Baked Pumpkin Cake Doughnuts

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Normally I don't go for recipes that require a special tool or baking pan, but when I saw this recipe on my Facebook like page, I was headed to the store for a new pan.  As you can probably tell, it is a doughnut pan.  They are inexpensive and easy to find.  I found mine at the craft store and with a 40% off coupon, I got a good deal.  However, you still can make this recipe without a doughnut pan.  Just use a standard muffin pan and increase the baking time.  After all, one can never have too many pumpkin muffin recipes in their repertoire.

These are delightfully moist and cakey treats with a beautiful orange color. They are served best warm from the oven and rolled in cinnamon sugar, but they will keep for several days.  This is a delicious recipe that I will go back to again and again.  In fact, I might even experiment a bit and substitute half of the oil with mashed banana to give it that pumpkin-banana bread flavor that we also enjoy.

Baked Pumpkin Cake Doughnuts
makes 15

For the Doughnuts
1/2 cup vegetable oil
3 extra large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree, fresh or canned
1 teaspoon pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 3/4 cup + 2 Tablespoons unbleached all-purpose flour

For the Cinnamon Sugar
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Preheat the oven to 350° F.  Lightly grease two standard doughnut pans or a 12-cup muffin pan.

In a large bowl, whisk together the oil, eggs, sugar, pumpkin puree, vanilla, pumpkin pie spice, salt and baking powder until smooth.  Add the flour, stirring just until smooth.  Fill the wells of the doughnut pan or muffin pan about 3/4 full, about a scant 1/4 cup of batter in each well.  I like to put the batter in my large pastry bag to evenly and easily fill the wells.  (Since the recipe makes 15, you will need to bake in two batches.)

Bake the doughnuts for 15-18 minutes or until a cake tester inserted in one comes out clean.  If you are making muffins, bake for 23-25 minutes.

Meanwhile, in a shallow bowl whisk together the sugar and cinnamon; set aside.

Remove the doughnuts from the oven and let them cool for 5 minutes in the pan.  Loosen the edges and gently coat them in the cinnamon sugar.  If you have made muffins, sprinkle the tops heavily with the cinnamon sugar.  Serve warm.  Leftovers can be kept in an airtight container at room temperature for several days.  Enjoy!

Source: Adapted from kingarthurflour.com


  1. This looks soooo good! I just found 2 pans for $7 at a thrift store that look like they've never been used! Excited to try this recipe. only have 2 eggs so I'll split the recipe no because I don't want to wait! LOL

  2. These sound so awesome! I loooove the sugar coating :)


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