Pumpkin Donuts are soft, spiced baked treats that taste like fall in every bite.
Introduction — Pumpkin Donuts
Pumpkin Donuts are easy to make and great for a quick dessert or snack.
Find more pumpkin ideas in our roundup of 15 must-try pumpkin recipes to inspire your baking.
Why make this recipe — Pumpkin Donuts
Pumpkin Donuts bring warm spices and pumpkin flavor without long work.
They bake fast, so you get fresh donuts in under 30 minutes from start to finish.
How to make Pumpkin Donuts
Follow simple steps to mix wet and dry ingredients, then bake the batter in a donut pan.
If you need a dairy-free drink to pair, try a homemade dairy-free pumpkin spice coffee creamer while the donuts bake.
Ingredients — Pumpkin Donuts
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Directions — Pumpkin Donuts
- Preheat the oven to 350°F (175°C). Grease a donut pan.
- In a large bowl, combine pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla. Mix well.
- In another bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pipe or spoon the batter into the donut pan, filling each cavity about 2/3 full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Allow to cool slightly before removing from the pan.
- Optional: Dust with powdered sugar or glaze before serving.
How to serve Pumpkin Donuts
Serve Pumpkin Donuts warm or at room temperature with coffee or milk.
You can also serve them alongside a fall breakfast like pumpkin baked oatmeal for a cozy plate.
How to store Pumpkin Donuts
Store cooled Pumpkin Donuts in an airtight container at room temperature for 2 days.
For longer storage, keep them in the fridge up to 5 days or freeze up to 1 month in a sealed bag.
Tips to make Pumpkin Donuts
- Mix batter until just combined to keep donuts tender.
- Fill each cavity about 2/3 full to avoid overflow.
- Let donuts cool slightly before removing to keep their shape.
Variation — Pumpkin Donuts
- Glaze: mix powdered sugar with milk and a splash of vanilla for a simple glaze.
- Spiced: add a pinch of cloves or allspice for extra warmth.
- Maple: drizzle warm maple syrup for a rich finish.
FAQs — Pumpkin Donuts
Q: Can I use canned pumpkin for Pumpkin Donuts?
A: Yes. Use plain pumpkin puree, not pumpkin pie filling.
Q: Can I make Pumpkin Donuts without a donut pan?
A: Yes. Bake in muffin tins for mini cakes, reducing bake time slightly.
Q: What can I serve with Pumpkin Donuts?
A: Serve with coffee, tea, or a flavored creamer. Buy a creamer mix or supplies on Amazon — Buy it here.
Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend and watch texture; it may vary slightly.
Pumpkin Donuts
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, combine pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla. Mix well.
- In another bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pipe or spoon the batter into the donut pan, filling each cavity about 2/3 full.
Baking
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Allow to cool slightly before removing from the pan.
Serving
- Optional: Dust with powdered sugar or glaze before serving.
