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Pumpkin donuts are the cozy autumn treat that makes ordinary mornings feel special. When you crave something soft and packed with the flavor of warm spices, this recipe brings bakery-worthy results right from your oven — no frying, no fuss. They have become my go-to for a quick breakfast or afternoon snack when pumpkin season rolls in.
I first made these for a weekend brunch and everyone went back for seconds. Now they are a seasonal tradition whenever I want an effortless fall dessert that feels homemade.
Ingredients
- All-purpose flour: Essential for creating the signature donut texture. Choose fresh unbleached flour for best rise.
- Baking powder and baking soda: Leavening agents to make your donuts light and puffy. Always check that your baking powder is fresh for best results.
- Salt: Balances the sweetness and brings out the spice flavors. Fine sea salt blends smoothly into the batter.
- Cinnamon, Nutmeg, Ground cloves: The classic trio for bold fall flavors. Freshly ground spices make a world of difference.
- Granulated sugar: Gives the donuts structure and a classic sweet bite. Use organic cane sugar if you prefer.
- Plain Greek yogurt: Keeps the donuts tender and adds subtle tang. Use full-fat yogurt for richer texture.
- Cooking oil: Adds moisture and helps with easy mixing. Canola or neutral oil is best.
- Large eggs: Bind everything together and create fluffy structure. Farm-fresh eggs have richer color and flavor.
- Vanilla: Lifts all the other flavors with a sweet aroma. Pure vanilla extract is always worth using.
- Pumpkin puree: Delivers classic pumpkin flavor and deep orange color. Look for pure pumpkin with no added sugar or spices.
Instructions
- Prep the Pans:
- Lightly grease two six-cavity donut pans with nonstick spray. This keeps your donuts from sticking and makes for easy cleanup.
- Mix Wet Ingredients:
- Whisk together pumpkin puree, sugar, Greek yogurt, oil, eggs, and vanilla in a medium bowl. Mix until the batter looks smooth, thick, and fully combined.
- Combine Dry Ingredients:
- In a separate bowl, stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and ground cloves until well mixed. Make sure all spices are evenly distributed so every bite tastes consistent.
- Combine Everything Without Overmixing:
- Gradually add dry ingredients to wet ingredients. Stir gently just until combined. Folding carefully keeps the donuts fluffy and prevents toughness.
- Pipe Batter Into Pans:
- Transfer the thick batter to a large resealable plastic bag. Snip a corner and carefully pipe the batter into each donut well, filling them about three fourths full. This trick makes it easy to fill without mess.
- Bake and Cool:
- Place the pans in the preheated oven. Bake for fifteen to eighteen minutes. The donuts are ready when they spring back after a gentle press. Let them cool in the pans for two to five minutes. Then loosen and move to a wire rack to finish cooling.
- Add the Topping:
- Melt butter in a small bowl. Mix sugar and cinnamon in a flat container. Brush donuts with melted butter once they are cool enough to handle. Spoon or sprinkle cinnamon sugar topping over each donut so it clings to every side.
I absolutely love how the pumpkin puree gives these donuts their vibrant color and soft crumb. My daughter and I always share the task of dusting every warm donut with the cinnamon sugar topping. It is the best kind of kitchen mess.
Storage tips
Keep your donuts in an airtight container at room temperature for up to three days. They stay surprisingly moist and soft. If you want to store them longer, pop them in the fridge or even freeze for a quick grab and go breakfast. Defrost at room temp or give them a quick zap in the microwave for a just baked feel.
Ingredient substitutions
If you are out of Greek yogurt, plain regular yogurt or even sour cream will work well. For a gluten free version, swap in a trusted one to one gluten free baking flour. Dairy free milk or coconut yogurt will also do the trick if you need a lactose free option.
Serving suggestions
These donuts are delicious on their own or paired with a hot cup of coffee. For extra indulgence, serve with a dollop of whipped cream or a drizzle of maple glaze. They make a festive brunch platter or a sweet little gift box for neighbors.
Cultural and historical context
Pumpkin flavored baked goods have become a fall tradition in North America. Pumpkin donuts in particular bring to mind visits to local cider mills and autumn fairs where trays of spiced donuts and apple cider are celebrated. Pumpkin puree is a classic ingredient in American baking dating back to colonial times.
Seasonal Adaptations
Use canned pumpkin for convenient baking all year long. Substitute half the flour with whole wheat for a heartier donut. Swap in apple butter or mashed sweet potato for a fresh flavor twist.
Success Stories
I have heard from so many readers who love making these with their kids. Letting little hands help pipe the batter and shake on the cinnamon sugar makes for a fun family kitchen project. Several friends have even made mini versions for baby showers and fall birthday parties.
Freezer Meal Conversion
These donuts freeze like a dream. Once completely cool, wrap each donut individually and store in a freezer bag. Thaw on the counter or microwave for a few seconds. Roll in extra cinnamon sugar after reheating if you want them tasting bakery fresh.
With these pumpkin donuts, you can create bakery style treats in your own kitchen. Give them a try for cozy mornings or to share with friends — they never disappoint!
Recipe FAQs
- → Can I substitute Greek yogurt with regular yogurt?
Yes, regular plain yogurt works well and will still keep the donuts tender. Avoid flavored varieties for best results.
- → How do I store these donuts?
Keep in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- → Can I freeze the donuts?
After cooling, wrap well and freeze for up to 2 months. Add the cinnamon sugar coating after thawing for best texture.
- → What if I don’t have a donut pan?
You can use a muffin tin, but baking time may vary. The shape will be different, but flavor remains delicious.
- → Is canned or homemade pumpkin puree better?
Both types work. Canned puree is convenient, while homemade offers slightly fresher flavor if thoroughly drained.