three pumpkin donuts on a black plate
Breakfast Bites

Healthy Baked Pumpkin Donuts

Healthy baked pumpkin donuts are dense and chewy, bursting with pumpkin flavor. Topped with cinnamon sugar for an irresistible fall breakfast.

A black plate with three baked pumpkin donuts on it next to a wire rack full of donuts and two white mugs of coffee

I’ve owned a donut baking pan for years now, and I’ve rarely put it to use. The last time I probably used it was to make these incredible baked chocolate protein donuts.

That was in 2018…it is now 2020.

So it seemed like a good of time as any to bust this donut pan out of hiding and put it to work.

What better way to celebrate the rebirth of this pan than with some healthy baked pumpkin donuts?

black plate with healthy baked pumpkin donuts next to two white mugs of coffee and a wire rack full of donuts

Now, fair warning. These donuts are not light and airy like traditional fried donuts. These are dense, chewy and 100% fall packed in a breakfast pastry.

If you can handle that, then read on for how to make these fall pumpkin donuts of your dreams.

How to make healthy baked pumpkin donuts

Making the pumpkin donut batter

Just a few simple ingredients go into creating this wonderful pumpkin-flavored batter.

I really love using a combination of whole wheat flour with almond flour. It lends a slightly lighter crumb to the donuts, even though they’re still pretty dense.

I’ll be honest, I kind of went the lazy route when it came to spicing up this batter. Pumpkin pie spice was created for a reason, right? So that we don’t have to waste our precious time creating it from scratch.

large bowl full of dry ingredients, next to a donut pan, with pumpkin ingredients in a bowl above the two.

This leaves more time for you to enjoy eating pumpkin spice donuts over making the spice yourself.

With the exception of the topping, there’s no butter in this batter. Just applesauce and pure maple syrup for sweetness.

If you’d like to make these donuts vegan, sub a flax egg for the real egg in the batter.

Best tip for piping pumpkin batter into the donut pan

I’m going to let you in on a little secret on how to easily pipe batter into the donut pan.

Because let’s be honest, spooning batter into the pan is messy and time consuming. We want to get to these donuts much faster.

So here it is!

Place a gallon-sized Ziploc bag in a tall glass. Fold the edges of the bag over the glass.

tall glass with a ziploc bag folded over the edges

Then spoon the pumpkin batter into the Ziploc. Once the cup is filled you can pull the edges up can continue spooning the remaining batter into the bag.

tall glass with a ziploc bag folded over the edges full of pumpkin donut batter

All that’s left is to twist the top of the bag so the batter stays inside. Cut the tip of the bag and you have your very own piping bag.

how to pipe pumpkin donut batter into a donut pan

Simply squeeze the batter into the pan and you have a perfect donut! Easy peasy donut squeezy.

Cinnamon sugar coating for healthy baked pumpkin donuts

Once the donuts have been baked and cooled, the only thing left is to top them with a little cinnamon sugar.

Don’t get all overly healthy on me and skip this step. The cinnamon sugar coating just takes these donuts to a whole other level.

how to dip and coat pumpkin donuts in a cinnamon sugar mixture

We’re still using natural, raw cane sugar to make this topping, so I’m still considering it healthy.

Dunk the top of your donut in melted butter {gotta have something for the topping to stick to}. Then dip in the cinnamon sugar coating.

I opted to just coat the top of the donut, and this was the perfect amount.

Storing healthy pumpkin donuts

Pumpkin puree has a lot of moisture to it, meaning that even after it’s baked, it can affect that cinnamon sugar coating.

up close of three donuts on a black plate

I highly suggest storing these donuts in an even layer with parchment paper in between the layers. This should help keep the cinnamon sugar coating from really soaking into the donuts.

Also, because of the moisture, these donuts can mold quickly. So, unless you plan on eating all of them in less than a week, I suggest freezing them.

bite taken out of a pumpkin donut, leaning against two stacked donuts on a black plate

You can go the freezer Ziploc route or the freezer-safe container with parchment paper separating the donuts.

Either way you go, these donuts will be a hit!

Looking for more healthy breakfast recipes? Check these out:

Carrot Cake Baked Oatmeal

Homemade Toaster Strudel

Apple Pie Steel Cut Oats

Healthy baked pumpkin donuts are going to become your favorite breakfast recipe. Dip these healthy donuts in a cinnamon sugar coating for a delightful refined sugar free breakfast. #healthybreakfastideas #pumpkindonuts #donutrecipe #homemadedonuts #bakeddonutrecipe #mealprep #mealprepbreakfast
1 from 1 vote
three pumpkin donuts on a black plate
Healthy Baked Pumpkin Donuts
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Healthy baked pumpkin donuts are dense and chewy, bursting with pumpkin flavor. Topped with cinnamon sugar for an irresistible fall breakfast.
Course: Breakfast, Dessert
Cuisine: American
Keyword: donuts, fall, pumpkin, refined sugar free
Servings: 18 donuts
  • 2 cups white whole wheat flour
  • 1 ½ cups almond flour
  • cup natural sugar
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup applesauce
  • 1 {15 oz} can pumpkin puree
  • cup pure maple syrup
  • 1 egg
  • 1 tsp. vanilla
Cinnamon Sugar Topping Ingredients:
  • ¼ cup butter
  • ½ cup natural sugar
  • 1 Tbsp. cinnamon
  1. Preheat oven to 350°F and grease a donut pan.
  2. In a large bowl, whisk together the flours, sugar, cinnamon, allspice, ginger, cloves, baking soda, and salt. Set aside.
  3. In a medium-sized bowl, stir together the applesauce, pumpkin puree and pure maple syrup. Add the eggs and stir to combine. Add in the vanilla and stir to incorporate.
  4. Add half of the dry ingredients into the wet and stir until combined. Repeat with remaining dry ingredients.
  5. Place a large Ziploc bag in a tall glass. Spoon the pumpkin mixture into the glass. Cut off the tip of the bottom of the bag.
  6. Pipe the pumpkin mixture into the prepared donut pan.
  7. Bake for 20 minutes until a toothpick inserted comes out clean.
  8. Move the donut pan to a wire rack and let cool for 5-10 minutes.
  9. Meanwhile, melt the butter in a small dish.* In a separate small dish*, stir together the cinnamon and sugar.
  10. Once the donuts are cool enough to handle, dip the top of the donuts in the melted butter.
  11. Then dip in cinnamon and sugar and place on a towel to dry.
  12. Store in an airtight container on the counter for 5 days.**
Recipe Notes

*Note: make sure the dish is big enough to dip the donuts in.
**Note: it’s best to store these donuts in an even layer, separated by parchment paper. If you’re not going to eat the donuts within 5 days, freeze what you won’t eat.

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  1. Comes out as a VERY dense flavorless donut. Not fluffy or cake like at all. This was not a hit in my household unfortunately:(

    1. Hi Abby – I’m so sorry these donuts didn’t turn out well for you!

  2. I made these and it seemed to take A lot longer than 20 min. They seemed wet looking inside…. any tips or ideas

    1. Hi Jennifer! Thanks for your question! This batter is a little bit more wet on the inside than a traditional donut. You can also try adding 1/4-1/2 cup additional flour to make the batter less wet. I would try adding more flour first, and then add a little bit more baking time if they’re still not cooked through.

  3. How much cinnamon, allspice or cloves? I don’t see this in the recipe? Sorry did I miss it?

    1. Thanks for your question, Mark! We actually use 1 Tbsp. pumpkin pie spice, since it contains all three of those spices already.

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