Save These baked pumpkin donuts are the very definition of autumn comfort. Warmly spiced and baked to tender perfection with sweet pumpkin puree, they fill your kitchen with cinnamon fragrance and come out with that crave-worthy cakey crumb.
I started making these when my kids asked for something fall-ish on a rainy Saturday morning, and now they beg for them whenever a chill hits the air. I love how the cinnamon aroma fills the house and everyone gathers around our kitchen island before they have even cooled fully. These are perfect for cozy weekends, a quick dessert, or an afternoon snack with spiced tea.
Ingredients
- Pumpkin puree: brings real flavor and natural moisture use pure canned pumpkin not pie filling
- All-purpose flour: creates just the right cake texture sift for best results
- Baking powder: helps the donuts puff up soft and light use fresh for best rise
- Eggs: give structure and help bind everything together pick large eggs at room temperature
- Cinnamon: brings warmth and spice try Vietnamese cinnamon for richer aroma
- Ground nutmeg and ginger: add depth and gentle heat
- Brown sugar: adds a caramel aspect and keeps the crumb moist opt for light or dark
- Milk: loosens the batter and lends tenderness whole milk works best
- Butter: provides richness and flavor let it cool after melting for easy mixing
- Vanilla extract: rounds out the spices and makes every bite more inviting pick pure not imitation
- A touch of salt: balances the sweetness and enhances every note
Instructions
- Prepare the Pan:
- Grease a donut pan thoroughly with butter or nonstick spray making sure to get into all the curves so the donuts release easily
- Mix the Wet Ingredients:
- In a medium bowl combine pumpkin puree brown sugar eggs milk melted butter and vanilla whisk until totally smooth with no lumps left
- Combine the Dry Ingredients:
- In a separate large bowl sift together all-purpose flour baking powder cinnamon nutmeg ginger and salt this guarantees an even crumb
- Fold Wet Into Dry:
- Gently pour the pumpkin mixture into the flour blend use a spatula to fold everything together until just combined avoid overmixing for soft donuts
- Fill the Donut Pan:
- Transfer the batter to a piping bag or zip-top bag snip a corner and pipe into each cavity filling about three-quarters full for even baking
- Bake:
- Place pan in the center rack of the oven at 350 degrees Fahrenheit bake for 13 to 16 minutes until donuts spring back and a toothpick comes out clean
- Cool and Finish:
- Let donuts cool in pan for 5 minutes then turn onto a wire rack dust with more cinnamon sugar while still warm for extra crunch
Save Pumpkin puree is my favorite fall ingredient it makes everything more velvety and gently sweet. My family loves how the spices lift up the pumpkin flavor and the donuts always spark stories of crisp fall hikes and cozy weekends inside.
Storage Tips
Let donuts cool fully before storing so they stay tender. Arrange in a single layer in an airtight container and keep at room temperature for two days or in the fridge for up to four. For best texture warm briefly before serving if refrigerated.
Ingredient Substitutions
Swap canned pumpkin for roasted and mashed fresh pumpkin for extra earthiness. Whole wheat flour works well for a heartier bite. Coconut sugar can replace brown sugar for a slight caramel twist.
Serving Suggestions
Serve warm for breakfast with apple cider or strong coffee. Dip tops in cinnamon sugar for extra crunch or drizzle with maple glaze for festive gatherings. These pair beautifully with spiced whipped cream.
Cultural and Seasonal Notes
Pumpkin donuts reflect the classic American love of spiced baked goods for autumn and Thanksgiving. Their flavors are inspired by harvest festivals and old-fashioned cake donuts enjoyed at fall fairs.
Save The secret to these donuts is the perfect balance of spices against soft moist pumpkin. I learned early that baking them just until springy gives that bakery-quality finish every time.
Recipe Guide
- → What type of pumpkin is best for the donuts?
Pure pumpkin puree provides the ideal moistness and flavor for these baked donuts.
- → Can I use a substitute for cinnamon?
Ground nutmeg or allspice works well with pumpkin and adds a similar warm note.
- → How do I achieve a tender texture?
Bake until just set and avoid overmixing to keep the donuts soft and fluffy.
- → Can these donuts be made gluten-free?
Replace all-purpose flour with a gluten-free blend for a comparable taste and texture.
- → What toppings complement these donuts?
Cinnamon sugar, maple glaze, or chopped nuts add delicious flavor and crunch.
- → How should I store leftover donuts?
Keep them in an airtight container at room temperature for up to two days for best freshness.