Save It Soft, cake-like pumpkin donuts bursting with colorful sprinkles and warm spices, finished with a sweet vanilla glaze. Perfect for festive breakfasts or snacks!
I made these Funfetti Pumpkin Muffin Donuts for a weekend brunch and everyone loved the moist texture and cheerful sprinkles. The pumpkin flavor blends perfectly with fall spices, and the glaze adds a delightful sweetness.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/4 tsp
- Rainbow sprinkles (jimmies style): 1/4 cup (40 g)
- Canned pumpkin purée (not pumpkin pie filling): 1 cup (240 g)
- Granulated sugar: 2/3 cup (135 g)
- Light brown sugar, packed: 1/3 cup (70 g)
- Vegetable oil: 1/2 cup (120 ml)
- Large eggs: 2
- Pure vanilla extract: 1 1/2 tsp (for batter), 1/2 tsp (for glaze)
- Milk: 1/4 cup (60 ml for batter), 2–3 tbsp for glaze
- Powdered sugar, sifted: 1 cup (120 g)
- Rainbow sprinkles, for topping: 2 tbsp
Instructions
- Prep the pans:
- Preheat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans or a standard muffin pan.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir in sprinkles.
- Mix wet ingredients:
- In a separate bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk until smooth.
- Combine batter:
- Add wet mixture to dry mixture. Gently fold until just combined. Do not overmix.
- Fill pans:
- Spoon or pipe batter into prepared donut pan cavities, filling each about 3/4 full.
- Bake:
- Bake for 16–18 minutes, or until a toothpick comes out clean.
- Cool donuts:
- Let donuts cool in the pan for 5 minutes, then transfer to wire rack to cool completely.
- Make glaze:
- Whisk powdered sugar, milk, and vanilla until smooth. Adjust milk for drizzling consistency.
- Glaze and decorate:
- Dip cooled donuts in glaze or drizzle on tops. Immediately sprinkle with extra rainbow sprinkles.
Save It These donuts are now a favorite autumn weekend treat with my family. We love making them together and sharing them with friends over cozy drinks.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, donut pans or muffin pan, wire rack, spoon or piping bag
Allergen Information
Contains wheat (gluten) and eggs. May contain milk in glaze and sprinkles. Sprinkles may contain soy or traces of nuts—check packaging for details.
Nutritional Information (per serving)
Calories: 245, Total Fat: 9 g, Carbohydrates: 38 g, Protein: 3 g
Save It These colorful donuts are the perfect autumn treat to brighten your breakfast or snack time. Enjoy fresh or store airtightly for up to three days.
Recipe FAQs
- → How do I get pumpkin donuts soft and moist?
Use canned pumpkin purée and avoid overmixing the batter for plush, tender donuts. Let them cool completely before glazing.
- → Can I bake these as muffins instead of donuts?
Yes! Use a 12-cup muffin tin and adjust baking time to 18–22 minutes for delicious pumpkin muffins with sprinkles.
- → How can I make these dairy-free?
Substitute almond or oat milk for regular milk in both batter and glaze, and check the sprinkles for dairy ingredients.
- → Which spices give these donuts their flavor?
Cinnamon, nutmeg, and ginger add warmth and depth to the pumpkin base, highlighting cozy autumnal notes.
- → What is the best way to apply the glaze?
Dip cooled donuts in the vanilla glaze or drizzle it over the top, then immediately add sprinkles before the glaze sets.
- → Are there any allergen concerns?
Contains wheat and eggs. Sprinkles and glaze may contain milk, soy, or traces of nuts—always check packaging.