pumpkin doughnuts

I came across these pumpkin doughnuts on Pinterest, and immediately thought of my friend Erika who loves all things pumpkin. I am going to go visit her at the end of the month for her annual Halloween party, and knew that they would be a perfect treat to bring along. I decided to do a test run last night, and they are amazing. I am not as in love with pumpkin as everyone else seems to be, but these doughnuts might make me into a convert. The doughnuts are tender, moist, and deliciously pumpkin-y. I rolled them in a powdered sugar, cinnamon, and pumpkin pie spice mix, which added to the fall flavor. Due to the moistness of the doughnuts, the powdered sugar kinda melted but they were no less delicious. I would recommend rolling them in the sugar right before you served them. I found that with my pans, I ended up with 20 doughnuts, which meant that I had to make two batches. I just let the pans cool before I refilled them. I highly recommend that you make these immediately to celebrate the start of October.

Pumpkin Doughnuts

adapted from King Arthur Flour


  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin puree // I used canned pumpkin
  • 1 1/2 tsp pumpkin pie spice + 1/2 tsp for the sugar
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 3/4 cup + 2 tbsp all-purpose flour
  • 2 cups powdered sugar // You can also use regular or extra-fine sugar, which would probably hold up better, but there is something about a doughnut dipped in powdered sugar
  • 3 tbsp cinnamon


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all of the ingredients except for the flour. Mix until smooth. [The original recipe showed them using them a mixer, but I just did it by hand.]
  3. Add the flour. Mix until smooth.
  4. Lightly grease two doughnut pans. Fill the wells of the doughnut pan about 3/4 way full. I used a small spoon to scoop in the batter. You don’t want them to be too full or they will come out lopsided.
  5. Bake for 15 to 18 minutes or until a cake tester comes out clean. Let cool for about 5 minutes, and transfer them to a rack to cool. Repeat with the remaining amount of dough.
  6. Combine the powdered sugar, cinnamon, and about 1/2 tsp of pumpkin pie seasoning. Dip both sides of each doughnut in the sugar mix so they are completely covered.
  7. Try not to eat them all.


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