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Pumpkin Donuts Recipe

Pumpkin Donuts Recipe
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★★★★★

4.7 from 11 reviews

These moist and flavorful pumpkin donuts are a perfect fall treat, combining warm spices and rich pumpkin puree in a soft, fluffy baked donut. Coated with a buttery cinnamon sugar mixture, they make a delightful breakfast or snack that’s easy to prepare and bake at home.

Ingredients

Scale

Wet Ingredients

  • 2 tablespoons (28g) butter, melted and cooled
  • 1 large egg, room temperature
  • 1/2 cup (118ml) vegetable oil
  • 2 tablespoons (30ml) milk, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup (122g) pumpkin puree

Dry Ingredients

  • 3/4 cup (165g) light brown sugar
  • 1/4 cup (48g) granulated sugar
  • 1 1/2 cups (180g) all-purpose flour, sifted
  • 1 teaspoon (4g) baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of nutmeg

Topping

  • 1/4 cup (56g) butter, melted
  • 1/4 cup (48g) granulated sugar
  • 2–3 tablespoons (15-22g) ground cinnamon

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the donuts evenly.
  2. Mix wet ingredients: Beat the egg for 1-2 minutes until fluffy. Add the vegetable oil, light brown sugar, and granulated sugar, then beat until well combined. Next, stir in the melted cooled butter, milk, vanilla extract, and pumpkin puree. Beat together until the mixture is smooth and fully combined.
  3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and nutmeg. Gradually fold this dry mixture into the wet ingredients using a spatula, mixing gently until just incorporated to avoid overmixing.
  4. Prepare the donut pan and bake: Generously spray your donut pan with cooking spray to prevent sticking. Fill each cavity with approximately 1/4 cup of batter. Bake in the preheated oven at 350°F for 10 minutes. To check doneness, insert a toothpick into the center of a donut; if it comes out clean, the donuts are ready. Let them cool in the pan for 5 minutes, then carefully turn them out onto a wire rack to cool completely.
  5. Add cinnamon sugar coating: While the donuts cool, mix the granulated sugar and ground cinnamon together in a shallow bowl. Brush the cooled donuts with the melted butter, and then roll them in the cinnamon sugar mixture until evenly coated, giving the donuts a sweet and spiced finishing touch.

Notes

  • Make sure all wet ingredients like egg and milk are at room temperature for better batter consistency.
  • The donuts are best eaten the same day for maximum freshness but can be stored in an airtight container for up to 2 days.
  • To make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
  • For a vegan version, replace egg with flax egg, use a plant-based butter and milk alternative.
  • If you don’t have a donut pan, you can use a muffin tin, but the shape will differ.
  • Adjust the amount of cinnamon in the coating to suit your taste preference.

Nutrition

Keywords: pumpkin donuts, baked donuts, cinnamon sugar donuts, fall dessert, pumpkin spice recipe

Find it online: https://victoriablair.com/pumpkin-donuts-recipe/