Are you ready for the best fall doughnut ever? Okay, here you go :). I adapted this recipe from King Arthur flour, with slight changes, and seriously it is incredible! They are so incredibly moist and soft and they are loaded with delicious pumpkin flavor paired with the sweet flavor of cinnamon spice. They’re so good that my little family of 4 had no problem finishing all of them off in two days.
Next time I want to try making half of them with mini chocolate chips for a pumpkin chocolate chip version that would taste just like my favorite fall bread. And also I want to try some with a vanilla glaze (like these Pumpkin Doughnut Muffins I made). They are perfect as they are but I have the feeling I’ll be making these a lot this fall so I will want to switch things up on occasion.
Weekend breakfast, these have you covered! Try them with a hot cup of cocoa or apple cider for a seriously delicious treat!
4.89 from 9 votes Review Recipe
Pumpkin Doughnuts
The perfect doughnut recipe for fall! They’re brimming with pumpkin and spice flavor and no oily frying mess here!
Servings: 18
Prep20 minutesCook15 minutesReady in: 35 minutes
Ingredients1 3/4 cup +2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)1 3/4 tsp baking powder1 1/4 tsp salt3/4 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp ground ginger3/4 cup granulated sugar3/4 cup packed light-brown sugar1/2 cup canola oil3 large eggs1 1/2 cups canned pumpkin puree1 tsp vanilla extractCoating1/3 cup granulated sugar1 1/4 tsp ground cinnamon
InstructionsPreheat oven to 350 degrees. Butter 18 doughnut wells (3 6-hole pans. I only have 2 so I had to bake the 3rd batch after the first two finished).In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary. You don’t want any clumps). Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each).Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly. Meanwhile in a large resealable bag shake together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined. Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat. Place on wire rack to cool completely. Store in an airtight container.
NotesRecipe adapted from King Arthur Flour
Nutrition Facts Pumpkin Doughnuts
Amount Per Serving
Calories 204 Calories from Fat 63
% Daily Value*
Fat 7g11%Saturated Fat 1g6%Cholesterol 27mg9%Sodium 176mg8%Potassium 128mg4%Carbohydrates 33g11%Fiber 1g4%Sugar 22g24%Protein 2g4% Vitamin A 3217IU64%Vitamin C 1mg1%Calcium 43mg4%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: DessertCuisine: AmericanKeyword: Pumpkin Donuts Author: Jaclyn
4.89 from 9 votes
Review Recipe
Nutrition Facts Pumpkin Doughnuts
Amount Per Serving
Calories 204 Calories from Fat 63
% Daily Value*
Fat 7g11%Saturated Fat 1g6%Cholesterol 27mg9%Sodium 176mg8%Potassium 128mg4%Carbohydrates 33g11%Fiber 1g4%Sugar 22g24%Protein 2g4% Vitamin A 3217IU64%Vitamin C 1mg1%Calcium 43mg4%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Pumpkin Doughnuts
Amount Per Serving
Calories 204 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 27mg9%
Sodium 176mg8%
Potassium 128mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 3217IU64%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1mg6%
- Percent Daily Values are based on a 2000 calorie diet.
Course: DessertCuisine: AmericanKeyword: Pumpkin Donuts
Author: Jaclyn
