Pumpkin Spice Thanksgiving Doughnuts Recipe
Introduction
Thanksgiving Doughnuts are a delightful twist on the classic treat, infused with warm spices and pumpkin flavor perfect for the holiday season. These baked doughnuts offer a soft, moist texture without the mess of frying. They’re easy to make and sure to impress your family and friends.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin purée
- 2 large eggs
- ¾ cup brown sugar
- ½ cup milk
- ¼ cup melted butter
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan to prevent sticking.
- Step 2: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- Step 3: In another bowl, beat the pumpkin purée, eggs, brown sugar, milk, and melted butter until smooth.
- Step 4: Gradually add the wet ingredients to the dry mixture, stirring gently until just combined—avoid overmixing.
- Step 5: Transfer the batter to a piping bag or a large resealable plastic bag with the corner cut off, and pipe the batter evenly into the prepared doughnut pan, filling each cavity about ¾ full.
- Step 6: Bake in the preheated oven for 12–15 minutes or until the doughnuts are set and a toothpick inserted in the center comes out clean.
- Step 7: Allow the doughnuts to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before glazing or serving.
Tips & Variations
- Try adding a simple glaze made from powdered sugar and a splash of milk for extra sweetness and shine.
- For a nuttier flavor, add chopped pecans or walnuts to the batter.
- Substitute the pumpkin purée with sweet potato purée for a different yet delicious twist.
- Ensure not to overmix the batter to keep the doughnuts light and tender.
Storage
Store the doughnuts in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated doughnuts in the microwave for 15-20 seconds to warm up before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée for this recipe?
Yes, canned pumpkin purée works perfectly and is a convenient option year-round. Just make sure it’s pure pumpkin and not pumpkin pie filling.
Can these doughnuts be made gluten-free?
To make gluten-free doughnuts, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. You may need to adjust baking time slightly.
PrintPumpkin Spice Thanksgiving Doughnuts Recipe
These Thanksgiving Doughnuts are a delightful seasonal treat combining warm spices and pumpkin purée for a moist, flavorful doughnut perfect for autumn celebrations. With a light cinnamon and nutmeg aroma, these bake rather than fry, offering a tender texture that pairs perfectly with a simple glaze or enjoyed plain with a cup of coffee.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 doughnuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin purée
- 2 large eggs
- 3/4 cup brown sugar, packed
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a doughnut pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Whisk wet ingredients: In another bowl, combine the pumpkin purée, eggs, brown sugar, milk, and melted butter, stirring until the mixture is smooth and uniform.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined, taking care not to overmix to maintain a tender texture.
- Pipe the batter: Transfer the batter into a piping bag or a resealable plastic bag with the corner cut off and evenly pipe the batter into the prepared doughnut pan cavities, filling them about two-thirds full.
- Bake until set: Place the pan in the oven and bake for 15 to 20 minutes or until a toothpick inserted into the doughnuts comes out clean and the tops spring back when lightly pressed.
- Cool and glaze: Allow the doughnuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Optionally, prepare a simple glaze of powdered sugar and milk to drizzle over the doughnuts before serving.
Notes
- Ensure the pumpkin purée is unsweetened for balanced sweetness.
- Do not overmix the batter to keep the doughnuts tender.
- You can substitute milk with a non-dairy alternative to make them dairy-free.
- Glaze is optional but adds a nice sweet finish.
- Store doughnuts in an airtight container at room temperature for up to 3 days.
Keywords: Thanksgiving doughnuts, pumpkin doughnuts, baked doughnuts, pumpkin spice, fall desserts, holiday treats
