If you’ve got a ripe banana and some canned pumpkin sitting around, you’re about to make something really special.
These Pumpkin Banana Baked Donuts are soft, perfectly spiced, and super easy to make.
They’re baked, not fried—so no oil splatters or deep fryers needed.
Just mix, pour, and bake.
They’re cozy, lightly sweet, and finished with a thin vanilla glaze that makes them look just as good as they taste.
I’ve made these on rainy fall mornings and sunny summer afternoons—always a hit.
What You’ll Need
- 1 ripe banana (about ½ cup mashed)
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup brown sugar
- 2 tablespoons maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup melted butter (unsalted)
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- Pinch of salt
- For the glaze:
- ½ cup powdered sugar
- 1½ tablespoons milk
- ¼ teaspoon vanilla extract
Pro Tips
- Use super ripe bananas for more natural sweetness and better texture.
- Don’t overmix the batter. Mix just until the flour disappears to keep the donuts soft.
- Lightly grease the donut pan even if it’s nonstick to prevent sticking.
- Use a piping bag or zip-top bag with the corner cut off to easily fill the donut pan.
- Let the donuts cool completely before glazing so the glaze doesn’t melt off.
Tools Required
- Mixing bowls
- Whisk
- Rubber spatula
- Donut pan
- Cooling rack
- Measuring spoons and cups
- Zip-top bag or piping bag
Substitutions and Variations
- Use coconut oil instead of butter
- Sub gluten-free all-purpose flour 1:1
- Add mini chocolate chips or chopped pecans
- Skip the glaze and dust with powdered sugar instead
- Add a dash of clove for deeper spice flavor
Make-Ahead Tips
You can mix the dry ingredients and wet ingredients separately the night before. Store them covered in the fridge, then combine and bake fresh in the morning.
How to Make Pumpkin Banana Baked Donuts
Step 1: Preheat your oven and grease the donut pan
Preheat your oven to 350°F. Lightly grease a 6-cavity donut pan with butter or nonstick spray.
Step 2: Mash the banana
Mash 1 ripe banana (about ½ cup) in a large mixing bowl until smooth.
Step 3: Add wet ingredients
To the mashed banana, add ½ cup pumpkin puree, ¼ cup brown sugar, 2 tbsp maple syrup, 1 large egg, 1 tsp vanilla extract, and ¼ cup melted butter. Whisk until smooth and fully combined.
Step 4: Add dry ingredients
Add 1 cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ground ginger, and a pinch of salt to the bowl. Gently fold until just combined.
Step 5: Fill the donut pan
Transfer batter to a zip-top bag, snip the corner, and pipe batter evenly into the donut pan cavities, filling each about ¾ full.
Step 6: Bake
Bake at 350°F for 14–16 minutes, or until donuts spring back when touched and a toothpick comes out clean.
Step 7: Cool the donuts
Let donuts cool in the pan for 5 minutes, then gently remove and place on a cooling rack to cool completely.
Step 8: Make the glaze
In a small bowl, whisk together ½ cup powdered sugar, 1½ tablespoons milk, and ¼ teaspoon vanilla extract until smooth.
Step 9: Glaze the donuts
Once cooled, drizzle or dip each donut into the glaze. Let sit for a few minutes for the glaze to set.
Leftovers & Storage
Store glazed donuts in an airtight container at room temp for up to 2 days, or in the fridge for up to 4 days. For best texture, let chilled donuts come to room temp before eating. You can also freeze them (unglazed) for up to 2 months.
Why I Love This Recipe
This is one of those cozy recipes I make when I want a little fall flavor any time of year. The banana adds sweetness and keeps the donuts super moist, while the pumpkin brings in that warm spice and richness.
- No mixer needed
- Not overly sweet
- Baked, not fried
- Freezer-friendly
- Smells amazing while baking
Servings and Cook Time
Makes: 6 donuts
Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25 minutes
Macros (Per Donut – Approximate)
- Calories: 185
- Protein: 2.5g
- Carbs: 28g
- Fat: 7g
- Sugar: 14g
- Fiber: 2g
Why This Recipe Works (Quick Science)
The banana and pumpkin both provide moisture and structure without needing a ton of fat. Baking powder and soda help the donuts rise and stay fluffy. The combination of brown sugar and maple syrup gives it that deep, cozy sweetness without making them too sugary.
Common Mistakes
- Using too much flour – spoon and level, don’t scoop
- Overmixing – leads to dense donuts
- Not greasing the pan – even nonstick pans can stick
- Glazing while warm – causes the glaze to slide right off
What to Serve With
- A hot cup of chai or coffee
- Greek yogurt and fresh fruit
- A handful of roasted pecans
- Vanilla or pumpkin spice latte
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices. Use pure pumpkin puree.
Can I make this without a donut pan?
Yes! Use a muffin tin and bake about 2–3 minutes longer.
Can I skip the glaze?
Definitely. They’re still delicious without it, or you can dust with powdered sugar.
Do they taste like banana or pumpkin more?
Pumpkin is more dominant, but the banana gives it sweetness and softness.
Wrap-Up
These Pumpkin Banana Baked Donuts are just the right mix of cozy and easy. Whether you’re baking for yourself, family, or a little weekend treat, they always hit the spot. Try them out and let me know how yours turned out in the comments—I’d love to hear what you think or answer any questions!