Who doesn't love the warm, cozy flavors of fall? These pumpkin donuts made from pancake batter are an easy and delicious way to bring those autumn vibes to your kitchen. Using basic pantry ingredients, this recipe creates light and fluffy donuts with a hint of pumpkin and spice, topped with a sweet and creamy pumpkin glaze. Whether you’re looking for a quick breakfast treat or a cozy dessert, these pumpkin donuts are perfect for the season.
If you love pumpkin desserts you've got to try my Pumpkin Pain Perdu (French Toast). It's sooooo delicious! and if you feel adventurous and want to experiment with eggnog (hint: It's AMAZING), you can try my no-bake, delicious eggnog banana pudding recipe or eggnog French casserole.
Why You’ll Love This Recipe
- Quick and Easy: Made from pancake batter, these donuts are super simple and fast to whip up.
- Seasonal Flavors: The combination of pumpkin, cinnamon, and maple syrup brings the best fall flavors together in one bite.
- Customizable: You can bake or fry these donuts depending on your preference.
- Perfect for Breakfast or Dessert: These donuts make a great breakfast treat or dessert, especially when paired with a warm cup of coffee.
Pumpkin Donuts Video
Ingredients for Pumpkin Donuts
Dry Ingredients:
- 1 ¾ cups flour: Provides structure to the donuts.
- 3 teaspoon baking powder: Helps the donuts rise.
- 1 teaspoon baking soda: Aids in leavening, giving a light texture.
- ½ teaspoon salt: Balances the sweetness.
- 2 tablespoon sugar: Adds sweetness to the donut batter.
- ¼ teaspoon cinnamon: A hint of warm spice that complements the pumpkin flavor.
Wet Ingredients:
- 1 teaspoon pure vanilla extract: For added depth of flavor.
- 2 eggs, room temp: Binds the ingredients together and adds richness.
- 4 tablespoon melted butter: Adds moisture and flavor to the batter.
- 1 ⅓ cups buttermilk; room temp (or substitute with 1 ⅓ cups milk and 1 tablespoon lemon juice): Creates a tender crumb and adds slight tang.
- 3 tablespoon pumpkin puree: Adds that essential fall flavor.
For the Pumpkin Glaze:
1 teaspoon pumpkin puree: Infuses the glaze with pumpkin flavor.
½ cup powdered sugar: Creates a smooth, sweet glaze.
¼ teaspoon vanilla extract: Enhances the glaze's flavor.
1 teaspoon maple syrup: Adds a warm, rich sweetness to the glaze.
Instructions for Making Pumpkin Donuts
- Prepare the batter:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. In another bowl, whisk the eggs, melted butter, buttermilk, vanilla extract, and pumpkin puree until smooth. - Combine the dry and wet ingredients:
Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to keep the donuts light and fluffy. - Shape and bake:
If using a donut pan, lightly grease the pan and pipe the batter into the molds. Bake the donuts at 350°F (175°C) for 15-18 minutes until golden brown. - Prepare the glaze:
In a small bowl, whisk together the powdered sugar, vanilla extract, maple syrup, and pumpkin puree until smooth. If the glaze is too thick, add a few drops of water to thin it out. - Glaze the donuts:
Once the donuts are cooled, dip the tops in the pumpkin glaze and set them on a wire rack to allow the glaze to set.
FAQ
Can I fry these donuts instead of baking them?
Yes! You can fry spoonfuls of the batter in hot oil for about 2-3 minutes per side until golden brown.
How do I store leftover donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze the donuts without the glaze.
Can I make the glaze ahead of time?
Yes, the glaze can be made ahead and stored in an airtight container in the fridge for up to a week.
⭐️ Recipe
Pumpkin Donuts
Ingredients
Dry Ingredients
- 1 ¾ cups flour measure exactly
- 3 teaspoon baking powder
- 1 teaspoon baking soda giving a light texture.
- ½ teaspoon salt
- 2 tablespoon sugar
- ¼ teaspoon cinnamon
Wet Ingredients
- 1 teaspoon pure vanilla extract
- 2 eggs room temp
- 4 tablespoon melted butter
- 1 ⅓ cups buttermilk (room temp) or substitute with 1 ⅓ cups milk and 1 tablespoon lemon juice
- 3 tablespoon pumpkin puree
For the Pumpkin Glaze
- 1 teaspoon pumpkin puree
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 teaspoon maple syrup
Instructions
Prepare the batter
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. In another bowl, whisk the eggs, melted butter, buttermilk, vanilla extract, and pumpkin puree until smooth.
Combine the dry and wet ingredients
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to keep the donuts light and fluffy.
Shape and bake
- If using a donut pan, lightly grease the pan and pipe the batter into the molds. Bake the donuts at 350°F (175°C) for 15-18 minutes until golden brown.
Prepare the glaze
- In a small bowl, whisk together the powdered sugar, vanilla extract, maple syrup, and pumpkin puree until smooth. If the glaze is too thick, add a few drops of water to thin it out.
Glaze the donuts
- Once the donuts are cooled, dip the tops in the pumpkin glaze and set them on a wire rack to allow the glaze to set.
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