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homemade pumpkin donuts
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5 from 4 votes

Soft Baked Pumpkin Donuts

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast/ Snack, Dessert
Cuisine: American
Keyword: Pumpkin Donuts
Servings: 8 doughnuts
Author: Silvia Dunnirvine


  • 2 cups unbleached all-purpose flour
  • 15 oz can pumpkin puree
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 egg vegan option; 1/4 c apple sauce
  • 1 tsp vanilla extract


  • 1/2 cup confectioner sugar
  • 1 tbsp milk
  • 1/4 tsp vanilla bean paste or vanilla extract


  • In a large bowl mix the flour, salt, baking powder, baking soda and spices together (dry mix)
  • In a separate bowl combine the sugar, oil, pumpkin puree, eggs and vanilla. Whisk to combine
  • Add the wet mix to the dry. Using a silicone spatula, fold into a smooth batter.
  • Transfer batter to a pastry bag (see notes) and fill each doughnut cavity with the batter.
  • Bake at 350F degrees for 12 minutes or until toothpick comes out clean. Remove from oven and let it cool off on a wire rack.


  • In a small glass bowl, combine the confectioner sugar with milk and vanilla bean paste and whisk until smooth. When doughnuts are cool, spoon about 1 tbsp of glaze over the top of each doughnut. Allow glaze to set before serving


You can use a ziplock bag instead. Make a small cut on the bottom corner. Twist the bag to push out the batter instead of squeezing. 


Calories: 351kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 497mg | Potassium: 177mg | Fiber: 3g | Sugar: 23g | Vitamin A: 8307IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg