Name: Pumpkin Doughnuts Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/4 cup light brown sugar, packed; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1 cup canned pumpkin puree (100% pumpkin, not pie filling); 2 large eggs, room temperature; 1/2 cup whole milk or oat milk; 1/3 cup neutral oil (canola, vegetable, or light olive oil); 2 teaspoons vanilla extract; 1/2 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; 4 tablespoons melted butter, slightly cooled; 1 cup powdered sugar, sifted; 2–3 tablespoons milk (dairy or non-dairy); 1/2 teaspoon vanilla extract; 1 pinch salt

Pumpkin Doughnuts Recipe tastes like a cozy October morning in every bite, with warm spices, tender crumb, and a light sugar crunch. It suits weekend bakers, fall brunch fans, and anyone who wants homemade doughnuts in under an hour. I test pumpkin recipes year-round, so my neighbors now judge seasons by what I drop on their doorstep.

Why Pumpkin Doughnuts Recipe Is Worth It

Baked pumpkin doughnuts give you all the flavor of a bakery treat without a pot of hot oil on the stove. The batter comes together in one bowl, and the pumpkin keeps the doughnuts soft and moist for days.

You control the sweetness and spice level, so you can lean into cinnamon and nutmeg or keep it mellow for kids. The recipe uses pantry staples, canned pumpkin, and a simple cinnamon-sugar or glaze finish that looks fancy but takes minutes.

“These pumpkin doughnuts taste like a pumpkin spice latte and a bakery doughnut had the best fall baby. ★★★★★”

Ingredients You Need

Dry ingredients

2 cups (240 g) all-purpose flour
1 cup (200 g) granulated sugar
1/4 cup (50 g) light brown sugar, packed
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger

Wet ingredients

1 cup (240 g) canned pumpkin puree (100% pumpkin, not pie filling; Libby’s or store brand both work)
2 large eggs, room temperature
1/2 cup (120 ml) whole milk or oat milk
1/3 cup (80 ml) neutral oil (canola, vegetable, or light olive oil)
2 tsp vanilla extract

Cinnamon-sugar coating (classic finish)

1/2 cup (100 g) granulated sugar
1 1/2 tsp ground cinnamon
4 tbsp (56 g) melted butter, slightly cooled

Simple vanilla glaze (optional instead of cinnamon-sugar)

1 cup (120 g) powdered sugar, sifted
2–3 tbsp milk (dairy or non-dairy)
1/2 tsp vanilla extract
Pinch of salt

Pantry shortcuts and swaps

Use canned pumpkin puree to save time; homemade pumpkin puree works if you drain it very well. Use pumpkin pie spice (2 1/2 tsp) instead of the individual spices if you want a shortcut. Swap half the all-purpose flour with white whole wheat flour for a slightly heartier doughnut.

Equipment

2 standard nonstick doughnut pans (6-cavity each) or bake in batches with one pan
Large mixing bowl
Medium mixing bowl
Whisk and rubber spatula
Piping bag or large zip-top bag (for easy batter transfer)
Wire cooling rack
Small bowls for cinnamon-sugar and glaze

Quick Tips & substitutions

Use room temperature eggs and milk so the batter mixes smoothly and bakes evenly.
Blot pumpkin puree with paper towels if it looks very wet; thick puree gives lighter doughnuts.
Grease doughnut pans lightly, even if they say nonstick, to avoid stubborn sticking.
Pipe batter into the wells instead of spooning; this keeps the center holes open and the shape even.
Fill each cavity about 3/4 full so the doughnuts rise nicely without spilling over.
Swap milk with almond, oat, or soy milk for dairy-free doughnuts.
Use coconut oil instead of neutral oil for a light coconut note, but melt it and cool slightly first.
Replace eggs with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water) for a vegan version.
Use gluten-free 1:1 baking flour to keep the texture close to the original.
Dust warm doughnuts in cinnamon-sugar; the sugar sticks better while the surface still feels slightly moist.

How to Make Pumpkin Doughnuts Recipe

Step 1: Mix the dry ingredients

Preheat the oven to 350°F (175°C) and set the oven rack in the center. Grease the doughnut pans lightly with baking spray or a thin coat of oil.

In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Break up any brown sugar clumps so the dry mix feels light and even.

Step 2: Whisk the wet ingredients

In a separate medium bowl, whisk pumpkin puree until smooth. Add eggs, milk, oil, and vanilla, then whisk until the mixture looks silky and uniform.

Check that no streaks of egg remain; this step keeps the batter consistent. If the mixture looks very thick, add 1–2 extra tablespoons of milk to loosen it slightly.

Step 3: Combine wet and dry

Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold the batter together gently.

Stop mixing as soon as no dry flour streaks remain; a few small lumps work fine. Overmixing makes the doughnuts tough instead of tender.

Step 4: Fill the doughnut pans

Spoon the batter into a piping bag or a large zip-top bag and snip off the tip. Pipe the batter into each doughnut cavity, filling about 3/4 full.

Smooth the tops lightly with a damp finger or the back of a spoon if needed. Tap the pan on the counter a couple of times to pop any large air bubbles.

Step 5: Bake the pumpkin doughnuts

Slide the pans into the oven and bake 12–15 minutes, until the doughnuts spring back lightly when you touch them. A toothpick inserted into the thickest part should come out clean or with a few moist crumbs.

Rotate the pans halfway through baking if your oven heats unevenly. Pull the pans once the tops look set and slightly golden around the edges.

Step 6: Cool and coat in cinnamon-sugar

Let the doughnuts cool in the pan for 5 minutes, then lift them out and place them on a wire rack. Stir sugar and cinnamon together in a shallow bowl.

Brush each warm doughnut with melted butter, then toss or roll it in the cinnamon-sugar mix. Coat both sides for maximum crunch and flavor.

Step 7: Glaze option instead of cinnamon-sugar

Whisk powdered sugar, milk, vanilla, and a pinch of salt in a small bowl until smooth and pourable. Adjust with a few drops more milk if it looks too thick or a spoonful more sugar if it looks too thin.

Dip cooled doughnuts (not hot, or the glaze slides off) into the glaze, then set them back on the rack. Let the glaze set for 10–15 minutes before serving or storing.

Recipe Variations

Gluten-free version: Use a 1:1 gluten-free baking flour and add 1 extra tablespoon milk if the batter feels very thick.
Vegan version: Use plant milk, coconut or vegetable oil, and flax “eggs” instead of regular eggs; coat with cinnamon-sugar instead of a dairy-heavy glaze.
Low sugar: Cut the granulated sugar in the batter to 3/4 cup and skip the glaze; use a light dusting of cinnamon-sugar instead of a thick coat.
Protein boost: Replace 1/4 cup flour with unflavored or vanilla protein powder and add 1–2 tablespoons extra milk.
Chocolate pumpkin doughnuts: Fold in 1/2 cup mini chocolate chips or drizzle cooled doughnuts with melted dark chocolate.
Maple version: Swap half the granulated sugar with maple syrup and reduce milk by 2 tablespoons; use a maple glaze with maple syrup instead of some of the milk.
Nutty topping: Sprinkle chopped toasted pecans or walnuts over the glaze while it still feels wet.

Ways to Serve Pumpkin Doughnuts Recipe

Pair warm doughnuts with hot coffee, chai, or a mug of cocoa for a cozy breakfast.
Serve on a brunch board with fresh fruit, yogurt, and scrambled eggs.
Pack cooled doughnuts in lunchboxes as a fall dessert.
Crumble leftover doughnuts over vanilla yogurt or ice cream for a quick dessert.
Set out a “doughnut bar” with bowls of glaze, sprinkles, and nuts so everyone decorates their own.

Storage Success

Store cooled pumpkin doughnuts in an airtight container at room temperature for up to 2 days; line the container with paper towels to catch extra moisture. Keep glazed doughnuts in a single layer so the glaze stays intact. Chill them in the fridge for up to 4–5 days if your kitchen runs warm, and let them come to room temperature before serving. Freeze unglazed doughnuts in a zip-top bag for up to 2 months, then thaw at room temperature and coat with fresh cinnamon-sugar or glaze.