These pumpkin donuts are soft, fluffy, and full of autumn flavor! They’re perfect for breakfast or a sweet snack anytime. Plus, the pumpkin gives them a lovely color!
Who can resist a warm donut? I love enjoying them with a cup of coffee, and if I’m feeling fancy, I might add a sprinkle of cinnamon on top. It’s like a cozy hug in every bite! ☕️🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the donuts, giving them structure. You can swap it with a gluten-free blend if needed, or use whole wheat flour for a heartier donut.
Canned Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling. If you prefer fresh, you can roast and puree a small pumpkin. Both options work wonderfully!
Spices: The mix of cinnamon, nutmeg, cloves, and ginger gives that warm fall flavor. If you don’t have all of them, you can just use pumpkin pie spice as a convenient substitute.
Buttermilk: This ingredient adds moisture and a slight tang. If you don’t have buttermilk, mix one tablespoon of vinegar or lemon juice with enough milk to make half a cup.
Butter: Unsalted butter works best, but you can use vegetable oil or coconut oil if you want a dairy-free option. It’ll change the flavor slightly, but still taste great!
How Do You Make Sure Your Donuts are Soft and Fluffy?
The key to fluffy donuts is to avoid overmixing the batter once you combine the dry and wet ingredients. Here’s how to do it right:
- Mix until just combined; there can be a few lumps, and that’s perfectly fine!
- Use a piping bag or a plastic bag to fill the donut pan. This prevents mess and ensures even shapes.
- Don’t bake them for too long! Check for doneness with a toothpick at the 12-minute mark.
Letting the donuts cool slightly before removing them from the pan helps maintain their shape. Enjoy your fresh pumpkin donuts warm for the best texture!
How to Make Pumpkin Donuts
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup sugar (plus extra for coating)
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup buttermilk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: powdered sugar or a simple glaze (made from powdered sugar and milk)
How Much Time Will You Need?
This delightful recipe for pumpkin donuts takes about 15 minutes of prep time and 12-15 minutes of bake time. Plus, you may want to factor in a few minutes for cooling them off. Overall, you can have these delicious treats ready in about 30-40 minutes, perfect for a cozy morning or afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, lightly grease a donut pan with cooking spray or butter, so the donuts will pop out easily once they’re baked.
2. Mix the Dry Ingredients:
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Whisk these together until well blended. This helps the spices mix evenly throughout the donuts and ensures they rise nicely!
3. Combine the Wet Ingredients:
In another bowl, whisk together the sugar and pumpkin puree until they’re well-combined. Then, add the eggs, buttermilk, melted butter, and vanilla extract. Whisk everything until the mixture is smooth and creamy.
4. Bring It All Together:
Pour the dry ingredients into the bowl with the wet ingredients. Give it a gentle stir until just combined—remember, it’s okay if there are a few lumps; you don’t want to overmix the batter!
5. Fill the Pan:
Spoon the batter into a piping bag or a resealable plastic bag with the tip cut off. This will make filling the donut molds a breeze. Fill each mold about ¾ full with the batter for perfectly shaped donuts!
6. Bake the Donuts:
Place the filled donut pan in the oven and bake for 12-15 minutes. Keep an eye on them! The donuts should be golden brown and a toothpick inserted in the center should come out clean.
7. Cool and Coat:
Once baked, remove the donuts from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack. While they are still warm, brush each donut with melted butter and coat them with sugar for that sweet finish. Alternatively, you can drizzle them with a simple glaze if you prefer!
8. Enjoy!
These pumpkin donuts are best served warm or at room temperature. Enjoy them with your favorite beverage, and share with friends and family—or keep them all to yourself! They make for a scrumptious treat any time of the day.
With their fluffy texture and delightful spice, these donuts are bound to become a fall favorite. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the donuts may turn out denser. For a lighter texture, consider using a mix of whole wheat and all-purpose flour.
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them for up to a month. Just thaw them in the fridge or at room temperature when you’re ready to enjoy!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with milk to make ½ cup. Let it sit for about 5 minutes until it thickens slightly.
How Do I Make a Simple Glaze for the Donuts?
To create a simple glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth and drizzly. Adjust the consistency by adding more powdered sugar for thickness or more milk for a thinner glaze, and drizzle it over the cooled donuts!
