Print

Pumpkin Spice Donuts Recipe

Pumpkin Spice Donuts Recipe
Print Recipe

★★★★★

4.9 from 16 reviews

These Pumpkin Spice Donuts are soft, moist, and infused with warm fall spices like cinnamon, nutmeg, ginger, and cloves. Perfectly tender with a rich pumpkin flavor, they can be topped with a classic cinnamon sugar coating or a smooth vanilla glaze, making them an ideal treat for cozy mornings or festive gatherings.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves

Wet Ingredients

  • 1 cup (240g) canned pumpkin purée
  • 2 large eggs
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating (optional)

  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons (56g) melted butter

Vanilla Glaze (optional)

  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease two 6-cavity donut pans to prevent the donuts from sticking during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and the warm spices — cinnamon, nutmeg, ginger, and cloves — until well combined.
  3. Add Wet Ingredients: In a separate bowl, combine the canned pumpkin purée, eggs, vegetable oil, milk, and vanilla extract. Beat until the mixture is smooth and uniform. Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to keep the donuts tender.
  4. Fill Donut Pans: Using a spoon or piping bag, fill each donut cavity about three-quarters full with the batter to allow room for rising while baking.
  5. Bake: Place the pans in the oven and bake for 12 to 15 minutes, or until a toothpick inserted into the donuts comes out clean. Once done, let the donuts cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  6. Add Toppings: For cinnamon sugar coating, brush the warm donuts with melted butter, then toss in the cinnamon sugar mixture until well coated. Alternatively, for a vanilla glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth, then dip the cooled donuts into the glaze and set them on a rack to let the glaze firm up.

Notes

  • You can substitute canned pumpkin purée with fresh pumpkin purée if preferred; just be sure it’s well-drained.
  • Donuts are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days at room temperature.
  • For a dairy-free version, use a plant-based milk and oil substitute, and swap butter with a dairy-free margarine or coconut oil for the coating.
  • Feel free to adjust the spices to suit your taste preferences, increasing or decreasing quantities of cinnamon, nutmeg, ginger, or cloves.
  • Ensure not to overfill the donut cavities to avoid batter spilling over during baking.

Nutrition

Keywords: Pumpkin spice donuts, pumpkin donuts, fall recipes, baked donuts, cinnamon sugar donuts, vanilla glaze donuts, autumn treats

Find it online: https://maicook.com/pumpkin-spice-donuts-recipe/