I’m back! After two VERY long weeks of recovering from my wisdom teeth being removed I am back to normal eating and ready to blog! My parents were in town this past weekend from Maine and they gave me the culinary push I needed to get back into the swing of eating, baking, and blogging! The first recipe we took for a test drive…Baked Pumpkin Donuts. It’s officially September so I feel it’s finally appropriate to kick off the Pumpkin and Fall recipes. Yes, yes, I do realize Fall does not truly begin until September 23rd but I just can’t wait any longer…bring on the crisp cool nights, cozy sweaters, chai lattes, and pumpkin everything! 

I recently purchased a donut pan from Williams Sonoma. I would definitely recommend the investment – for less than $30 you can make your own baked, spongey donuts at home – no frying, no mess! If you decide you won’t get enough use out of a donut pan you can absolutely substitute a mini muffin pan for this recipe and create pumpkin donut holes instead. Simply reduce the oven temperature to 325 degrees and bake for 8-10 minutes.

These donuts have a similar texture to a cake donut, but are even lighter! The pumpkin puree and pumpkin pie spice gives these donuts a really warm and cozy taste. After the donuts are baked, they cool slightly in the pan, and then the donuts are tossed in a cinnamon sugar mixture – DELISH!

Baked Pumpkin Donuts
Yields 15
A baked cake donut with pumpkin puree and pumpkin pie spice. Finished off with a cinnamon sugar coating.
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Prep Time
10 min
Cook Time
17 min
Total Time
27 min
Prep Time
10 min
Cook Time
17 min
Total Time
27 min
  1. 1/3 cup vegetable oil
  2. 2 tablespoons unsweetened applesauce (or omit and use 1/2 cup vegetable oil)
  3. 3 large eggs
  4. 1 1/2 cups granulated sugar
  5. 1 1/2 cups canned pumpkin puree
  6. 1 1/2 teaspoons pumpkin pie spice
  7. 1 1/2 teaspoons salt
  8. 1 1/2 teaspoons baking powder
  9. 1 3/4 cup plus 2 tablespoons all-purpose flour
  10. 3 tablespoons sugar mixed with 2 teaspoons cinnamon for the donut coating
  1. Preheat the oven to 350 degrees. Lightly grease the donut pan.
  2. Beat together the oil, applesauce, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  3. Add the flour, and stir until just combined.
  4. Fill the wells of the doughnut pans about 3/4 full. I use a spoon to do this, and it will take a scant 1/4 cup of batter for each doughnut.
  5. Bake for 15 – 18 minutes, until a cake tester inserted in the center of a donut comes out clean. Remove from the oven and let cool in pan for 5 minutes. Then transfer donuts to a rack to cool.
  6. Fill a gallon sized ziplock bag with cinnamon sugar mixture. While the donuts are still warm, shake them in the cinnamon-sugar.
  7. Note that this recipe makes enough for 15 doughnuts, so you will have to bake these in a few batches.
Treats, Sweets, and Savories