Last updated on October 6th, 2025.
These baked pumpkin donuts, are extra moist, tender and smothered with warm Biscoff butter, which takes them to a whole new level of flavor (a combination from heaven). I love a good easy recipe I can whip up when my sweet tooth craves something fresh and fast.
Every year, pumpkin everything hits our kitchen and taste buds for 4-6 weeks. And for some reason, I have mentally assigned a topping for every pumpkin dessert: Pumpkin cake with Cream Cheese Frosting, or Thanksgiving Pumpkin Pie with a generous dollop of heavy cream. These donuts, I got to dunk them into a warm pool of Biscoff butter. The combination is a match made of fall heaven.
Through the years, I perfected the recipe and I am sharing all my tips and hacks for the perfect moist, tender, and flavorful pumpkin donuts, baked not fried.
Key ingredients
The complete recipe including measurements is at the bottom of this post in the recipe card. Here is a short recap if the ingredients including substitutions when possible.
- Pumpkin Puree. The star of the show, and why this recipe is called pumpkin donuts, and not pumpkin spiced donuts. The pumpkin in this recipe provides the moisture, so make sure to use a brand that is not too thick, or else the donuts will be too dense.
- Spices. They balance the pumpkin and transform its flavor from earthy to warm and confirming. Use any spices you like, nutmeg, cardamom, or even clove are all a good option. But keep in mind: if its not ground cinnamon use no more than 1/4 teaspoon (clove no more than 1/8 teaspoon).
- Vegetable oil. I tested this recipe with other fat options like, melted butter, coconut oil, and olive oil, and the best result was when I used canola. It is flavorless so the pumpkin shines, and mainess moisture and freshness for a longer time.
- Biscoff Butter. This is optional (but yum!), you can use which ever glaze you like including chocolate ganache.
Make It
The best advice I can give you before baking this recipe is don’t over think it. This is a simple, two stage method recipe, and to make it you need to mix the dry ingredients in one bowl, the rest in a second bowl then mix the two together and bake.
Please read my notes, and tips along with the step-by-step images for a visual cues, for best results .
- Make sure all of the ingredients are at room temperature, and use a kitchen scale to measure the dry ingredients. If not available, use a measuring cup, and aerate the flour before scooping it to the cup. Use a knife to smooth the top from excess flour.
- After mixing, set the wet ingredients aside for 10-15 minutes. This extra time, gives the sugar a chance to dissolve and bond with the moisture in the recipe. The tighter the bond is, the less moisture will evaporate during baking, and the extra moist the donuts get.
- Do not over mix. Mix just until you do not see any dry ingredients, lumps are ok. This recipe is rich in moisture and the more we mix, the tighter the gluten chains are, and the denser the donuts will bake.
- Use a piping bag to pipe the batter into the donut molds. Or, a large ziplock bag, fill it then cut one of the corner, and fill the molds.
- Allow the un-baked donuts to rest in the molds while the oven is heating. This give the flour in the recipe a change to absorb some of the liquids. This way, as the donuts bake, the starches swell, and give the donuts the chubby look we al love.
- Biscoff butter, does not set, so after you dip the donuts in the warm butter, top them with crushed biscoff cookies.
Yields
This recipe yields 15 regular size donuts, or 36 mini donuts. Mini donuts might need less time to bake, about 12-15 minutes.
Storing
At room temperature for up to three days, in an airtight container. To freeze: best to freeze unglazed. Wrap tightly in a plastic wrap, place in a freeze bag and freeze for up to four month. When ready, unwrap to unfreeze.
Moist Baked Pumpkin Donuts (easy recipe)
Ingredients
- 1/2 Cup (120ml) Vegetable Oil
- 3 Large Eggs, room teperature
- 1 1/2 Cups (300g) Sugar
- 1 Cup (240g) Pumpkin Puree
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 1/2 tsp Baking Powder
- 2 Cups (240g) AP Flour
- 1 Cup Cookie Butter for glazing
Instructions
- Grease two 12 cavities donuts pans.
- In a large bowl, measure the oil, eggs, sugar, and pumpkin puree and mix until smooth. Set the bowl aside for 10-15 minutes, mix once or twice.
- In a separate bowl sift the flour, baking powder, and spices and mix to combine.
- Add the flour mix to the pumpkin mix and stir just to incorporate.
- Using a piping bag, or a ziplock bag, pipe the batter into the greased pans 3/4 full (about 1/4 cup). Set the pans on the counter, while the oven is preheating to 350F. (place the pans away from the oven)
- and bake for 15-18 minutes or until a toothpick comes out clean.
- Remove pans from the oven and allow 5-10 minutes to cool in the pan before loosening the edges and removing from the pan.
- When the donuts have reached room temperature, warm the cookie butter in the microwave until smooth and liquid (about 45-60 seconds).
- Dip the top of each donut in the warm cookie butter and gently shake to remove excess. Place on a cooking rack and sprinkle with crushed cookies
Notes
- This recipe makes 15 donuts, or 36 mini donuts.
- Mini donuts will bake 12-15 minutes. Pay attention to the donuts and not the times. The donuts are ready when they are puffed, and a toothpick comes out from the center dry, or with a few moist crumbs.
- Make sure the ingredients are at room temperature.
- Let the wet mixture rest for 10-15 minutes before mixing with the dry ingredients.
- Do not over-mix the batter, mix just until the flour has been incorporated. A few lumps are okay.
- Store at room temperature for up to three days or freeze for up to four weeks, wrapped tightly in a plastic wrap.
