Name: Pumpkin Doughnuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 2/3 cups (235g) all-purpose flour; 1 1/2 tsp baking powder; 1 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground cloves; 3/4 cup (150g) packed light brown sugar; 1/2 cup (100g) granulated sugar; 1/2 cup canola oil or vegetable oil; 3 large eggs; 1 1/2 cups (340g) canned pumpkin puree; 1 tsp vanilla extract; For the Coating:; 1/3 cup granulated sugar; 1 tsp ground cinnamon

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Pumpkin Doughnuts are the ultimate fall treat—soft, fluffy, and packed with warm spices and rich pumpkin flavor. These baked doughnuts offer all the comfort of traditional fried doughnuts without the greasy mess. With a simple cinnamon-sugar coating and a quick bake time, they’re a must-make for cozy autumn mornings, Halloween parties, or any time you crave a seasonal indulgence.

Pumpkin Doughnuts

Why You’ll Love This Recipe

No frying required: These are baked, making cleanup easy and your kitchen oil-free.
Perfect texture: Moist, cake-like centers with a lightly crisp cinnamon-sugar coating.
Fall flavors in every bite: Pumpkin puree and classic warm spices make these irresistibly comforting.
Great for gatherings: Makes 18 doughnuts—ideal for sharing at brunches or holiday events.
Quick and simple: Ready in just 35 minutes from start to finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
ground cinnamon
ground nutmeg
ground ginger
ground cloves
light-brown sugar
granulated sugar
canola or vegetable oil
large eggs
canned pumpkin puree
vanilla extract

For the Coating

granulated sugar
ground cinnamon

Directions

Preheat the oven to 350°F. Lightly spray 18 doughnut wells (three 6-well pans) with non-stick spray.
Mix dry ingredients: In a mixing bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make a well in the center and set aside.
Combine wet ingredients: In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, pumpkin puree, and vanilla until smooth and fully blended.
Combine wet and dry: Add dry ingredients to the wet and mix with a spatula until just combined. A few small lumps are okay.
Fill the pans: Spoon or pipe the batter into the prepared doughnut pans, filling each well about 3/4 full (around a scant 1/4 cup per doughnut).
Bake for 13–16 minutes or until a toothpick inserted into the center comes out clean. Let them cool slightly in the pan.
Coat the doughnuts: In a container, whisk together the cinnamon and sugar. While still slightly warm, add one doughnut at a time to the container, shake gently to coat. If needed, spray the doughnuts lightly with cooking spray to help the coating stick.
Cool and store: Place coated doughnuts on a wire rack to cool completely. Store in an airtight container.

Servings and timing

Yield: 18 doughnuts
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Glazed version: Skip the cinnamon sugar and dip cooled doughnuts in a maple or vanilla glaze.
Mini doughnuts: Use a mini doughnut pan for bite-sized treats—adjust bake time to 9–11 minutes.
Add-ins: Stir in mini chocolate chips, chopped nuts, or dried cranberries for extra flavor.
Vegan: Use flax eggs and plant-based oil to make these dairy- and egg-free.
Whole wheat: Replace half the flour with whole wheat flour for added fiber.

Storage/Reheating

Storage: Keep doughnuts in an airtight container at room temperature for up to 3 days.

Freezer: Freeze uncoated doughnuts for up to 2 months. Thaw and coat in cinnamon sugar before serving.

Reheating: Warm briefly in the microwave (10–15 seconds) or oven (300°F for 5 minutes) before serving.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices that will throw off the flavor and texture.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking. Check for xanthan gum in the mix for best results.

Do I need a doughnut pan?

Yes, for best results. However, you can also use a muffin tin and shape foil or parchment in the center to mimic the doughnut hole.

Can I reduce the sugar?

You can reduce the sugar slightly, but keep in mind it may affect the moisture and flavor of the final product.

Can I make the batter ahead of time?

It’s best to bake the batter fresh. However, you can mix dry and wet ingredients separately and combine just before baking.

Why didn’t my doughnuts rise?

Check your baking powder for freshness. Also ensure your oven is fully preheated before baking.

Can I make these dairy-free?

Yes, this recipe is naturally dairy-free if you use a dairy-free oil and avoid butter-based coatings.

Can I double the recipe?

Absolutely! Double all ingredients and bake in batches.

Are these cake doughnuts?

Yes, these are baked cake-style doughnuts, not yeast-raised.

How do I keep the sugar coating from falling off?

Coat the doughnuts while they’re still slightly warm, and lightly spritz them with non-stick spray if needed.

Conclusion

Pumpkin Doughnuts are a festive, flavorful, and fun way to welcome the fall season. With their fluffy texture, warm spices, and sweet cinnamon-sugar finish, they’re a treat both kids and adults will love. Perfect for breakfast, dessert, or any autumn celebration—these doughnuts are sure to become a seasonal staple in your kitchen.