Why You’ll Love This Recipe
I like this recipe because it’s simple and captures everything I enjoy about fall baking. The batter comes together quickly, and the doughnuts bake up fluffy and light. I don’t need to fry them, which makes cleanup easier. Plus, the glaze adds just the right sweetness without overpowering the pumpkin and spice.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 large eggs
3/4 cup canned pumpkin puree (100% pure)
1/4 cup whole milk
1/4 cup unsalted butter (melted)
1 tsp vanilla extract
Directions
I begin by preheating my oven to 375°F (190°C) and greasing my doughnut pans.
In a large bowl, I whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In another bowl, I mix the pumpkin puree, melted butter, eggs, milk, and vanilla until smooth.
I fold the wet ingredients into the dry mixture, stirring gently until just combined.
Using a piping bag or spoon, I fill the doughnut pans about halfway with batter.
I bake for 12–15 minutes, or until the doughnuts are golden and spring back when lightly touched.
After cooling slightly, I glaze them with a simple mix of powdered sugar and milk before serving.
Servings and Timing
This recipe makes about 12 doughnuts.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
Sometimes I add a pinch of cloves or ginger for extra spice. For a sweeter version, I dip them in cinnamon-sugar instead of glaze. I also enjoy topping them with a maple glaze or cream cheese icing for a richer treat. If I want mini doughnuts, I bake them in a mini pan and shorten the bake time.
Storage/Reheating
I store the doughnuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for about 10 seconds or in a 300°F oven for 5 minutes. They also freeze well—I wrap them individually and thaw them at room temperature when I’m ready to enjoy.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, I sometimes use homemade pumpkin puree, but I make sure it’s well-drained so the batter isn’t too wet.
Do I need a doughnut pan?
Yes, a doughnut pan gives them their classic shape, but I can also bake the batter in a muffin tin if needed.
Can I make these doughnuts gluten-free?
Yes, I use a 1:1 gluten-free flour blend, and the results are very similar.
Can I fry these doughnuts instead of baking?
This recipe is designed for baking, but I prefer frying only with yeast-based doughnuts.
How do I make the glaze thicker?
I add more powdered sugar until I reach the consistency I like.
Can I add chocolate chips to the batter?
Yes, I sometimes fold in mini chocolate chips for extra sweetness.
Do these doughnuts taste strongly of pumpkin?
They have a mild pumpkin flavor balanced with warm spices—it’s not overpowering.
Can I make them dairy-free?
Yes, I replace the butter with coconut oil and use almond or oat milk instead of whole milk.
Why are my doughnuts dense instead of fluffy?
This usually happens if I overmix the batter or measure too much flour.
Can I double this recipe?
Yes, I double it when baking for a crowd, and it works perfectly.
Conclusion
I love making Pumpkin Old Fashioned Doughnuts because they’re full of seasonal flavor and so easy to bake. With their soft texture, warm spices, and sweet glaze, they’re the perfect fall treat to enjoy fresh from the oven or to share with family and friends.
