Pumpkin Banana Baked Donuts

Pumpkin + Banana = cozy fall perfection 🍌🎃

These one-bowl baked donuts are tender, lightly sweet, and dusted with powdered sugar — no frying, no fuss!

I always make a double batch so I can freeze some for when my grandsons stop by or for a quick treat during pumpkin carving. Just warm, dust, and enjoy with hot cider. 🧡🍂

✨Tip: Use very ripe bananas for the best sweetness — just a tiny bit of sugar needed or eliminate entirely.

Share this recipe with someone who loves pumpkin everything 🎃👉

A cozy fall favorite I make for my grandsons 🍁💛

One bowl, no mess, all the fall feels 🎃🍌 

En-JOY these cozy Autumn bake 🍂🍩🍁 

Pumpkin Banana  Baked Donuts

1 ½ cup unbleached all-purpose flour

½ cup sugar

2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 to 3 very ripe bananas, about 1 cup

¾ cup pumpkin puree

¼ cup olive oil or your favorite vegetable oil

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350ºF.

Spray donut pans (3-inches wide each) with non-stick cooking spray. *See Tip below.

In large bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt.

Add pumpkin, bananas, olive oil, eggs and vanilla.

Stir until combined.

Spoon about ¼ cup batter into each prepared donut mold . (The batter should fill to make about 12 donuts.)

Bake 15 to 20 minutes or until toothpick inserted on side of donuts come out clean. Run a small knife or offset spatula to loosen the donuts. Let cool for 5 minutes.

On a wire rack, flip over the pan to release the donuts.

Sprinkle with powder sugar and serve warm!

Makes about 6 to 8 donuts. Recipe can easily be doubled.

Tips- Substitute donut pans with muffin pans.

           Donuts can be frozen up to 1 month.

En-JOY! XO