These easy baked pumpkin donuts are the perfect treat to go with your first pumpkin spice latte of the year!
As the Autumn leaves fall, all thoughts turn to pumpkin spice, apple cider and donuts.
By October, pumpkin pie spice season is in full swing. So you've probably already had pumpkin everything every day for most of the fall.
The thing is, most pumpkin-spiced food is actually pumpkin free! Even the Starbucks Pumpkin Spice Latte contained no pumpkin until recently.
The classic pumpkin flavour you know comes from a blend of nutmeg, cinnamon, cloves.
These pumpkin donuts are cake donuts, so there's no need to kneading, proving, no donut cutter and no frying. Instead, these deliciously soft and moist donuts bake in minutes and boast a clear pumpkin flavour, delicious spiced notes and a lovely zingy icing.
To make your pumpkin donuts, you'll need to mix a simple donut batter by creaming butter and light brown sugar together.
Next, you'll whisk in the pumpkin puree, eggs and vanilla extract before folding in flour and pumpkin spice (or mixed spice). And that's how simple it is to make the batter!
I used a piping back to neatly portion my batter into the donut pan, but you can use a spoon and a steady hand if you don't have a piping bag. Then you'll transfer the pan to the oven and bake to perfection.
Once your donuts are cooked, you'll top them with a simple lemon icing mixture and finally dust with some more pumpkin spices. Easy peasy!
This pumpkin donuts recipe is the perfect fall treat. So make a batch for your friends, family or coworkers as soon as your knitwear comes out.
Or freeze a batch for yourself so you can enjoy a donut with a pumpkin spice latte on Saturday mornings!
This is the ultimate sweet treat for pumpkin season, and they make the perfect Thanksgiving treat too. So give the recipe a try; I'm sure you'll love it!
The full recipe for my fluffy baked pumpkin donuts is below - but if you need any extra help, I'm always a comment away.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Happy baking!
Ingredients
For the pumpkin donuts.
- 170 g (6 oz) slightly salted butter room temperature
- 170 g (6 oz) soft light brown sugar
- 140 g (4.9 oz) pumpkin puree
- 2 medium free range eggs room temperature
- 1 tsp vanilla extract
- 170 g (6 oz) self-raising white flour (self rising flour)
- 1 tbsp pumpkin spice or mixed spice
For the pumpkin spice glaze
- 200 g (7.1 oz) icing sugar (powdered sugar / confectioners’ sugar)
- 1 tsp pumpkin spice or mixed spice
- 3 tbsp lemon juice
Instructions
Make the sponges
Preheat the oven to 180C (160C fan).
Grease your donut trays. My preference is to use a cake release spray.
Place the butter and soft light brown sugar in a large bowl.
Whisk until creamy.
Add the eggs and vanilla.
Whisk again to combine.
Add the pumpkin puree.
Briefly whisk together.
Sift the dry ingredients - self-raising flour and pumpkin spice (mixed spice) - into the wet mixture.
Fold through.
Pipe and bake
Transfer the pumpkin cake mix to a large piping bag and snip off the end to create a 2cm-wide hole.
Pipe the batter into the greased doughnut moulds. You have enough for 12 in the donut pan pictured but in smaller/larger or shallower/deeper pans, you may get more/less.
Bake for approximately 30-35 minutes until risen and firm. Your kitchen will be full of the aroma of warm spices.
Transfer to a wire baking rack to cool completely.
To make the glaze
Sift the icing sugar and into a medium bowl and add the lemon juice.
Mix to a thick, pourable icing.
Take a completely cool donut and dip half way into the glaze.
Lift back on the wire rack to set. Repeat until they're all glazed.
Garnish with a pinch of pumpkin spice (mixed spice) and leave to set
Dig into your delicious homemade pumpkin donuts with delicious lemony icing and perfect notes of pumpkin spice. They're perfect with a hot cup of coffee.
Who will you share yours with?
I hope you enjoy every bite of perfect pumpkin spice flavor.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Pointers, tricks and troubleshooting tips for the perfect Pumpkin Donuts
Are Pumpkin Donuts easy to make?
Pumpkin donuts are actually quite easy to make! There's no complex preparation or technique, all you need to do is mix the basic ingredients together and put the batter into donut pans. Then your oven does all the hard work for you!
If you get stuck, the recipe has plenty of step-by-step photos, and hopefully, this FAQ section should help you if you have any questions. Remember, I'm always comment or email away if you need any help!
Happy baking!
Will I need any special equipment to make Pumpkin Donuts?
To make this easy recipe, you'll only need a bowl, a spoon or stand mixer, measuring ingredients and the donut pan as specified below.
So you will need to make sure you have the correct pan before making this recipe, but it's an easy bit of equipment to get your hands on!
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt.
I also always include links to example products, to show exactly what I used to make each recipe.
Which kind of donut pan should I use to make Pumpkin Donuts?
To make your Pumpkin Donuts, you'll need a metal or silicone donut pan or mould.
Using a silicone donut mould is best, as it’s flexible, so you can more easily remove your donuts.
Donut pans come in various sizes, but I found that the size I used for this recipe produces the perfect donut shape and size. I used two sheets of this donut mould from Amazon.
Where can I buy pumpkin puree?
You can usually find pumpkin puree on your nearest supermarket's canned fruit or baking aisle. Make sure not to buy pumpkin pie filling, as it is sweetened and contains other ingredients like thickening agents, which might affect the texture of your donuts.
What's the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply pumpkin that has been cooked and mashed. It's unsweetened, so it's perfect for baking or cooking in various recipes, from donuts or even as pasta filling!
Pumpkin pie filling is sweetened and often contains other ingredients like spices, thickening agents and flavouring. So it's best used for a pie filling, rather than use in other recipes.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin instead of canned pumpkin puree. However, you'll need to slow roast the pumpkin first, let it cool then blend it into a puree. So it's much easier to find some canned pumpkin puree in a supermarket or online.
How can I tell if eggs have gone off?
The best way to tell if eggs have gone bad is to smell them. If they smell strongly of sulphur or anything else other than a clean, neutral eggy smell, then they've most likely gone off, and you shouldn't use them.
However, sometimes eggs are spoiled or past their peak, and they have no discernable smell. So you should only use eggs which have been stored correctly and are within their Use By date.
You should never eat an egg that looks, smells, feels or tastes odd in any way. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.
If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.
Egg safety is crucial if you're cooking for someone in a vulnerable or at-risk group, such as older people, people living with health conditions, or a pregnant person.
So make sure you consult your local advice for the best way to keep your eggs as fresh and safe as possible.
A Mummy Too does not give medical advice. Please consult with your medical professional.
How can I tell if butter has gone off?
It can be difficult to tell whether butter has gone off, as it doesn't usually have a strong unpleasant smell like other dairy. However, there are a few ways to tell if your butter has spoiled by appearance:
Discolouration: Butter can start to change in colour and go from a creamy yellow to a darker yellow.
Translucent patches: If there are any translucent patches on your butter, this is a sign that it's beginning to go bad as it means the protein binding the fat and liquid together is being broken down by bacteria.
Mould: If the butter starts developing mould spots, it's definitely gone off!
Finally, if your butter has developed a sour smell, it means that it has gone off and you should throw it away immediately.
Are these homemade donuts suitable for vegetarians?
Yes! Pumpkin Donuts are suitable for vegetarians as they do not contain any meat or meat products.
Animal-derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! So always make sure that you double-check all of your ingredient labels to ensure that they are vegetarian. Also, don't forget to check anything extra you intend to serve with your Pumpkin Donuts.
Are Pumpkin Donuts suitable for vegans?
These Pumpkin Donuts are unsuitable for vegans as they contain eggs and dairy.
However, some great vegan-friendly alternative ingredients are available, so you could try making a vegan version of this recipe. Here are a few suggestions for vegan alternatives to the egg and butter in this recipe:
Egg - Orgran Egg Replacer powder is the best preprepared vegan egg. You simply add 2tbsp water for each tbsp of powder, which usually covers the same amount of liquid as eggs in a recipe.
Butter - For a butter alternative, I regularly use Flora's Plant Butter, but other brands are available like Naturli or Violife. Whichever brand you use, ensure you find vegan butter with an 80% fat content, so it behaves similarly to dairy butter.
Also, don't forget to check anything extra you intend to serve with your Pumpkin Donuts.
Are Pumpkin Donuts gluten-free?
These Pumpkin Donuts aren't gluten-free, as the recipe uses wheat flour. Sometimes pumpkin puree can contain trace elements of gluten too.
However, if you use a gluten-free pumpkin puree and baking powder and a gluten-free flour like Doves Farm, you could make gluten-free pumpkin donuts.
Doves Farm gluten-free flour is a blend of various pseudocereals and starches, which helps replicate flour and gluten's behaviour. I always recommend it because it's one of the more reliable gluten-free flours and is also widely available.
You'll usually find gluten-free flour and baking ingredients in a 'Free From' section of a large supermarket. If you can't find any in-store, don't panic. You can always buy ingredients online or from Amazon.
Double check all of your ingredient labels to make sure that they are gluten-free. Don't forget to check anything extra you intend to serve with your Pumpkin Donuts.
Are these pumpkin spice donuts keto-friendly?
Pumpkin Donuts are not keto-friendly as they contain flour, sugar and other high-carb ingredients.
Are Pumpkin Donuts suitable for those on a FODMAP diet?
Pumpkin Donuts are not suitable for those on a FODMAP diet as they contain wheat and sugar. While some kinds of pumpkin are low in FODMAPs, the kind used in this recipe are also unsuitable for a low FODMAP diet. Sorry!
Are these delicious pumpkin donuts healthy?
This is a difficult question to answer! Health is relative. So what one person might consider healthy, another might not. It also depends on your own definition of healthy.
For some people, healthy eating is all about consuming nutrient-rich foods to help their bodies function at their best. For others, it's about eating in a way that helps them to maintain a healthy weight.
Pumpkin Donuts could be considered healthy if eaten in moderation as part of a balanced diet. They are a good source of fibre and contain some vitamins and minerals. However, they are also high in sugar and fat, so it's important to enjoy them as part of a healthy lifestyle.
Are Pumpkin Donuts safe to eat while pregnant?
As long as you cook and prepare the donuts safely, they will be perfectly safe for a pregnant person. The only point to watch in terms of ingredients is the amount of sugar.
Pregnant people are more susceptible to changes in blood sugar, and it can lead to a condition called Gestational Diabetes. One donut isn't going to cause this, but if you're concerned about sugar intake, you may want to consider whether this is the best dish for your needs.
Make sure that all of your ingredients are in good condition and that you prepare this meal safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Pumpkin Donuts?
There are so many possibilities for accompaniments to these easy donuts!
If you want to keep it simple, then a cup of tea or coffee goes really well with Pumpkin Donuts. If you want something more indulgent, try serving them with a scoop of ice cream or a drizzle of chocolate sauce. For a real treat, try serving them with cinnamon-spiked chantilly cream.
If you want to get creative, try serving Pumpkin Donuts with a savoury dipping sauce. Spicy ketchup or mustard would be great, or how about a honey and sriracha dip? The possibilities are endless!
Can I add some chocolate to this recipe?
Yes! Chocolate and Pumpkin Donuts are a match made in heaven! Here are a few tips for an extra chocolate hit:
- Try adding chocolate chips to the batter or topping your donuts with a chocolate glaze.
- For a real treat, try dipping them in melted chocolate. Yum!
- Instead of using icing for the coating, you could dip your donuts in white chocolate.
- You could also try adding a sprinkle of cocoa powder to the sugar coating.
How should I store Pumpkin Donuts?
Pumpkin Donuts are best enjoyed on the day they are made. However, if you have any leftovers, store them in an airtight container and enjoy them within 2-3 days.
How long will Pumpkin Donuts keep?
Pumpkin Donuts are best enjoyed on the day they are made. However, if you have any leftovers, store them in an airtight container and enjoy them within 2-3 days.
Can I leave Pumpkin Donuts out on the counter?
Pumpkin Donuts are best enjoyed fresh. If you do need to leave them out, make sure they are in an airtight container and only leave them out for a maximum of 2 hours. After that, they should be stored in a container or in the fridge.
The icing glaze will become a sticky bug magnet if left out for too long!
Can I make Pumpkin Donuts ahead?
Pumpkin Donuts are best enjoyed fresh. But as baked donuts, they do fare a little better than fried donuts. So you can make your donuts a day ahead, and they should still stay relatively fresh.
Can I keep Pumpkin Donuts in the refrigerator?
Pumpkin Donuts are best enjoyed fresh. But if you do have leftovers, you can store them in the fridge in an airtight container. They will last for 2-3 days in the fridge.
Can I freeze Pumpkin Donuts?
Pumpkin Donuts are best enjoyed fresh. But if you need to freeze them, ensure they are in an airtight container or wrapped tightly in cling film. They should last for up to 2 months in the freezer
What is the best way to defrost Pumpkin Donuts?
When you’re ready to eat your frozen Pumpkin Donuts, thaw them overnight in the fridge and then reheat them in a 180C/350F oven for 5-10 minutes.
Can I make these Pumpkin Donuts in a different quantity?
Yes, this recipe is very easy to scale up or down. While the donuts cook in the same donut pan, they cook individually - so the cooking time and temperature shouldn't change even if you triple or quadruple the batch!
The easiest way to change the yield of this recipe is to use an online recipe calculator. All the ingredient quantities will update automatically for you so that everything is in the right ratios.
Can I make these Pumpkin Donuts as one big cake?
Sure! This recipe is a pumpkin sponge cake cooked in donut-shaped moulds. So you could cook the batter in a springform cake tin (9inch is probably the best size).
You may need to add 1/2 tsp baking powder to help a full-sized pumpkin cake rise. I haven't tried this recipe as one big cake, but my first instinct would be to cook it at 180C for 25 minutes. Though keep an eye on it after 15-20 minutes and use a skewer test to confirm that it is fully cooked.
Can I make Pumpkin Donuts in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, you can! A stand mixer would be really helpful for making this recipe!
You'll need to use the paddle attachment and mix on a low speed to cream the butter and sugar, then add the remaining ingredients until everything is well combined. Make sure to scrape down the sides of the bowl so everything is incorporated.
Remember: don't overmix the batter, or the donuts will be tough.
Can I make Pumpkin Donuts with a food processor?
A food processor would be too powerful for mixing your pumpkin donuts.
How can I make sure my Pumpkin Donuts turn out perfectly?
This recipe is very straightforward, but there are a few points to watch. So follow these pointers - it'll make the difference between good and great donuts!
- Use fresh ingredients. Old eggs or butter will impact the texture and flavour of the donut mixture.
- Don't overmix the batter. Overmixing batter can sometimes cause the gluten in the flour to activate. This makes it more difficult for the air bubbles caused by the raising agents to expand, resulting in dense, tough donuts.
- Use the right size pan. This recipe was designed for use with the donut pan (linked in the recipe card). So I can't guarantee you'll get the best results with another pan.
- Weigh or measure your ingredients accurately. I find it best to weigh out my ingredients before I begin cooking and put them into individual ramekins. This helps you focus on the method rather than trying to measure on the fly.
- Preheat your oven, so it's up to temperature before putting the donuts in. If you add your donuts to an oven which isn't hot enough, the raising agents won't activate properly, and you'll end up with flat, dense donuts.
- Allow the donuts to cool completely before glazing. If your donuts are hot or warm when you glaze them, the icing will melt off or become thin and messy.
Why did my Pumpkin Donuts turn out dry/crumbly?
There are a few reasons this could happen. First, it could be that you didn't measure your ingredients accurately and included too much flour or too little wet ingredients. To prevent dry, crumbly donuts, make sure to weigh or measure your ingredients accurately. And mix the batter until everything is just combined - don't
If you're sure that your donut batter was measured correctly, it's likely the donuts were overcooked. Every oven is different, so it's important to keep an eye on your donuts and test them with a skewer after 12 minutes. If the skewer comes out clean, they're done. If not, give them another minute or two in the oven.
If you find food overcooks in your oven, the temperature dial might be inaccurate. So it could be a good idea to invest in an oven thermometer. An oven thermometer lets you get an accurate read of the internal temperature of your oven. They're a more specialist bit of kitchen kit, but you'll usually find them online or in kitchenware stores.
Why did my Pumpkin Donuts turn out wet/soft/dense?
There are a few reasons this could happen.
First, it could be that you didn't measure your ingredients accurately and included too little flour or too many wet ingredients. To prevent wet, dense donuts, so make sure to weigh or measure your ingredients accurately.
Or it's more likely that your donuts are undercooked. So pop them back in for a little longer and check them every 5-8 minutes until they pass the skewer test.
Why didn’t my Pumpkin Donuts rise?
There are a few reasons this could happen. It could be that your raising agents (baking soda or baking powder) were old and no longer active. Make sure to check the use-by date on your raising agents and, if they're out of date, replace them before you begin cooking.
If your raising agents are in date, it may be that they've been stored incorrectly and lost some potency. A use-by date is calculated with correct storage in mind, just like you wouldn't leave milk out of the fridge and expect it to be fresh after 3 days. So if your self-raising flour has been left open in a cupboard or in a really hot area for months, it won't be at its best.
Another reason your donuts might not have risen is that the oven wasn't hot enough when you put them in. If you add your donuts to an oven which isn't hot enough, the raising agents won't activate properly, and you'll end up with flat, dense donuts.
Finally, it's possible you overmixed the batter. Overmixing cake batter can make it difficult for air bubbles to form during cooking, as the air fights to expand against tough gluten. So make sure you only mix your Pumpkin donut batter as the recipe states.
How can I add/change the flavours in these Pumpkin Donuts?
There are lots of ways you can change the flavour of these Pumpkin Donuts! The easiest and least risky way would be to use different kinds of dried flavourings. This recipe uses some pumpkin spice flavours, so you could choose one and amplify that aspect (like nutmeg or cinnamon).
Or you could make a change to the icing, by using orange juice instead of lemon juice or by adding different spices to the mix.
You could also add a small handful of chopped nuts or dried fruit like soaked sultanas to the batter, though this could affect the structural integrity of your precision-engineered donuts!
Pin this pumpkin donuts recipe
Pumpkin Donuts Recipe
Ingredients
For the pumpkin donuts.
- 170 g (6 oz) slightly salted butter room temperature
- 170 g (6 oz) soft light brown sugar
- 140 g (4.9 oz) pumpkin puree
- 2 medium free range eggs room temperature
- 1 tsp vanilla extract
- 170 g (6 oz) self-raising white flour (self rising flour)
- 1 tbsp pumpkin spice or mixed spice
For the pumpkin spice glaze
- 200 g (7.1 oz) icing sugar (powdered sugar / confectioners’ sugar)
- 1 tsp pumpkin spice or mixed spice
- 3 tbsp lemon juice
Instructions
Make the sponges
- Preheat the oven to 180C (160C fan).
- Place the butter and soft light brown sugar in a mixing bowl. Whisk until creamy.
- Add the eggs and vanilla. Whisk again to combine.
- Briefly whisk in the pumpkin puree.
- Sift in the self-raising flour and pumpkin spice (mixed spice) and fold through.
Pipe and bake
- Transfer the batter to a piping bag and snip off the end to create a 2cm-wide hole. Pipe the batter into the greased doughnut moulds. You have enough for 12 in the donut pan pictured but in smaller/larger or shallower/deeper pans, you may get more/less.
- Bake for approximately 30-35 minutes until risen and firm. Transfer to a wire rack to cool completely.
To make the glaze
- Sift the icing sugar and into a mixing bowl and add the lemon juice.
- Mix to a thick, pourable icing.
- Take the completely cooled doughnuts and dip half way into the glaze, then back on the wire rack to set.
- Garnish with a pinch of pumpkin spice (mixed spice) and leave to set
Nutrition
Pin this pumpkin donuts recipe
More pumpkin recipes to try
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