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Pumpkin Cake Doughnuts
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.
Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; and increase the baking time to 20 minutes.
Ingredients
Doughnuts
- 1/2 cup vegetable oil
- 3 large eggs
- 1 to 1 1/2 cups granulated sugar*
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour**
- *See "tips," below, for a lower-sugar option.
- **See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.
Coating
- 3 tablespoons cinnamon-sugar
Instructions
- 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.
- Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- 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).
- 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.
- Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
- 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.
- 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.
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.
- Our Gluten-Free Measure for Measure Flour makes it easy to make many of your favorite traditional recipes (like this one) gluten-free. Simply substitute Measure for Measure flour 1:1 for the flour called for in your recipe; no additional ingredients needed.
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Reviews
I cut the recipe in half and followed as directed, hubby loved them. I used whole wheat flour for 80% with AP flour for the remaining with the lower sugar amount. Next time, I will increase the sugar for taste, but the texture was quite nice with the lower sugar. For the other "half" of the recipe, I had to adjust for my allergic daughter (no dairy, no egg). I omitted the eggs and instead used 1 TB vinegar and 1 tsp baking soda. I read in a different comment someone tried the flax seed/water substitute and it did not work well. I also used 80%ish whole wheat flour. The dough was a bit dry so added in some soy milk until the consistency was about right. They are flavorful with an awesome tenderness, however, 4 of the 6 fell apart coming out of the pan. I ended up smooshing them like a cake pop to make donut balls (worked well). Would anyone know if I put in some lecithin would they hold their shape better, or perhaps a different suggestion? My daughter would be so grateful if I can figure this out! Will be making these a lot- great recipe!Sounds like you've definitely made the recipe your own! Soy lecithin may not make a noticeable difference in structure, but increasing the all-purpose flour to at least 40% will help keep things together. Happy baking! Annabelle@KAF
These pumpkin donuts were both easy and delicious! I was out of butter, so I used the same quantity of coconut oil to no ill effect. I also cut the sugar to 3/4 cup. I might up the spices next time I make, because I really love a stronger spice flavor. I used the apple cider glaze recipe from King Arthur instead of cinnamon sugar, and they were prefect!
These are so delicious and easy to make! They were a great special treat to make for breakfast on New Year's Day.
Made according to this recipe with some twists. Our family don't eat sweets that are two sweet, so I cut the sugar to 4/3 cup. I also substitute the pastry flour, which gives it a more tender texture. On top, I sprinkled some chopped glazed pecan (60g). It cam out PERFECT!
Insanely delicious! Only changes were - increased spices a tad; used the ziplock method of piping in pan; and tossed in a sugar, cinnamon, 5-spice combo to add a bit more zip to these little darlings!
The donuts are delicious, my only problem is getting the cinnamon sugar to stick to them! Do I need store bought cinnamon sugar? Is it much finer than using regular sugar with cinnamon in it?Linda, it's important to shake or dip the doughnuts in cinnamon-sugar while they're still warm. Otherwise, it won't stick. You can also try brushing the doughnuts with melted butter before applying the cinnamon-sugar if you really want a nice, thick layer of sugar on the outside. Happy baking! Kye@KAF
We made these delicious donuts and reviewed them in our in Episode 48 of our baking podcast, Preheated. Flavor is delicious, had them get a bit moist when I tossed them in the cinnamon sugar while they were still piping hot and the sugar melted. So I think the trick is waiting until they are only slightly warm.
I doubled the recipe and made these donuts, and made them at night, then brought them to the office the next morning. These donuts were a huge hit. I frosted some, used the cinnamon sugar on some, and powdered sugar with pumpkin spice on others. I will definitely make them again. They were moist, with tons of pumpkin spice flavor. Great recipe.
I tried this recipe for the first time for my daughter's wedding reception on 09/17/17. Followed the recipe exactly and they were a hit! I had no problem with the sugar/cinnamon sticking, it was very humid and raining which might be the reason.
I have made them before with great results. This time I used half granulated and half brown sugar. Adds to the flavors!!
