Several years ago I went to a pumpkin festival in the Midwest and had the BEST donuts of my life.
No, they weren’t apple cider donuts – they were pumpkin donuts.
And I’ve been chasing that high ever since!
It took some trial and error, but I have achieved it.
The secret is fresh pumpkin.
Check the recipe below –
Homemade Pumpkin Donuts Made with Fresh Pumpkin
These soft, pillowy pumpkin donuts are made with fresh roasted pumpkin puree, creating an authentic fall flavor that's far superior to canned. Lightly spiced with cinnamon and nutmeg, then coated in cinnamon sugar, these baked beauties are the perfect autumn breakfast or dessert treat.
Ingredients
- 1 small (about 2 lbs) sugar pumpkin or pie pumpkin (to yield 3/4 cup puree)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 3/4 cup fresh pumpkin puree (from roasted pumpkin)
- 1/3 cup vegetable oil
- 1/4 cup whole milk (room temperature)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (melted, for coating)
- 1/2 cup granulated sugar (for cinnamon sugar coating)
- 1 tablespoon ground cinnamon (for cinnamon sugar coating)
Instructions
1. Preheat your oven to 400°F (200°C). Cut the sugar pumpkin in half, scoop out the seeds and stringy pulp. Place the halves cut-side down on a parchment-lined baking sheet and roast for 30-40 minutes until the flesh is very tender when pierced with a fork.
💡 Tip: Save and roast the pumpkin seeds for a healthy snack!
2. Once the pumpkin is cool enough to handle, scoop out the flesh and puree it in a food processor or blender until completely smooth. Measure out 3/4 cup of puree for the recipe and reserve any extra for another use. Let the puree cool completely.
3. Reduce oven temperature to 350°F (175°C). Spray two 6-cavity donut pans generously with non-stick cooking spray and set aside.
4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, allspice, and ginger until well combined.
5. In a separate medium bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy, about 1-2 minutes. Add the pumpkin puree, vegetable oil, milk, and vanilla extract, whisking until smooth and fully incorporated.
6. Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
💡 Tip: Overmixing will result in tough, dense donuts
7. Transfer the batter to a piping bag or large zip-top bag with one corner snipped off. Pipe the batter into the prepared donut pans, filling each cavity about 2/3 full.
8. Bake for 12-14 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean. Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack.
9. While the donuts are still slightly warm, brush each one with melted butter on all sides. In a shallow bowl, mix together the 1/2 cup sugar and 1 tablespoon cinnamon. Roll each buttered donut in the cinnamon sugar mixture until fully coated.
10. Serve the donuts warm or at room temperature. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Notes
You can substitute nutmeg for the allspice.
Tips
- Make sure your pumpkin puree is completely smooth and not watery. If it seems too wet, strain it through cheesecloth or a fine-mesh sieve to remove excess moisture.
- Don't have donut pans? You can bake these in a standard muffin tin for pumpkin muffins instead. Increase baking time to 18-20 minutes.
- For the freshest pumpkin flavor, use your puree within 24 hours of roasting, or freeze it in 3/4 cup portions for future batches.
- The donuts taste best when eaten the same day, but the cinnamon sugar coating helps keep them moist for an extra day.
- You can make the pumpkin puree up to 3 days ahead and store it covered in the refrigerator.
Variations
So, these donuts are perfect, but you can still level them up by making a few changes.
Check these variation ideas –
- Maple Glaze: Instead of cinnamon sugar, make a glaze with 1 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk. Drizzle over cooled donuts.
- Cream Cheese Frosting: Top with a tangy cream cheese frosting made with 4 oz cream cheese, 2 cups powdered sugar, 2 tablespoons butter, and 1 teaspoon vanilla.
- Chocolate Pumpkin: Add 1/4 cup cocoa powder to the dry ingredients and reduce flour to 1 3/4 cups for chocolate pumpkin donuts.
- Pumpkin Spice Boost: Add 1/2 teaspoon ground cloves and increase ginger to 1/2 teaspoon for a more robust spice flavor.
- Streusel Topping: Before baking, sprinkle tops with a streusel made from 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter, and 1/2 teaspoon cinnamon.
- Buttermilk Version: Substitute buttermilk for the whole milk for extra tang and tender crumb.
- Mini Donuts: Use mini donut pans and reduce baking time to 8-10 minutes. Makes about 24 mini donuts.
Nutrition Facts
These are donuts, so don’t be surprised ….
Calories: 245 kcal
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 40mg
Sodium: 180mg
Total Carbohydrates: 37g
Dietary Fiber: 1g
Sugars: 21g
Protein: 3g
Vitamin A: 45% DV
Vitamin C: 4% DV
Calcium: 6% DV
Iron: 8% DV