Perfectly moist and full of pumpkin spice flavor, these cakey Pumpkin Donuts will not last long at your house—they are irresistible!
First, an important year in donut history: 1829. Before 1829, donuts were fried, yeast-based concoctions. With roots in the Netherlands, fried donuts were called olykoeks in Dutch (which translates to “oily cakes”) and brought over by the colonists in the 1700s. In 1829, however, Americans started making them with pearlash (a precursor to baking powder), and the cake donut was born. Throughout the early 19th century, the cake donut (sometimes called an “old-fashioned” donut) gained popularity, and the pearlash was eventually replaced by baking powder.
This cake donut base, made with baking powder and baked instead of fried, has spawned countless flavor combinations. Go into any donut shop, and you’ll see a variety of cake donuts: plain, chocolate, blueberry, red velvet, and the list goes on. In the autumn months, you might find they offer pumpkin donuts as well.
But why wait until a few months out of the year to enjoy pumpkin donuts? Making them at home is actually quite simple, allowing you to savor them when they are at their freshest. There is nothing quite like biting into a slightly warm, fresh-from-the-oven pumpkin donut. Pillowy soft, full of pumpkin flavor, and kissed on top with cinnamon sugar, these treats are delicious.
Make-your-own donut pan
If you have a donut pan like the one pictured, great! But if you don’t, you can still make perfectly shaped donuts at home. Just use a standard muffin tin from your cabinet. Simply take some aluminum foil and cut out twelve 4″x4″ squares. For each square, place your pointer finger in the center and gently press down to create a finger-shaped indentation, about one to two inches deep. Flip the foil over so the raised bump is facing up, and press the foil square into a muffin cup, molding it to the shape of the tin. The raised center will act as the “donut hole.” Perfect donuts, sans mold!
How do I store leftovers?
Leftover donuts will keep at room temperature in an airtight container for up to 2 or 3 days. You can also place them in the fridge in an airtight container and store them for 2 days longer, but they will likely dry out a little. Donuts can easily be frozen. Double-wrap them in plastic wrap, transfer them to a Ziploc bag, and freeze them for up to 3 months.
Serving suggestions
Cinnamon sugar is my favorite topping on these donuts, but don’t limit yourself. You can also dust them with powdered sugar or drizzle them with this Sugar Cookie Glaze (swap out the almond extract with vanilla extract). In fact, you can set out all three toppings and let people top their own (plus sprinkles or other decorations). This is especially fun to do at a pumpkin-decorating party or school party with kiddos. If you’re making pumpkin donuts for a big breakfast or brunch, they pair well with warm and cozy dishes like Healthy Baked Oatmeal or pancakes with Spiced Maple Syrup.
Pumpkin Donuts
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups canned pumpkin purée
- 1 teaspoon vanilla extract
- Cinnamon sugar or icing for decorating, optional
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together brown sugar, granulated sugar, vegetable oil, eggs, pumpkin purée, and vanilla extract until well blended.
- Add the wet ingredients to the dry ingredients and mix until just combined, ensuring not to overmix.
- Spray donut pans with nonstick spray. Spoon or pipe the batter into the donut wells, filling each about 3/4 full.
- Bake in the preheated oven for 13-16 minutes, or until a toothpick inserted into the center comes out clean.
- Allow donuts to cool slightly in the pan before transferring to a wire rack to cool completely.
- Decorate donuts with icing or cinnamon sugar if desired.
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