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5 from 4 votes

Soft Baked Pumpkin Donuts

Soft Baked Pumpkin Donuts; the BEST pumpkin donuts you will ever eat!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Breakfast, Donuts, Fall Recipes
Servings: 8 doughnuts
Author: Silvia Ribas


  • 2 cups unbleached all-purpose flour
  • 1 1/2 cups pumpkin puree 15oz can
  • 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 bean paste or vanilla extract


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


  • Preheat oven to 350F degrees. Grease a 8 whole doughnut pan and set aside.
  • 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* and fill each doughnut cavity with the batter.
  • Bake 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


*I used a mortar and pestle to crush the whole cloves.
*you can use a ziplock bag instead, just be place a 1 1/2 cut on the bottom corner. Don't "squeeze" the pumpkin batter out, instead "twist" the bag from the top, so you get everything out!