Save Soft, cake-like pumpkin donuts bursting with colorful sprinkles and warm spices, finished with a sweet vanilla glaze. Perfect for festive breakfasts or snacks!
When I first baked these funfetti pumpkin donuts, my kitchen smelled like a fall carnival. The blend of spices and cheerful sprinkles always makes them a hit for brunch with friends.
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) + 2 tbsp for topping
- 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)
- Eggs: 2 large
- 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)
Instructions
- Prepare 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 flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir in sprinkles.
- Mix wet ingredients:
- In another bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla, and milk until smooth.
- Combine batter:
- Add wet ingredients to dry ingredients. Gently fold until just combined (do not overmix).
- Fill pans:
- Spoon or pipe batter into prepared pans, filling each cavity about 3/4 full.
- Bake:
- Bake for 16–18 minutes, until a toothpick inserted comes out clean.
- Cool:
- Let donuts cool in pan for 5 minutes, then transfer to wire rack to cool completely.
- Make glaze:
- Whisk together powdered sugar, 2 tbsp milk, and vanilla until smooth. Add more milk to adjust consistency.
- Glaze donuts:
- Dip cooled donuts in glaze or drizzle over tops. Add extra sprinkles while glaze is wet.
Save My kids love helping to add the sprinkles and always rush to pick a donut with the brightest colors for breakfast.
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. Milk may be present in glaze and sprinkles; check packaging for possible soy or nut traces.
Nutritional Information (per serving)
Calories: 245. Total fat: 9 g. Carbohydrates: 38 g. Protein: 3 g.
Save Share these donuts with loved ones for a festive, colorful breakfast that feels extra special with every bite.
Recipe Guide
- → Can I bake these in a muffin pan if I don’t have donut pans?
Yes, simply use a standard 12-cup muffin tin. Adjust baking time to 18–22 minutes for best results.
- → Which sprinkles are best for baking?
Use rainbow jimmies-style sprinkles as they hold up well when baked and add a bright, cheerful look.
- → What’s the texture of these treats?
Expect soft, cake-like donuts with a moist crumb, warm spices, and bursts of crunch from the sprinkles.
- → How can I make these dairy-free?
Swap in almond or oat milk for regular milk and confirm sprinkles are dairy-free by checking packaging.
- → Can I substitute the flour for added nutrition?
Replace half the all-purpose flour with whole wheat flour to add fiber and heartiness to the result.
- → What’s the best way to finish these donuts?
Dip cooled donuts in vanilla glaze, then sprinkle toppings immediately for best appearance and flavor.