These pumpkin donuts are like little bites of fall! Soft, sweet, and spiced just right, they make breakfast so much cozier. 🍂
Making them is super easy, and your house will smell amazing while they bake. I love enjoying these with a cup of coffee, and they disappear quickly—don’t say I didn’t warn you!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great, but feel free to use fresh if you have it! Just make sure it’s well-cooked and blended until smooth. You’ll find it adds a lovely flavor either way.
Eggs: If you’re looking for a vegan option, flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg) are a reliable substitute. They’ll keep the donuts moist!
Oils: While I usually go for vegetable oil, you can swap in melted coconut oil for a deeper flavor. It adds a nice hint of sweetness that pairs well with pumpkin.
Spices: If you don’t have ground cloves, that’s okay! Just bump up the cinnamon or nutmeg a bit. Each spice adds warmth, so customize to your taste!
How Do I Ensure My Donuts Are Perfectly Tender?
A key to soft and tender donuts is to avoid overmixing your batter! When you combine the wet and dry ingredients, stir gently until just combined. Here’s how:
- Start by whisking wet ingredients until smooth.
- In another bowl, sift together the dry ingredients. This helps to avoid lumps.
- Add dry ingredients to wet ingredients. Mix gently; it’s okay if there are small lumps!
- Fill your donut pan about 3/4 full, which helps them rise without overflowing.
Remember, the key is to be gentle during mixing to keep them airy and soft!
How to Make Delicious Pumpkin Donuts
Ingredients You’ll Need:
Main Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon 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 ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Optional Glaze:
- 1 cup powdered sugar
- 2 teaspoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, and about 15 minutes to bake. After that, you’ll want to give them a few minutes to cool down before enjoying. So in total, set aside about 40 minutes for these yummy pumpkin donuts!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, lightly grease your donut pan with butter or non-stick spray to help the donuts pop out easily later.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract. Keep mixing until everything is smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift (or mix well) together the flour, baking powder, baking soda, salt, and all the spices: cinnamon, nutmeg, ginger, and cloves. This helps distribute the leavening agents and spices evenly.
4. Mix the Batter:
Gradually add the dry ingredients to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix—this keeps the donuts tender and fluffy!
5. Fill the Pan:
Spoon or pipe the batter evenly into the donut pan wells, filling each about 3/4 full. This allows room for them to rise without overflowing.
6. Bake:
Pop the pan in the oven and bake for 12-15 minutes. Check for doneness by inserting a toothpick into the center of a donut; if it comes out clean, they’re ready!
7. Cool the Donuts:
Once baked, remove the pan from the oven and let the donuts cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Add Coating:
While the donuts are still warm, brush each one with melted butter. Then, roll them in the cinnamon sugar mixture until fully coated.
9. Optional Glazing:
If you want to add a sweet glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip the tops of cooled donuts into the glaze and let them sit on parchment paper to set.
10. Serve and Enjoy:
Serve your delicious pumpkin donuts warm or at room temperature. Enjoy them with a cup of hot coffee or tea—it’s the perfect cozy treat for any fall day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be used, just make sure it’s cooked and thoroughly pureed to match the texture of canned pumpkin. Roast the pumpkin until it’s soft, then blend it until smooth before measuring out one cup for the recipe.
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to a week or freeze for up to 3 months. Just thaw at room temperature before enjoying!
Can I Bake These Donuts in a Muffin Pan?
Yes, you can! If you don’t have a donut pan, simply fill a muffin pan with the batter instead. Bake for 15-18 minutes or until a toothpick comes out clean. The texture will be similar but they’ll be more like pumpkin muffins.
What’s the Best Way to Reheat These Donuts?
The best way to reheat the donuts is in the microwave for 10-15 seconds. This warms them right up and keeps them moist. You can also pop them in a toaster oven for a few minutes if you prefer a slightly crispy exterior.
