Pumpkin Donuts
Moist and spiced pumpkin donuts, perfect for breakfast or a snack during fall.
Ingredients
Main Ingredients
- 1 cup pumpkin puree Canned or fresh
- 2 large eggs Room temperature
- 3/4 cup brown sugar Packed
- 1/4 cup granulated sugar
- 1/4 cup milk Any type of milk
- 1/4 cup vegetable oil Can substitute with coconut oil or applesauce
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon Use fresh for best flavor
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Optional Toppings
- powdered sugar or cinnamon sugar For dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a donut pan with oil or cooking spray.
- In a large bowl, combine the pumpkin puree, eggs, brown sugar, granulated sugar, milk, vegetable oil, and vanilla extract. Mix well until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the pumpkin mixture. Stir just until combined. Do not overmix; a few lumps are okay.
- Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
Baking
- Bake for 15-18 minutes, or until the donuts spring back when lightly pressed.
- Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack.
- If desired, dust the warm donuts with powdered sugar or roll them in cinnamon sugar.
Notes
These donuts can be stored at room temperature in an airtight container for up to 3 days, in the refrigerator for up to a week, or frozen for up to 2 months.