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk. 
• Gluten-free: Use an all-purpose gluten-free flour.
• Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe. 
• This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey. Knowing that, you are free to substitute one or the other if you prefer.

I’d love to hear your feedback on this recipe, so please comment below to share!

1x2x3x

US CustomaryMetric

Cinnamon-Spice Topping (optional)

Cook ModePrevent your screen from going dark

• Preheat the oven to 375 degrees F and grease two 6-cup donut pans with nonstick spray.

• Add the pumpkin, milk, butter, egg, and vanilla to a large bowl. Whisk to combine well.

• Add the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Whisk to combine into a thick batter.

• Use ¼ cup batter in each prepared donut spot.

• Bake for 12-14 minutes, or until puffed up, golden brown, and a cake tester or toothpick inserted into the center of a donut comes out clean.

• Remove from oven and let cool for a minute or so. Run a knife around the edges to loosen, as needed, then transfer donuts to a wire rack to cool completely.

• Optional: Stir the sugar and cinnamon together in a small bowl. Dip the top of each donut first in the melted butter, then in the cinnamon-spice mixture. This makes them taste just like a cake donut!

• Store cooled baked donuts in an airtight container at room temperature for up to 3 days, or about a week in the fridge. You can also freeze them in a freezer bag with as much air removed as possible for about 6 months. Thaw donuts overnight in the fridge or at room temperature.
• Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk. 
• Gluten-free: Use an all-purpose gluten-free flour.
• Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe. 
• This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey. Knowing that, you are free to substitute one or the other if you prefer.

Serving: 1 donut, Calories: 129kcal, Carbohydrates: 19g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 140mg, Potassium: 47mg, Fiber: 1g, Sugar: 7g, Vitamin A: 158IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 1mg