Pumpkin Donuts
These pumpkin donuts are so quick and easy to make. They’re packed full of pumpkin, spice and everything nice lol. They’re baked, so no need to make a giant oily mess (but no one will know) and they stay soooo moist for days!
Everyone loves apple cider donuts but have you tried pumpkin spice donuts?! SO MUCH more flavor!
Why you’ll love these pumpkin donuts
- They’re SUPER quick and easy to make (I know I say that all the time but it’s cuz those are the best recipes and I am honest when they’re not simple recipes lol)
- The spiced sugar coating gives it a nice texture and also keeps the inside of the donuts nice and moist for days!
- Satisfies that huge fall dessert craving but with seriously little effort.
If you’re a donut lover, I have some fabulous other recipes for you. My latest cinnamon donuts and I think you’ll also love my apple cider donuts (that actually taste like apple). I also have an apple crumb donut, my FAVORITE s’mores donuts and everyone else’s favorite Brioche donuts.
Ingredients
- Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Baking Powder I like to use just baking powder for leavening. I have not tested this recipe with baking soda so I don’t recommend swapping.
- Sugar: I used just light brown sugar for these. Granulated or dark brown sugar, or a mix would also work fine. For the coating I used both granulated and light brown sugar but just granulated also works fine for that.
- Oil: In my head I always felt simple donuts should be made with butter but trust. The oil keeps them sooo soft and moist and they get dipped in butter before the cinnamon sugar coating so they still have plenty of flavor.
- Butter: You’ll need to dip or brush the donuts with melted butter so the cinnamon sugar can stick to it. I prefer salted butter because it balances the sweetness a little but unsalted works fine too.
- Eggs: use room temperature, large eggs.
- Place them in hot water for a few minutes if they’re cold.
- Pumpkin: Make sure you’re using pure pumpkin puree. The only brand I really use is Libby’s but most brands should be fine for these donuts.
- Spices: I usually make my own mix of pumpkin spice with cinnamon, nutmeg, ginger, allspice and cloves but you can also just use a store bought pumpkin spice mix.
How to make Pumpkin Donuts
- Combine the oil with the sugars, then add the eggs and whisk until they’re well combined and have lightened in color.
- Add the pumpkin puree and whisk until they’re well combined.
- Add in the dry ingredients, folding just until the last streak of flour is combined.
- Pipe the batter into greased donut molds. If you only have one pan with 6 molds, you can just do one pan at a time and wait for those to finish.
- Bake for about 10 minutes, til they spring back when you press on them.
- Flip onto a cool rack and cool for a few minutes.
- Melt the butter and mix the pumpkin spices with the sugars. Dip one donut in the melted butter then roll generously in the cinnamon sugar and repeat with all the donuts.
Expert Tips On Getting Perfect Donuts
- Don’t swap ingredients unless I mentioned them in the ingredient section above.
- Don’t reduce the sugar. I know a lot of people do that for recipes but it alters the texture not just the flavor…Skip the sugar on the outside if you want I guess? Lol
- Weigh your ingredients with a digital scale
- Fill each donut mold about ¾ full – it should look full but not to the brim cuz if they’re over-filled they’ll get a little muffin top action going.
Frequently Asked Questions
Can I make these dairy free?
Yup! Just swap the butter for dairy free butter!
Can I make these gluten-free?
I have not tested this recipe specifically but all of my cake recipes work with a 1:1 substitute of gluten-free flour so I don’t see why this wouldn’t work. I recommend King Arthur or Bob’s Red Mill.
How do I know when the donuts are done baking?
Once they no longer look wet on top, gently press your finger into them and if they spring back they’re done, if it leaves an indent they need a few more minutes.
How to store pumpkin donuts
These donuts store well at room temperature for 3-4 days. It’s best to keep them covered so they keep their moisture.
How to freeze donuts
Bakes stay way more fresh when they’re frozen. You can place them tightly in an airtight container or you can wrap each slice individually in plastic wrap. Then place them in a freezer bag so you can easily remove one at a time.
Freeze for up to a couple of months. Bring back to room temperature before serving.
Thanks so much for reading today’s post, if you have any questions just comment down below. If you make these pumpkin donuts, I would love it if you left a star rating or a review!
As always, have a blessed day and happy baking!
Love, B
Pumpkin Donuts
Moist and fluffy pumpkin donuts baked in a donut pan and smothered in cinnamon sugar. The perfect, quick and easy fall treat!
Equipment
- 1 donut pan
- 1 medium bowl
- 1 Whisk
- 1 piping bag
Ingredients
Donut
- 300 grams (2 1/2 cups) all-purpose flour
- 1 Tbsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1 tsp fine sea salt
- 120 mL (1/2 cup) canola oil
- 150 grams (3/4 cup) granulated sugar
- 100 grams (1/2 cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 240 grams (1 cup) pumpkin puree
Cinnamon Sugar
- 113 grams (1/2 cup) salted butter melted
- 300 grams (1 1/2 cups) granulated sugar
- 100 grams (1/2 cup) light brown sugar
- 1 Tbsp ground cinnamon
Instructions
Donuts
- Preheat the oven to 350F (177C) convection and grease a donut pan with baking spray. If you only have one donut pan with 6 molds, you bake one batch at a time.
- Place the oil, sugars and eggs in a large bowl and whisk aggressively for 1-2 minutes until it's lightened in color.120 mL (1/2 cup) canola oil, 150 grams (3/4 cup) granulated sugar, 100 grams (1/2 cup) light brown sugar, 2 large eggs
- Add the pumpkin and vanilla and whisk just until it's well combined.240 grams (1 cup) pumpkin puree, 1 tsp vanilla extract
- Add the flour, baking powder, salt and spices and fold just until there's no more streaks of flour.300 grams (2 1/2 cups) all-purpose flour, 1 Tbsp baking powder, 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1/2 tsp cloves, 1/2 tsp allspice, 1 tsp fine sea salt
- Use a piping bag to pipe the batter into the donut molds and bake for 10 minutes. Cool for a minute and then flip over onto the a wire rack or a pan.
Cinnamon Sugar
- In a small bowl, mix the sugar with the cinnamon until they're well combined.300 grams (1 1/2 cups) granulated sugar, 100 grams (1/2 cup) light brown sugar, 1 Tbsp ground cinnamon
- Melt the butter in a bowl and dip one donut at a time in the butter then toss around in the sugar.113 grams (1/2 cup) salted butter
- Repeat with the rest of the donuts and serve fresh or store in an airtight container at room temperature for a couple of days.
Nutrition
Calories: 315kcalCarbohydrates: 51gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 32mgSodium: 252mgPotassium: 74mgFiber: 1gSugar: 36gVitamin A: 2261IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!
These are AMAZING. I loved how simple they were to throw together- just one bowl! The pumpkin flavor was out of this world, and they were super soft and bouncy as well! I’ll be keeping this recipe in mind for when I need to make something quickly that’s sure to impress!
Yum! These are great. I’ve made them twice… along with your other doughnut recipes! Yum yum yum…
These were so delicious! I enjoyed making these for my family this morning. Thank you for the recipe. First time making fresh donuts.