Baked Ginger Donuts
These ginger donuts are soft, tender, and baked to perfection, with just the right blend of warm gingerbread spices, in every bite. Made with real pumpkin and a touch of ginger, they deliver that cozy fall flavor everyone loves without being heavy or overly sweet. Whether you’re serving them for breakfast, brunch, or an afternoon treat, these baked donuts are the kind of recipe you’ll want to make again and again once the cooler weather hits. A perfect donut for the holiday season!
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ingredients and substitutions
Get the full ingredient list and full instructions in the printable recipe card below.
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Any substitutions or variations listed are simple or tried and true changes that we think will work in this recipe.
Results are not guaranteed.
Storage Instructions
- Room temperature: Once completely cooled, store the donuts in an airtight container at room temperature for up to 2 days.
- Refrigerator: For slightly longer storage, keep the donuts in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture.
- Layering tip: If stacking donuts, place parchment paper between layers to prevent sticking.
Freezing Instructions
- Freeze baked donuts: Allow donuts to cool completely, then place them in a single layer in a freezer-safe container or bag. Freeze for up to 3 months.
- Prevent freezer burn: Wrap donuts individually in plastic wrap before placing them in a freezer bag for best results.
- Thawing: Thaw donuts at room temperature for about 30–45 minutes before serving.
- Quick warm-up option: If desired, warm thawed donuts in the microwave for 5–10 seconds to bring back their soft, fresh-baked texture.
Reheating Tips
Oven (for multiple donuts): Place donuts on a baking sheet and warm in a 300°F oven for 5–7 minutes. This works well if you’re serving several at once.
Microwave: Warm individual donuts in the microwave for 5–10 seconds to bring back their soft, freshly baked texture. Be careful not to overheat, as they can dry out quickly.
From frozen: Let frozen donuts thaw at room temperature first, then warm briefly in the microwave if desired.
Make-Ahead Notes
- Make the batter ahead: The batter can be mixed up to 24 hours in advance and stored covered in the refrigerator. Stir gently before filling the donut pan and baking.
- Bake ahead of time: Donuts can be baked a day ahead and stored at room temperature or in the refrigerator until ready to serve.
- Freeze for later: These donuts freeze well, making them perfect for prepping ahead for busy mornings or special occasions.
- Best timing: For the best texture and flavor, bake the donuts the same day you plan to serve them, or reheat briefly before enjoying.
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Ginger Donuts
Ingredients
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoons baking soda
- 1 teaspoons salt
- ½ teaspoons ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoons ground nutmeg
- ¼ teaspoon ground cloves
- ⅓ cup whole milk
- 1 ¼ cup pumpkin puree
- 10 Tablespoons unsalted butter room temperature
- ¾ cup brown sugar
- 2 large eggs
For the Sugar Coating
- 3 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup granulated sugar
Instructions
- Preheat oven to 350 degrees and grease your donut pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger and ground spices.
- In a medium bowl, combine the milk and the pumpkin puree.
- In a stand mixer, beat the butter with the brown sugar until light and fluffy. Add the eggs, individually scraping down the sides of the bowl as needed.
- Add the dry flour ingredients a little at a time, alternating between the pumpkin mixture and dry ingredients until well combined. Batter will be thick.
- Spoon the batter into a baggie and cut off the tip to use as a piping bag. I piped the batter into the donut pan. It's easier and more controlled. Depending on the size of your donut pan, you might need to do this in batches.
- Bake for 13-16 minutes, or until a toothpick inserted comes out clean.
For the Gingerbread Sugar Mixture:
- Melt about a half cup of butter or so.
- In a bowl, whisk together the sugar with the spices and ginger.
- Allow the Ginger Donuts to cool for about 10-15 minutes.
- Remove them from the pan, and dip them into the melted butter, and then toss in the sugar-spice mixture, until coated. Allow to cool an additional 10 minutes or so on a wire rack and then enjoy!
I really need to get a donut pan. These look amazing.
I love my donut pan. LOL I seem to make donuts for almost every event week 😉