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5 from 6 votes

Baked Pumpkin Donuts

These pumpkin donuts are baked, made with wonderful warm spices, and rolled in cinnamon sugar after baking. And since they are baked and not fried, they come together in about 30 minutes!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 16 donuts
Calories: 209kcal


For the donuts:

  • 1 ½ cups (180 g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • cup (38 g) sour cream
  • 1/3 cup (80 ml) milk
  • ½ cup (113 g) pumpkin puree
  • 6 tablespoons (85 g) unsalted butter softened
  • ½ cup (107 g) packed light brown sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract

For the coating:

  • 1 cup (200 g) granulated sugar
  • 4 teaspoons cinnamon
  • ½ cup (1 stick, 113 g) unsalted butter melted


  • Prep oven and pans. Preheat the oven to 375°F. Grease doughnut pans well with non-stick cooking spray. Make sure to grease not just the wells but the top of the pans as well.
  • Combine dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves.
  • Combine pumpkin milk and sour cream. In a small mixing bowl, stir together the sourcream milk and pumpkin puree. Set aside.
  • Combine wet ingredients. In a large bowl with an electric mixer, cream together the butter and brown sugar until light and fluffy, about 2 to 3 minutes. Add egg and vanilla and beat to combine.
  • Add flour in three additions. Alternate the flour in 3 additions with the pumpkin mixture, beginning and ending with the flour. Mix just until combined.
  • Add batter to pans. Spoon about 2 tablespoons of batter into each well of the pan. Or place batter into a piping bag (or sealable plastic bag) and pipe the donut batter into the pans. Do not overfill each well. You want to fill each donut about 1/2 full. Leftover batter can be refrigerated while the first batch bakes.
  • Bake donuts. Bake for about 10 minutes, until the tops spring back and a toothpick comes out clean. The tops should spring back when touched. Allow to cool for 5 minutes, then remove from the pan and transfer to a cooling rack to cool completely. Finish baking remaining batter.
  • Dip donuts. In a small bowl, whisk together the sugar, cinnamon, and salt. Dip each donut into the melted butter and then roll in the sugar topping.



  • Storage: These donuts can be stored at room temperature, covered, for 2 days. After two days I find the donuts can a bit soggy from the coating. I find they are best if eaten within 2 days.
  • Freezing: Freeze WITHOUT dipping butter and rolling in sugar. After they are baked and cooled completely, place the donuts in sealable plastic bag and freeze these for up to 3 months. They will thaw at room temperature quickly. Then dip/roll as normal before serving.
  • Sour cream- I used sour cream for these donuts but you can also use plain greek yogurt or plain yogurt.
  • Spices- I used a combination of cinnamon, nutmeg, ginger, allspice and cloves but you can replace the spices called for with 1 Tablespoon pumpkin pie spice instead.


Calories: 209kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 102mg | Potassium: 75mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1548IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg