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Homemade Pumpkin Donuts That Taste Like Autumn - Soft, Spiced, and Cozy

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 servings

Ingredients
  

  • Dry Ingredients:
  • 1 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves (or allspice)
  • Wet Ingredients:
  • 3/4 cup (180 g) pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) buttermilk (or 1/2 cup milk with 1 tsp lemon juice)
  • 1/3 cup (80 ml) neutral oil (canola, vegetable, or light olive)
  • 2 tsp vanilla extract
  • Cinnamon Sugar Coating (Option 1):
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 3 tbsp unsalted butter, melted
  • Maple Glaze (Option 2):
  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp pure maple syrup
  • 1–2 tsp milk, as needed for thinning
  • Pinch of salt

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a donut pan (12-cavity if you have two six-cavity pans) with nonstick spray.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  • In a separate bowl, mix the pumpkin purée, eggs, buttermilk, oil, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few small lumps are okay.
  • Spoon the batter into a large zip-top bag or piping bag. Snip the corner and pipe the batter into the donut pan wells, filling each about 3/4 full.
  • Bake for 9–11 minutes, or until the donuts spring back when touched and a toothpick comes out clean.
  • Cool in the pan for 5 minutes, then gently turn out onto a wire rack.
  • For Cinnamon Sugar: Stir sugar and cinnamon in a shallow bowl. Brush warm donuts with melted butter and toss in the cinnamon sugar to coat.
  • For Maple Glaze: Whisk powdered sugar, maple syrup, a splash of milk, and a pinch of salt until smooth and pourable. Dip the tops of cooled donuts, let excess drip, and set on a rack to firm up.
  • Serve slightly warm for the best texture and flavor.