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!
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!
Pumpkin Spice Doughnuts
- 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.
- Preheat oven to 350 degrees F.
- Beat wet ingredients until smooth.
- Add dry ingredients, slowly, just until incorporated.
- 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.
- 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)