Looking for the perfect fall treat? These homemade pumpkin donuts with icing are sure to hit the spot!
Made with pumpkin puree and topped with a sweet icing, these donuts are perfect for a cozy night in or a festive party.
Whether you enjoy them with the icing or without, these donuts are a delicious way to celebrate the season.
Check out all the other easy pumpkin dessert ideas for even more delicious recipes.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Step aside, pumpkin spice latte. There's a new fall favorite in town, and it's these deliciously sweet and fluffy pumpkin donuts! Made from scratch with real pumpkin puree and spices, they're then dipped in a rich and creamy vanilla icing. The perfect treat for any fall occasion!
This recipe was inspired by my other two pumpkin donuts recipes, Pumpkin Spice Donuts and my Pumpkin Glazed Crumb Donuts recipe, that are made using boxed spice cake mix, however, this recipe is a homemade cake donut recipe.
Table of Contents
- Recipe Notes
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- Quick Tip
- How to Glaze the Donuts
- Before You Begin!
- Recipe FAQ's
- Storage and Reheating Instructions
- Top Recipe Tip
- More Recipes You'll Love!
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- 📖 Recipe Card
- 💬 Comments
Looking for more Easy Desserts for Fall? Try my Cake Mix Pumpkin Chocolate Chip Cookies, Pumpkin Apple Dump Cake or my Mini Pumpkin Bundt Cakes.
Recipe Notes
The easiest way to fill the donut pan is to use a Disposable Decorating Pastry Bag. With these tips, you'll be able to fill your pastry bag and donut pan smoothly and cleanly.
Place the pastry bag inside a large drinking glass or tall jar, then cuff the excess bag over the sides of the glass. Make sure the inside of the bag is smooth by pressing it to the sides of the drinking glass.
Spoon the batter into the bag using a spatula being careful not to fill it all the way up or the batter will overflow once you start squeezing.
Gently lift the bag out of the glass jar and squeeze it gently to work the batter down into the bottom of the bag. Twist the wide end of the bag and snip the tip of the bag with the kitchen scissors.
Now you're ready to gently squeeze the batter into the wells of the donut pan.
🛒Helpful Kitchen Tools
Donut Pan For BakingMore Information2-Pack Cooling Racks for BakingMore InformationIcing Piping Bags Disposable Pastry Bags – 200 Heavy DutyMore InformationTrader Joe's Pumpkin Pie SpiceMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
Add a little maple syrup to the glaze. Or you can add pumpkin pie spice to the glaze.
Change the walnuts to crushed pecans.
Step-by-Step Instructions
Step 1: Sift together dry ingredients: flour, ground cinnamon, ground nutmeg, salt, and baking powder. Set aside.
Step 2: In a separate bowl, whisk together oil, eggs, and powdered sugar. Mix until well incorporated.
Step 3: Add pumpkin puree and mix some more.
Step 4: Slowly fold dry ingredients into the wet ingredients and mix thoroughly.
Baking Instructions
Step 5: Spray a donut pan with nonstick cooking spray and fill each section of the donut pan.
Quick Tip
Use a disposable decorating bag to fill up the donut pan easily with little mess.
Step 6: Bake for 14-16 minutes at 350°F. Once the donuts have baked, remove from the oven and cool for 5 minutes.
Step 7: Remove the donuts from the pan and allow to cool completely on a wire rack, approximately 15-20 minutes.
How to Glaze the Donuts
Step 8: Whisk together powdered sugar and milk then dip the top of each donut into the glaze.
Step 9: Sprinkle with crushed nuts and allow to set.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ's
To view the answer, simply click on the plus sign (+) next to the question.
Yes. You'll want to individually wrap each donut in plastic wrap or aluminum foil before placing in an airtight container or zip top freezer bag to keep the icing from drying out.
Storage and Reheating Instructions
Room Temperature: Be sure to let the donuts cool completely before storing them. Otherwise, they will become soggy and will not taste as fresh. Store them in an airtight container at room temperature for 2-3 days. If you need to stack them, place a layer of wax paper between each layer of donuts to prevent them from sticking together.
Freezer: Allow the donuts to cool completely then flash freeze the donuts on a baking tray. Transfer the frozen donuts to a freezer-safe container or zip top freezer bag. Don't stack the donuts on top of each other when freezing. It's better to place them in a single layer in the storage container or with wax paper in between layers so that they don't stick together. Freeze for up to 2 months.
If you decide to freeze donuts with icing, it's important to wrap them tightly in plastic wrap or aluminum foil to prevent the icing from drying out.
Thaw and Reheat: Thaw the donuts in the refrigerator to avoid condensation. If you'd like to warm the donut up, microwave for 10-15 seconds.
Top Recipe Tip
You may have to work in batches depending on how many donuts your pans can hold at once.
You will want the donuts to be completely cooled before glazing them.
More Recipes You'll Love!
- Check out my other recipe for Air Fryer Pumpkin Donuts.
- Or you might enjoy this recipe for Copycat Starbucks Pumpkin Scones.
Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
📖 Recipe Card
Pumpkin Donuts
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs, room temperature
- ¼ cup vegetable oil
- 1 cup powdered sugar
- ¾ cup canned pumpkin puree
- 1 ½ cups powdered sugar
- 5 teaspoons whole milk
- ¼ cup crushed walnuts
Method
- Preheat the oven to 350°F.
- Spray a donut pan with nonstick cooking spray and set aside.
- In a bowl, sift together flour, ground cinnamon, ground nutmeg, salt, and baking powder. Set aside.
- In a separate bowl, whisk together oil, eggs, and powdered sugar. Mix until well incorporated. Add pumpkin puree and mix some more.
- Slowly fold dry ingredients into the wet ingredients and mix thoroughly.
- Fill each section of the donut pan and bake for 14-16 minutes. You may have to work in batches depending on how many donuts your pans hold at once.
- Once the donuts have baked, remove from the oven and cool for 5 minutes.
- Remove donuts form the pan and allow to cool completely on a wire rack, approximately 15-20 minutes.
- You will want the donuts to be completely cooled before glazing them.
- In a large bowl, whisk together powdered sugar and milk.
- Dip the top of each donut into the bowl of glaze and set back onto a surface lined with wax paper.
- Sprinkle with crushed nuts and allow to set.
Comments
No Comments