Nutella Swirl Pumpkin Donuts (Easy Baked Recipe)

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These Easy Baked Nutella Swirl Pumpkin Donuts are soft, moist, and packed with warm pumpkin spices and rich chocolate hazelnut swirls. They’re baked instead of fried, have a tender, cake-like texture, and take just 15 minutes to prep. Best of all, you don’t need a mixer!

I know pumpkin recipes usually get all the attention in the fall, but these donuts are way too good to save for just one season. They’re a little like pumpkin bread in donut form, with the added bonus of chocolate and hazelnut in every bite.

They’re perfect for breakfast, an afternoon snack, or dessert, especially when they’re still a little warm from the oven!

Why You’ll Love These Pumpkin Donuts

Incredibly moist: Pumpkin puree and sour cream keep these donuts soft and tender.
Baked, not fried: No messy oil or frying! They have the texture of a soft cake donut.
Easy to make: Just 15 minutes of prep, simple ingredients, and no mixer required.
Chocolate in every bite: Swirls of Nutella add a rich chocolate hazelnut flavor that goes perfectly with pumpkin spice.
Easy to customize: Add chocolate chips, a simple glaze, or even more Nutella on top.

How Nutella Ended Up in Our Pumpkin Donuts

These pumpkin donuts have been a staple in our house for years, but they didn’t always have Nutella in them!

I originally made them as regular pumpkin spice donuts, and everyone loved them. But my youngest daughter is completely obsessed with Nutella. She’ll put it on just about anything!

One day, while I was making a batch, she asked if we could add some Nutella. As a fellow chocolate lover, I was more than happy to give it a try.

We swirled it into the pumpkin batter, and they turned out even better than the original! The chocolate hazelnut flavor adds just enough richness without taking away from the pumpkin and warm spices.

Now it’s the only way we make them!

Ingredients You’ll Need

You don’t need anything fancy to make these homemade baked pumpkin donuts. Most of the ingredients are probably already in your pantry.

All-purpose flour: Gives the donuts structure while keeping them soft and tender. You can also use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Granulated sugar: Adds sweetness and helps keep the texture tender.
Brown sugar: Adds moisture and a subtle caramel flavor that complements the pumpkin.
Baking powder and baking soda: Help the donuts rise and give them a light, cake-like texture.
Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin adds moisture, flavor, and that beautiful orange color.
Eggs: Help bind the ingredients together and give the donuts structure.
Sour cream: One of the secrets to making these donuts so moist! I recommend full-fat sour cream for the best texture.
Melted butter: Adds richness and flavor. Let it cool slightly before adding it to the batter.
Pumpkin pie spice: A combination of warm spices like cinnamon, nutmeg, ginger, and cloves.
Salt: Balances the sweetness and enhances the pumpkin and chocolate flavors.
Nutella: The star of the recipe! Its chocolate hazelnut flavor makes these donuts extra delicious.

Tip: Make sure you’re using plain pumpkin puree rather than pumpkin pie filling. The filling already contains sugar and spices, which can change the flavor and texture of the donuts.

How to Make Nutella Swirl Pumpkin Donuts

These donuts look like they take a lot of work, but they’re surprisingly simple. The trick is layering the pumpkin batter and Nutella so you get beautiful chocolate swirls throughout each donut.

Step 1: Prepare the Donut Pan

Preheat your oven to 350°F. Lightly grease a silicone or nonstick donut pan with cooking spray.

Even if you’re using a silicone pan, I recommend greasing it so the donuts release easily.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, pumpkin puree, sour cream, melted and cooled butter, and brown sugar until smooth and well combined.

Step 4: Combine the Batter

Add the dry ingredients to the wet ingredients and gently stir until just combined.

Don’t overmix! Overmixing develops the gluten in the flour and can make the donuts dense or rubbery instead of soft and tender.

Step 5: Fill the Donut Pan

Transfer the pumpkin batter to a piping bag or large zip-top bag with one corner snipped off.

Pipe the batter into each donut cavity until it’s about one-third full.

Step 6: Add the Nutella

Add a small spoonful of Nutella over the pumpkin batter in each donut cavity.

Pipe another layer of pumpkin batter over the Nutella, leaving a little room for the donuts to rise.

Use a toothpick or the tip of a butter knife to gently swirl the Nutella through the batter.

Step 7: Bake

Bake at 350°F for 14–16 minutes, or until the pumpkin portion of the donuts is set and springs back lightly when touched.

Be careful not to overbake them. You want the donuts to stay soft and moist!

Step 8: Cool and Enjoy

Let the donuts cool in the pan for about 5 minutes before carefully removing them.

Transfer to a wire rack and let cool for another 10 minutes.

They’re delicious slightly warm, especially when the Nutella is still soft!

How to Get the Perfect Nutella Swirl

The Nutella swirl is what makes these pumpkin donuts extra special, and a few simple tricks will help you get that beautiful chocolate ribbon throughout each donut.

Soften the Nutella if needed. If your Nutella is too thick to swirl easily, warm it very briefly until it’s easier to spread. You don’t want it hot or runny.

Layer the batter and Nutella. Rather than mixing the Nutella directly into the pumpkin batter, add it between two layers of batter. This helps create distinct chocolate swirls.

Don’t add too much Nutella. A little goes a long way! Too much can make the donuts heavy and leave pockets of chocolate hazelnut spread.

Swirl gently. Use a toothpick or knife to make a few figure-eight motions through the batter. Don’t overmix, or you’ll lose the pretty swirl pattern.

Tips for Making the Best Baked Pumpkin Donuts

I’ve made these donuts plenty of times, and these little tricks make a big difference.

Measure the flour correctly. Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the donuts dry.
Use room-temperature ingredients. Room-temperature eggs and sour cream mix more easily into the batter.
Let the butter cool. Hot melted butter can affect the eggs and create an uneven batter.
Don’t overfill the donut pan. Leave enough space for the donuts to rise without overflowing.
Use a piping bag. It’s much easier and less messy than spooning the batter into each cavity.
Check the donuts early. Every oven is a little different, so start checking them around 14 minutes.

Easy Substitutions and Variations

One of the best things about these baked pumpkin donuts is how easy they are to customize.

Make them gluten-free: Substitute the all-purpose flour with a gluten-free 1-to-1 baking flour that contains xanthan gum, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. The texture may be slightly different.

Use Greek yogurt instead of sour cream: Plain, full-fat Greek yogurt can work as a substitute for sour cream. It may give the donuts a slightly tangier flavor and a different texture.

Add chocolate chips: Stir mini chocolate chips into the pumpkin batter for extra chocolate flavor.

Make pumpkin spice donuts: Leave out the Nutella entirely for a classic baked pumpkin donut.

Add a glaze: Mix powdered sugar with a little milk until smooth, then drizzle over the cooled donuts.

Try another chocolate hazelnut spread: Nutella is our favorite, but another brand of chocolate hazelnut spread should work, too.

Common Mistakes to Avoid

Why Are My Pumpkin Donuts Dense?

Dense baked donuts are often caused by overmixing the batter or adding too much flour.

Once you combine the wet and dry ingredients, mix just until you no longer see streaks of flour. A few small lumps are perfectly fine.

Also, check that your baking powder and baking soda are fresh.

Why Are My Pumpkin Donuts Gummy?

Pumpkin adds a lot of moisture, which is great for keeping donuts soft, but too much moisture or underbaking can make them gummy.

Be sure to measure the pumpkin puree accurately and bake until the pumpkin batter is fully set.

If you’re using homemade pumpkin puree, keep in mind that it can contain more water than canned pumpkin.

Why Are My Donuts Sticking to the Pan?

Even nonstick and silicone donut pans can sometimes cause sticking.

Lightly grease the pan before adding the batter, and let the donuts cool for about 5 minutes before removing them.

Trying to remove them immediately can cause them to break apart.

Why Did My Nutella Swirl Disappear?

If you mix the Nutella too much, it blends into the pumpkin batter instead of creating visible chocolate ribbons.

The trick is to use just a few gentle swirls with a toothpick or knife.

How to Store Nutella Swirl Pumpkin Donuts

These donuts stay wonderfully moist thanks to the pumpkin puree and sour cream, making them a great make-ahead treat.

At room temperature: Store cooled donuts in an airtight container for up to 2 days in a cool room.

In the refrigerator: Store in an airtight container for up to 5 days. Let them come to room temperature before eating for the best texture.

In the freezer: Freeze cooled donuts in a freezer-safe bag or container for up to 2 months. Place parchment paper between layers to keep them from sticking together.

To serve, thaw at room temperature and warm briefly in the microwave if you’d like.

Frequently Asked Questions

Are baked pumpkin donuts the same as regular donuts?

Not exactly! These baked pumpkin donuts have a soft, cake-like texture rather than the light, airy texture of a yeast-raised fried donut. They’re more similar to pumpkin bread or pumpkin muffins.

Can I make pumpkin donuts without a donut pan?

Yes! You can bake the batter in a muffin pan instead. Fill the muffin cups about two-thirds full and adjust the baking time as needed. Muffins will generally take longer to bake than donuts.

Can I use homemade pumpkin puree?

Yes, but make sure it’s thick and not watery. Homemade pumpkin puree can have more moisture than canned pumpkin, which may affect the texture.

Can I make these donuts ahead of time?

Absolutely! You can bake them a day ahead and store them in an airtight container. They’re delicious at room temperature or warmed slightly before serving.

Can I make these pumpkin donuts without Nutella?

Of course! These actually started as regular pumpkin spice donuts in our house. Just leave out the Nutella and bake as directed.

How do I know when baked pumpkin donuts are done?

The pumpkin portion should look set and spring back when lightly touched. You can also insert a toothpick into an area without Nutella. It should come out clean or with a few moist crumbs.

A Pumpkin Donut Worth Making All Year

I love pumpkin desserts, but these Nutella Swirl Pumpkin Donuts are one of those recipes that never go out of season in our house.

They’re soft, full of warm pumpkin spice flavor, and have just the right amount of chocolate hazelnut goodness. Plus, they’re so easy to make that you don’t need a special occasion