Pumpkin Donut Recipe

Soft and moist, baked pumpkin donuts are stuffed with traditional fall flavors like cloves, nutmeg, cinnamon, and ginger.

Pumpkin Donut – 1¾ cups (210 g) all purpose flour – 1½ teaspoons baking powder – 1½ teaspoons ground cinnamon – ½ teaspoon ground ginger – ¼ teaspoon ground nutmeg – ¼ teaspoon ground clove – 1 teaspoon salt – ½ cup (113 g) unsalted butter, melted and cooled – ¾ cup (150 g) light brown sugar – ¾ cup (150 g) granulated sugar – 2 large eggs, room temperature – 1½ cups (390 g) canned pumpkin puree Cinnamon Sugar Topping – ½ cup (113 g) unsalted butter, melted – ¾ cup (150 g) granulated sugar – 1½ teaspoons ground cinnamon

Ingredient

Direction

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1

Heat the oven to 350 degrees Celsius. Butter two 6-count donut pans. 

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2

Mix the flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt together in a big bowl. 

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3

Melt and chill the butter, then add the light brown sugar, granulated sugar, and eggs to another large bowl. Whisk until smooth and well blended.

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4

Blend the dry ingredients with the liquid until no flour streaks remain visible.

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5

Pour or pipe pumpkin donut batter into each donut pan cavity. About ¾ of each donut pan cavity should be filled. 

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6

Bake donuts for 14–16 minutes. The donuts are done when the tops spring back when softly pressed.

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7

Dip the cooled donut in melted butter on both sides. Roll each baked donut in cinnamon sugar quickly. On the cooling rack, place each cinnamon sugar pumpkin donut.

also see

also see

Banana French Toast Recipe