Pumpkin Donuts So Good, You Won’t Believe They’re Homemade
Pumpkin donuts are one of those treats that perfectly capture that cozy, autumn vibe.
Whether you’re a seasoned baker or just dipping your toes into the world of doughnut recipes, this pumpkin donut recipe is the perfect place to start. There’s something so satisfying about whipping up a batch of these golden-brown donuts with just a donut pan and your favorite fall spices.
Imagine waking up to the smell of freshly baked, spiced donuts filling your kitchen—sounds like the perfect morning brunch, right?
In this recipe, I’ll show you how to create the fluffiest, most delicious baked pumpkin donuts using simple ingredients. These donuts are the perfect pairing for your favorite coffee and trust me, you won’t want to miss out!
Why You’ll Love This Recipe:
- No deep-frying needed—easy, baked donut recipes for quick cleanup!
- Packed with warm fall spices that will make your kitchen smell amazing.
- Perfect for a cozy morning brunch or easy fall breakfast.
- Fluffy and soft with a touch of sweet cinnamon sugar on top.
Pumpkin Donuts Recipe
Preparation Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
This pumpkin donuts recipe is designed to be both delicious and nourishing, with easy-to-follow instructions perfect for beginners. Whether you’re looking to whip up a quick fall breakfast or impress guests at a cozy morning brunch, these donuts are sure to please. Plus, I’ve included substitutions for common allergens, so everyone can enjoy these soft, spiced treats.
Ingredients:
- 1 cup (240 ml) pumpkin puree (You can use canned, but fresh roasted pumpkin works best for flavor)
- 2 large eggs (Substitute: 2 flax eggs for vegan version)
- 1/3 cup (80 ml) milk (Substitute: almond or oat milk for dairy-free option)
- 1/4 cup (60 ml) melted coconut oil (or melted butter if preferred)
- 1/2 cup (100 g) brown sugar (Substitute: coconut sugar for a healthier, low-glycemic option)
- 1 1/2 cups (180 g) whole wheat flour (Substitute: gluten-free all-purpose flour for a gluten-free version)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- Cinnamon sugar for coating or crushed candies or chocolate syrup (optional)
- Olive oil spray or non-stick spray for the pan
Instructions:
Preheat the oven to 350°F (175°C)
Practical tip: Always preheat the oven ahead of time to ensure even baking. This helps the donuts rise properly.
Prepare your donut pan by lightly greasing it with olive oil spray or non-stick spray.
Why? This prevents the donuts from sticking and gives them a nice golden crust. If you don’t have a donut pan, a muffin tin can work as an alternative, but note that you won’t get that classic donut shape.
Mix the wet ingredients:
In a medium bowl, whisk together the pumpkin puree, eggs (or flax eggs), milk (or almond/oat milk), coconut oil (or butter), vanilla extract, and brown sugar.
Practical tip: Make sure your coconut oil is slightly cooled before adding it to avoid cooking the eggs.
In a separate large bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Practical tip: Sifting the dry ingredients ensures even distribution of the leavening agents and spices, making your donuts light and fluffy.
Gradually add the dry ingredients to the wet mixture.
Gently fold the mixture using a spatula until just combined.
Overmixing can make the donuts tough. A few small lumps are okay at this stage.
Fill the donut pan:
Using a piping bag (or a zip-top bag with the corner snipped off), carefully pipe the batter into each cavity, filling about 3/4 full.
Practical tip: Piping the batter ensures even distribution and less mess compared to spooning it in.
Bake for 15-18 minutes, or until the donuts are golden brown and a toothpick inserted into the donut comes out clean.
Practical tip: Check them at the 15-minute mark. Overbaking can dry them out, so keep an eye on them towards the end of baking.
Cool the donuts in the pan for 5 minutes before transferring them to a wire rack.
Letting them cool for a few minutes helps them firm up so they don’t fall apart when you remove them from the pan.
Serving:
Coat in cinnamon sugar. While the donuts are still slightly warm, lightly brush them with melted coconut oil or butter, then roll them in a cinnamon sugar mix for an extra burst of flavor. You can also use vanilla glaze and use crushed candies as dressing. Other options include chocolate syrup or maple syrup.
For a healthier version: Skip the cinnamon sugar coating and enjoy them as is or with a drizzle of maple syrup or a dusting of powdered sugar.
Substitutions for Common Allergens:
- Dairy-free: Use almond or oat milk instead of regular milk and substitute coconut oil for butter.
- Gluten-free: Substitute whole wheat flour with a gluten-free all-purpose flour blend.
- Egg-free: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan version.
Healthy Alternative Adjustments:
- Use coconut sugar instead of brown sugar for a lower-glycemic option.
- Swap regular flour for almond flour for a lower-carb option (though texture will be denser).
- For an oil-free version, use applesauce instead of coconut oil for added moisture.
Notes to Remember:
- Pumpkin puree: Freshly roasted pumpkin will give you the best flavor, but if you’re short on time, canned pumpkin works perfectly. Just make sure it’s unsweetened and 100% pure pumpkin.
- Spice balance: Adjust the spices to your preference. If you love a more robust pumpkin spice flavor, increase the cinnamon and nutmeg slightly.
- Donut pan: If you don’t have a donut pan, you can bake these as muffins. Just adjust the baking time to 18-22 minutes and check for doneness with a toothpick.
Some Extra Clarifications Regarding The Recipe:
Clarification on Mixing:
- When combining the wet and dry ingredients, gently fold the mixture using a spatula or wooden spoon, rather than vigorously stirring. This helps preserve the air in the batter and keeps the texture light.
- Only mix until you no longer see streaks of flour—lumps are okay!
Additional Tip for Even Baking:
- If you notice your donuts browning unevenly, it’s a good idea to rotate the pan halfway through baking. This ensures they all bake evenly, especially if your oven has hot spots.
Pumpkin Purée Consistency:
- One final tip: If you’re using fresh pumpkin puree, make sure to drain any excess water after roasting the pumpkin. A watery puree can result in soggy donuts.
- Simply place the puree in a fine mesh sieve or cheesecloth for a few minutes to remove excess liquid.
Common Mistakes to Avoid When Making Pumpkin Donuts
1. Ingredient Selection
- Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree.
- Avoid it: Ensure you’re using 100% pumpkin puree, not pie filling, which contains added sugars and spices that can throw off the flavor balance. Freshly roasted pumpkin is the best for a richer taste.
- Mistake: Not substituting ingredients properly for dietary needs.
- Avoid it: If you’re going for a vegan version, use flax eggs instead of regular eggs and almond or oat milk for dairy-free options. Gluten-free flour works well, but choose a quality blend for the best texture.
2. Preparation Pitfalls
- Mistake: Overmixing the batter.
- Avoid it: Gently fold the wet and dry ingredients together to avoid dense donuts. Overmixing develops too much gluten, resulting in tough donuts.
- Mistake: Filling the donut pan too full.
- Avoid it: Only fill the pan 3/4 of the way to give the donuts room to rise. Overfilling leads to flat, uneven donuts.
3. Cooking Techniques
- Mistake: Incorrect oven temperature.
- Avoid it: Always bake at 350°F (175°C). Too high or too low can cause the donuts to burn on the outside or remain undercooked inside.
- Mistake: Not greasing the donut pan properly.
- Avoid it: Use olive oil spray or another non-stick method to prevent sticking, ensuring you get perfectly shaped donuts that release easily from the pan.
4. Seasoning and Flavoring
- Mistake: Overpowering or under-seasoning.
- Avoid it: Follow the recommended measurements for spices like cinnamon, nutmeg, and ginger. Too little, and the pumpkin spice donuts will lack flavor; too much, and it can be overwhelming. Adjust to taste, but start with the recipe’s proportions.
- Mistake: Forgetting to balance sweetness.
- Avoid it: If you’re using alternative sweeteners like coconut sugar, ensure you adjust the amount since it’s less sweet than regular sugar. Keep an eye on the overall sweetness balance to avoid a bland donut.
5. Presentation Tips
- Mistake: Coating the donuts unevenly with cinnamon sugar.
- Avoid it: Lightly brush the donuts with coconut oil or butter before rolling in cinnamon sugar to ensure the coating sticks well and looks visually appealing. Consistency in the coating makes for a better presentation.
- Mistake: Not cooling the donuts before serving.
- Avoid it: Let your baked pumpkin donuts cool for at least 5 minutes to set. This also improves their texture and makes them easier to handle without falling apart.
Pairing Suggestions and Seasonal Variation
1. Pairing Suggestions:
- Beverages: Serve with a hot pumpkin spice latte or a chilled glass of apple cider to complement the fall flavors.
- Side Dishes: Pair these donuts with a seasonal fruit salad or a light yogurt parfait for a balanced morning brunch.
- Main Courses: For a full brunch spread, serve alongside a quiche or vegan biscuits, offering both sweet and savory options.
2. Seasonal Variation:
- Spring/Summer Adaptation: Swap the pumpkin puree for mashed sweet potatoes or carrot puree to make these donuts lighter and more suited for warm-weather months.
- Winter Twist: Add a touch of molasses and extra spices like allspice for a richer, more warming donut perfect for the holiday season.
- Ingredient Swaps: Use fresh fruits like apples or pears in the fall to complement the pumpkin, or top the donuts with a light glaze of maple syrup for added seasonal flavor.
Pro Tips for Mastering Pumpkin Donuts
- Use Fresh Spices for the Best Flavor:
Pro Tip: Always use freshly ground spices like cinnamon, nutmeg, and ginger for a more vibrant flavor. Pre-ground spices lose their potency over time, so if possible, grind them fresh to really make the flavors pop. - Don’t Skip the Oil Spray:
Pro Tip: Properly greasing your donut pan with olive oil spray ensures the donuts will release easily and maintain their perfect shape. This simple step saves you from the frustration of having donuts stick to the pan. - Perfect the Batter Consistency:
Pro Tip: The batter for these pumpkin donuts should be thick but smooth. If the batter seems too thick (common when using gluten-free flour), add a tablespoon of milk at a time to reach the right consistency. - Coat While Warm for Maximum Flavor:
Pro Tip: If you’re adding the optional cinnamon sugar coating, roll the donuts in the mixture while they are still warm. This ensures the coating sticks better and gives you a beautiful, even finish. - Presentation Tip – Add a Glaze:
Pro Tip: For extra visual appeal and flavor, try a light drizzle of maple glaze or cinnamon vanilla glaze on top of the donuts. This makes them look more inviting and adds an extra layer of delicious sweetness.
FAQs about Pumpkin Donuts
Can I make these donuts vegan or gluten-free?
Yes! Substitute flax eggs for regular eggs and use almond or oat milk instead of dairy. For a gluten-free version, use a high-quality gluten-free flour blend.
Can I make the donuts without a donut pan?
Yes, you can use a muffin tin or even shape them by hand, though they may not have the traditional donut hole. Adjust the baking time slightly as they may take a few minutes longer to cook.
What if my donuts come out dense?
Overmixing the batter is likely the cause. Mix gently and only until the ingredients are combined. Also, ensure your baking powder and baking soda are fresh.
How can I make the donuts extra fluffy?
Use room-temperature ingredients and be sure not to overfill the donut pan. Filling each cavity 3/4 of the way gives the donuts room to rise and become fluffy.
Closing Thoughts
These pumpkin donuts bring the warm, comforting flavors of fall right to your kitchen.
Whether you’re serving them for a cozy morning brunch or as an afternoon treat, this pumpkin donuts recipe is a delicious way to celebrate the season. With the tips and answers provided here, you’ll be equipped to make perfectly soft and flavorful donuts that everyone will love.
I’d love to hear how your donuts turn out! Feel free to leave a comment below, share your variations, or ask any questions you have.
You can also post your creations on social media and tag me—I’m excited to see how your pumpkin donuts came out!
Pumpkin Donuts Recipe
Ingredients
- 1 cup pumpkin puree canned or fresh
- 2 large eggs or 2 flax eggs
- 1/3 cup milk or almond/oat milk
- 1/4 cup melted coconut oil or butter
- 1/2 cup brown sugar or coconut sugar
- 1 1/2 cups whole wheat flour or gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp each: nutmeg ginger, cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- Cinnamon sugar or chocolate syrup or vanilla glaze with crushed candies optional
- Olive oil spray for the pan
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan with olive oil spray.
- Mix wet ingredients: In a bowl, combine pumpkin puree, eggs, milk, coconut oil, brown sugar, and vanilla.
- Mix dry ingredients: In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Combine wet and dry ingredients. Gently fold until just combined.
- Pipe batter into the donut pan, filling each cavity 3/4 full.
- Bake for 15-18 minutes, until golden and a toothpick comes out clean. Let donuts cool for 5 minutes before transferring to a rack.
- Optional: Coat in cinnamon sugar or vanilla glaze or with chocolate syrup while warm for extra flavor.
Notes
Substitutions:
- Dairy-free: Use almond or oat milk.
- Gluten-free: Substitute flour with gluten-free blend.
- Vegan: Use flax eggs instead of regular eggs
