Easy Pumpkin Donuts: Soft and Delicious Homemade Recipe

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Pumpkin Donuts. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Pumpkin Donuts

Baked pumpkin donuts: soft, flavorful, and coated with cinnamon sugar. Since they’re baked instead of fried, they’re lighter, easier to make, and mess-free — pure pumpkin goodness. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Ingredients:

1 large egg
½ cup pumpkin puree (120 g / ~4.2 oz)
½ cup brown sugar (100 g / ~3.5 oz)
½ cup of milk (120 ml / ~4 fl oz)
1 ½ cups all-purpose flour (190 g / ~6.7 oz)
1 teaspoon baking powder (4 g)
½ teaspoon baking soda (3 g)
1 teaspoon ground cinnamon (2.5 g)
½ teaspoon ground nutmeg (1.25 g)
½ teaspoon ground ginger (1.25 g)
¼ teaspoon salt (1.5 g)
2 tablespoons melted butter (28 g / ~1 oz)
1 teaspoon vanilla extract (5 ml / ~0.17 fl oz)
¼ cup cinnamon sugar for topping (50 g / ~1.8 oz)

Directions:

Step 1 — Preheat and Prepare
First, preheat the oven to 350 °F (175 °C). Lightly grease a donut pan using butter or non-stick spray to prevent sticking.

Step 2 — Combine the Dry Ingredients
Then, in a medium-sized bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well blended.

Step 3 — Mix the Wet Ingredients
After that, in a separate mixing bowl, add the pumpkin puree, brown sugar, egg, milk, melted butter, and vanilla extract. Whisk until the mixture is smooth and uniform.

Step 4 — Combine and Fill the Pan
Next, gradually fold the dry mixture into the wet mixture, stirring gently until just incorporated—do not overmix, as this can make the donuts dense.
Afterward, spoon the batter into the donut pan, filling each mold about three-quarters full.

Step 5 — Bake and Cool
Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
Then, allow the donuts to cool for a few minutes in the pan before transferring them to a wire rack to cool slightly.

Step 6 — Add the Cinnamon Sugar Coating
While the donuts are still warm, dip each one into a bowl of cinnamon sugar, turning to coat all sides evenly.

Extra Tips

Use pure pumpkin puree, not pumpkin pie filling, so you can control the sweetness and spice levels.
Avoid overmixing—this will keep the donuts soft and fluffy.
For a slightly crispier edge, bake for 2 extra minutes or briefly place under the broiler.
To make a glaze instead, whisk powdered sugar with a small amount of milk and drizzle over the cooled donuts.