Save Warmly spiced, tender donuts combining classic gingerbread flavors with pumpkin for a cozy, baked treat perfect for autumn mornings.
I first baked these gingerbread pumpkin muffin donuts on a chilly fall weekend and their warm spices made my kitchen smell incredible. They're so simple to whip up and everyone loves the combination of pumpkin and gingerbread.
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: 2/3 cup, packed
- Unsalted butter: 1/2 cup, melted and cooled (plus 1/4 cup melted for optional coating)
- Large eggs: 2
- Molasses: 1/4 cup
- Vanilla extract: 1 teaspoon
- Granulated sugar: 1/2 cup (for coating, optional)
- Ground cinnamon (coating): 1 teaspoon
Instructions
- Prep Oven and 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.
- Combine Wet Ingredients:
- In a large bowl, whisk pumpkin purée, brown sugar, melted butter, eggs, molasses, and vanilla until smooth.
- Mix Batter:
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fill Pan:
- Spoon batter evenly into the prepared pan, filling each cavity about 3/4 full.
- Bake:
- Bake for 13–15 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:
- Brush each donut with melted butter while still warm, then roll in cinnamon sugar.
- Serve:
- Serve warm or at room temperature.
Save These donuts became a family favorite for cozy weekend breakfasts, especially when paired with mugs of spiced chai. The kids love helping coat them in cinnamon sugar.
Required Tools
Mixing bowls, whisk, donut pan or muffin tin, wire rack, pastry brush (for coating)
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). Always verify ingredient labels if allergies are a concern.
Nutritional Information
Calories: 210, Total Fat: 8 g, Carbohydrates: 33 g, Protein: 3 g (per serving)
Save Enjoy these muffin donuts fresh and warm for ultimate autumn comfort. They’re perfect for sharing, storing, or freezing for busy mornings.
Recipe FAQ
- → How do I achieve a light texture?
Mix dry and wet ingredients gently and avoid overmixing. This helps the donuts stay soft and tender.
- → Can I use a muffin tin instead of a donut pan?
Absolutely, simply fill muffin liners and bake as directed for pumpkin gingerbread muffins.
- → What herbs and spices are essential?
Ground ginger, cinnamon, nutmeg, and cloves provide the classic gingerbread flavor profile.
- → How should the donuts be coated?
For extra sweetness, brush with melted butter while warm, then roll in cinnamon sugar.
- → How long do they stay fresh?
Store in an airtight container at room temperature up to 2 days, or freeze for extended storage.
- → Is this treat suitable for vegetarians?
Yes, these donuts are vegetarian, but check ingredients if food allergies are a concern.