Baked Pumpkin Donuts

Baked Pumpkin Donuts are such a fall favorite! Topped with cinnamon glaze, these donuts are great for breakfast, are freezer friendly and affordable to make! 

Baked Pumpkin Donut leaning against a white bowl.

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a stack of Pumpkin Donuts in a white dish.

This recipe was photographed and updated 10/2023.

Pumpkin is always comforting to me. It means cooler temperatures, cozy sweatshirts and a warm mug of tea. What better to go with a fall mug of tea, than some delicious baked pumpkin donuts?

I bought a donut pan a few months back, and finally decided to give it a try with these pumpkin donuts. Baked donuts are super easy to make. No dough required, just a simple and quick batter.

These donuts are perfectly pumpkin spiced. They turn out so moist and delicious. The glaze on top is a must for me, and I love how cute they turn out after decorating them with cinnamon, sprinkles or whatever you have on hand.

This recipe makes a pretty large batch and are freezer friendly. Not promising they will last that long to freeze them, since they are so good, but it's the thought that counts! 

Keep scrolling for tips, info and more pumpkin breakfast recipes! 

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Shopping list:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

  • Refrigerate in an airtight container for up to three days. Place parchment paper in between each layer of donuts. I recommend refrigerating them because the glaze can get melty at room temperature and absorb into the donuts.
  • These donuts can also be frozen. Arrange unglazed donuts in a single layer on a baking sheet and freeze until solid. Transfer the frozen donuts to a freezer bag and freeze for up to two months. Defrost in the refrigerator, then glaze before serving.
  • Make sure to use the unsweetened canned pumpkin and NOT pumpkin pie filling. Pie filling has already been sweetened.
  • Add chopped pecans or walnuts to the batter, or sprinkle on top of the glaze, or both.
  • The cinnamon in the icing can be skipped. These are super cute topped with fall themed sprinkles too!

pumpkin batter in a donut pan.

More pumpkin breakfast recipes you might like:

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donut being dipped in icing in a white bowl.

Our favorite kitchen equipment and supplies used with this recipe:

I hope you enjoy this recipe as much as we did!

the top of a stack of donuts.
Yield 18 donuts
Author Hot Eats and Cool Reads
Prep time
10 Min
Cook time
13 Min
Inactive time
5 Min
Total time
28 Min

Baked Pumpkin Donuts


  • Donuts:
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups granulated sugar
  • 1- 15 ounce canned pumpkin (not pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 3/4 cups all purpose flour
  • Glaze:
  • 2 cups powdered sugar
  • 3 tablespoons water
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 teaspoon cinnamon, or less or more to taste
  • Cinnamon or sprinkles for garnish, optional


  1. Preheat oven to 350 degrees F. Lightly grease a donut pan.
  2. In a bowl, whisk together the oil, eggs, sugar, pumpkin, pumpkin pie spice, salt and baking powder until well combined. Whisk in the flour until combined and smooth.
  3. Scoop ⅓ of the batter into a ziploc bag, seal and snip off the corner.
  4. Pipe the batter into each donut section, and fill until almost full (these will not rise much).
  5. Bake for 13-15 minutes, remove from the oven, turn upside down on a wire rack and cool in the pan for 5 minutes. Remove donuts onto the wire rack to cool completely.
  6. Repeat with remaining batter.
  7. For the glaze:
  8. In a medium sized bowl, mix the powdered sugar, water, vanilla, salt and cinnamon together until combined and smooth. (You will want a thicker consistency so the glaze adheres to the donuts. Icing is very forgiving. You can always add more water or powdered sugar, if needed.)
  9. Dip each donut into the glaze, dipping the side that was facing up in the baking pan . Remove the doughnuts from the glaze, sprinkle with cinnamon, then place on a wire rack or baking sheet to harden.

Nutrition Facts




6.79 g

Sat. Fat

1.12 g


41.67 g


1.2 g

Net carbs

40.79 g


30.53 g


2.17 g


179.67 mg


20.67 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

a donut being broke in half.

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  1. Yum oh yum! Pinning to my Pumpkin board! 😃

  2. Donuts are my weakness! =)
    Pinning to my donut board!

  3. These donuts look and sound fall perfect! :) Pinned.

  4. Why can't donut shops sell beauties like these! I guess I'll have to make these. YUM!

  5. I was eyeing these up the other day when you posted them on FB. They look delicious! and I love that they are baked.

  6. I bought a donut pan a long time ago and have yet to use it. This just may make me pull it out soon!

  7. I love love love baked donuts! The cake like texture is so much more appealing to me than the fried dough. These look soooo yummmy Sheena!

  8. Mmmm, so good. And I love the idea that they are healthy. Or at least healthier. Haha, any excuse for me to eat donuts for breakfast.

  9. I've never made donuts before and they are way easier than I thought. these might just have to be the first ones I make - they look delicious!

  10. I love my donut baking pan :) I also love your pumpkin donuts!

  11. I got me a donut pan...whoop. Gonna be making these soon!!

    Pinned it!
    Thanks for sharing ;)


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