Pumpkin doughnuts recipe always gets me excited because it blends the cozy vibes of fall with that irresistible doughnut charm. If you’ve ever wanted to whip up something that tastes like autumn in every bite, this recipe’s got your back. Ready to get flour on your hands and pumpkin on your mind?
Why You Should Try Pumpkin Doughnuts Recipe
Honestly, pumpkin doughnuts bring that perfect balance of spice and sweetness that makes mornings feel like a warm hug. I first made these on a chilly weekend, and let me tell you, the house smelled like a pumpkin patch and cinnamon festival rolled into one. Plus, they’re surprisingly easy to make, even if you’re not a kitchen wizard.
Variations I’ve Tried
I’ve played around with this recipe quite a bit. Sometimes I swap out the usual cinnamon for pumpkin pie spice, which amps up the flavor. Other times, I add a little maple syrup drizzle on top instead of the classic glaze. Oh, and if you want to get fancy, toss in some chopped pecans for a crunchy surprise. Ever thought about a chocolate glaze? It’s a game-changer.
Ingredients You’ll Need
Here’s the lineup for these pumpkin doughnuts:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
How I Make Pumpkin Doughnuts
Here’s the straightforward way I tackle these doughnuts:
- Preheat your oven to 350°F (175°C) and grease your doughnut pan.
- In a big bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt.
- In another bowl, mix the pumpkin puree, eggs, buttermilk, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ones and stir just until combined—don’t overmix or the doughnuts get tough.
- Spoon the batter into the doughnut pan, filling each cavity about 3/4 full.
- Bake for 15-18 minutes, or until a toothpick comes out clean.
- Let them cool for a few minutes before popping them out of the pan.
- Whisk together the glaze ingredients and dip the tops of the doughnuts while they’re still warm.
Pro Tips for Pumpkin Doughnuts
If you want doughnuts that are fluffy but still hold their shape, don’t skip the buttermilk—it adds that subtle tang and helps with the rise. Also, when mixing, stop as soon as you see no more dry flour; overmixing is the enemy here. And hey, if you don’t have a doughnut pan, muffin tins work too, just adjust cooking time slightly.
Leftovers
Leftover doughnuts? Lucky you! Store them in an airtight container at room temperature for up to two days. If they get a bit dry, a quick zap in the microwave (about 10 seconds) brings them back to life. Not gonna lie, sometimes I toast them lightly—crispy outside, soft inside. Yum.
Common Mistakes to Avoid
One rookie mistake is using pumpkin pie filling instead of pure pumpkin puree. The pie filling has extra sugars and spices that throw off the balance. Also, don’t forget to grease your pan well; doughnuts sticking to the pan is a sad moment. Lastly, avoid overbaking—dry doughnuts are no fun.
Nutrition Information
- Calories: 320 kcal
- Carbohydrates: 42 g
- Protein: 5 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 22 g
There you have it, pumpkin doughnuts that taste like a little fall festival in every bite. Happy baking!
Pumpkin Doughnuts Recipe
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and grease a doughnut pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients until just mixed; do not overmix.
- Spoon the batter into the doughnut pan, filling each cavity about 3/4 full.
- Bake for 10 to 12 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes, then remove and cool completely.
- Optionally, glaze or sprinkle with cinnamon sugar before serving.