Pumpkin doughnuts are a hearty welcome to fall weather! Baked with real pumpkin and warm spices, these pumpkin doughnuts are perfect with a warm cup of coffee or cider!
Pumpkin Spice Doughnuts
It’s not October yet. I should be posting apple-y things, not pumpkin. But here I am, making Pumpkin Spice Doughnuts on a too-hot Saturday. (This post may contain affiliate links)
King Arthur Flour’s feed came through my Facebook page with the recipe, and ooh, I just had to make them! The funny thing is, I don’t like pumpkin pie. It’s too…pumpkin-y…too intense and it’s also a texture thing, too wiggly? I like pumpkin in things, like pumpkin spice toffee, pumpkin bread and pumpkin pancakes, so I was pretty sure that baked pumpkin doughnuts would be delicious. If you’d like to make them gluten free, here’s my favorite gluten free flour blend. 
They were! They’re also super simple to make. KAF’s recipe makes 15, mine made 18 slightly smaller doughnuts. Because they are baked and not deep-fried, I guess they’re a little healthier as far as doughnuts go. I also substituted coconut oil for the vegetable oil.
Sealed in an air-tight container, they were just as fresh and moist the next day, so I sent some to school with the girls to give their teachers.I use this doughnut pan.
These pumpkin doughnuts are so delicious!
- 1/2 cup vegetable oil I used coconut oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups canned pumpkin (about 1 can)
- 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon ground cinnamon, plus a heaping teaspoon each, ground nutmeg and ground ginger.
- in a separate bowl mix:
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cup plus 2 tablespoons 8 ounces all-purpose flour, stirring just until smooth. For the gluten free version, substitute Jeanne's gluten free baking mix.
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Preheat oven to 350 degrees F.
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Beat wet ingredients until smooth.
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Add dry ingredients, slowly, just until incorporated.
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Lightly grease doughnut pan and fill about 3/4 full, about 1/4 cup of batter. Recipe makes 15-18, so if you don't have 2 pans, you'll have to bake in 2 or 3 batches. If you're making muffins, fill 3/4 full. Bake doughnuts for 15 to 18 minutes and muffins for 23 to 25 minutes.
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Remove the doughnuts from the oven, let cool about 5 minutes, then loosen and remove from tin and transfer to a rack to cool. While they are still warm gently shake them in a bag with cinnamon sugar or pumpkin pie spice sugar.
Some of the items used in this post are available here at no additional cost to you. (affiliate link)
Joanne/WineLady Cooks says
September 26, 2013 at 9:06 amHi Cynthia, I just came from FFF Daily Dish and saw your pumpkin doughnuts. I just made plain doughnuts from KAF recipe and they are delish. l I’ll have to try the pumpkin doughnuts. Thanks for sharing,
Joanne
Cynthia says
September 26, 2013 at 5:29 pmJoanne, let me know how they turn out!
Bismah says
August 21, 2014 at 11:49 pmLooks so delicious! I have never tried pumpkin in donuts before. Stopping by from “Foodie Fridays”. Thank you for sharing 🙂
Judy says
August 22, 2014 at 4:06 pmThese look to die for Cynthia! Thanks for posting them on #TheWeekendSocial!
Pure Grace Farms says
August 28, 2014 at 3:59 pmStopping by to let you know I featured your fabulous post on Foodie Fridays this week. Party starts at 9pm EST. Hope to see you there!
Blessings,
Shari
http://puregracefarms.com/2014/08/foodie-friday-link-up-party-10/
swathi says
September 29, 2014 at 11:50 amDelicious pumpkin doughnuts, thanks for sharing with Hearth and Soul blog hop. pinning.
Cynthia says
October 5, 2014 at 3:41 pmThanks so much for hosting!
Annie @ Annie's Noms says
October 29, 2015 at 8:10 amLOVE these!!! I’m obsessed with pumpkin spice anything at the moment, these look so more-ish!
fabiola@notjustbaked says
October 30, 2015 at 11:46 amI just made so much pumpkin puree, and now I can make these donuts! Perfect timing indeed.
Vicky @ Avocdo Pesto says
October 30, 2015 at 4:41 pmLike you also not a huge fan of pumpkin pie — too pumpkiny for me too but I love pumpkin in things so I’m sure I’d like these. Never made doughnuts before either, need to get on that!
cristina says
October 31, 2015 at 9:08 amI absolutely luv that these donuts are baked instead of fried. Mmmm…they must smell so good when baking – pure autumn season goodness. 🙂
Brandon @ Kitchen Konfidence says
November 1, 2015 at 5:15 pmFab!! I’d love a couple of these doughnuts with a cup of hot coffee in the morning 🙂
Christiane ~ Taking On Magazines says
November 1, 2015 at 6:16 pmYour self discipline is so much better than mine. I was really impressed that you had extras to seal up nice and tight, but then you blew me away by saying you sent them away! I would have eaten them … all!
Aly ~ Cooking In Stilettos says
November 2, 2015 at 12:57 amNow these are pumpkin donuts – I love how they are baked and not fried and I do have doughnut pans in the baking cabinet that are severely neglected – I need to make a batch of these donuts!
Susan says
November 2, 2015 at 7:03 amA few of these donuts in the morning would be just the way to start the day! Love that they are baked too.
Steph @ Steph in Thyme says
November 2, 2015 at 5:08 pmOh how glorious! These look melt in your mouth scrumptious. Thank you for including a gluten-free option!
Taylor Kiser says
September 12, 2016 at 7:31 pmSo excited for the arrival of pumpkin season! These look so delicious!
Nicole Taggart says
September 13, 2016 at 9:21 amyou can never have too many donuts, esp pumpkin ones!
love the cinnamon, sugar on them