Baked Pumpkin Bread Donuts with Nutella

 

If you love a really good slice of pumpkin bread, these Baked Pumpkin Bread Donuts with Nutella are going to be a new favorite! They’re soft, moist, full of warm cinnamon and pumpkin spices, and topped with a generous layer of creamy Nutella.

The combination of pumpkin, brown sugar, cinnamon, and chocolate hazelnut spread is so good. You get all those cozy pumpkin bread flavors with a rich, chocolatey finish.

Even better, these donuts are baked instead of fried, come together in two bowls, and are ready in about 30 minutes!

Why You’ll Love These Pumpkin Bread Donuts

• They actually taste like pumpkin bread. Plenty of pumpkin, brown sugar, cinnamon, ginger, and nutmeg give these donuts that classic fall flavor.
• Soft and moist. Pumpkin puree and sour cream create a tender, cake-like texture.
• Nutella makes everything better. A thick layer of chocolate hazelnut spread is the perfect finishing touch.
• No frying required. Just mix the batter, fill your donut pans, and bake.
• Easy to make. No mixer or complicated ingredients needed.

What Makes These Pumpkin Donuts So Flavorful?

Pumpkin has a naturally mild flavor, so the secret to a really good pumpkin donut is using the right combination of spices and sweetness.

These donuts have plenty of cinnamon, pumpkin pie spice, ginger, and nutmeg to give them that homemade pumpkin bread flavor.

Brown sugar adds a richer, almost caramel-like sweetness, while sour cream keeps the donuts soft and moist.

And then there’s the Nutella! The chocolate and hazelnut flavors pair so well with pumpkin and warm spices without needing an overly sweet donut batter.

Ingredients You’ll Need

• All-purpose flour: Gives the donuts structure while keeping them soft and tender.
• Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling.
• Brown sugar: Adds moisture and a deeper, richer flavor.
• Granulated sugar: Balances the pumpkin and spices.
• Sour cream: Keeps the donuts soft and moist. Full-fat works best.
• Melted butter: Adds richness and that homemade pumpkin bread flavor.
• Eggs: Help the donuts rise and hold their shape.
• Vanilla extract: Brings out the sweetness and warm spices.
• Cinnamon, pumpkin pie spice, ginger, and nutmeg: Give these donuts their classic pumpkin bread flavor.
• Baking powder and baking soda: Help create a light, tender texture.
• Salt: Brings out all the flavors.
• Nutella: The creamy chocolate hazelnut topping that makes these donuts extra delicious.

How to Make Pumpkin Bread Donuts with Nutella

Step 1: Prepare Your Donut Pans

Preheat the oven to 350°F and grease two standard 6-cavity donut pans. I like using silicone pans because the donuts release easily, but metal pans work too.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt.

Step 3: Mix the Wet Ingredients

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

Make sure your butter has cooled slightly before adding it to the eggs.

Step 4: Combine

Gently fold the dry ingredients into the wet ingredients until just combined.

Don’t overmix! You want the donuts to be soft and fluffy, not dense or rubbery.

Step 5: Fill and Bake

Spoon or pipe the batter into the prepared donut pans, filling each cavity about ¾ full.

Bake for 14–17 minutes, or until the tops spring back lightly when touched and a toothpick comes out clean or with a few moist crumbs.

Step 6: Cool and Add Nutella

Let the donuts cool in the pans for 5–10 minutes, then transfer them to a wire rack to cool completely.

Once cooled, spread a generous layer of Nutella over the top of each donut.

If the donuts are still warm, the Nutella will melt and become too thin, so be patient!

Add sprinkles, chopped hazelnuts, or a little extra cinnamon if you’d like.

Tips for the Best Pumpkin Bread Donuts

Don’t skimp on the spices. Pumpkin needs cinnamon, ginger, and nutmeg to bring out that classic pumpkin bread flavor.

Use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can change the flavor and texture.

Measure flour carefully. Spoon the flour into your measuring cup and level it off. Too much flour can make the donuts dry.

Use full-fat sour cream. It adds moisture and richness without thinning the batter.

Don’t overmix the batter. Stir just until the flour disappears for the softest donuts.

Watch the baking time. Start checking at 14 minutes. Overbaking can make the donuts dry.

Cool completely before frosting. Nutella spreads beautifully over cooled donuts but melts quickly on warm ones.

Why Nutella and Pumpkin Taste So Good Together

Pumpkin and chocolate might not be the first combination that comes to mind, but they work surprisingly well together.

The warm cinnamon and pumpkin spices balance the rich chocolate hazelnut flavor, while the soft pumpkin bread texture makes every bite feel a little more indulgent.

I especially love that the donuts themselves aren’t overly sweet. The Nutella adds just the right amount of richness without overpowering the pumpkin spices.

Can I Make These Pumpkin Donuts Gluten-Free?

You can try substituting the all-purpose flour with a gluten-free 1:1 baking flour, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Choose a blend containing xanthan gum and check for doneness, since gluten-free baking times and textures can vary.

How to Store Pumpkin Donuts with Nutella

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keep in an airtight container for up to 5 days. Let the donuts come to room temperature before serving for the best texture.

Freezer: Freeze the plain, completely cooled donuts for up to 2 months. Thaw and add the Nutella just before serving.

For the freshest taste and best appearance, I recommend adding the Nutella shortly before serving.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes! Plain, full-fat Greek yogurt can replace the sour cream in equal amounts. The donuts may have a slightly tangier flavor.

Why are my pumpkin donuts dense?

Usually it’s from overmixing the batter or adding too much flour. Mix gently and measure your flour carefully.

Can I make these without a donut pan?

Yes! You can bake the batter in a greased muffin tin instead. Start checking for doneness around 18–22 minutes.

Can I warm the Nutella to make it easier to spread?

Yes, but only slightly. A few seconds of gentle warming can make it easier to spread. Don’t overheat it or it may become too runny.

Can I make these ahead of time?

Absolutely! Bake the donuts a day ahead and store them in an airtight container. Add the Nutella topping before