Save Warmly spiced, tender donuts combining classic gingerbread flavors with pumpkin for a cozy, baked treat perfect for autumn mornings.
I first made these Gingerbread Pumpkin Muffin Donuts on a rainy October morning and their irresistible aroma filled my kitchen. They instantly became the treat my family expects whenever the leaves start to turn.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground ginger: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Canned pumpkin purée: 1 cup
- Dark brown sugar (packed): 2/3 cup
- Unsalted butter, melted & cooled: 1/2 cup
- Large eggs: 2
- Molasses: 1/4 cup
- Vanilla extract: 1 teaspoon
- For Coating (Optional):
- Unsalted butter, melted: 1/4 cup
- Granulated sugar: 1/2 cup
- Ground cinnamon: 1 teaspoon
Instructions
- Prepare Pan:
- Preheat the oven to 350°F (175°C). Grease a 12-cavity donut pan or line a muffin tin with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Mix Wet Ingredients:
- In a large bowl, whisk pumpkin purée, brown sugar, melted butter, eggs, molasses, and vanilla until smooth.
- Combine Batter:
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fill Pans:
- Spoon the batter evenly into the prepared donut pan or muffin tin, filling each cavity about 3/4 full.
- Bake:
- Bake for 13 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Optional Coating:
- For the optional coating, brush each donut with melted butter while still warm, then roll in cinnamon sugar.
- Serve:
- Serve warm or at room temperature.
Save My kids love dusting the warm donuts in cinnamon sugar while chatting about their day. It&s a little tradition that brings comfort and joy every time.
Serving Suggestions
These donuts pair beautifully with hot apple cider or spiced chai for a cozy breakfast or special snack.
Storage Tips
Store in an airtight container at room temperature up to 2 days or freeze to enjoy later.
Allergen Information
Contains wheat, eggs, and dairy. Always verify ingredient labels if allergies are a concern.
Save A mug of cider and these donuts will make any autumn morning feel extra special. Enjoy baking and sharing them all season long!
Recipe Guide
- → Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin purée can be used. Ensure it's well-drained for similar texture.
- → Is whole wheat flour an option?
Substitute half the all-purpose flour with whole wheat for added fiber and a hearty taste.
- → How do I achieve the donut shape without a donut pan?
A muffin tin works perfectly; bake to create round muffins with the same flavors.
- → What’s the best way to coat the donuts?
Brush warm donuts with melted butter, then roll in cinnamon sugar for a classic finish.
- → How long can these treats be stored?
Store in an airtight container at room temperature for 2 days or freeze for extended storage.
- → What beverage pairs well with them?
Spiced chai or hot apple cider complement the warm flavors beautifully.