These homemade pumpkin spice donuts are such a delightful way to start off the day. Packed with warm pumpkin flavor, these donuts pair so well with a hot cup of coffee or tea. You won’t believe how easy they are to make from scratch and how quickly they come together. There’s no rising time and no mixer needed so you can whip up a batch in next to no time.
These delicious pumpkin donuts are baked, not fried, for those who want to make homemade donuts but don’t feel like breaking out a vat of oil for frying. But not to worry, they’re just as tasty! They’re delicious plain, but I’ve got a delicious maple glaze recipe if you’re craving a glazed donut. These donuts also taste delicious with a simple cinnamon-sugar coating if you’re not a glazed donut fan! If you’ve got a donut craving and you want to try your hand at frying donuts, try my Apple Cider Donuts recipe. This recipe is perfect alongside my easy pancake recipe.
WHAT YOU NEED TO MAKE THIS RECIPE
Pumpkin pie spice — this spice mix is usually a combination of cinnamon, nutmeg, all-spice, and ginger.
Leavening agents — this is a no-yeast donut recipe, so it relies on baking soda and baking powder to help them rise and keeps them from being dense. Be sure they aren’t expired.
Sugar — I use both white and brown sugar. White sugar adds sweetness and structure to the pumpkin donuts, whereas brown sugar adds a delicious caramelized flavor. The brown sugar also contributes to the soft and chewy texture. If you do not have brown sugar, you can follow my guide on how to make brown sugar.
Pumpkin purée — be sure to purchase 100% pure pumpkin purée and not pumpkin pie filling. The two are similar, but pumpkin pie filling comes flavored and pre-sweetened. I suggest Libby’s as the store brands just never seem to be as good.
HOW TO MAKE PUMPKIN DONUTS
1. In a large bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
2. In another large bowl, combine the pumpkin purée, sugars, oil, eggs, and vanilla.
3. Mix until well combined.
4. Pour the wet mixture into the flour mixture.
5. Fold together with a spatula until the flour is fully combined.
6. Transfer the dough to a piping bag or large zip-top bag with one corner snipped. Pipe the dough into the wells of the pan, filling about ½ to ⅔ full. Bake for 12 minutes and let cool in the pans for 5 minutes.
7. To make the cinnamon sugar coating, whisk together the sugar and cinnamon. Add the warm pumpkin donuts to the cinnamon sugar and toss them one at a time to coat. If the sugar isn’t sticking to the donuts, lightly brush them with melted butter before coating them with cinnamon sugar.
8. To make the maple glaze, sift the powdered sugar and whisk in the maple syrup. Whisk in the water or milk, adding more if you prefer a thinner consistency. Dip warm donuts in glaze. Let the pumpkin donuts cool on a wire rack.
PRO TIPS FOR MAKING THIS RECIPE
- To make your pumpkin spice mix, combine 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon freshly grated nutmeg, and ¼ teaspoon ground all-spice.
- Try adding ¼ teaspoon ground cardamom to the cinnamon-sugar mixture. It pairs perfectly with a cup of coffee!
- Swap the maple syrup and water in the glaze for bourbon or spiced rum for a fun fall brunch treat.
- Not all canned pumpkin is the same. Libby is my preferred brand as it is thick with a rich color. Other brands may be lighter in color and more watery in their consistency. They are fine to use, but the donut batter might be a bit runnier, causing the donuts to close up in the center. If you have a different brand of pumpkin purée, then you might have to blot the pumpkin.
- If your donut batter is on the runnier side and your donuts bake up with closed or small centers, simply cut out the center with a small round cookie cutter or the end of a piping tip.
- The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Too much flour and your pumpkin donuts will be dense.
- The egg should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl and covering it with warm tap water for 5 minutes.
FREQUENTLY ASKED QUESTIONS
Can I make this without a donut pan?
If you do not have a donut pan, you can make these pumpkin donuts in a muffin tin. You can use tinfoil to form center holes to simulate the donut pan. They may not look as uniformed, but it’ll get the job done!
How do I tell when the donuts have finished baking?
Use a toothpick and stick it into the baked donut. If the toothpick comes out without any crumbs stuck to it, then the donuts are done. Another method to check for doneness is to gently press a finger on the top of one of the donuts, and if it springs back, it’s done.
How do I store leftovers?
If you have leftover donuts, cover them and store them at room temperature for 1 to 2 days or in the fridge for up to 1 week.
Can I freeze these donuts?
You can! Freeze these pumpkin donuts without glaze or topping in a single layer on a lined sheet pan before transferring them to a freezer-safe bag for 2 to 3 months. Thaw them overnight in the fridge and warm them up in the microwave before topping them with the maple glaze or cinnamon sugar when ready to eat.
If you love this recipe try these out!
If you’ve tried this Pumpkin Donut recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Donuts
Equipment
- Donut pan
Ingredients
For the Pumpkin Donuts:
- 1¾ cups all-purpose flour (210g)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pumpkin purée (225g)
- ½ cup granulated sugar (100g)
- ½ cup firmly packed light brown sugar (110g)
- ¼ cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 teaspoons milk or water
For the Cinnamon Sugar:
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- melted butter if needed
Instructions
- Preheat the oven to 350F. Butter 2 (6-well) donut pans or spray with baking spray and flour.
For the Pumpkin Donuts:
- In a large bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another large bowl, whisk together the pumpkin purée, sugars, oil, eggs, and vanilla. Pour the wet mixture into the flour mixture. Fold together with a spatula until the flour is fully combined. (Batter will be thick.)
- Transfer the dough to a piping bag or large zip-top bag with one corner snipped. Pipe the dough into the wells of the pan, filling about 1/2 to 2/3 full.
- Bake for 12 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes.
For the Maple Glaze:
- In a medium bowl, sift the powdered sugar. Whisk in the maple syrup. Whisk in the water or milk, adding more if a thinner consistency is desired. Dip warm donuts in glaze. Let cool on a wire rack.
For the Cinnamon Sugar:
- In a medium bowl, whisk together the sugar and cinnamon. Add a warm donut to the cinnamon sugar and toss to coat. If the sugar isn’t sticking to the donuts, very lightly brush them with melted butter before coating them in cinnamon sugar. If storing the donuts, only coat what will be eaten immediately. Coat any remaining donuts in cinnamon sugar just before serving.
Video
Notes
- To make your pumpkin spice mix, combine 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon freshly grated nutmeg, and ¼ teaspoon ground all-spice.
- Try adding ¼ teaspoon ground cardamom to the cinnamon-sugar mixture. It pairs perfectly with a cup of coffee!
- Swap the maple syrup and water in the glaze for bourbon or spiced rum for a fun fall brunch treat.
- Not all canned pumpkin is the same. Libby is my preferred brand as it is thick with a rich color. Other brands may be lighter in color and more watery in their consistency. They are fine to use, but the donut batter might be a bit runnier, causing the donuts to close up in the center. If you have a different brand of pumpkin purée, then you might have to blot the pumpkin.
- If your donut batter is on the runnier side and your donuts bake up with closed or small centers, simply cut out the center with a small round cookie cutter or the end of a piping tip.
- The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The egg should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl and covering it with warm tap water for 5 minutes.
Nutrition
