Pumpkin Spice Donuts

There’s something utterly comforting about the smell of warm spices wafting through the kitchen, especially on a chilly autumn morning. And what better way to start the day than with a batch of homemade pumpkin spice donuts? This recipe, which I’ve been tweaking for years, is a real crowd-pleaser in our house. Even my fussy son, Tom, who usually turns his nose up at anything with “vegetables” in it, devours these with gusto. After countless attempts, I’ve finally perfected a recipe that’s easy enough for a weekday bake and delicious enough to impress even the most discerning donut connoisseur. The result? Light, fluffy donuts bursting with the warm flavours of pumpkin and spice, perfect for dunking in a cup of tea or enjoying as a weekend treat. You’ll gain a straightforward, family-friendly recipe that brings a bit of autumnal joy to your kitchen, no matter the weather outside.

Why This Recipe Works

As a busy mum of two, I know how precious time is. This pumpkin spice donut recipe is designed to be achievable, even on the busiest of days. After 8+ years of home cooking, I’ve learned to streamline recipes without sacrificing flavour. Here’s why this recipe works:

• Simple Method: The recipe uses a straightforward mixing technique, making it easy for even novice bakers.
• Child-Approved: Both my children absolutely love these donuts, making them a surefire win for fussy eaters.
• Everyday Ingredients: You probably already have most of the ingredients in your pantry, saving you a trip to the shops.
• Quick Baking Time: These donuts bake in just 10-12 minutes, meaning you can have a warm treat on the table in no time.

Ingredients

• 225g plain flour, plus extra for dusting
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• Pinch of ground cloves
• 75g caster sugar
• 50g light brown sugar
• 1 large egg
• 120ml buttermilk
• 60ml vegetable oil
• 1 tsp vanilla extract
• 120g pumpkin puree (canned or homemade)
• For the glaze: 150g icing sugar, 2-3 tbsp milk, ½ tsp vanilla extract, pinch of cinnamon (optional)

Ingredient Notes

Buttermilk: This adds a lovely tang and helps to keep the donuts moist. If you don’t have any, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk, then letting it sit for 5 minutes.
Pumpkin Puree: Tinned pumpkin puree is readily available in most supermarkets, usually in the world foods aisle. Make sure you buy puree and not pumpkin pie filling, which is already sweetened and spiced. If you’re feeling ambitious, you can roast your own pumpkin and puree it!
Spices: Freshly ground spices will give you the best flavour, but pre-ground spices work just fine. Don’t be afraid to adjust the amounts to suit your taste. My children prefer a slightly milder spice blend.

Step-by-Step Instructions

Step 1: Preheat your oven to 180°C (160°C fan/Gas Mark 4) and lightly grease a donut tin. If you don’t have a donut tin, you can use a muffin tin instead, but the donuts will be shaped differently.

Step 2: In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices are evenly distributed throughout the batter.

Step 3: In a separate bowl, whisk together the caster sugar, brown sugar, egg, buttermilk, oil, and vanilla extract until well combined. Make sure there are no lumps of sugar.

Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to tough donuts. The batter should be slightly thick.

Step 5: Gently fold in the pumpkin puree until evenly distributed. Don’t worry if there are a few streaks of pumpkin – it will all even out in the oven.

Step 6: Transfer the batter to a piping bag or a large zip-lock bag. If using a zip-lock bag, snip off one of the corners. Pipe the batter into the prepared donut tin, filling each cavity about ¾ full. Through trial and error, I’ve learned that slightly underfilling the cavities prevents the donuts from overflowing.

Step 7: Bake for 10-12 minutes, or until a toothpick inserted into the centre comes out clean. The donuts should be golden brown and spring back lightly when touched.

Step 8: Let the donuts cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and breaking.

Step 9: While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the icing sugar, milk, vanilla extract, and cinnamon (if using) until smooth. Add more milk, a teaspoon at a time, until you reach your desired consistency. My children prefer a slightly thicker glaze.

Step 10: Once the donuts are completely cool, dip them in the glaze or drizzle the glaze over the top. If you want to add sprinkles, do so immediately after glazing before the glaze sets.

Step 11: Let the glaze set for a few minutes before serving. Enjoy!

My Kitchen Tips & Tricks

• Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in tough donuts. Mix until just combined.
• Use room temperature ingredients: This helps the ingredients to emulsify properly, resulting in a smoother batter.
• Grease the donut tin well: This will prevent the donuts from sticking and make them easier to remove. I sometimes use a pastry brush to get into all the nooks and crannies.
• For a richer flavour: Toast the spices in a dry pan for a few minutes before adding them to the batter. This releases their essential oils and enhances their flavour.
• Add chocolate chips: For an extra indulgent treat, fold in some chocolate chips to the batter before baking. My children absolutely love this!
• Make mini donuts: Use a mini donut tin to make smaller, bite-sized donuts. These are perfect for parties or snacks.
• If you don’t have a piping bag: Use a large zip-lock bag with one corner snipped off. This works just as well.

Storage & Meal Prep

These pumpkin spice donuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. The glaze may become slightly sticky over time.
For longer storage, you can freeze the donuts (un-glazed) for up to 2 months. Thaw them completely at room temperature before glazing and serving.
The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before baking. This is a great time-saving tip for busy mornings.
I don’t recommend making the glaze ahead of time, as it can harden. It’s best to make it just before you’re ready to glaze the donuts.

Substitutions & Variations

Gluten-Free: Use a gluten-free flour blend in place of the plain flour. You may need to add a little extra liquid to the batter to achieve the desired consistency. I have tried this, and it works well, but the texture is slightly different.
Dairy-Free: Use almond milk or soy milk in place of the buttermilk. You can also use a dairy-free margarine or coconut oil in place of the vegetable oil.
Vegetarian: This recipe is already vegetarian.
Apple Spice Donuts: Substitute the pumpkin puree with apple sauce and add a pinch of allspice.
Maple Glaze: Replace the vanilla extract in the glaze with maple syrup for a warm, autumnal twist.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the batter, cover tightly, and refrigerate. Let it sit at room temperature for 15 minutes before piping into the donut pan and baking, saving precious morning time.

How do I know when the donuts are done?

The donuts are done when they are golden brown and a toothpick inserted into the centre comes out clean. They should also spring back lightly when touched. Be careful not to overbake them, as they can become dry.

Can I use a different type of flour?

I recommend using plain flour for this recipe, as it gives the donuts a light and fluffy texture. If you use self-raising flour, the donuts may be too dense. If you only have self-raising flour, omit the baking powder and bicarbonate of soda from the recipe.

Can I make these in an air fryer?

I haven’t personally tried making these in an air fryer, but I imagine it would work. You would need to adjust the cooking time accordingly. Start by air frying at 160°C for 8-10 minutes, or until the donuts are golden brown and cooked through.

Are these donuts suitable for children?

Yes, these donuts are perfect for children! My children absolutely love them. You can adjust the amount of spice to suit their taste. You could also add some sprinkles or other decorations to make them even more appealing.

How do I store leftover donuts?

Leftover donuts can be stored in an airtight container at room temperature for up to 2 days. The glaze may become slightly sticky over time. For longer storage, you can freeze the donuts (un-glazed) for up to 2 months. Thaw them completely at room temperature before glazing and serving.

Can I double or halve the recipe?

Yes, you can easily double or halve this recipe to suit your needs. Simply adjust the ingredient amounts accordingly. Be sure to adjust the baking time slightly if you are making a larger or smaller batch.

Serving Suggestions

These pumpkin spice donuts are delicious on their own, but they also pair well with a variety of other treats.
Serve them with a cup of hot tea or coffee for a comforting breakfast or afternoon snack.
For a more decadent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
My family enjoys these donuts alongside a glass of cold milk or a bowl of fresh fruit.
You can also crumble them over yoghurt or granola for a delicious and easy breakfast.

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