Pumpkin Donuts
This post may contain affiliate links.
These Pumpkin Donuts are so soft and fluffy. They are very easy to make. No need to use a stand or hand mixer. Whisk, spatula, and donut pan are the only equipment required for this recipe.
Table of Contents
Why You’ll Love This Recipe
- These donuts are loaded with pumpkin flavor. Try also Pumpkin Pie Macarons or Pumpkin Chocolate Chip Cookies.
- Simple ingredients and minimum baking skills requires to make this recipe. Check also Raspberry Cookies or Meringue Roulade.
- Natural Color. Check also Blackberry or Raspberry Lemon macarons.
Ingredients
- Pumpkin puree: Be sure to use 100% pumpkin puree and not pumpkin pie filling.
- Sugar: Granulated white sugar. Regular sugar.
- Brown sugar: I used light brown sugar for this recipe.
- Pumpkin pie spice: If you can not find this mix in the store, combine one teaspoon of cinnamon, 1/2 teaspoon of ginger, and 1/4 teaspoon of nutmeg.
- Baking powder, baking soda, salt, and vanilla extract: These are essential baking ingredients.
- Eggs: Large eggs. Important to use room-temperature eggs.
- Flour: All-purpose flour. Use your favorite flour.
- Oil: Vegetable oil. Canola oil or light olive oil will work for this recipe.
- Cinnamon powder: This is optional. You can also use pumpkin pie spice.
How to Make This Recipe
Preheat the oven to 350°F. Spray the donut pan with baking spray or butter. In the mixing bowl, whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside. In another mixing bowl, whisk eggs with sugar. Then add pumpkin puree, oil, and vanilla extract. Sift in dry ingredients and fold together with a spatula until all are combined. The batter will be thick. Transfer the dough to a pastry bag.
Tip from Marina: If you do not have a pastry bag, you can use a large Ziploc bag with one corner snipped.
Pipe the dough into the donut pan, filling about 1/2 to 2/3 full. Bake donuts for 12 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes. In the mixing bowl, combine granulated sugar and cinnamon powder. Add warm donuts to the cinnamon sugar and toss to coat.
Tip from Marina: If the sugar is not sticking to the donuts, brush them with melted butter before coating them with cinnamon sugar.
My Latest Video
Recipe FAQs
Store Pumpkin Donuts in an airtight container at room temperature for 2-3 days.
You can freeze donuts in a Ziploc bag for a few months. I would recommend freezing without a cinnamon sugar coating.
More Recipes You’ll Love
If you make these Pumpkin Donuts, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Pumpkin Donuts
Equipment
- 1 whisk
- 1 spatula
- 1 donut pan
Ingredients
Pumpkin Donuts
- 3 cups all-purpose flour 384 gr
- ½ teasppon baking soda
- 1 teasppon baking powder
- 2 teasppon pumpkin pie spice
- ¼ teasppon salt
- 2 large eggs room temperature
- 1 cup granulated white sugar 200 gr
- 1 cup brown sugar 220 gr
- 2 cups pumpkin puree 425 gr 15 oz
- ½ cup vegetable oil 100 gr
- 1 teasppon vanilla extract
Cinnamon sugar coat
- ½ cup granulated white sugar
- 2 teaspoon cinnamon powder
Instructions
How to Make Pumpkin Donuts
- Preheat the oven to 350°F. Spray with baking spray donut pan.Â
- In the mixing bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- In another mixing bowl, whisk eggs with both sugars. Then add pumpkin puree, oil, and vanilla extract.Â
- Sift in dry ingredients and fold together with a spatula until all are combined. The batter will be thick.Â
- Transfer the dough to a piping bag.Â
- Pipe the dough into the donut pan, filling about ½ to 2/3 full.
- Bake donuts for 12 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 -10 minutes.
How to Make Cinnamon Sugar Coat
- In the mixing bowl, combine granulated sugar and cinnamon powder.Â
- Add warm donuts to the cinnamon sugar and toss to coat.Â