recipe

Pumpkin Donuts: an easy, baked sweet to make for breakfast this fall

Total time: 20 Min
Difficulty: Low
Serves: 9 people
By Cookist
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Who doesn't love homemade donuts? This fall, treat yourself and your family to homemade baked pumpkin donuts. These amazing donuts are incredibly fluffy and soft, with a wonderfully sweet, lightly spiced pumpkin flavor that is perfect for autumn.

They're a little healthier than traditional donuts because they're baked instead of deep-fried. If you love the smell of warming baking spices and the taste of pumpkin, whip up a batch of pumpkin donuts to fill your home with the sensational scents of autumn.

Pumpkin Donut Ingredients

These mouthwatering pumpkin donuts get their signature flavor from a delightful combination of pumpkin puree, and baking spices like cinnamon, ginger, nutmeg, and allspice.

Flour and butter form the basis of the batter.

Baking soda and baking powder leaven the donuts, so they puff up and become fluffy while baking.

Egg binds all the ingredients together, and a combination of white and brown sugar gives the donuts their perfect sweetness.

To make the coating, you'll need white sugar and brown sugar, plus melted butter for brushing the donuts.

How to Make Pumpkin Donuts

Even if you've never made homemade donuts before, you won't have any trouble with this simple recipe. To make the best homemade pumpkin donuts, start by mixing your flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a large bowl. Set the bowl aside, then grab a second bowl.

Next, beat the brown sugar, white sugar, and butter until smooth. Whisk in the eggs, then the pumpkin puree. Combine your butter mixture with the flour mixture until the batter is just combined – you don't want to over-mix it! Pour the batter into a piping bag, then pipe the batter into a greased donut tin. If you don't have a donut tin, use a muffin pan.

Bake your pumpkin donuts at 350F for 12 to 15 minutes. The donuts are done baking when a toothpick inserted into the middle comes out clean and crumb-free. Take the pan out of the oven and let the donuts cool for a couple of minutes, then move them to a rack to finish cooling.

To coat the donuts, whisk the cinnamon and sugar in a bowl. Brush each donut with melted butter and coat them in cinnamon sugar. Serve and enjoy with a cup of tea or coffee!

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Tips for Making Baked Pumpkin Donuts

Use room-temperature ingredients to make your donut batter. This will prevent you from overmixing it and ensure your donuts stay nice and fluffy.

Don't overmix your donut batter.

These donuts are a little healthier because they're baked instead of fried, but if you want, fry them. Heat oil in a Dutch oven, then pipe the batter into the oil and fry for a few minutes on each side until golden brown.

If you don't have individual spices, you can substitute 2 ½ to 3 teaspoons of pumpkin pie spice.

Pumpkin Donuts Variations Ideas

You can make mini donuts or donut holes using a muffin pan.

Instead of coating the donuts in cinnamon sugar, try decorating them with a glaze. You can use any glaze you like. Vanilla, maple, and chocolate would all be delicious glazes for these pumpkin donuts.

Use applesauce and plant-based butter instead of egg and butter to make vegan pumpkin donuts.

Use coconut flour or almond flour to make gluten-free pumpkin donuts.

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How to Store Pumpkin Donuts

For best results, enjoy your pumpkin donuts the same day you make them. Store for 2 to 3 days in an airtight container at room temperature if you want to keep them longer.

Can You Freeze Pumpkin Donuts?

Absolutely! You can put your donuts in a freezer-safe bag and freeze them for up to one month. Let them thaw in the fridge overnight, then coat them in cinnamon sugar.

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Ingredients
All-purpose flour
2 cups
Baking soda
1 tsp
Baking powder
1/2 tsp
Salt
1/2 tsp
Ground cinnamon
1 1/2 tsp
Ground ginger
1/2 tsp
Ground nutmeg
1/4 tsp
ground allspice mix
1/4 tsp
packed light brown sugar
3/4 cup
White sugar
1/2 cup
unsalted butter, melted
1/2 cup
Large eggs
2
Pumpkin puree
2 cups
for the coating
White sugar
2/3 cup
Ground cinnamon
2 tsp
butter, melted
6 tbsp

Instructions

Preheat your oven to 350F. Spray a donut tin with cooking spray.

Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a bowl. Whisk to combine.

In a second bowl, combine brown sugar, white sugar, and butter. Beat until smooth.

Beat in eggs until combined.

Mix in pumpkin puree.

Add butter mixture to flour mixture and stir until just combined.

Transfer to a piping bag, then pipe the batter into the donut tin.

Bake for 12 to 14 minutes. Remove from the oven and let cool in the pan for five minutes. Transfer to a wire rack to cool.

In a small bowl, combine sugar and cinnamon.

Brush the donuts with butter while they're still slightly warm.

Generously sprinkle with cinnamon sugar.

Let them rest for a few seconds on the baking tray. Serve pumpkin donuts and enjoy.

Notes

Use a donut pan with 3 ¼ inch wide wells.

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