Try these pumpkin spiced doughnuts, then check out more pumpkin recipes such as our pumpkin pie and pumpkin seed muffins.

Looking for more delicious homemade doughnut recipes? Check out our jam doughnuts, baked doughnuts and mini doughnuts.


  • about 150g pumpkin wedge
  • 200g plain flour
  • 150g light soft brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • 3/4 tsp baking powder
  • 1 whole eggs, plus 1 yolk
  • 75ml groundnut or sunflower oil
  • 1-2 tbsp milk


  • 3 tbsp maple syrup
  • 100g icing sugar
  • 1 tbsp whole milk


  • STEP 1

    Heat the oven to 200C/180C/gas 6. Cut the pumpkin into big chunks then wrap in foil and bake for 30-35 minutes, or until tender. Cut away any skin then purée the flesh in a blender. Cool then weigh out 100g.

  • STEP 2

    Turn the oven down to 180C/fan 160C/gas 4. Put the flour, sugar, spices, baking powder and 1/2 tsp salt in a bowl and mix. Put the eggs, purée and oil in a jug and beat together. Mix the wet ingredients into the dry to make a batter. Add a little milk if you need to loosen it.

  • STEP 3

    Lightly oil 2 non-stick, 6-hole doughnut tins. Put the batter into a piping bag or food bag with the corner cut off. Pipe into the holes to about 3/4 full. Bake for 10-12 mins until springy, then turn out onto a rack to cool a little.

  • STEP 4

    To make the glaze, melt the syrup, icing sugar and milk in a small pan with 1 tbsp water and a pinch of salt. Pour into a shallow bowl then dip each doughnut in the glaze. Leave to set a little before eating.


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