These Pumpkin Donuts are easy and delicious, done in under 20 minutes they are the perfect addition to your breakfast or dessert menu. With a cinnamon sugar topping, you can’t go wrong with this delicious pumpkin treat!
Donuts are one of those things that I have always made since the beginning of my baking days. It was one of those recipes that I had just always seemed to have a knack for.
Over the years I’ve created quite the concoctions including these Lemon Baked Donuts, Cinnamon Toast Crunch Donuts and these Cranberry Bliss Donuts.
Now I am a huge fan of the baked version, simply because they are quick and easy and you don’t have to work with yeast or hot oil.
WHY THIS RECIPE WORKS:
- With delicious but subtle fall flavors, these Pumpkin Donuts are the perfect fall treat to enjoy at breakfast or for dessert.
- They are seriously fast and easy, bake time is only 10 minutes, so you have hot and fresh donuts in under 20 minutes tops!
- Using easily to find ingredients, this recipe is one that even the kids can make, made in one bowl, the clean-up is a breeze!
I’ve never been the breakfast person, unless there are donuts involved. I’m more of the sweet person, so obviously I gravitate towards anything donut related.
These Pumpkin Donuts are one of my favorite fall treats. They don’t have an overpowering pumpkin flavor, and the cinnamon sugar topping really make this recipe what it is!
HOW TO MAKE PUMPKIN DONUTS, STEP BY STEP:
Preheat oven to 400. Spray a 6 or 12 count donut pan with non-stick cooking spray, set aside.
In bowl whisk together your flour, sugar, baking powder, salt and pumpkin pie spice until combined (Photos 1 & 2).
Add in your eggs, pumpkin, vanilla, milk and butter and mix together until combined, then place in a large piping bag and cut the tip off (Photos 3-5).
Pipe donut batter into each well of your donut pan and place in oven to bake for 8-10 minutes until donuts spring back when touched, let cool slightly before turning out onto wire rack (Photos 6-8).
In bowl whisk together your sugar and cinnamon until combined, in separate bowl add melted butter. Dip your donut tops in melted butter and then into the cinnamon sugar mixture to coat, place back to set up (Photos 9-12).
This Pumpkin Donut recipe actually takes the basis of all my recipes and swaps out the sour cream for pumpkin and adds in some pumpkin pie spice.
I have found that this recipe alone has been one of my favorites as it can be doctored up any way that you like. You’ll see in the donut recipes that I posted above, they all basically use the same ingredients and measurements, just altered for taste.
Pumpkin is one of my favorite recipes around, especially when it is for breakfast, some of my other favorite pumpkin flavored breakfast recipes include: Pumpkin Pancakes, Pumpkin Spice Skillet Roll and this Easy Pumpkin Bread Pudding.
You really can’t get to much pumpkin, I mean I’m a firm believer that it really isn’t a seasonal thing. I enjoy pumpkin all year round, I know people think thats crazy but totally the truth.
HOW TO MAKE DONUTS WITHOUT A DONUT PAN:
While a donut pan is one of the best and really affordable investments you can make, you can also make these into muffins, or mini muffins.
But to make a donut pan you can use a regular sized muffin tin and roll tin foil into cylinders that reach the top of the pan itself and pipe your batter in them.
They will be a little thicker and less wide, but they get the trick done.
TIPS AND TRICKS FOR MAKING PUMPKIN DONUTS:
- Beat your eggs slightly before adding to the flour mixture, this helps incorporate them well.
- Let your butter cool slightly before adding it to your mixture, this will help it from clumping once it hits the milk.
- To easily fill your piping bag, add it to a large cup and fill from there, that is how we always fill our piping bags whether it be frosting or batter.
- To store these donuts, keep a ziplock baggie on counter, they should last a few days, although they will get staler each day they won’t be eaten.
If are craving something fall flavored and delicious this amazing Pumpkin Donut recipe is just what you need!
If you like this recipe you might also like:
If you’ve tried these PUMPKIN DONUTS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Donuts
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tp pumpkin pie spice
- 2 eggs slightly beaten
- 1/2 cup pumpkin puree
- 2 tsp vanilla
- 1/2 cup milk
- 2 Tbs butter melted
Topping:
- 1/2 cup sugar
- 2 tsp pumpkin pie spice
- 1/2 cup butter melted
Instructions
- Preheat oven to 40Spray a 6 or 12 count donut pan with non-stick cooking spray, set aside.
- In bowl whisk together your flour, sugar, baking powder, salt and pumpkin pie spice until combined.
- Add in your eggs, pumpkin, vanilla, milk and butter and mix together until combined, then place in a large piping bag and cut the tip off.
- Pipe donut batter into each well of your donut pan and place in oven to bake for 8-10 minutes until donuts spring back when touched, let cool slightly before turning out onto wire rack.
- In bowl whisk together your sugar and cinnamon until combined, in separate bowl add melted butter. Dip your donut tops in melted butter and then into the cinnamon sugar mixture to coat, place back to set up.
Notes
- Beat your eggs slightly before adding to the flour mixture, this helps incorporate them well.
- Let your butter cool slightly before adding it to your mixture, this will help it from clumping once it hits the milk.
- To easily fill your piping bag, add it to a large cup and fill from there, that is how we always fill our piping bags whether it be frosting or batter.
- To store these donuts, keep a ziplock baggie on counter, they should last a few days, although they will get staler each day they won't be eaten.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Kellie Hemmerly
So simple and delish! Will be making them again very soon!
Courtney O'Dell
These donuts were so easy and delicious – can’t wait to make them again! Your steps made it really simple to follow.
Paige
These look GREAT. I am craving everything pumpkin right now, and donuts are on the top of my list. These look super moist, too.
Tanya Schroeder
Homemade donuts are the best! I love how soft and cakey these donuts are!
Lauren Kelly
I made these over the weekend with my youngest and they were delicious! So easy to make too. Thank you!