Craving a warm pumpkin treat without the fuss? These 5-Ingredient Baked Pumpkin Donuts are here to save your fall mornings. Soft, fluffy, and spiced just right, they come together in one bowl and bake up beautifully in either a traditional oven or an air fryer. Whether you’re new to baking or just short on time, this no-fail recipe delivers pure pumpkin perfection every time.
Table of Contents
Why I Love This Recipe
It’s ridiculously easy
This recipe was born out of a busy Saturday morning when I had pumpkin puree and very little time. Five ingredients, one mixing bowl, and zero stress. No stand mixer, no dough proofing—just a whisk, a donut pan, and a craving. In just 20 minutes, I had golden, cinnamon-sugar coated donuts on the table. If you love simple and cozy like I do, check out these Pumpkin Bread with Maple Glaze too!
Baked or air fried—it’s your choice
These donuts bake beautifully in the oven, but they also do great in the air fryer for a slightly crispier edge. It’s a quick and versatile recipe that lets you choose your method. I love the air fryer for busy mornings—it preheats fast and makes cleanup a breeze. For another air fryer-friendly treat, try these Apple Cider Donut Muffins.
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5-Ingredient Baked Pumpkin Donuts
- Total Time: 22 minutes
- Yield: 6–8 donuts
- Diet: Vegetarian
Description
These 5-ingredient baked pumpkin donuts are soft, fluffy, and full of fall flavor. Made with pantry staples, they’re easy to whip up in the oven or air fryer—no fuss, all flavor.
Ingredients
1 cup pumpkin puree
3/4 cup brown sugar
2 large eggs
1 1/4 cups self-rising flour
1 1/2 tsp pumpkin pie spice
For coating (optional):
2 tbsp melted butter
1/4 cup cinnamon sugar
Instructions
1. Preheat oven to 350°F (175°C) or air fryer to 300°F (150°C).
2. In a bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth.
3. Stir in self-rising flour and pumpkin pie spice until just combined.
4. Spoon or pipe batter into a greased donut pan, filling each cavity about 3/4 full.
5. Bake for 12–14 minutes (oven) or 8–10 minutes (air fryer), until a toothpick comes out clean.
6. Cool slightly on a wire rack. For topping, brush donuts with melted butter and roll in cinnamon sugar.
7. Serve warm and enjoy!
Notes
Use all-purpose flour + 1½ tsp baking powder + ¼ tsp salt if you don’t have self-rising flour.
Add a splash of vanilla for extra flavor.
These freeze well—reheat before adding cinnamon sugar.
Make them mini! Reduce bake time for smaller molds.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pumpkin Recipes, Air Fryer, Quick Treats
- Method: Baking, Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 190
- Sugar: 15g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin donuts, air fryer pumpkin donuts, baked pumpkin donuts, 5-ingredient donuts, fall breakfast
Ingredients & Method
Just five ingredients
That’s all you need! Pumpkin puree, self-rising flour, pumpkin pie spice, brown sugar, and eggs. If you want to add a bonus sixth ingredient, a splash of vanilla goes a long way. The pumpkin keeps them moist and the self-rising flour gives them their signature rise without needing baking powder or soda.
How to make them
Whisk all the ingredients together, fill your donut pan, and bake at 350°F for 12–14 minutes. For the air fryer, bake at 300°F for about 8–10 minutes, depending on your model. Once cooled slightly, dip the donuts in melted butter and roll them in cinnamon sugar. That’s it! If you’re into pumpkin-packed recipes, you’ll also love these Pumpkin Cinnamon Roll Muffins.
Serving & Storage
Best ways to serve
These donuts are incredible fresh and warm, with a cup of coffee or chai. I often serve them on a fall breakfast board with fruit, cheese, and other baked goods. They also pair well with a simple cream cheese glaze if you want to dress them up for guests.
Storage tips
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, pop them in the air fryer or toaster oven for a couple of minutes. You can freeze them too—just skip the cinnamon sugar coating until after reheating for best texture.
FAQ
Can I make these gluten-free?
Yes! Use a gluten-free self-rising flour blend, or add 1½ tsp baking powder to your favorite 1:1 gluten-free flour mix.
What if I don’t have self-rising flour?
No problem. Use all-purpose flour and add 1½ tsp baking powder and ¼ tsp salt for every cup of flour used.
Can I make mini donuts or muffins?
Absolutely. Just adjust the bake time—about 8–10 minutes for mini muffins or donut holes. Use a toothpick to check for doneness.
Conclusion
These 5-Ingredient Baked Pumpkin Donuts are proof that fall baking doesn’t have to be complicated. With a short list of ingredients and big flavor, they’re perfect for busy mornings, impromptu guests, or cozy weekends at home. Bake them or air fry them—either way, you’ll be hooked.