Pin 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 first made these for a weekend brunch when my family was craving something cozy but cheerful. The classic pumpkin spice flavor with colorful sprinkles brought extra smiles to our morning.
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), plus extra 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, divided
- Milk: 1/4 cup (60 ml), and 2–3 tbsp for glaze
- Powdered sugar (sifted): 1 cup (120 g)
Instructions
- Preheat Oven:
- Preheat your 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 the sprinkles.
- Combine Wet Ingredients:
- In a separate bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk until smooth.
- Fold Batter:
- Add wet ingredients to dry and gently fold until just combined. Do not overmix.
- Fill & Bake:
- Spoon or pipe batter evenly into pan cavities, filling each about 3/4 full. Bake 16–18 minutes, or until a toothpick comes out clean.
- Cool:
- Let donuts cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make Glaze:
- Whisk powdered sugar, 2 tbsp milk, and vanilla extract until smooth. Add milk for drizzling consistency as needed.
- Glaze & Decorate:
- Dip cooled donuts into glaze or drizzle it over tops. Immediately add extra sprinkles.
Pin 
My kids love helping with the rainbow sprinkles, making every batch a happy hands-on tradition. These donuts are great for sharing with friends or packing for a colorful lunchbox surprise.
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), eggs. May contain: Milk (in glaze and sprinkles). Sprinkles may contain soy or traces of nuts.
Nutritional Information
Per serving: 245 calories, 9 g total fat, 38 g carbohydrates, 3 g protein.
Pin Make a batch ahead for easy grab-and-go treats. A warm pumpkin spice latte pairs perfectly for an extra festive touch!
Recipe Questions & Answers
- → Can I make these as muffins instead?
Yes! Use a standard muffin tin and bake for 18–22 minutes. The taste and texture remain deliciously soft.
- → Which type of pumpkin should I use?
Canned pumpkin purée works best. Avoid pumpkin pie filling, as it contains added sugar and spices.
- → Can I use a dairy-free option for the glaze?
Absolutely! Substitute almond or oat milk for regular milk and check sprinkles for dairy-free labeling.
- → How do I prevent overmixing the batter?
Gently fold wet and dry ingredients just until combined, stopping as soon as no streaks of flour remain.
- → What’s the best way to apply the glaze?
Dip cooled donuts into the glaze or drizzle with a spoon, then add sprinkles immediately and let set.
- → Can I add whole wheat flour?
For added fiber, replace half of the all-purpose flour with whole wheat flour without losing moist texture.