Fresh Milled Flour Pumpkin Donuts

ByThe Fresh Flour Table

Don’t worry, I’m not making you scroll through 10 paragraphs about my first crush and a hayride. The fresh milled pumpkin donut recipe is right below – cozy, quick, and worth preheating for.

So glad you’re at the table,

Becky

Freshly Milled Flour Pumpkin Donuts
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Freshly Milled Flour Pumpkin Donuts

Recipe by The Fresh Flour TableCourse: Breakfast, Snack, DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

13

minutes

These pumpkin donuts are made with fresh milled flour for a tender crumb, deep nutty flavor, and whole-grain nourishment—more natural fiber and nutrients in every cozy bite. Warmly spiced, irresistibly soft, simple to mix, and quick to bake—perfect with coffee on a chilly morning.

Ingredients

  • ¾ cups (210g) fresh milled hard white wheat flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 ½ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp ginger

  • ½ cup brown sugar

  • ½ cup granulated sugar

  • 1 cup pumpkin puree

  • 2 large eggs

  • ½ cup oil or melted butter

  • 1 tsp vanilla extract

  • Cinnamon Sugar Coating

  • 1/2 cup sugar
    1 tsp cinnamon
    4 tbsp butter, melted

  • Maple Glaze

  • 1 cup powdered sugar

  • 2 tbsp maple syrup
    1-2 tbsp milk
    pinch of cinnamon

Directions

  • Begin by milling your flour (or converting to AP) and preheating your oven to 375.
    Feel free to substitute with soft white wheat, however I have had difficulty getting those out of the pan, but feel free to use what you like!
  • In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
  • In a separate bowl, whisk pumpkin, sugars, eggs, oil, and vanilla until smooth.
  • Add dry ingredients to wet, stirring gently until just combined.
  • Spoon or pipe (we like a ziplock with the corner snipped) into a donut pan, filling about half full.
  • Bake 10-13 minutes until toothpick comes out clean.
  • If using cinnamon sugar coating:
  • While donuts are still warm, brush lightly with melted butter. Toss in cinnamon sugar mixture until evenly coated.
  • If using maple glaze:
  • Allow donuts to cool completely.
    In a small bowl, whisk powdered sugar, maple syrup, milk, and cinnamon until smooth.
    Dip tops into glaze, let excess drip, and set on a wire rack.
    Glaze will be set in 10-15 minutes.

If you loved this recipe, jump over to my Easy Sheet Pan Butternut Squash Soup and give it a try!

Sheet Pan Butternut Squash Soup

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