These fluffy pumpkin donuts are perfect for fall! They are soft, slightly sweet, and packed with cozy pumpkin spice flavors that warm you up inside.
I love making these on chilly mornings; they fill the house with a lovely smell. Just grab a cup of coffee and enjoy a donut—or two, no judgment here! ☕🍩
Key Ingredients & Substitutions
Pumpkin Puree: You can use homemade pumpkin puree, which is simply cooked and mashed pumpkin, or opt for canned pumpkin. Make sure to use 100% pure pumpkin, not pumpkin pie filling.
Granulated and Brown Sugar: I love the mix of both sugars. If you’re looking for a healthier option, try using coconut sugar or a sugar substitute like monk fruit sweetener.
Butter: Unsalted butter adds richness; however, you can easily substitute it with melted coconut oil for a dairy-free version. Applesauce can work too, for lower fat content.
Flour: All-purpose flour is standard, but for a gluten-free option, use a 1:1 gluten-free flour blend. Just ensure that it’s a blend that contains xanthan gum!
Spices: If you don’t have pumpkin pie spice, you can mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger for a close match!
How Can I Ensure My Donuts Are Fluffy and Tender?
Getting that perfect texture is key! First, make sure not to overmix once you combine the wet and dry ingredients, as this can lead to dense donuts. Here’s how to ensure they’re fluffy:
- Whisk together your wet ingredients and dry ingredients in separate bowls before combining.
- Gently fold the dry ingredients into the wet mixture until just combined. Lumps are okay!
- Fill the donut pan 3/4 full to allow room for rising while baking.
- Check for doneness at the lower end of the baking time to avoid overbaking. They should spring back slightly when touched.
Follow these tips, and you’ll have light and airy pumpkin donuts that everyone will love!
Pumpkin Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
For Cinnamon Sugar Coating (optional):
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For Garnish (optional):
- Sprinkles or crushed nuts
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Be sure to let the donuts cool completely before icing, which takes an additional 10 minutes. In total, you’ll need about 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While that’s heating up, grease your donut pan lightly or use nonstick spray to ensure they come out easily once baked.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together your pumpkin puree, eggs, granulated sugar, brown sugar, melted butter, milk, and vanilla extract. Make sure everything is well blended and smooth.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This helps ensure an even distribution of the leavening agents and spices.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, folding them gently together until just combined. Try not to overmix—it’s okay if there are a few small lumps! This keeps the donuts light and fluffy.
5. Fill the Donut Pan:
Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full. This gives them room to rise without overflowing.
6. Bake the Donuts:
Place the donut pan in the oven and bake for 12-15 minutes. To check if they’re done, insert a toothpick into the center of a donut; if it comes out clean, they’re ready! Let the donuts cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
7. Prepare the Glaze:
While the donuts cool, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until you get a smooth consistency. If it’s too thick, add a bit more milk; if it’s too thin, add more powdered sugar.
8. Optional Cinnamon Sugar Coating:
If you’d like to add some cinnamon sugar, mix the granulated sugar with the ground cinnamon in a shallow bowl. This is perfect for sprinkled-upon donuts!
9. Glaze the Donuts:
Once your donuts are completely cool, dip the top of each donut into the glaze, letting any excess drip back into the bowl. If you want to add sprinkles or nuts, sprinkle them on while the glaze is still wet.
10. Cinnamon Sugar Topping (Optional):
For a fun twist, dip the top of some cooled donuts in melted butter, then roll them in the cinnamon sugar mixture for a sweet coating.
11. Serve and Enjoy:
Let the glaze set for about 10 minutes before serving. These donuts are perfect with a warm beverage on a cozy day. Enjoy every bite of your delicious pumpkin donuts!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can use frozen pumpkin puree! Just make sure to thaw it completely in the fridge overnight or by placing the sealed bag in warm water. Drain any excess liquid before measuring to avoid adding too much moisture to the batter.
Can I Make These Donuts Without Eggs?
Absolutely! For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thick). This will help bind the ingredients together while keeping them moist.
How Should I Store Leftover Donuts?
Store any leftover pumpkin donuts in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just make sure to wrap each donut tightly in plastic wrap before freezing!
Can I Add Chocolate Chips to the Donut Batter?
Yes, chocolate chips would be a great addition! You can fold in about 1/2 to 1 cup of chocolate chips into the batter before spooning it into the pan. This will add a delightful richness to the pumpkin flavor.
