These butternut squash donuts are soft, moist, and naturally sweet.
They’re baked, not fried, and packed with cozy spices that make your kitchen smell amazing.
I love making these in the fall when butternut squash is everywhere, but honestly, I’ll whip these up anytime I have some squash leftover.
They’re great for breakfast, snacks, or a little treat after dinner — and they still feel wholesome.
Why I Love This Recipe
I started making these when I had a bunch of roasted butternut squash leftover from dinner and didn’t want it to go to waste. It turned into one of those recipes that became a staple because it was so good.
- Baked, not fried — so much easier and lighter
- Uses real roasted butternut squash for flavor and moisture
- Naturally sweetened with maple syrup
- Warm fall spices in every bite
- Super soft, cake-like texture
Servings & Time
Makes: 9 standard-size donuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Macros (Per Donut)
- Calories: 168
- Carbs: 26g
- Protein: 3g
- Fat: 6g
- Fiber: 2g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Butternut squash has natural sugars that caramelize during roasting, giving the donuts depth and sweetness. The squash also adds moisture, which keeps the donuts soft without needing a lot of oil. Using eggs and a bit of baking powder gives lift, while the flour keeps everything together.
Common Mistakes
- Using raw squash: You must roast or steam it first — raw squash won’t work here.
- Overmixing the batter: Mix until just combined or the donuts will turn out tough.
- Not greasing the donut pan: These can stick! Always lightly oil or spray the pan.
- Overbaking: They go from perfect to dry pretty fast. Keep an eye on them.
What to Serve With
- A cup of coffee or chai
- Greek yogurt with honey on the side
- Apple slices or a fruit salad
- Warmed maple syrup drizzle
- A little almond butter for dipping
FAQ
Can I use canned butternut squash?
Yes, just make sure it’s pure squash and not soup or pie filling.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend.
How do I store them?
Keep them in an airtight container at room temp for 2 days or fridge for up to 5 days.
Can I freeze them?
Absolutely. Freeze in a zip-top bag for up to 2 months. Thaw and reheat gently.
What You’ll Need
- 1 cup mashed roasted butternut squash (cooled)
- 2 large eggs
- ¼ cup maple syrup
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- ¼ tsp salt
- Optional: cinnamon sugar for topping (¼ cup sugar + ½ tsp cinnamon)
- Neutral oil spray (for greasing the pan)
Tools
- Donut pan
- Large mixing bowl
- Medium bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Oil spray
Substitutions and Variations
- Swap maple syrup for honey or agave
- Use pumpkin or sweet potato instead of butternut squash
- Add mini chocolate chips or chopped pecans to the batter
- Use coconut oil or avocado oil instead of olive oil
- Dust with powdered sugar instead of cinnamon sugar
Make Ahead Tips
- Roast and mash the butternut squash up to 3 days ahead — store in the fridge
- Mix the dry ingredients ahead and keep them in a sealed container
- Make the donuts and freeze them — warm up one in the toaster oven or microwave
Instructions
Step 1: Preheat the oven and grease your donut pan
Preheat your oven to 350°F (175°C). Lightly spray your donut pan with oil to prevent sticking.
Step 2: Mix the wet ingredients
In a large bowl, whisk together 1 cup mashed roasted butternut squash, 2 large eggs, ¼ cup maple syrup, 2 tbsp olive oil, and 1 tsp vanilla extract until smooth and creamy.
Step 3: Combine dry ingredients
In a separate bowl, stir together 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp cloves, and ¼ tsp salt.
Step 4: Combine wet and dry
Pour the dry ingredients into the bowl with the wet ingredients. Stir gently with a spatula until just combined — don’t overmix.
Step 5: Fill the donut pan
Spoon the batter into the greased donut pan, filling each cavity about ¾ full.
Step 6: Bake
Place the donut pan in the oven and bake at 350°F for 14–16 minutes, or until a toothpick comes out clean. Donuts should be slightly springy to the touch.
Step 7: Cool and (optional) sugar topping
Let the donuts cool in the pan for 5 minutes, then transfer to a rack. If using cinnamon sugar topping, dip each warm donut lightly into the sugar mix.
Step 8: Serve
Place donuts on a plate and serve warm or at room temp.
Leftovers & Storage
Store leftovers in an airtight container at room temperature for 2 days or in the fridge up to 5 days. For longer storage, freeze the donuts in a zip-top bag. To reheat, microwave for 15 seconds or warm in the toaster oven.
Conclusion
These butternut squash donuts are such a cozy little win — soft, naturally sweet, and full of fall flavor without being heavy. If you try them, I’d love to hear how it went. Leave a comment below and let me know what you thought, or ask any questions you’ve got. Happy baking!
