5 from 1 vote
Baked with real pumpkin and warm spices, these pumpkin doughnuts are perfect with a warm cup of coffee or cider! | @whatagirleats
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.
  1. Preheat oven to 350 degrees F.
  2. Beat wet ingredients until smooth.
  3. Add dry ingredients, slowly, just until incorporated.
  4. 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.
  5. 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.