Go Back

Pumpkin Donuts

These Pumpkin Donuts are soft, tender, and warmly spiced with pumpkin puree, cinnamon, nutmeg, ginger, and vanilla. Baked in the oven instead of fried, they’re easy to make and perfect for fall breakfasts, brunches, snacks, or dessert. Finish them with cinnamon sugar, powdered sugar, or a maple glaze for a cozy seasonal treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 Donuts
Ingredients Method Notes

Ingredients
  

  • Pumpkin Donuts
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup pumpkin puree
  • 2 large eggs
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Cinnamon Sugar Topping
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter

Method
 

  1. Preheat the oven: Preheat the oven to 350°F (175°C). Lightly grease a 12-cavity donut pan.
  2. Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Mix the wet ingredients: In another bowl, whisk together brown sugar, granulated sugar, pumpkin puree, eggs, milk, vegetable oil, and vanilla until smooth.
  4. Combine: Gradually add the dry ingredients to the pumpkin mixture. Stir just until combined. Avoid overmixing.
  5. Fill the pan: Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter into the donut cavities, filling each about ¾ full.
  6. Bake: Bake for 12–16 minutes, or until the donuts spring back lightly when touched and a toothpick comes out clean.
  7. Cool: Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack.
  8. Add cinnamon sugar: Mix the sugar and cinnamon in a shallow bowl. Brush each warm donut lightly with melted butter, then coat with cinnamon sugar.
  9. Serve: Serve warm or at room temperature. You can also finish the donuts with powdered sugar or a simple maple glaze.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Do not overmix the batter, as this can make the donuts dense.
Fill the donut cavities only about ¾ full to prevent overflow.
A piping bag makes it easier to fill the donut pan evenly.
Allow the donuts to cool slightly before adding toppings.
For pumpkin donut holes, bake the batter in a greased mini muffin pan for about 10–12 minutes.