These baked pumpkin donuts topped with chocolate and pumpkin seeds are the perfect fall treat, combining warm spices and pumpkin puree for a soft, cake-like texture. They’re easy to make and healthier than traditional fried donuts. They're perfect for breakfast, brunch, or an afternoon snack!
Pumpkin season is here, and there's no better way to embrace the cozy fall vibes than by making a batch of baked pumpkin donuts!
These donuts are baked in the oven, so there’s no greasy mess to clean. They’re baked in a donut pan (affiliate link) and if you don’t have one you can bake them in a mini or regular sized muffin pan.
You can enjoy these donuts with a cup of coffee on a crisp morning or bake them for your seasonal gatherings. They’re the perfect blend of comfort and indulgence.
In This Post
- What Are Baked Donuts?
- Ingredients You Need
- Instructions
- Recipe Top Tips
- Serving Suggestions
- Get Free Recipe Updates!
- Substitutions and Variations
- How To Store Your Leftovers
- FAQ
- More Delicious Baking Recipes To Try
- Baked Pumpkin Donuts Topped with Chocolate and Pumpkin Seeds
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What Are Baked Donuts?
Baked donuts are a healthier alternative to traditional fried donuts, made using a batter that is baked in a donut pan (affiliate link) rather than deep-fried. This method yields a lighter treat while still maintaining a delightful taste and texture.
Baked donuts are made by mixing a batter similar to that used for muffins or cakes. The batter is then poured into a specially designed donut pan (affiliate link), allowing for uniform shapes and sizes.
The leavening agents used in baked donuts are baking powder or baking soda, which helps them rise while baking
The texture of baked donuts tends to be soft, moist, and cake-like, often resembling a muffin or quick bread.
Because they are baked rather than fried, baked donuts typically contain less fat and fewer calories. This makes them a lighter option for those seeking a sweet treat without the heaviness of fried foods.
They generally require less time to prepare than fried donuts since there’s no need for dough preparation or frying. The baking process is relatively straightforward and quick.
When making baked donuts a metal or silicone donut pan (affiliate link) is essential for shaping the donuts. Ensure it is well-greased or non-stick for easy release.
Ingredients You Need
All-Purpose Flour: Provides structure to the donuts, ensuring they are light and fluffy.
Baking Powder & Baking Soda: Both leavening agents help the donuts rise and create a soft, tender texture.
Ground Cinnamon, Nutmeg, Ginger, & Cloves: These warm spices are essential for that classic fall flavor, giving the donuts depth and a cozy aroma.
Salt: Enhances the flavors of the spices and balances the sweetness.
Pumpkin Puree: The star of the recipe! Pumpkin puree adds moisture and rich flavor while keeping the donuts soft. You can use store purchased or homemade pumpkin purée.
Brown Sugar & Granulated Sugar: A combination of sugars adds sweetness, with brown sugar providing a slight molasses flavor and extra moisture.
Eggs: The eggs help bind the ingredients together and add structure, ensuring the donuts are fluffy and light.
Butter: Adds richness and moisture to the batter without making it too greasy. Melted butter blends seamlessly into the batter.
Milk: Keeps the donuts moist while ensuring the batter is smooth and easy to work with.
Vanilla Extract: Adds a subtle sweet aroma that complements the pumpkin and spices.
Semi-Sweet Chocolate Chips: Used to create the decadent chocolate glaze, adding a rich and creamy finish to the donuts.
Chopped Pumpkin Seeds: Provides a crunchy contrast to the soft donuts and rich chocolate, adding a nutty flavor that complements the pumpkin.
See recipe card for quantities.
Instructions
Prepare oven, pan and mix the dry ingredients
Preheat your oven to 350°F (175°C), and lightly grease a donut pan or spray it with nonstick cooking spray. While the oven is heating, whisk (affiliate link) together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a large bowl.
Combine wet ingredients
In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, milk, and vanilla extract until smooth and combined.
Combine the wet and dry ingredients
Add the wet ingredients to bowl with the dry ingredients, mix until no flour pockets remain. Be careful not to overmix.
Fill the donut pan
Spoon the batter into a piping bag (affiliate link) or a large ziplock bag. Snip off the corner and pipe the batter into the donut cavities, filling each about ¾ full.
Bake
Bake for 10-12 minutes or until a toothpick inserted into the donuts comes out clean. Let the donuts cool in the pan for about 5 minutes before removing from the pan.
Allow to cool
Place the baked donuts on a wire cooling rack to cool completely.
Melt the chocolate and dip the donuts
Melt the chocolate using the stovetop double boiler method or microwave method (see instructions below in the recipe card). Once the donuts are cooled, dip the tops of each donut into the chocolate glaze, allowing any excess to drip off.
Sprinkle donuts and serve
Place the dipped donuts back on the wire rack and sprinkle with the chopped pumpkin seeds. Allow the chocolate to set for about 10-15 minutes before serving.
Recipe Top Tips
Measure Accurately: Use the spoon-and-level method to measure flour. Spoon flour into the measuring cup and level it off with a knife to avoid dense donuts.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough donuts.
Serving Suggestions
With Coffee or Tea: Pair these donuts with a warm cup of coffee, spiced chai, or a pumpkin spice latte for the ultimate fall breakfast or afternoon treat.
Serve Warm: Warm the donuts slightly before serving to enhance the soft texture and melt-in-your-mouth chocolate glaze.
Get Free Recipe Updates!
Substitutions and Variations
Flour: Substitute half of the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor. Use a 1:1 gluten-free all-purpose flour blend if you need a gluten-free option.
Sugars: Substitute brown sugar with coconut sugar for a lower glycemic option. You can replace granulated sugar with honey or maple syrup, but reduce the liquid (milk) by a few tablespoons.
Eggs: For a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg in the recipe.
Butter: Substitute unsalted butter with melted coconut oil for a dairy-free alternative.
Milk: Use almond milk, oat milk, or any non-dairy milk in place of whole milk for a dairy-free version.
Spice: Replace the individual spices with a chai spice blend for a different flavor profile.
Chocolate Topping: Substitute semi-sweet chocolate with white chocolate for a sweeter twist.
Pumpkin Seeds: Instead of pumpkin seeds, try chopped pecans or walnuts for added crunch and flavor.
How To Store Your Leftovers
Allow the donuts to cool completely at room temperature before storing them. This prevents condensation, which can make them soggy. Place the cooled donuts in an airtight container.
You can store the donuts at room temperature for up to 2-3 days. They will remain soft and delicious during this time.
If you want to keep them longer, you can store the donuts in the refrigerator for up to a week. Just note that refrigeration may change the texture slightly.
I do not recommend freezing these donuts.
FAQ
No, it's best to use plain canned pumpkin puree or homemade. Pumpkin pie filling contains added sugars and spices, which will alter the flavor and sweetness of the donuts.
Yes! You can substitute the eggs with flax eggs, use plant-based milk, and replace butter with coconut oil or a dairy-free alternative.
Yes, you can use a muffin pan, but the baking time may vary. Muffins will generally take longer to bake than donuts. Keep an eye on them and use a toothpick to check for doneness.
More Delicious Baking Recipes To Try
Baked Pumpkin Donuts Topped with Chocolate and Pumpkin Seeds
These baked pumpkin donuts are the perfect fall treat, combining warm spices and pumpkin puree for a soft, cake-like texture. They’re easy to make and healthier than traditional fried donuts. These donuts have a rich chocolate topping and chopped pumpkin seeds, they're perfect for breakfast, brunch, or an afternoon snack!
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 12
- Category: Sweets
- Method: Baking
- Cuisine: American
Ingredients
Donut Batter
1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
½ cup brown sugar
¼ cup granulated sugar
1 large eggs
¼ cup unsalted butter, melted
⅓ cup milk
1 teaspoon vanilla extract
Chocolate Topping
1 ½ cups semi-sweet chocolate chips
1 tablespoon unsalted butter
3 tablespoons chopped pumpkin seeds
Instructions
Preheat oven: Preheat your oven to 350°F (175°C), and lightly grease a donut pan or spray it with nonstick cooking spray.
Mix dry ingredients: In a medium bowl, whisk (affiliate link) together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, whisk (affiliate link) together the pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, milk, and vanilla extract until smooth and combined.
Combine Wet and Dry: Add the wet ingredients into the dry ingredients, mix until no flour pockets remain. Be careful not to overmix.
Fill Donut Pan: Spoon the batter into a piping bag (affiliate link) or a large ziplock bag. Snip off the corner and pipe the batter into the donut cavities, filling each about ¾ full.
Bake: Bake for 10-12 minutes or until a toothpick inserted into the donuts comes out clean. Let the donuts cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Melt the Chocolate:
Stovetop double boiler method: Fill a small pot with about 1-2 inches of water and bring it to a gentle simmer over medium heat. Place a heatproof bowl on top of the pot, making sure it doesn't touch the water. Add the semi-sweet chocolate chips. Stir the chocolate continuously as it melts, ensuring it melts evenly and doesn’t overheat. Once smooth and fully melted, remove from heat. Tip: Be careful not to let any water or steam get into the chocolate, as this can cause it to seize and become lumpy.
Microwave method: Place the semi-sweet chocolate in a microwave-safe bowl. Heat the chocolate in 20-30 second intervals on medium power. After each interval, stir the chocolate thoroughly to help distribute heat and avoid burning. Continue microwaving and stirring until the chocolate is smooth and completely melted. Tip: Avoid microwaving for too long at once, as chocolate can easily burn.
Dip the Donuts: Once the donuts are cooled, dip the tops of each donut into the chocolate glaze, allowing any excess to drip off. Place the dipped donuts back on the wire rack and sprinkle with the chopped pumpkin seeds. Allow the chocolate to set for about 10-15 minutes.
Notes
Measure Accurately: Use the spoon-and-level method to measure flour. Spoon flour into the measuring cup and level it off with a knife to avoid dense donuts.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough donuts.
Use Room Temperature Ingredients: Bring eggs, milk, and any other refrigerated ingredients to room temperature for better mixing and a lighter texture.
Check Doneness: Donuts are done when a toothpick inserted into the center comes out clean. Avoid overbaking, as this can dry them out.
Cool Completely: Ensure donuts are completely cooled before dipping in chocolate to prevent the glaze from melting and becoming messy.
Use Quality Chocolate: Choose good-quality semi-sweet chocolate for the glaze. It makes a significant difference in flavor.
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