If you popped by my place on a chilly Saturday, there is a very real chance you’d catch me pulling a pan of pumpkin donuts out of the oven while still in slippers, humming something I only half remember from the radio. The first time I made these Easy Baked Pumpkin Donuts, my neighbor followed the cinnamon smell down the hall like a cartoon character floating toward a pie on a windowsill. We traded a donut for her extra hot coffee and called it even. Honestly, that was a fine deal.

I love that these taste like autumn without demanding that you deep fry anything. Less cleanup, less splatter, same cozy joy. And alright, confession, I always sneak a bite while they are still a tad too warm; I tell myself it is quality control, which is technically true, probably.

Quick side note that does not perfectly fit the program: every time I open a jar of cinnamon, I get this flash of the school library from years ago, like the way paper smells when the heater kicks on. Brains are wild.

Why you might fall for these too

I make this when I want something sweet with coffee but cannot be fussed with frying. Two bowls, one pan, tidy kitchen.
My family goes mad for the cinnamon sugar finish. It is simple, it twinkles, it tastes like a fairground in October.
They are soft and cake like, but not heavy. And if you warm them for ten seconds the next morning, they get that just baked vibe again.
I used to fight lumps in pumpkin batter and gave up. A few little ones bake out fine, promise.
When spice jars look bossy, I lean on a blend so I do not overdo cloves. This saved me form a very clove forward disaster once.
If you are new to baking with pumpkin, the tips here from King Arthur Baking are grand.

What you will need, plus some easy swaps

1 and 3/4 cups all purpose flour, about 220 g. My gran swore by Brand X, but any good flour works.
1 teaspoon baking powder and 1/2 teaspoon baking soda. If you only have one, use 1 and 1/2 teaspoons baking powder and omit the soda, it still rises.
1 teaspoon fine salt. I sometimes use a big pinch of flaky salt because I like the tiny pops.
2 teaspoons pumpkin pie spice. Or mix 1 and 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, a whisper of cloves. Or make your own with this easy guide from The Kitchn.
3/4 cup granulated sugar, 150 g. Brown sugar works for a deeper vibe, it is lovely.
2 large eggs, room temp if you remember. If not, no worries.
1 cup pumpkin puree, 240 g. Not pie filling. If you only have pie filling, reduce sugar by a couple tablespoons and it still bakes, just sweeter.
1/2 cup neutral oil, 120 ml. Melted butter is fab for flavor, but oil gives softer crumb.
1 teaspoon vanilla extract. I have used maple extract in a pinch, it is cozy.
1/3 cup milk, 80 ml. Any dairy, or unsweetened almond milk if that is your groove.

For the cinnamon sugar dip:

3 tablespoons unsalted butter, melted.
1/2 cup granulated sugar mixed with 1 and 1/2 teaspoons cinnamon. Add a pinch of salt if you like that sweet salty thing.

Let us bake, shall we

Heat the oven to 350 F or 175 C. Grease a donut pan lightly. If your pan is nonstick, go easy on the spray.
In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
In a larger bowl, whisk sugar, eggs, pumpkin puree, oil, vanilla, and milk until smooth-ish. Do not stress tiny flecks.
Tip the dry ingredients into the wet and fold with a spatula until just combined. No need to chase every lump. This is where I usually sneak a taste.
Spoon the batter into a piping bag or a zip bag and snip the corner, then pipe into the donut wells about two thirds full. A spoon works too, it just gets a bit messy, which is fine.
Bake for 12 to 14 minutes until the tops bounce back when tapped and a skewer comes out with a few moist crumbs. Do not overbake, they will dry quicker than you think.
Let them rest in the pan 5 minutes, then lift to a rack. If they stick, run a butter knife gently around the edges and they pop right out.
Brush each warm donut with melted butter, then dunk in cinnamon sugar on both sides. If the butter sets, warm it again for a second. On second thought, sometimes I just toss them in a bag with the sugar and shake, it is fun.

Notes I learned the messy way

Oil gives a tender, springy crumb that stays soft. Butter tastes richer but the donuts dry a touch faster. Your call.
If your pumpkin puree is watery, blot it with paper towels for a minute. Sounds odd, works a charm.
A tiny pinch of black pepper wakes up the spice without shouting. You will not taste pepper, promise.
Cinnamon sugar sticks best while the donuts are warm, but not hot. If they are too hot, the sugar melts and you get a shiny glaze that is tasty yet different.

Variations I have tried

Brown butter batter: swap the oil for browned butter. The nutty aroma is unreal. I add a tablespoon of milk to keep things soft.
Chocolate chip speckle: fold in a handful of mini chips. They do sink a little, but I like the scattered look.
Maple glaze: whisk 1 cup powdered sugar with 2 tablespoons maple syrup and a splash of milk, dip cooled donuts. Sticky in a good way.
Whole wheat blend: half whole wheat flour and half all purpose. Good flavor, a wee bit denser.
The one that did not quite work: I tried swapping all the sugar for honey. The texture went gummy and the donuts browned too fast. A spoon of honey alongside sugar is fine though.

Gear talk, and what if you do not have the thing

A donut pan is ideal here because it shapes the batter and bakes fast. I like the sturdy metal ones from Nordic Ware, you can peek at their pan here if you are curious: donut pan. Actually, I find it works better if the pan is dark but not too dark. If you do not have one, use a muffin tin and make mini rings by popping lightly greased foil balls in the center of each cup. It looks silly, it works.

How to store, and what really happens

Once cool, keep donuts in an airtight tin at room temp for up to 2 days. I think the spice blooms and they taste even better the next day, but honestly, in my house it never lasts more than a day. You can freeze un sugared donuts for a month, thaw and refresh in a warm oven, then dip in butter and sugar.

How we like to serve them

Warm with coffee is the move. If kids are around, we do a little yogurt bowl with apple slices and break a donut alongside because balance. On holidays, my sister dusts them with a bit of powdered sugar and calls it snow breakfast, which is cheesy and perfect.

Pro tips I learned the hard way

I once tried rushing the cool time and dipped them while blazing hot. The sugar turned syrupy and slid off. Tasty, yes, messy, also yes.
Overmixing makes them tough. I know the urge to smooth every bump, but stop when the flour streaks vanish.
Do not overfill the pan. If the center closes up, no biggie, you made pumpkin cake rings. But two thirds full is the sweet spot.
Curious about spice quality and freshness I learned heaps here at Serious Eats.

Questions you have asked me

Can I make these without eggs
Yes, I have used a flax egg one tablespoon ground flax plus three tablespoons water, rested 5 minutes and it worked nicely. The crumb is a touch more tender.

Are these the same as fried donuts
Not exactly. They are more like a soft pumpkin cake in a donut shape. Still delicious, just different. And way less cleanup.

Can I use fresh pumpkin
You can. Roast it until dry at the edges, mash well, and blot excess moisture. If it is very wet, reduce the milk by a tablespoon or two.

Help, my donuts stuck
Grease well, and let them cool 5 minutes before unmolding. If they still cling on, a gentle twist with a butter knife around the edges does the trick.

Do I need a mixer
Nope. A whisk and a spatula. Fewer dishes. Though, I sometimes bring out the mixer when I am making a double batch because my arm gets cranky.

How many does this make
Usually 12 standard donuts. Sometimes 11 if I get generous with the batter or 13 if I am being stingy. Who is counting, eh

Can I reduce the sugar
A little, sure. Drop it by two tablespoons and you are fine. Go lower and the texture will change. You can always skip the sugar dip and do a light dusting instead.