Pumpkin Yogurt Donuts
These soft and fluffy pumpkin yogurt donuts are baked, not fried, making them a healthier fall breakfast option. Made with real pumpkin puree and Greek yogurt, they’re incredibly moist with warm spices in every bite.
Perfect for cozy autumn mornings, these donuts come together in just 30 minutes. The yogurt keeps them tender while the pumpkin adds natural sweetness and that signature orange color we all love.
Top them with a simple glaze, cinnamon sugar, or enjoy them plain. They’re freezer-friendly and kid-approved!
Why You’ll Love This Recipe
These pumpkin donuts are baked in a donut pan, so there’s no messy frying or excess oil. They’re lighter than traditional donuts but just as satisfying and flavorful.
The combination of pumpkin puree and Greek yogurt creates an incredibly soft texture that stays fresh for days. Plus, they’re naturally lower in sugar than store-bought versions.
They’re versatile too — enjoy them for breakfast, as an afternoon snack, or even as a healthy dessert option.
Read More: Chocolate Chip Ricotta Crinkle Breakfast Cookies
Key Ingredients
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. It adds moisture, fiber, and that classic fall flavor.
Greek Yogurt: This is the secret to ultra-fluffy donuts. It adds protein and keeps them tender without being heavy.
Warm Spices: Cinnamon, nutmeg, and ginger give these donuts their cozy autumn taste. Don’t skip the spices!
All-Purpose Flour: Provides structure. You can substitute with a 1:1 gluten-free baking flour if needed.
Pumpkin Yogurt Donuts
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings30
40
minutes300
Soft, fluffy baked pumpkin donuts made with Greek yogurt and warm fall spices. Perfect for breakfast or snacking!
Ingredients
- For the Donuts
1 cup pumpkin puree (not pumpkin pie filling)
½ cup plain Greek yogurt
2 large eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt
- For Cinnamon Sugar Coating (optional)
¼ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Directions
- Preheat and Prep: Preheat oven to 350°F. Generously spray a standard donut pan with nonstick cooking spray.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, melted butter, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Create Batter: Add dry ingredients to wet ingredients and gently fold until just combined. Do not overmix — a few lumps are okay.
- Fill Pan: Transfer batter to a piping bag or large zip-top bag with the corner cut off. Pipe batter into donut pan, filling each cavity about ¾ full.
- Bake: Bake for 12-15 minutes, until tops spring back when gently pressed and a toothpick inserted comes out clean.
- Cool: Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- Coat (Optional): For cinnamon sugar coating, brush warm donuts with melted butter, then dip in cinnamon-sugar mixture. For glaze, wait until donuts are completely cool.
Notes
- Substitutions:
Use full-fat or low-fat yogurt — avoid nonfat as it may make donuts dry
Swap melted butter for melted coconut oil or vegetable oil
Try whole wheat pastry flour for half the all-purpose flour for added fiber - Tips:
Don’t overfill the pan or donuts will lose their shape
Make sure pumpkin puree is at room temperature for easier mixing
For extra flavor, add ½ cup mini chocolate chips to the batter
Nutrition Information (Per Donut)
| Nutrient | Amount |
|---|---|
| Calories | 165 kcal |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 40mg |
| Sodium | 180mg |
| Total Carbohydrates | 26g |
| Dietary Fiber | 1g |
| Sugars | 13g |
| Protein | 4g |
How to Make Pumpkin Yogurt Donuts
Prep the Pan: Preheat your oven to 350°F and generously spray a donut pan with nonstick spray. This prevents sticking and ensures easy removal.
Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, melted butter, and vanilla until smooth and well combined.
Combine Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Fold Together: Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix or the donuts will be dense.
Fill the Pan: Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into each donut cavity, filling about ¾ full.
Bake: Bake for 12-15 minutes until the tops spring back when lightly touched. Let cool in the pan for 5 minutes before transferring to a wire rack.
Glazing Options
Cinnamon Sugar: Mix ¼ cup sugar with 1 teaspoon cinnamon. Brush warm donuts with melted butter, then dip in the cinnamon sugar mixture.
Maple Glaze: Whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk until smooth. Dip cooled donuts into glaze.
Cream Cheese Frosting: Beat 4 oz softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla. Spread over cooled donuts.
Storage Tips
Store these donuts in an airtight container at room temperature for up to 3 days. They stay incredibly soft and moist thanks to the yogurt and pumpkin.
For longer storage, freeze unfrosted donuts in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15-20 seconds.
If you’ve glazed them, store in the fridge to keep the topping fresh. Bring to room temperature before serving for the best texture.
Frequently Asked Questions
Can I make these without a donut pan?
Yes! Use a muffin tin instead and bake for 15-18 minutes. They’ll be pumpkin muffins with the same delicious flavor. You can also use a mini donut pan — just reduce baking time to 8-10 minutes.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugars and spices that will throw off the recipe. Stick with pure pumpkin puree for best results and proper texture.
Why are my donuts dense?
Overmixing the batter develops too much gluten, making donuts tough. Mix until just combined and don’t worry about small lumps. Also ensure your baking powder and baking soda are fresh.
