Baked Pumpkin Donuts: The Ultimate Guide (Electric Donut Maker & Oven-Baked)

Up close shot of an opened pumpkin spice cinnamon and sugar donut in a woode bowl near an orange napkin.

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Baked Pumpkin Donuts: The Ultimate Guide (Electric Donut Maker & Oven-Baked)

Whether you are baking a classic dozen in a standard oven-sized donut pan or whipping up a big batch of bite-sized treats in a mini electric donut maker, this ultimate guide brings together everything you need to know.

Course: Dessert

Cuisine: American

Keyword: donuts, pumpkin donuts

Servings: donuts

Calories: 242cal

Author: Amy Desrosiers

Cost: $6

Equipment

oven *adjusted to center rack position if using a donut pan
1 12-count donut pan *or electric donut maker
large mixing bowl
rubber spatula
tablespoon-sized cookie sheet
Measuring cups and spoons

Ingredients

Donuts

1 cup granulated sugar plus extra for the cinnamon-sugar coating
½ cup dark brown sugar
1 ¾ cups all-purpose flour
⅛ teaspoon salt
1 teaspoon baking soda check freshness!
2 teaspoons pumpkin spice
¼ teaspoon ground nutmeg
2 large eggs room temperature
15 ounces can 100% pure pumpkin puree Avoid pumpkin pie filling, which is overly sweet, gooey, and packed with extra thickeners that ruin the batter texture!
1 teaspoon vanilla extract
½ cup vegetable oil or canola, avocado, or melted coconut oil

Cinnamon and Sugar Coating

¾ cup granulated sugar
1 ½ tablespoons ground cinnamon
⅛ teaspoon ground nutmeg

Instructions

In a large bowl, whisk together the granulated sugar, dark brown sugar, all-purpose flour, salt, baking soda, pumpkin spice, and nutmeg until fully combined.
Add your room temperature eggs, 100% pure canned pumpkin, vanilla extract, and vegetable oil directly into the dry mixture. Stir gently with a spoon or spatula just until combined. Do not overmix, or your donuts will turn out dense instead of fluffy!
* **Oven Donut Pan (Makes ~12 standard donuts):** Preheat your oven to 375°F and grease a standard 12-count donut pan (or two 6-count pans). Use your tablespoon-sized cookie scoop to pipe or spoon batter into the cavities, filling them almost to the top without overflowing the center holes.
* **Mini Electric Donut Maker (Makes ~24–30 mini donuts):** Plug in your mini electric donut maker and let it preheat. Lightly grease the plates. Use your tablespoon-sized cookie scoop to drop a small scoop of batter into each mini cavity, being careful not to overfill so the center holes stay open.
* **Oven Baking:** Bake on the middle rack at 375°F for **12 to 15 minutes**, or until a toothpick inserted into the center comes out clean and the tops spring back when gently pressed.
* **Mini Electric Maker:** Close the lid and bake for **2 to 4 minutes** per batch until golden and springy.
Let the donuts cool for a few minutes, brush them lightly with melted butter if desired, and toss them in your cinnamon-sugar mix. *(Note: If coated in cinnamon sugar, enjoy them the same day, as the natural moisture from the cake will eventually melt the sugar coating!)*

Notes

**Nutritional values may vary and are meant to be a guide. They are based off a standard-sized, baked donut.

If your electric donut maker is a mini donut maker, you are in luck! This recipe is easy to adapt for smaller machines. Because mini donut makers typically churn out about 6 to 12 tiny treats per batch (depending on the specific model's plate size), here is what you need to know:

Yield: Instead of 12 standard donuts, this full batter recipe will yield a much larger batch of mini donuts—usually around 24 to 30 mini donuts total.
Baking Time: Mini donuts cook much faster than standard-sized ones! Keep a close eye on them and bake for only 2 to 4 minutes per batch until they spring back when gently pressed.
Scooping: Your tablespoon-sized cookie scoop is still the absolute best tool for the job. One small scoop of batter per mini cavity is usually the sweet spot—just be careful not to overfill them, or the center holes will close up when they rise!

Nutrition