Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, homemade pumpkin puree can be substituted for canned pumpkin puree as long as it has a similar thick consistency. If it’s particularly watery, I recommend straining off some of the excess moisture before adding it to the batter so it doesn’t affect the texture of the donuts.

Can I use pumpkin pie spice instead of individual spices?

Yes. If using store-bought pumpkin pie spice, replace the cinnamon, ginger, nutmeg, and cloves with about 1 teaspoon of pumpkin pie spice. I still use the cinnamon in the cinnamon-sugar topping. I like to use extra pumpkin pie spice to make crockpot pumpkin applesauce , too. Keep in mind that store-bought pumpkin pie spice often contains allspice, too, which adds extra warmth and spice to the flavor.

Can I make pumpkin donuts without a donut pan?

Yes, this recipe works with a muffin pan. The finished donuts won’t have the classic circular shape, but they’ll still be tasty. The baking time may need to be increased slightly, so keep a close eye on the oven and start checking for doneness early to prevent overbaking.

Can I make mini pumpkin donuts?

Yes, follow the recipe as usual. Then, spoon the batter into a greased mini muffin pan, and bake, adjusting the cooking time as needed. Mini pumpkin donuts will likely bake much faster than full-sized donuts.

Are pumpkin donuts better baked or fried?

I prefer baking pumpkin donuts because it keeps the recipe simple and approachable. There’s no need to roll out any dough or manage hot oil, and the donuts still turn out soft and tender inside and golden on the outside. Baking also makes it easy to prepare a batch in less than 30 minutes.

Can I use a different topping?

Yes. If preferred, top the baked donuts with powdered sugar. Or, make glazed donuts with a powdered sugar glaze like the one in my pumpkin spice scones . These donuts would also be delicious topped with the cream cheese frosting used on my soft pumpkin cookies . Spoon it into a piping bag or a Ziploc bag with the corner snipped off to make it easy to top each donut.

Baked Pumpkin Donuts Recipe

Servings: 10-12 (depends on pan size) 1x

Scale

Ingredients

For the Pumpkin Donuts:

⅓ cup pumpkin puree
2 large eggs
⅓ cup milk of choice
2 tablespoons avocado oil
1 teaspoon pure vanilla extract
1 ¼ cups regular all-purpose flour (165 g)
½ cup granulated sugar (105 g)
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon fine salt
⅛ teaspoon ground cloves

For the Cinnamon-Sugar Topping:

1 tablespoon granulated sugar
½ teaspoon ground cinnamon

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Instructions

Preheat the oven to 350°F. Lightly mist a nonstick metal donut pan or silicone donut molds with cooking spray; set aside. (NOTE: If using a 6 count donut pan, you’ll have to make two batches unless you have 2 pans.)
To a mixing bowl, add the pumpkin, eggs, milk, oil, and vanilla. Whisk together until smooth.
Add the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves; stir until combined.
Distribute the batter among the prepared donut molds, filling each well about ¾ full. Use a knife or small spatula to spread the batter evenly in each well.
Bake in the preheated oven until a toothpick inserted into the donut comes out clean, for 10 to 12 minutes. Remove from the oven and allow to cool in the pans for about 5 minutes. Then remove and coat with the cinnamon sugar topping while the donuts are still warm.
For the cinnamon sugar topping: In a shallow bowl, combine the 1 tablespoon sugar and ½ teaspoon cinnamon. Dip a warm donut into the mixture, rotating it back and forth gently to coat one side. Repeat with all of the donuts.
Place the donuts, coated side up, on a cooling rack to cool completely.
Store cooled donuts in an airtight container at room temperature for up to 4 days. Or freezer for up to 3 months.

Notes

For gluten-free donuts, sub an equal amount of 1:1 gluten-free baking flour for the all-purpose flour.

For dairy-free donuts, use unsweetened non-dairy milk instead of dairy milk.

Nutrition Information

Serving Size: 1 donut with topping
Calories: 125
Fat: 3 g
(Sat Fat: 1 g)
Sodium: 62 mg
Carbohydrate: 21 g
(Fiber: 1 g
Sugar: 10 g)
Protein: 3 g
Cholesterol: 30 mg

Dietary

Dairy-Free Gluten-free Vegetarian

Recipe By: Ana Ankeny