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Pumpkin Donuts on a napkin

Pumpkin Donuts

This fall, skip the vanilla donuts and go straight for these Pumpkin Donuts. You won’t regret making them! Pumpkin flavored batter, baked in donut pans (no deep frying), covered in a cinnamon sugar glaze.
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Course: Desserts
Cuisine: American
Keyword: Baking, Donuts, Fall Recipes, pumpkin
Prep Time: 18 minutes
Cook Time: 20 minutes
Cooling: 5 minutes
Total Time: 43 minutes
Servings: 18
Author: Kelly R


  • ½ cup oil vegetable or canola
  • 3 large eggs room temperature
  • 1 ½ cups granulated sugar
  • 1 can 15 oz pumpkin puree, not pumpkin pie filling
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice ** see notes
  • 1 ½ teaspoons salt
  • 1 ½ teaspoon baking powder


  • Glaze: 2 cups powdered sugar 1 tablespoon milk
  • Cinnamon Sugar for topping


  • Preheat oven to 350 degrees F
  • Coat donut pans with non-stick cooking spray
  • In a large bowl beat together the oil, eggs, sugar, and pumpkin until smooth
  • In a medium bowl, whisk together flour, pumpkin pie spice, salt, and baking powder
  • Gradually add the dry ingredients to the wet ingredients and beat just until smooth
  • Fill donut pan about ¾ full ** see notes
  • Bake for 15-20 minutes or until lightly browned
  • Cool on a wire rack for 5 minutes
  • Remove from pan
  • If using glaze, let donuts cool completely, then dip into glaze


Spices - can also use ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and ¼ teaspoon ground ginger
Donut pan - to make filling the pan easier, use a plastic decorator bag or resealable bag
Glaze - Add powdered sugar to medium bowl, add milk and whisk until smooth
Add additional liquid if the glaze is too thick. Dip donuts top side down into glaze and place on a wire rack to drip off excess.
Cinnamon Sugar - combine about ¼ cup granulated sugar with 1 teaspoon ground cinnamon, sprinkle immediately over glazed donut
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