Pumpkin Cake Doughnuts

star rating (149) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 baked doughnuts

Recipe photo

With their brilliant orange color, pleasingly moist texture, and delightful pumpkin flavor, these baked (not fried) doughnuts are the perfect on-the-go breakfast for a crisp autumn day.

Pumpkin Cake Doughnuts

star rating (149) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 baked doughnuts
Published: 05/10/2012

Ingredients

Doughnuts

Coating

Tips from our bakers

  • We've baked these doughnuts cutting the sugar back to just 1 cup; and while they were slightly less tender, we found them just as delicious.
  • Want to make these doughnuts with King Arthur Unbleached Self-Rising Flour? Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour. Bake the doughnuts for about 18 minutes.
  • Don't wrap leftover doughnuts tightly in plastic; they'll become soggy. If you're not going to consume all of the doughnuts at one sitting, add the final coating of cinnamon-sugar only to those you'll eat; store the rest, without their sugar, on a plate covered with a cake cover; or in a plastic bag that's not fastened shut. Add cinnamon-sugar coating just before serving.

Directions

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1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

6) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

7) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

8) Cool completely, and store (not wrapped tight) at room temperature for several days.

Yield: 12 doughnuts or 15 muffins.

Nutrition information

Serving Size: 1 doughnut Servings Per Batch: 12 Amount Per Serving: Calories: 290 Calories from Fat: 90 Total Fat: 11g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 45mg Sodium: 370mg Total Carbohydrate: 45g Dietary Fiber: 2g Sugars: 29g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 02/15/2015
  • Cindi from Cape cod
  • These are so delicious! Love the texture and taste and appearance....but next time I am going to up the pumpkin pie spice. I followed a reviewers suggestion for less sugar...and it was great advice! Thank you!
  • star rating 01/07/2015
  • mrmoran from KAF Community
  • Wow - absolutely delicious. The flavor is just-pumpkin-enough for my taste. Simple to make, and easy to have on the breakfast table quickly.
  • star rating 12/20/2014
  • Paul from Springfield, VT
  • Great recipe. Simple, quick and easy to prepare. Agree with the cutting back on the sugar...pretty sweet but still very good. Thanks very much for this recipe.
  • star rating 11/29/2014
  • Maureen from Manassas, VA
  • I loved this recipe. I reduced the sugar to just one cup and I swapped out 2/3 cup of all purpose flour for whole wheat pastry flour. The first six doughnuts disappeared when my back was turned. If you want one, you need to be quick, they go fast.
  • star rating 11/15/2014
  • notnub from KAF Community
  • I have made these twice and the family loved them. Thanks to the reviewer that mentioned the batter keeping well. I made some yesterday and put the remainder of the batter in the refrig overnight. This morning's batch has just come out of the oven. They are just as wonderful as yesterday's!
  • star rating 11/14/2014
  • Melissa from Plainview, NY
  • These looked beautiful and tasted great - not too pumpkiny. Even people who claimed they didn't like pumpkin liked them. Using a donut pan gave a great appearance. My only gripe was that they were "wet" the next day, and although that made the cinnamon sugar stick better (don't put it on till you are going to eat them), it changed their appearance.
  • star rating 11/12/2014
  • Emilie from Richmond, VA
  • I've made this recipe multiple times and already reviewed it as super terrific. But wanted to add that the batter holds really well. I made a double-batch last night (in mini doughnut pans) to take somewhere and had enough left to fill 2 pans again. So I just put the remainder into the big piping bag I use to fill then and refrigerated it. This morning I took the bag out of the fridge and let it warm up some and then piped the batter into the wells and baked. They are exactly the same as the ones I baked right away last night!
  • star rating 11/07/2014
  • KathyTobby from KAF Community
  • These donuts cause a strange type of amnesia. I am never sure they are as good as I remember so I have to taste them again to make absolutely sure. The texture is very much like a pound cake crossed with a donut. The cinnamon sugar (which I had a difficult time getting to stick) fools your tongue from missing the fried crust usually found on a donut. I had to spray my donuts with "Baker's Sheen" to get the sugar mixture to stick. Still I figured it was my fault the sugar didn't stick initially (and it did stick with the Baker's Sheen) so I didn't take off any points. This recipe is nothing short of a culinary miracle.
  • star rating 10/27/2014
  • Suninshine from KAF Community
  • I made these in muffin form for my spelling group, who go to competition these weekend. They were devoured almost as soon as I opened the bag. Would I be able to double the recipe??
    Yes, you sure may! Elisabeth@KAF
  • star rating 10/26/2014
  • Diana from Pittsfield, MA
  • I loved everything about these doughnuts and they freeze well also. They were easy to make, tasted like a pumpkin latte and looked yummy with their sugar cinnamon topping.
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