These pumpkin pecan donuts are tender, warmly spiced, and simple to bake at home, making them a lovely addition to your Thanksgiving dessert table. I like how the crunchy pecans bring a little texture to every soft, pumpkin-filled bite.
Why You’ll Love This Pumpkin Pecan Donut
These baked donuts come together without frying or complicated steps, so they’re easy to make even on a busy fall day. Pumpkin puree keeps the crumb moist, while cinnamon and nutmeg add the cozy flavor I look forward to all season. Finish them with a light glaze or a cinnamon sugar coating for a festive dessert.
Pumpkin Pecan Donut Ingredients & Substitutions
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1 large egg
- 1/4 cup neutral oil or melted butter
- 1/4 cup milk
- 1 teaspoon alcohol-free vanilla
- 1/2 cup finely chopped pecans, plus extra for topping
Optional glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 2 tablespoons finely chopped pecans, for sprinkling
Use whole wheat pastry flour for a slightly heartier texture, or swap the pecans for chopped walnuts. If you prefer a dairy-free version, use an unsweetened plant milk and neutral oil.
Step-by-Step Instructions to Make Pumpkin Pecan Donuts
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Lightly grease a 12-cavity donut pan. If you only have a six-cavity pan, bake the donuts in two batches.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
3. Combine the wet ingredients
In a large bowl, whisk the brown sugar, pumpkin puree, egg, oil, milk, and alcohol-free vanilla until smooth. Add the dry ingredients and stir just until no dry streaks remain. Fold in the chopped pecans without overmixing.
4. Fill the donut pan
Spoon the batter into the prepared pan, filling each cavity about two-thirds full. For neater rings, transfer the batter to a piping bag or a zip-top bag with one corner snipped.
5. Bake and cool
Bake for 12 to 15 minutes, until the donuts spring back when gently touched and a toothpick comes out clean. Let them rest in the pan for 5 minutes, then move them to a wire rack to cool completely.
6. Glaze and serve
For the optional glaze, whisk the powdered sugar with 1 tablespoon milk, adding more milk a little at a time until it is smooth and drizzleable. Dip or drizzle the cooled donuts, then sprinkle with pecans. Let the glaze set before serving.
Tips for Success
- Measure flour by spooning it into the measuring cup and leveling the top. Scooping directly can pack in too much flour.
- Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Mix the batter only until combined. A few small lumps are fine and help keep the donuts tender.
- Grease the pan well, especially around the center posts, so the donuts release easily.
- Let the donuts cool before glazing, or the glaze may melt and slide off.
Variations of Pumpkin Pecan Donuts
For a cinnamon sugar finish, brush the warm donuts lightly with melted butter and toss them in cinnamon sugar. You can also add 1/4 cup mini chocolate chips to the batter, or replace the pecans with walnuts or pumpkin seeds. For extra spice, add a pinch of ground ginger or cloves along with the cinnamon and nutmeg.
Serving Suggestions: What to Pair with Pumpkin Pecan Donuts
Serve these donuts as part of a Thanksgiving dessert spread alongside apple crisp, pecan pie, or a simple bowl of fresh fruit. They’re also a welcome addition to brunch with coffee, tea, or warm apple cider. For a dessert-style plate, add a scoop of vanilla ice cream made with alcohol-free vanilla.
Storage & Reheating Instructions
Store unglazed donuts in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. Keep glazed donuts in a single layer or separate layers with parchment. To freeze, wrap cooled, unglazed donuts individually and freeze for up to 2 months. Thaw at room temperature, then warm briefly in the microwave if you like them cozy.
Memories Made Around the Table
I love bringing a batch of these to the kitchen while everyone is gathering for Thanksgiving. The pumpkin spice aroma makes the house feel welcoming, and setting out the pecans and glaze lets everyone add their own finishing touch. They’re a relaxed little treat to share before the bigger dessert spread begins.
FAQs
Can I make pumpkin pecan donuts without a donut pan?
Yes. Bake the batter in a greased muffin pan instead, filling each cup about two-thirds full. Start checking for doneness around 15 minutes, since the baking time may vary.
Can I make the batter ahead of time?
For the best rise, bake the batter shortly after mixing. You can bake the donuts ahead, cool them completely, and glaze them closer to serving time.
How do I know when the donuts are done?
The tops should spring back when gently pressed, and a toothpick inserted into a donut should come out clean or with a few moist crumbs.
Can I freeze these donuts?
Yes. Freeze them unglazed in an airtight container or wrapped individually for up to 2 months. Thaw at room temperature and add the glaze after thawing.
Final Thoughts
These pumpkin pecan donuts make fall baking feel easy, with a soft pumpkin crumb, crunchy nuts, and just the right touch of spice. Bake a batch for Thanksgiving dessert, a weekend brunch, or any crisp autumn morning.
Pumpkin Pecan Donuts
Equipment
- 1 Donut Pan 12-cavity
- 2 Mixing Bowl
- 1 Whisk
- 1 Wire rack
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup brown sugar packed
- 0.5 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 0.25 cup neutral oil or melted butter
- 0.25 cup milk
- 1 teaspoon alcohol-free vanilla
- 0.5 cup pecans finely chopped, plus extra for topping
Optional glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk as needed
- 2 tablespoons pecans finely chopped, for sprinkling
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 12-cavity donut pan. If using a six-cavity pan, bake the donuts in two batches.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In a large bowl, whisk the brown sugar, pumpkin puree, egg, oil, milk, and alcohol-free vanilla until smooth. Add the dry ingredients and stir just until no dry streaks remain. Fold in the chopped pecans without overmixing.
- Spoon the batter into the prepared pan, filling each cavity about two-thirds full. For neater rings, transfer the batter to a piping bag or a zip-top bag with one corner snipped.
- Bake for 12 to 15 minutes, until the donuts spring back when gently touched and a toothpick comes out clean. Let them rest in the pan for 5 minutes, then move them to a wire rack to cool completely.
- For the optional glaze, whisk the powdered sugar with 1 tablespoon milk, adding more milk a little at a time until smooth and drizzleable. Dip or drizzle the cooled donuts, then sprinkle with pecans. Let the glaze set before serving.