This Baked Pumpkin Doughnuts is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
About This Recipe
Here's the secret most home bakers miss: baked doughnuts need a completely different fat ratio than fried ones to achieve that perfect tender crumb. The key is using melted butter AND oil together – the butter gives flavor while the oil keeps them moist for days. But here's what changes everything: you need to brown the butter first. That nutty, caramelized flavor mimics the deep complexity you'd get from frying, creating those toasty notes that make people think these were dunked in hot oil. I learned this trick working with a pastry chef who specialized in converting fried classics to baked versions. For pumpkin specifically, the browned butter amplifies the natural earthiness of the squash, creating layers of fall flavor that regular melted butter simply can't deliver. Most recipes skip this step because it adds time, but those few extra minutes of browning transform ordinary baked doughnuts into something that rivals the real deal.
Ingredients for Baked Pumpkin Doughnuts
Doughnuts
- 2 cups all-purpose flour
- 2 teaspoon pumpkin pie spice
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 15-oz can pumpkin puree
- 1 ½ cups sugar
- ⅓ cup vegetable oil
- 4 tablespoon unsalted butter — melted
- 1 teaspoon vanilla extract
- 3 large eggs
Topping
- ¾ cup sugar
- 2 teaspoon ground cinnamon
- 3 tablespoon unsalted butter — melted
How to Make Baked Pumpkin Doughnuts
- Preheat oven to 350°F.
- Whisk flour, pumpkin pie spice, baking powder, and salt in a medium bowl.
- Beat pumpkin puree, sugar, vegetable oil, butter, vanilla, and eggs in a large bowl until smooth.
- Add flour mixture to pumpkin mixture and beat until just combined.
- Fill three 6-cup nonstick doughnut pans so each mold is almost full. Smooth tops with a moistened finger.
- Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Invert onto a cooling rack.
- For topping: stir sugar and cinnamon in a shallow bowl. Brush each doughnut with melted butter, then dip in cinnamon sugar to coat. Serve warm or at room temperature.
What to Serve With Baked Pumpkin Doughnuts
These spiced beauties shine alongside a steaming cup of café con leche, where the coffee's boldness plays perfectly against the doughnuts' warm cinnamon and nutmeg. The creamy milk balances the pumpkin's earthiness while echoing the cozy autumn vibes that make these treats so irresistible.
For an elegant brunch spread, pair these with my Tres Leches Cake – the contrast between the cake's cool, milky richness and these warm, cake-like doughnuts creates an amazing textural experience. Your guests will love having both light and decadent options to choose from.
Nothing beats the Dominican tradition of enjoying sweet treats with fresh queso fresco and sliced tropical fruits like mango or papaya. The cheese's mild saltiness cuts through the doughnuts' sweetness, while the bright fruit adds a refreshing pop that cleanses your palate between bites.
Frequently Asked Questions
1. Do I need a special pan for baked doughnuts?
Yes — a doughnut pan with 6 cavities is needed to create the classic ring shape. Wilton and Nordic Ware make reliable pans. Without one, you can make doughnut holes in a mini muffin tin.
2. What makes baked doughnuts different from fried?
Baked doughnuts are lighter, more cake-like, and lower in fat than fried. They have a tender, moist crumb rather than the crispy-chewy texture of traditional fried doughnuts.
3. What temperature and time for baked pumpkin doughnuts?
350 degrees for 10-12 minutes until a toothpick comes out clean. Baked doughnuts cook fast — overbaking makes them dry and crumbly. Check at 10 minutes.
4. How do I fill the doughnut pan without making a mess?
Transfer the batter to a zip-top bag and snip off a corner, or use a piping bag. Pipe the batter into the cavities, filling about ⅔ full. This is much neater than spooning.
5. What coating is best for pumpkin doughnuts?
Brush warm doughnuts with melted butter, then roll in cinnamon sugar. The warm butter helps the sugar adhere. A maple glaze or cream cheese glaze are other excellent options.
6. Should I use canned or fresh pumpkin?
Canned pure pumpkin puree (not pie filling) gives the most consistent results. About ¾ cup is standard per batch of 12 doughnuts.
7. What spices go in pumpkin doughnuts?
Cinnamon, nutmeg, ginger, allspice, and cloves — the classic pumpkin spice blend. Use about 2 teaspoons total, heavy on the cinnamon.
8. How do I get the doughnuts out of the pan?
Let them cool in the pan for 5 minutes, then invert onto a wire rack. If they stick, run a thin knife around the edges. Greasing the pan well with baking spray prevents sticking.
9. Can I make these ahead of time?
Baked doughnuts are best eaten the day they are made. Store at room temperature in an airtight container for up to 2 days. The coating softens overnight but they still taste great.
10. Can I freeze baked pumpkin doughnuts?
Freeze unglazed doughnuts for up to 2 months. Thaw at room temperature, warm briefly in a 300 degree oven, then add the cinnamon sugar coating or glaze fresh.
Baked Pumpkin Doughnuts Video
Baked Pumpkin Doughnuts
Ingredients
Method
- Preheat oven to 350°F.
- Whisk flour, pumpkin pie spice, baking powder, and salt in a medium bowl.
- Beat pumpkin puree, sugar, vegetable oil, butter, vanilla, and eggs in a large bowl until smooth.
- Add flour mixture to pumpkin mixture and beat until just combined.
- Fill three 6-cup nonstick doughnut pans so each mold is almost full. Smooth tops with a moistened finger.
- Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Invert onto a cooling rack.
- For topping: stir sugar and cinnamon in a shallow bowl. Brush each doughnut with melted butter, then dip in cinnamon sugar to coat. Serve warm or at room temperature.
Nutrition
Notes
Use pumpkin purée that's been drained on paper towels for 30 minutes before mixing. Excess moisture is the enemy of fluffy doughnuts, and even canned purée contains more liquid than your batter can handle without becoming dense and gummy. Fill your doughnut molds only ⅔ full, never more. I learned this the hard way after dozens of batches – pumpkin batter rises more than you'd expect, and overfilled molds create flat tops that won't hold glaze properly. Mix your wet and dry ingredients until just barely combined, with visible flour streaks still showing. Pumpkin purée makes it tempting to overmix since the batter looks lumpy, but those streaks disappear in the oven while preserving the tender texture. Add a pinch of cardamom along with your cinnamon and nutmeg – this is an old Caribbean spice trick my abuela used. The cardamom enhances pumpkin's natural sweetness while adding a subtle warmth that makes people wonder what makes these taste so special.
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