Pumpkin Donuts
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These pumpkin donuts get a fall makeover. Baked pumpkin donuts with warm spices, are perfect with a cup of coffee or cider. I slightly adapted King Arthur Flour’s recipe for baked donuts. This recipe is easily made gluten free by swapping the all purpose flour for gluten free.
A baked donut is a lot easier and healthier than a deep-fried donut. No oil to heat and no messy oil spills!
I like pumpkin things, like pumpkin ravioli, pumpkin bread and pumpkin pancakes. These pumpkin spice donuts just scream autumn, but you can certainly make them year-round! (This post was originally published on September 10th, 2012 and updated on September 25th, 2024)
Ingredients for pumpkin donuts
- 1/2 cup vegetable oil coconut oil or avocado oil
- 3 large eggs
- 1 1/2 cups canned pumpkin 12 ounces
- 1 1/2 cups granulated sugar 11.3 ounces
- 8 ounces all purpose flour or gluten free flour blend
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon ground cinnamon, plus a heaping teaspoon each, ground nutmeg and ground ginger.
- 1 1/2 teaspoons kosher salt
How to make these pumpkin donuts.
This recipe is super simple to make. KAF’s recipe makes 15 donuts. If you want mini donuts, this recipe will yield about 2 1/2 dozen. Because they are baked and not deep-fried, I guess they’re a little healthier as far as donuts go? I also substituted avocado oil for the vegetable oil to keep them even healthier. Mix the eggs and pumpkin puree together. A hand mixer or even a whisk will do. No need to get out the stand mixer.
Add the sugar and mix well. Then mix the dry ingredients together. Fold in the dry ingredients and mix just until blended.
Don’t over-mix. Fill a donut pan 3/4 full. I use this donut pan.
Bake 15-18 minutes just until they spring back when lightly touched. Let them cool about 5 minutes before coating them in cinnamon sugar or pumpkin spice sugar.
How do you store baked donuts?
I keep them in an airtight container, and they will stay fresh and moist for a day or two.
Can I freeze these donuts?
Wrap them individually or place in a zip-lock bag. To defrost, wrap in a slightly damp paper towel and heat on low just until slightly warm.
Can I use a sugar substitute?
Yes. A one-to-one sugar substitute like Swerve will work in this recipe. Other sugar substitutes have not been tested, and unless they are a one-to-one ratio will not have the same results.
Pumpkin donuts
Ingredients
- 1/2 cup vegetable oil coconut oil or avocado oil
- 3 large eggs
- 1 1/2 cups canned pumpkin 12 ounces
- 1 1/2 cups granulated sugar 11.3 ounces
- 8 ounces all purpose flour blend gluten free flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon ground cinnamon, plus a heaping teaspoon each, ground nutmeg and ground ginger.
- 1 1/2 teaspoons kosher salt
Instructions
- Preheat oven to 350 degrees F. Lightly grease donut pan.
- Beat eggs, oil and pumpkin until smooth. Add sugar and mix well.
- In a separate bowl mix flour, salt, baking powder and pumpkin pie spice
- Add dry ingredients to the pumpkin mixture just until incorporated.
- Fill donut pan about 3/4 full. Recipe makes about 15 donuts, so if you don't have 2 pans, you'll have to bake in 2 or 3 batches. Bake doughnuts for 15 to 18 minutes or until they spring back when touched.
- Remove the doughnuts from the oven, let cool about 5 minutes, then loosen and remove from tin and transfer to a rack.
- While they are still warm gently shake them in a bag with cinnamon sugar or pumpkin pie spice sugar.
Nutrition
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Hi Cynthia, I just came from FFF Daily Dish and saw your pumpkin doughnuts. I just made plain doughnuts from KAF recipe and they are delish. l I’ll have to try the pumpkin doughnuts. Thanks for sharing,
Joanne
Joanne, let me know how they turn out!
Looks so delicious! I have never tried pumpkin in donuts before. Stopping by from “Foodie Fridays”. Thank you for sharing 🙂
These look to die for Cynthia! Thanks for posting them on #TheWeekendSocial!
Stopping by to let you know I featured your fabulous post on Foodie Fridays this week. Party starts at 9pm EST. Hope to see you there!
Blessings,
Shari
http://puregracefarms.com/2014/08/foodie-friday-link-up-party-10/
Delicious pumpkin doughnuts, thanks for sharing with Hearth and Soul blog hop. pinning.
Thanks so much for hosting!
LOVE these!!! I’m obsessed with pumpkin spice anything at the moment, these look so more-ish!
I just made so much pumpkin puree, and now I can make these donuts! Perfect timing indeed.
Like you also not a huge fan of pumpkin pie — too pumpkiny for me too but I love pumpkin in things so I’m sure I’d like these. Never made doughnuts before either, need to get on that!
I absolutely luv that these donuts are baked instead of fried. Mmmm…they must smell so good when baking – pure autumn season goodness. 🙂
Fab!! I’d love a couple of these doughnuts with a cup of hot coffee in the morning 🙂
Your self discipline is so much better than mine. I was really impressed that you had extras to seal up nice and tight, but then you blew me away by saying you sent them away! I would have eaten them … all!
Now these are pumpkin donuts – I love how they are baked and not fried and I do have doughnut pans in the baking cabinet that are severely neglected – I need to make a batch of these donuts!
A few of these donuts in the morning would be just the way to start the day! Love that they are baked too.
Oh how glorious! These look melt in your mouth scrumptious. Thank you for including a gluten-free option!
So excited for the arrival of pumpkin season! These look so delicious!
you can never have too many donuts, esp pumpkin ones!
love the cinnamon, sugar on them
This information is very much helpful, thanks for writing this article.
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I love this cake because it looks and tastes so good.
I adore this confection because it is both beautiful and delicious.