Pumpkin Donuts
Pumpkin Donuts are mixed up and baked to perfection in just half an hour! Made with ingredients like pumpkin pie spice, pumpkin puree, and all of the baking essentials you likely already have in your kitchen, these simple baked donuts come out perfectly fluffy and warm every single time. Oh, and don’t forget the cinnamon sugar on the outside!
Of all the breakfast treats we know and love, donuts might just be our favorites. Start your day off deliciously with homemade recipes like Apple Cider Donuts and Vanilla Cake Donuts!
Pumpkin Donuts
Preheat the oven, because it’s time to make some baked Pumpkin Donuts! Fluffy and soft Pumpkin Donuts are filled with real pumpkin flavor from pumpkin puree and just a dash of warm pumpkin pie spice.
This is the autumnal delight you need to start your mornings with this fall! Rolled in buttery cinnamon sugar, these Pumpkin Donuts are ideal for biting into when you really want to luxuriate in all of your favorite fall feelings!
Tips and Variations
- For a speedier prep time, you can also use a piping bag with a large round tip to pipe the donut batter into the donut cups. Fill the cups almost to the top.
- If you’re not a cinnamon sugar fan, you can swap it for a simple vanilla or maple glaze.
- For the BEST flavor, use our favorite Homemade Pumpkin Pie Spice!
Storage:
At room temp: These donuts will stay fresh in an airtight container at room temperature for up to 4 days.
In the fridge: To keep these donuts fresher for a bit longer, pop them into the fridge (still in an airtight container) for up to 7 days.
In the freezer: Place the donuts in a gallon-sized freezer safe bag. They’ll stay fresh in the freezer for up to 3 months. Don’t forget to date and label!
Ingredients
Donut Batter
- 2 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 3 tablespoons canola oil
- 2 large eggs, room temperature
- ½ cup canned pumpkin purée
- ½ cup buttermilk
Cinnamon Sugar
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter, melted
Instructions
For the Donut Batter:
- Preheat the oven to 350°, and spray a donut pan(s) with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.2 cups all-purpose flour3 teaspoons pumpkin pie spice2 teaspoons baking powder½ teaspoon salt
- In a separate large bowl, whisk the brown sugar, granulated sugar, and oil until well combined.½ cup light brown sugar¼ cup granulated sugar3 tablespoons canola oil
- Add the eggs, one at a time, and beat with a whisk until just mixed. Next, add the pumpkin puree.2 large eggs½ cup canned pumpkin purée
- Pour in the dry ingredients and buttermilk, and fold everything together with a wooden spoon until just combined. It’s okay if there are still some small lumps.½ cup buttermilk
- Spoon 3 heaping tablespoons worth of batter into each donut cavity. Bake for 13-15 minutes, or until the donuts have risen and are golden brown.
For the Cinnamon Sugar:
- In a small bowl, combine the sugar and cinnamon.¼ cup granulated sugar1 tablespoon ground cinnamon
- Use a pastry brush to lightly brush both sides of the donuts with melted butter, and press them into the cinnamon sugar, one side at a time. Place the donuts on a piece of parchment paper or plate until ready to serve.½ cup unsalted butter
- Serve at room temperature or warmed. See post for tips and storage options.