Pumpkin Donuts
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.
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Servings: 12 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.