Breads & Muffins • Currently Craving • Seasonal
Pumpkin Donuts
September 25, 2024
It’s officially Fall and we are celebrating with a batch of positively scrumptious Pumpkin Donuts. If you love pumpkin ANYthing, […]
It’s officially Fall and we are celebrating with a batch of positively scrumptious Pumpkin Donuts. If you love pumpkin ANYthing, you’ll love these homemade Pumpkin Donuts. These easy baked donuts are delightfully soft and fluffy, loaded with pumpkin flavor, spiced to perfection and coated in sweet cinnamon sugar. And the best part is you can make them in one bowl in under 20 minutes. They might sound too good to be true, but I promise they’re as good as they look!
What makes these donuts so good?
These pumpkin donuts have quickly became my favorite baked donut of all time. One bite and you’ll see why. They’re not only incredibly delicious but they’re crazy easy to make. Here’s a few reasons why you’ll love these donuts:
- Baked, not fried! All the flavor of a pumpkin spice donut without any of the mess of frying.
- Delicious taste and texture. These donuts bake up pillowy soft and fluffy with crispy cinnamon sugar coating. They’re impossible moist and loaded with heaps of cozy autumn flavor.
- Easy to make. No mixer required. Whip up dozen pumpkin donuts in 20 minutes or less with just a bowl and a whisk. Perfect for breakfast or dessert!
- Perfect for Fall! A cozy treat for crisp autumn days. Pair them with a cup of warm apple cider, your morning latte or a tall glass of cold milk.
Ingredients
These baked pumpkin donuts come together easily with just a handful of simple ingredients. Stock up on canned pumpkin because you’re going to fall fast in love with these donuts! Here’s what you’ll need:
- Flour – regular all-purpose flour creates a tender, cake-like donut.
- Vegetable oil – using oil instead of butter makes for a super moist crumb.
- Eggs – 2 large eggs will keep your donuts fluffy and not too dense.
- Sugar – a combination of granulated and light brown sugar adds structure and sweetness. Feel free to swap the light brown sugar for dark brown sugar if that’s what you have on hand!
- Pumpkin puree – be sure to use pure pumpkin puree, not pumpkin pie filling.
- Baking powder + baking soda – for the perfect rise!
- Spices – these donuts are spiced to perfection with a blend of cinnamon, nutmeg, ginger, cloves and allspice.
- Vanilla – deepens the flavor profile. Use a high-quality vanilla for best results.
How to make pumpkin donuts
Make a batch of pumpkin donuts from scratch in about 20 minutes. All you need is a bowl and a whisk. For THE best donuts every time, get this donut pan. Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: In a large bowl, whisk together the oil, sugars, pumpkin puree, eggs and vanilla until smooth.
Step 2: Add the flour, baking powder, baking soda, spices and salt to the bowl.
Step 3: Stir until just combined. Do not over mix.
Step 4: Pipe or spoon the batter into a donut pan coated with non-stick baking spray.
Step 5: Bake for 9 to 10 minutes. Remove from the oven and cool slightly before coating each donut with butter and cinnamon sugar.
Tips for baked donuts
We’ve made these donuts three times just in September! You’ll be happy to know we’ve made all the baking fails so you don’t have to. Follow these pro-tips for perfectly baked donuts every time!
Use real pumpkin puree. Do NOT use pumpkin pie mix. I repeat. Do not use pumpkin pie mix. Pumpkin pie mix has heaps of other ingredients in it and is not a suitable swap for plain pumpkin.
Pipe like a pro! For picture perfect donuts, use a piping bag to pipe the batter into the donut mold. If you don’t have piping bags on hand, a large plastic ziploc bag works in a pinch! Just fill the bag, snip off the end and fill the molds until 3/4 full. It’s that easy!
Do not over bake. No one likes a dry donut. They bake up quickly so keep a close eye on the baking time. The donuts are done when they spring back to the touch. A toothpick inserted into the top of the donut should come out clean or with a few crumbs remaining.
Coat generously with cinnamon sugar. Is there even a thing as too much cinnamon sugar? For the best taste and texture be sure to slather the donuts with melted butter and dunk them thoroughly in the cinnamon sugar. After you’ve coated both sides, dunk them again to be sure you haven’t missed a spot. Pure heaven in every bite!
Serve warm. Duh! Warm donuts > all other donuts. Don’t forget to whip up a latte or a cup of hot apple cider to go with your fresh from the oven donut.
How to store
Donuts are best enjoyed the day they are made. Store any leftovers tightly covered at room temperature for up to 2 days. For best results, wait to coat any left over donuts with butter and cinnamon sugar until ready to eat.
Freeze the donuts for up 3 months. Defrost at room temperature and pop them into a warm oven for a few minutes before serving. For an especially decadent dessert, top the donuts with a scoop of vanilla ice cream and a drizzle of salted caramel. O.M.G.
Variations
I wouldn’t change a single thing about this pumpkin donut recipe but if you’re feeling adventurous, give one of these variations a try:
- Skip the cinnamon sugar topping and dust with a sprinkle of powdered sugar.
- Whip up an easy maple glaze with powdered sugar, maple syrup and a splash of milk. Drizzle over the cooled donuts.
- Add a handful of mini chocolate chips to the batter before baking. Perfect for chocolate lovers!
- Don’t have a donut pan? Swap for a mini muffin pan.
Happy baking!
Love donuts? We do too! Be sure to check out these easy and delicious recipes:
Pumpkin Donuts Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 donuts 1x
- Category: Breads & Muffins
- Method: Baking
- Cuisine: American
Description
Soft and fluffy baked pumpkin donuts are dipped in a sweet cinnamon sugar coating for a cozy and delicious Fall breakfast treat. Make a batch in just 20 minutes!
Ingredients
- 1/2 cup vegetable oil (I use canola)
- 2/3 cup (133 g) granulated sugar
- 2/3 cup (133 g) light brown sugar, packed
- 1 cup pumpkin puree, not packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 2 cups plus 2 tablespoons (270 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 teaspoon salt
Cinnamon Sugar
- 1/4 cup (56 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 teaspoons cinnamon, or more to taste
- sprinkle of nutmeg, optional
Instructions
- Preheat oven to 350°F. Spray a donut pan with non-stick baking spray.
- In a large bowl, whisk together the oil, sugars, pumpkin, eggs and vanilla until thick and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice and salt.
- Add the dry ingredients to the wet ingredients and mix with a large spatula or wooden spoon until combined. Do not over mix.
- Transfer the batter to a large piping bag. Alternatively, you can put the batter in a large ziploc bag and cut the corner of the bag. Pipe the batter into the donut pan, filling each cavity 3/4 full.
- Bake for 9 to 10 minutes or until the tops of the donuts are set. When you press on the donut, it should spring back. If your finger leaves an indent, bake for another 1 to 2 minutes and test again. If using the toothpick test, a toothpick inserted in the top of the donut should come out clean or with a few crumbs remaining.
- Remove the donuts from the oven. Cool in the pan for about 2 to 3 minutes and then invert the pan onto a cooling rack to release the donuts. Continue baking the remainder of the batter.
- Cool the donuts slightly before adding the cinnamon sugar coating.
Cinnamon Sugar
- Melt the butter on the stove top over low heat. Set aside.
- In a medium shallow bowl, whisk together the sugars and cinnamon (and nutmeg, if using). Use your hands to break up the brown sugar if needed. The topping should not be clumpy.
- Working one at a time, brush the donuts with melted butter and then immediately place them in the bowl of cinnamon sugar. Carefully toss to coat the donut on all sides. Use your hands to sprinkle extra sugar on top. Transfer the finished donuts to a wire rack.
Notes
Donuts are best enjoyed the day they are made. Store leftover donuts tightly covered at room temperature for up to 2 days.
May be frozen for up to 3 months. Defrost at room temperature.
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