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Pumpkin Cake Doughnuts

Published: in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Pumpkin Cake Doughnuts Recipe Pumpkin Cake Doughnuts Recipe

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.

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At a glance

Prep
Bake
Total
Yield
12 baked doughnuts
Nutrition information

Ingredients

Choose your measure:

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

Instructions

  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.
  9. 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.