1. Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Grease a donut pan or spray with nonstick spray.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. Combine Wet Ingredients
In a separate large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.
4. Make the Batter
Add the dry ingredients to the wet and stir just until combined. Do not overmix.
5. Fill the Donut Pan
Spoon or pipe the batter into the donut cavities, filling each about ¾ full.
6. Bake
Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack.
Optional Finishes
Cinnamon Sugar Coating
Brush warm donuts with melted butter, then dip in a mixture of ½ cup sugar + 1 tablespoon cinnamon.
Maple Glaze
Whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1–2 tablespoons milk. Dip cooled donuts and let set.
Cream Cheese Frosting
Mix cream cheese, powdered sugar, and a splash of vanilla for a rich, tangy topping.
Tips & Tricks
- Use 100% pure pumpkin, not pumpkin pie filling
- Don’t overfill the pan or the donuts may lose shape
- No donut pan? Use a muffin tin—just reduce the baking time slightly
- Store in an airtight container for up to 3 days, or freeze for longer storage
Final Thoughts
These baked pumpkin donuts are the kind of treat that turns an ordinary morning into something special. Warm, spiced, soft, and just the right amount of sweet, they’re everything you want from a fall (or anytime) baked good—with none of the hassle. Pair with a hot coffee or spiced tea, and your day just got a whole lot better.
Want a twist? Add chocolate chips, pecans, or drizzle with salted caramel. Your kitchen, your rules.
Would you like a version of this recipe in German or another language too?