Baked Pumpkin Donuts

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Indulge in the goodness of Cinnamon Sugar Pumpkin Donuts, made with real pumpkin puree, maple syrup, and a delightful cinnamon sugar topping. And guess what? They’re baked, not fried, making them a simple fall treat!

These pumpkin donuts are a delightful combination of real pumpkin and a tasty cinnamon sugar topping, all without the need for frying!

Our baked pumpkin donuts are a hit because they’re fluffy and pillowy, and guess what? No frying required! With real pumpkin puree, warm spices, brown sugar, maple syrup, and a dusting of cinnamon sugar on top, they’re a true fall delight.

Baked Pumpkin Donuts

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Servings 12


*Dry Ingredients:*

  • 1.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

*Wet Ingredients:*

  • ½ cup unsalted butter softened to room temperature
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • 1 cup pumpkin puree
  • cup plain unsweetened almond milk
  • 2 large eggs

*Cinnamon Sugar Topping:*

  • ½ cup white sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter melted


  • Preheat your oven to 350ºF and grease a donut pan with nonstick cooking spray.
  • In a medium bowl, combine the dry ingredients and set aside.
  • Using an electric mixer, cream the butter, brown sugar, and vanilla until light in color. Add the maple syrup, pumpkin puree, and almond milk, mixing until combined.
  • Add the eggs one at a time, mixing well after each addition.
  • Gradually add the dry ingredients to the wet mixture until you get a muffin or cake batter consistency.
  • Transfer the donut batter to a piping bag or a large gallon-sized bag. Pipe the batter into the donut pan, filling each donut about ¾ full.
  • Bake for 8-10 minutes until fully cooked.
  • Let the donuts cool for a few minutes before carefully removing them from the pan and placing them on a cooling rack.
  • While the donuts cool, mix the white sugar and cinnamon in a small bowl.
  • Once cooled, brush all sides of the donuts with melted butter and then roll them in the cinnamon sugar mixture until fully coated.
  • Place the coated donuts back on the cooling rack. Repeat until all donuts are coated.


If the batter is too thick, add 1 tablespoon of almond milk at a time until you get the right consistency.

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