Pumpkin Doughnuts Recipe

Pumpkin doughnuts recipe is one of those treats that instantly feels like a warm hug in fall. If you’ve ever craved that perfect balance of soft, spiced dough with just the right amount of sweetness, you’re in the right place. I’ve been making these for years, and trust me, they never disappoint.

Why You Should Try This Pumpkin Doughnuts Recipe

Honestly, pumpkin doughnuts bring a little autumn magic into your kitchen without needing a trip to the pumpkin patch. They’re soft, tender, and packed with cozy spices like cinnamon and nutmeg. Plus, they’re way better than the store-bought kind because you control the sweetness and texture. Ever had a doughnut that felt dry or too cakey? These hit the sweet spot—light but still satisfyingly rich.

Variations I’ve Tried And Loved

I’m all about switching things up, and pumpkin doughnuts are no exception. Here are some tweaks that made me smile:

• Glazed with maple syrup: Adds a natural sweetness that pairs perfectly with the pumpkin.
• Cinnamon sugar coating: Skip the glaze and roll them in cinnamon sugar for a crunchy, sweet exterior.
• Chocolate drizzle: Because, well, chocolate makes everything better.
• Spiced cream cheese frosting: A little indulgence never hurt anyone, right?

Adaly Kandice

Pumpkin Doughnuts Recipe

Pumpkin Doughnuts Recipe offers a soft, spiced, and moist doughnut that's perfect for fall and pumpkin lovers.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 220

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• for coating cinnamon sugar

Instructions

 

1. Preheat the oven to 350°F (175°C). Grease a doughnut pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, combine granulated sugar, brown sugar, pumpkin puree, buttermilk, egg, and vanilla extract. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Stir in the melted butter.
6. Spoon the batter into the doughnut pan, filling each cavity about 3/4 full.
7. Bake for 12-15 minutes or until a toothpick inserted into a doughnut comes out clean.
8. Let doughnuts cool in the pan for 5 minutes, then remove to a wire rack.
9. While still warm, brush doughnuts with melted butter and toss in cinnamon sugar to coat.
10. Serve and enjoy your soft and flavorful pumpkin doughnuts.

Notes

Ensure not to overmix batter to keep doughnuts tender. Use fresh spices for best flavor. Cinnamon sugar can be adjusted to taste for sweetness and spice.

Serving Ideas for Pumpkin Doughnuts

These doughnuts shine on their own but here are some ways I like to serve them:

• Warm with a dusting of powdered sugar.
• With a drizzle of honey or maple syrup.
• Paired with a hot cup of coffee or chai tea.
• Topped with a dollop of whipped cream or cream cheese frosting for extra indulgence.

Helpful Tips for Pumpkin Doughnuts Recipe

I’ve learned a few things over the years that make these doughnuts better every time:

• Use fresh pumpkin puree for the best flavor. Canned works, but homemade is a step above.
• Don’t skip the spices they’re what give these doughnuts their character.
• Keep an eye on baking time. Overbaking dries them out.
• Let them cool before glazing or coating to avoid sogginess.
• If you want a crispier exterior, pop them under the broiler for a minute or two (watch closely!).

Leftovers and Storage

If you have any leftovers (which might be tough), store them in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge for up to a week or freeze them individually wrapped for up to 3 months. When reheating, a few seconds in the microwave or a quick toast in the oven brings them back to life.

Common Mistakes to Avoid

Nobody’s perfect, but here are some traps I’ve fallen into:

• Overmixing the batter, which makes the doughnuts dense.
• Using pumpkin pie filling instead of puree it’s sweeter and messes with the texture.
• Not greasing the pan well, causing doughnuts to stick.
• Baking at too high a temperature, leading to burnt edges and raw centers.
• Glazing while doughnuts are still warm, making a sticky mess.

Nutrition Facts (per serving)

• Calories: 220 kcal
• Carbohydrates: 30 g
• Protein: 3 g
• Fat: 9 g
• Fiber: 2 g
• Sugar: 15 g

So, these pumpkin doughnuts aren’t just tasty they come with a bit of nutritional goodness too. Perfect for a cozy snack or a sweet breakfast treat!