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Baked Pumpkin Donuts (3 Ways)

These baked pumpkin donuts are made with pure pumpkin puree, pumpkin pie spice, and a natural sugar substitute for a sweet, spiced breakfast or dessert perfect for fall! Add cream cheese frosting, a vanilla glaze, or a cinnamon sugar topping, and they’re guaranteed to disappear fast. 

Six baked pumpkin donuts in a donut pan with different toppings and sprinkles.

The Best Pumpkin Baked Donuts

Who doesn’t love a good donut in the morning? It’s such a fun way to start the day! And if we’re being honest, we often serve them for dessert, too. 

However, while delicious, most store-bought and bakery options are jam-packed with all kinds of sugars and additives and are deep-fried in tons of oil. While we recognize they’re meant to be a treat, we still like to keep our health-conscious goals in mind as much as possible. 

So, whenever possible, we make homemade baked donuts instead, and this baked pumpkin donuts recipe never disappoints! Made with a handful of simple ingredients, it’s low in sugar, baked instead of fried, and packed with sweet spiced pumpkin flavor. 

Three fluffy baked pumpkin donuts stacked on top of each other.

Plus, with minimal prep time and a quick cooking time, it couldn’t be easier to make! Get the kids involved by adding their favorite toppings and decorations, and it quickly becomes a fun fall activity for the whole family. 

You might want to go ahead and make a second batch, though. These donuts store well, but one pan full never lasts long! 

Recipe Ingredients

Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details! 

  • Flour – We use regular all-purpose flour to form the base of the dough, but you can use a 1:1 all-purpose gluten-free flour if needed. 
  • Sweetener – We prefer to use monk fruit sweetener to keep our donuts low in sugar, but regular granulated sugar will also work.
  • Baking Powder – Make sure it’s fresh, or your donuts won’t rise! 
  • SpicesPumpkin pie spice creates the bold pumpkin pie-inspired flavor we want, and a pinch of salt helps enhance the rest of the ingredients. 
  • Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin! 
  • Light Olive Oil – This adds richens and keeps teh donuts moist. If preferred, melted butter will also work. 
  • Milk – Whole or full-fat milk will yield the richest taste, but any dairy or non-dairy milk will work. 
  • Egg – We haven’t tested this recipe with an egg substitute and can’t guarantee your results if you do. 
  • Vanilla Extract – Adds a nice vanilla flavor to the donuts. 

How to Make This Baked Pumpkin Donuts Recipe 

  1. Prepare. Before you begin, preheat your oven, and generously grease a donut pan with cooking spray. 
  2. Mix the dry ingredients. Add all the dry ingredients to a medium-sized mixing bowl, and whisk to combine. 
  3. Whisk the wet ingredients. In a second bowl, whisk the wet ingredients until smooth. 
  4. Combine. Working in batches, add the wet ingredients to the bowl of dry ingredients, stirring just until no flour is visible in the batter. 
  5. Portion. Scoop the batter into a Ziploc bag, and cut off the tip. (You can also use a piping bag. Pipe the batter into the donut pan, using your fingers to spread it out evenly if needed. 
  6. Bake. Transfer the donuts to the oven, and bake until they’re puffy and golden brown, and a toothpick inserted into the batter comes out clean. 
  7. Cool. Allow the donuts to cool in the pan slightly. Then, transfer them to a wire rack to cool completely, and add your favorite toppings! 
A pretty pumpkin doughnut topped with a cream cheese glaze and autumn sprinkles.

Topping Options

Of course, these baked pumpkin donuts are plenty flavorful on their own, but what’s a donut without any toppings? We couldn’t decide which to choose. So, we’re giving you our three favorites! 

Cream Cheese Frosting

Ingredients: 

  • Cream Cheese – Use brick-style, full-fat cream cheese or plant-based cream cheese to keep your donuts dairy-free. 
  • Sweetener – Use powdered monk fruit sweetener or regular powdered sugar. 
  • Almond Milk – Dairy milk will also work. Use as needed to create your desired consistency.

Instructions: 

  1. Whip the room temperature cream cheese and sweetener in a bowl with a hand mixer or stand mixer until light and fluffy. 
  2. Add milk as needed to thin out the frosting.
  3. Spread the frosting evenly over the cooled donuts, and add a sprinkle of cinnamon or fall sprinkles if desired. 
A slice of pumpkin donut topped with cream cheese frosting and fall sprinkles.

Vanilla Glaze

Ingredients: 

  • Sweetener – Use powdered monk fruit sweetener or powdered sugar. 
  • Milk – Plant-based or dairy milk will work. 
  • Vanilla Extract – Use pure vanilla extract for the best flavor! 

Instructions: 

  1. Whisk the ingredients in a bowl until smooth. 
  2. Dunk or drizzle the donuts in the glaze. 
  3. Add cinnamon, pumpkin pie spice, or sprinkles if desired. 

Cinnamon Sugar Coating

Ingredients: 

  • Sugar – Use monk fruit sweetener, granulated sugar, or brown sugar 
  • Cinnamon – Make sure it’s fresh! 

Instructions: 

  1. Whisk the ingredients in a small bowl. 
  2. Pour the mixture onto a plate. 
  3. Grease the donuts with non-stick cooking spray, and dip them in the mixture, coating all sides.
Up close photos of baked pumpkin donuts topped with cinnamon sugar in a pan.

Common Questions

How long do pumpkin baked donuts last? 

These donuts are best served right away. However, if you have leftovers, leave off any toppings, and store them in an airtight container in the fridge for up to one week. Warm slightly in the microwave and add your toppings to enjoy!  

Can I freeze this recipe? 

Yes! You can freeze baked donuts without toppings for up to two months. Thaw them in the fridge overnight, and warm them in the microwave to serve. 

Can I make donut holes instead? 

Sure! Just pipe little circles onto a baking tray, and adjust the baking times as needed. 

What if I don’t have a donut pan?

Grease a large baking sheet, and pipe circles onto it instead. Or, use it as an opportunity to make fun shapes! You can also pipe the dough into the bottom of a muffin tin. Just keep a close eye on your oven, and adjust the baking time as needed.

Up close photo of a homemade cinnamon sugar donut with a bite taken out.

Baked Pumpkin Donuts 3 Ways

Make these low-sugar, gluten-free-friendly baked pumpkin donuts with simple ingredients and three different topping options in just over 30 minutes!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: All American
Keyword: baked pumpkin donut recipe, baked pumpkin donuts, pumpkin baked donuts
Servings: 6 donuts
Calories: 175kcal
Author: Sammi Ricke
Cost: $5.00

Ingredients

Donuts

Cream Cheese Frosting

  • 2 ounces (1/4 cup) cream cheese, room temp
  • 2 Tablespoon powdered monk fruit sweetener or powdered sugar
  • almond milk, if necessary to thin frosting

Vanilla Glaze

  • 1/2 cup powdered monk fruit sweetener or powdered sugar
  • 3 teaspoons milk
  • 1/2 teaspoon vanilla extract

Cinnamon and Sugar Topping

Instructions

Donuts

  • Preheat the oven to 375F. Generously spray the donut pan with non-stick cooking spray.
  • In a medium-sized mixing bowl, whisk together the flour, monk fruit sweetener, baking powder, pumpkin pie spice and salt. Set aside.
    3/4 cup flour, 1/4 cup monk fruit sweetener, 1 teaspoon baking powder, 1 teaspoon pumpkin pie seasoning, 1/8 teaspoon salt
  • In another medium-sized mixing bowl, whisk together the pumpkin puree, oil, milk, egg, and vanilla extract until combined.
    1/2 cup pumpkin puree, 1/4 cup light olive oil or melted butter, 1/4 cup milk, 1 egg, 1 teaspoon vanilla extract
  • Add the wet ingredients to the dry ingredients and stir until there is no flour visible in the batter.
  • Scoop/pour the batter into the corner of a quart-sized plastic Ziploc bag. Cut off the tip of the bag and pipe into the greased donut pan. (You may need to wet your fingers and smooth out the batter to make it more even.)
  • Bake for 17-20 minutes or until a toothpick inserted into the donut comes out clean and the donuts are a golden brown. Allow to cool before adding your favorite topping!

Topping Options

  • Cream Cheese Frosting: In a small mixing bowl with a hand mixer or a stand mixer, whip together the room temperature cream cheese and powdered monk fruit sweetener until smooth. Add almond milk, if necessary to thin out the frosting. Spread the frosting on the donuts with a knife and sprinkle with cinnamon or fall sprinkles.
    2 ounces (1/4 cup) cream cheese, room temp, 2 Tablespoon powdered monk fruit sweetener, almond milk,
  • Sugar Free Vanilla Glaze: In a small mixing bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dunk the donuts into the glaze OR drizzle over donuts with the tines of a fork.
    1/2 cup powdered monk fruit sweetener, 3 teaspoons milk, 1/2 teaspoon vanilla extract
  • Cinnamon-Sugar Topping: In a small bowl, mix together the cinnamon and sugar and pour out onto a small plate. Spray each side of the donut non-stick cooking spray and dip into the sugar mixture to coat all sides of the donut.
    1/4 cup sugar, 1/2 teaspoon cinnamon

Notes

Substitute Tips – Gluten free 1:1 baking flour may be substituted for the wheat flour. The donuts may need to be baked longer. Start checking at 20 minutes. Any milk works in this recipe, feel free to use a dairy free one.
Storage Tips – These donuts are best eaten the same day. If storing, do not add toppings until ready to eat. Store donuts in an airtight container for up to 1 day in the fridge. Warm in the microwave until room temp and add toppings.
 

Nutrition

Serving: 1donut | Calories: 175kcal

Did you enjoy this baked pumpkin donuts recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!

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21 Comments

  1. 5 stars
    We love making these easy donuts each fall! Most of the time we coat in the cinnamon sugar mixture or dip in the vanilla glaze. 🙂 Definitely a seasonal fav!

  2. These donuts look fantabulous!! I just wish I could grab them right now 🙂 Thanks a lot for linking up at the Family Joy blog link up party. Pinned your post to our Pinterest party board.
    -Shamira

  3. Wow these are gorgeous! I saw your recipe featured over at Allergy Free Wednesday and I’m so glad I did! Pinned it and sharing. We’d love for you to share your fabulous recipe over at Savoring Saturdays linky party this Friday {it’s live at 7 p.m. EST at RecipestoNourish.com}. Have a wonderful rest of the week.

    1. Hi Emily! Thank you so much for stopping by and saying such nice things 🙂 These donuts really are something special! Yes, we would love to party with you! See you in a couple days!

  4. These donuts look absolutely amazing. I can’t get enough pumpkin in the fall. This will be one of our features tonight at midnight EST at the Get Your Shine On party. Hope to see you there!