Pumpkin Donuts

Homemade Pumpkin Donuts

These pumpkin donuts are one of the tastiest baked donuts, you’ll be craving them as soon as fall rolls around. They don’t require any extra rise time (since they aren’t a yeasted donut) and no deep frying messiness here. Plus no mixer required here, just a quick blend by hand for this donut batter. They are baked in the oven in donut pans (or try mini muffin pans if you don’t have donut pans), then after that while they are warm they are rolled in sweet cinnamon sugar. I like to serve them with hot cocoa, warm apple cider, coffee, or you can’t go wrong with a tall glass of milk. They are perfectly fitting for an after dinner dessert or they make an excellent weekend breakfast treat. And there are lots of different additions you can add like finishing with a chocolate glaze or adding chopped nuts (more ideas below). Pumpkin desserts are a seasonal staple and donuts are one of the most popular sweets, so bring them together and you have a truly memorable, completely crave-able donut treat!

Pumpkin Donuts Ingredients

All-purpose flour: I prefer to use unbleached all-purpose flour. Baking powder: Aluminum free baking powder is recommended. Salt: Careful not to forget this or donuts will taste very flat. Salt is actually a very important ingredient even in baking. Cinnamon, nutmeg, ginger and cloves: These spices give them that classic pumpkin spice donut taste. Light brown sugar: Dark brown sugar will work as well for deeper molasses flavor. Granulated sugar: This is used in both the donut batter and to coat the donuts. Oil: Vegetable oil, canola oil or light olive oil work well. Eggs: Eggs will help bind ingredients and also help the donuts rise. For a subsistute I would try the “flax egg.” Pumpkin: Use canned pumpkin puree, not pumpkin pie filling. It as added sweeteners and spices and will throw the recipe off. Vanilla extract: Real vanilla is best.

How to Make Pumpkin Donuts

Delicious Variations for Pumpkin Spice Donuts

Glaze finish: You can also finish these donuts with a chocolate icing, vanilla, maple, cinnamon, or cream cheese icing. Chocolate chips: Mini chocolate chips make a tasty addition, fold them into the batter. Nuts: Chopped pecans or walnuts are another delicious option. Powdered sugar: Instead of regular white sugar you could instead toss them with spiced powdered sugar. Flavoring: Add a hint of rum extract or bourbon extract. Fresh pumpkin: Try these with fresh sugar pumpkin puree in place of canned. Minis: Bake as mini donuts or mini muffins. Just reduce the bake time a bit.

Can I use pumpkin pie spice in this recipe?

Yes if you don’t have all of the spice listed you can just use pumpkin pie spice. Use 2 tsp in the donut batter, and 1 tsp with the sugar finish.

How to Store Donuts

Pumpkin spice donuts will keep well at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months. Bring to room temp before serving. Store donuts in an airtight container so they don’t dry out. Just note that the sugar coating will soak into the donuts as they rest and the donuts will become a bit damp on the exterior, if you’d like you can wait to add the sugar finish until later.