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Pumpkin Donuts

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What if I told you fall wasn’t complete without these? Pumpkin Donuts are the kind of treat that makes you stop and savor every bite. They’re fluffy, perfectly spiced, and will have your kitchen smelling like a cozy fall morning in no time.

No need to be a pro in the kitchen—these are easy, quick, and absolutely irresistible. Whether you’re all about the cinnamon sugar or prefer a sweet glaze, these donuts are about to become your new go-to.

Let’s make this happen. You ready?

Pumpkin Donuts
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Pumpkin Donuts

Recipe by zoeybohnenstinglCourse: DessertsDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

250

kcal

Ingredients

  • 2 C. flour

  • 2 tsp. pumpkin pie spice

  • 2 tsp. baking powder

  • 2 C. pumpkin puree

  • 1/2 tsp. salt

  • 1/3 C. olive oil

  • 1/4 C. butter

  • 1 tsp. vanilla

  • 2 eggs

  • 2/3 C. brown sugar

  • 1/2 C. sugar

Directions

  • Preheat your oven to 350°F. Grease a donut pan
  • In a large bowl, mix flour, pumpkin pie spice, baking powder, and salt. In a separate bowl, combine pumpkin puree, olive oil, melted butter, vanilla, eggs, brown sugar, and sugar.
  • Slowly fold the wet ingredients into the dry mix until just combined.
  • Fill your donut pan about ¾ full. Bake for 25 minutes until a toothpick comes out clean.
  • Let them cool slightly, enjoy.

Recipe Video

Notes & Tips for Pumpkin Donuts:

  1. Donut Pan Alternative:
    No donut pan? No problem. Use a muffin tin to make pumpkin donut muffins. They’ll taste just as good, and you can still coat them in cinnamon sugar or drizzle with glaze.
  2. Cinnamon Sugar Coating:
    For the perfect cinnamon sugar finish, coat the donuts while they’re still warm. The heat helps the sugar stick and gives you that irresistible crunch with every bite.
  3. Baking Tip:
    Don’t overmix the batter. Stir until just combined to keep your donuts light and fluffy. Overmixing can lead to dense donuts.
  4. Glaze Option:
    To make a quick vanilla glaze, mix 1 cup powdered sugar with 2-3 tbsp milk and 1 tsp vanilla extract. Drizzle it over the donuts once they’ve cooled for that bakery-finish.
  5. Storage:
    Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze the donuts (without glaze) and warm them up when you’re ready to eat.
  6. Pumpkin Pie Spice Substitution:
    Don’t have pumpkin pie spice? Make your own by mixing 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves.

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