These baked pumpkin donuts are tender, sweet, and packed with warm fall spices. The egg-free recipe makes just 5 donuts or 12 donut holes, perfect for baking in the toaster oven!
The small-batch recipe can be baked in a donut pan or in a mini muffin pan (yep, donut holes!).
Big or small, these donuts are a great way to use up leftover canned pumpkin and they freeze wonderfully for a quick grab-and-go treat.
How to Make Baked Pumpkin Donuts
- Whisk together the dry ingredients in a large bowl.
- In a smaller bowl, whisk together the wet ingredients.
- Then pour the wet into the dry and stir just until combined.
For Full-Sized Donuts: Spoon the batter into a greased donut pan (remember you’ll only be filling 5 of the 6 cavities). Bake at 350°F until the donuts spring back when pressed and a toothpick inserted in one comes out clean, about 11 to 12 minutes.
For Donut Holes: Use a cookie scoop to transfer the batter to a greased mini muffin pan. Keep the temperature the same and bake until they pass the toothpick test, about 10 minutes.
Recipe Notes and Tips
- Don’t overmix the batter, it will make the donuts tough instead of tender.
- For the lightest donuts go with the All-Purpose Flour.
- If you’re using organic canned pumpkin, you might need to increase the baking time by a few extra minutes.
- Store leftover donuts in a covered container at room temperature for 3 days or freeze (unglazed) for up to 3 months.
- Stuck with half a can of pumpkin but don’t feel like baking anything else right now? You can freeze the leftover pumpkin puree.
How can I take these baked donuts up a notch?
- Dust them with powdered sugar.
- Dip a few in melted butter and dredge in cinnamon sugar like these Baked Buttermilk Donuts.
- Drizzle with a quick cinnamon maple glaze – recipe included in the card below.
Personally, I think they are very yummy plain but as always…you do you!
More Pumpkin Recipes to Try:
- ⅔ cup (80 grams) White Whole Wheat Flour or All Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Pumpkin Pie Spice
- ⅛ teaspoon Cinnamon
- ⅛ teaspoon Baking soda
- ⅛ teaspoon Fine Sea Salt
- ⅓ cup (75 grams) Pumpkin Puree
- ¼ cup (50 grams) Packed Brown Sugar
- 2 tablespoons (32 grams) Unsweetened Applesauce
- 2 tablespoons (30 grams or 1 ounce) Non-Dairy Milk
- 1 tablespoon (14 grams) Canola Oil
- ½ teaspoon Vanilla Extract
- Preheat the oven to 350°F. If using a toaster oven, adjust the baking rack to the middle or bottom placement and select the BAKE setting. Grease 5 cavities of a donut pan with cooking oil spray.
- In a large bowl whisk together the flour, baking powder, pumpkin pie spice, cinnamon, baking soda, and sea salt.
- In a small bowl, stir together the pumpkin puree, brown sugar, applesauce, non-dairy milk, oil, and vanilla extract.
- Pour the wet mixture into the bowl with the dry mixture and stir just until combined.
- Spoon the batter into the prepared donut pan. Bake until donuts spring back when pressed and a toothpick inserted comes out free of crumbs, about 10 to 13 minutes.
- Let the donuts cool in the pan for 3 or 4 minutes, then turn out onto a rack to cool completely before glazing, dusting with powdered sugar, or devouring plain.
To Make Donut Holes: Scoop heaping tablespoons of the batter into a greased mini muffin pan. Bake at 350F until a toothpick inserted in the center of a donut hole comes out clean, about 9 to 11 minutes. Cool on a wire rack.
For Cinnamon Maple Glazed Donuts
Whisk together the following until smooth:
- ¼ cup powdered sugar
- 1 teaspoon maple syrup
- 1 teaspoon almond milk
- ⅛ teaspoon cinnamon
- ⅛ teaspoon vanilla extract
- pinch sea salt.
Adding a splash of more milk if needed. Dip the top of each donut into the glaze and place on a cooling rack to let the glaze set up.
Storage: Glazed donuts are best enjoyed the day they are made. Unglazed donuts can be stored at room temperature in a covered container for up to 3 days or frozen for up to 3 months. To thaw, leave donuts at room temperature for 20 minutes or pop in the microwave for 25 to 30 seconds.
Nutrition Information:Yield: 5 Serving Size: 1 Unglazed Donut
Amount Per Serving: Calories: 127Total Fat: 3.2gSaturated Fat: 0.3gCholesterol: 0mgSodium: 88mgCarbohydrates: 23.4gFiber: 2.2gSugar: 11.4gProtein: 2.4g