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Baked with real pumpkin and warm spices, these pumpkin doughnuts are perfect with a warm cup of coffee or cider! | @whatagirleats
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5 from 1 vote

Pumpkin Spice Doughnuts

Author: Cynthia


  • 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.