Pumpkin Ginger Donuts Recipe
If you’re craving a cozy, aromatic treat that absolutely screams fall, Pumpkin Ginger Donuts are your next baking adventure. Fluffy, warmly spiced, and with a subtle kick of ginger, these tender donuts are a symphony of pumpkin richness embraced by a sugary, spiced finish. Whether you bake them up on a crisp weekend morning or bring them to your next gathering, these donuts have a magical way of disappearing as fast as you make them. Get ready for pure autumn joy in each bite—your kitchen is about to smell like a dream!
Ingredients You’ll Need
This recipe for Pumpkin Ginger Donuts comes together with familiar pantry staples and a couple of star players that make them truly special. Every ingredient has a role, from the sweetness of brown sugar to the warmth of ground ginger. Here’s what you’ll need and why each one matters:
- All-purpose flour: The essential base that gives these donuts their tender crumb.
- Baking powder & baking soda: This dynamic duo adds just the right lift for a soft, cake-like texture.
- Salt: A flavor enhancer that balances out the sweetness and spices.
- Ground ginger: Brings a punchy warmth and zing that sets Pumpkin Ginger Donuts apart.
- Pumpkin pie spice: A blend of aromatic spices that creates that unmistakable pumpkin treat flavor.
- Milk: Keeps the donuts moist and light.
- Pumpkin puree: Adds color, moisture, and authentic earthy-sweet pumpkin flavor.
- Unsalted butter: For richness, flavor, and perfect texture—makes for irresistible donuts!
- Brown sugar: Adds depth and a delightful molasses note.
- Large eggs: Provide structure and bind all the goodness together.
- Granulated sugar: For the sparkling, crunchy spiced sugar coating.
- Melted butter (for dipping): The secret to a luscious outer layer that keeps the spiced sugar clinging to every donut.
How to Make Pumpkin Ginger Donuts
Step 1: Prep Your Donut Pans and Oven
Let’s get set up for success! Begin by preheating your oven to 350 degrees Fahrenheit. Give your donut pans a generous coat of nonstick spray or butter—nobody wants their Pumpkin Ginger Donuts sticking when they’re piping hot and ready to enjoy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and pumpkin pie spice. This step is your chance to evenly distribute the leaveners and spices, ensuring each bite is delicately balanced.
Step 3: Prepare Pumpkin Mixture
In a separate bowl, combine the milk and pumpkin puree. Stir them until just combined—this will help your Pumpkin Ginger Donuts stay super moist and bursting with pumpkin flavor.
Step 4: Cream Butter and Sugar
In the bowl of a stand mixer (or use a hand mixer), beat the softened butter and brown sugar until the mixture is light and fluffy. This is the key to a tender, airy crumb, so don’t rush it! Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Remember to scrape down the bowl for even mixing.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients and the pumpkin mixture to your creamed butter, alternating between the two and mixing after each addition. This method keeps the batter smooth, thick, and beautifully orange. Don’t worry if the batter seems heavy—this means your donuts will be perfectly cakey!
Step 6: Fill the Donut Pans
Spoon the thick batter into a large resealable plastic bag and snip off one corner to make a quick piping bag. Pipe the batter into your prepared donut pans, filling each cavity about three-quarters full for lovely, puffy Pumpkin Ginger Donuts.
Step 7: Bake
Slide the pans into your preheated oven and bake for 13 to 16 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. The kitchen aromas at this point? Absolutely unbeatable.
Step 8: Make the Pumpkin Ginger Sugar Mixture
While your donuts are cooling, melt about a half cup of butter in a small bowl. In a separate bowl, whisk together the granulated sugar, pumpkin pie spice, and extra ground ginger. This spiced sugar is what transforms the Pumpkin Ginger Donuts from yummy to completely irresistible.
Step 9: Finish and Coat
Let your donuts cool in the pan for 10 to 15 minutes so they hold their shape. Dip each donut in melted butter, then roll in the pumpkin-ginger sugar—get generous! Each bite will be sweet, spicy, and melt-in-your-mouth perfect.
How to Serve Pumpkin Ginger Donuts
Garnishes
Top your Pumpkin Ginger Donuts with a dusting of powdered sugar or a drizzle of vanilla glaze for an elegant finish. A sprinkle of chopped crystallized ginger adds extra zing and a cheery pop of color, elevating them from classic to company-worthy.
Side Dishes
These donuts shine alongside a cup of chai tea, homemade pumpkin spiced latte, or even a tall glass of cold milk. For a brunch spread, pair with crispy bacon, fresh fruit, or scrambled eggs to balance the sweetness.
Creative Ways to Present
Stack your Pumpkin Ginger Donuts high on a rustic cake stand, loop them onto a festive string for a donut wall, or pack them in a pretty box for a thoughtful homemade gift. They’re perfect for potlucks, bake sales, or enjoying with friends around a cozy kitchen table.
Make Ahead and Storage
Storing Leftovers
If you have extra Pumpkin Ginger Donuts (trust me, that’s a big if!), store them in an airtight container at room temperature for up to two days. Place parchment paper between layers to keep them from sticking together or getting soggy.
Freezing
These donuts freeze beautifully before adding the sugar coating. Simply wrap them individually in plastic wrap, place in a freezer bag, and store for up to two months. Thaw at room temperature, then dip in melted butter and roll in spiced sugar just before serving so they’re as fresh as possible.
Reheating
To reheat, pop the uncoated donuts in a 300-degree oven for five minutes. If they’ve already been sugar-coated, warm gently to avoid melting the sugar—about 10-15 seconds in the microwave should do the trick. They’ll taste just-baked in no time!
FAQs
Can I use canned pumpkin instead of homemade puree?
Yes! Canned pumpkin puree works perfectly in this recipe for Pumpkin Ginger Donuts. Just make sure to use pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
Do I need a donut pan?
A donut pan will give you the classic donut shape, but if you don’t have one, you can pipe the batter into greased muffin tins and bake slightly longer for pumpkin ginger donut muffins—still delicious!
Can I make these Pumpkin Ginger Donuts gluten-free?
Absolutely! Substitute a good quality 1:1 gluten-free flour blend for the all-purpose flour. The rest of the ingredients will work the same, so you’ll still get that soft, fluffy texture.
Is it possible to reduce the sugar?
You can cut the brown sugar in the batter by about a quarter cup if you prefer a less sweet donut. The coating can also be adjusted—just use a lighter dusting of the spiced sugar for a more subtle finish.
Can I fry these donuts instead of baking?
This recipe is developed for baking, which keeps it simple and mess-free. The batter is too thick for frying, but if you’re craving a fried treat, try another yeast-raised pumpkin donut recipe specifically for frying.
Final Thoughts
There’s something special about baking Pumpkin Ginger Donuts—from the aroma to the first bite, they just feel like a warm hug. Whether you’re a longtime pumpkin lover or looking to switch up your fall baking routine, I promise these donuts will earn a permanent spot in your recipe collection. Grab that pumpkin puree and treat yourself!
Print
Pumpkin Ginger Donuts Recipe
- Total Time: 35 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Indulge in these delightful Pumpkin Ginger Donuts that perfectly blend the warm flavors of pumpkin and ginger for a cozy treat.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pumpkin pie spice
Wet Ingredients:
- 1/3 cup milk
- 1 1/4 cup pumpkin puree
- 10 tablespoons unsalted butter (room temp)
- 3/4 cup brown sugar
- 2 large eggs
- 3 teaspoons pumpkin pie spice
- 3 teaspoons ground ginger
- 3/4 cup granulated sugar
- Melted butter for dipping the donuts
Instructions
- Preheat oven and prepare pans: Preheat oven to 350 degrees and grease donut pans.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and pumpkin pie spice.
- Combine wet ingredients: In a separate bowl, mix the milk and pumpkin puree.
- Cream butter and sugar: Using a stand mixer, beat butter with brown sugar until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl.
- Combine wet and dry: Gradually add dry ingredients to wet, alternating with the pumpkin mixture, until well combined.
- Pipe batter: Transfer batter to a piping bag and pipe into donut pan.
- Bake: Bake for 13-16 minutes or until a toothpick comes out clean.
- Prepare sugar coating: Melt butter and mix with sugar, pumpkin pie spice, and ginger.
- Coat donuts: Dip cooled donuts in melted butter, then coat with sugar mixture.
Notes
- For a richer flavor, you can add a dash of vanilla extract to the batter.
- These donuts are best enjoyed fresh but can be stored in an airtight container for a day or two.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 20g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Pumpkin Ginger Donuts, Pumpkin Donuts, Ginger Donuts, Fall Dessert, Homemade Donuts
