Pumpkin Doughnuts


Pumpkin Doughnuts | Cooking Classy

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!

Pumpkin Doughnuts | Cooking Classy

Pumpkin Doughnuts | Cooking Classy

Pumpkin Doughnuts

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 18 doughnuts

Pumpkin Doughnuts


  • 1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)
  • 1 3/4 tsp baking powder
  • 1 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 1/2 cups canned pumpkin puree
  • 1 tsp vanilla extract
  • Coating
  • 1/3 cup granulated sugar
  • 1 1/4 tsp ground cinnamon


  • Preheat 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.
  • Recipe Source: adapted from King Arthur Flour

Pumpkin Doughnuts | Cooking Classy

Pumpkin Doughnuts | Cooking ClassyPumpkin Doughnuts | Cooking Classy

Pumpkin Doughnuts | Cooking ClassyPumpkin Doughnuts | Cooking ClassyPumpkin Doughnuts | Cooking Classy


  • Lindsay @ The Local Taste: Wow! These look amazing! Now, I’m ready for Fall :) August 30, 2014 at 12:44pm Reply

  • Averie @ Averie Cooks: They’re gorgeous, and so PERFECT! Here’s a random factoid, the very first recipe I baked for my pumpkin cookbook was pumpkin donuts! Considering the photos are two years old, and now seeing yours, yours are 1 bazillion times prettier than mine and I want a dozen, now! :) Pinned of course! August 30, 2014 at 1:02pm Reply

    • Jaclyn: Thanks so much Averie! I’m sure yours taste and look incredible! Pumpkin doughnuts are seriously so good. I can’t wait to get your pumpkin cookbook! That is my dream, a whole cookbook dedicated to pumpkin, genius! August 30, 2014 at 3:18pm Reply

  • Liz @ Floating Kitchen: These are picture perfect! I have been debating on wether to invest in a donut pan, but I think you just convinced me! August 30, 2014 at 1:51pm Reply

    • Jaclyn: Thanks Liz. If you live by a Hobby Lobby, Joann Fabric or Michaels they all usually carry them and they usually always have a 40% of coupon online you can use (I just pull them up on my phone when I’m there). August 30, 2014 at 3:16pm Reply

    • Jeane: Just bought my donut pans from Walmart, they are Wiltons. Had to order them on line, not in stores. Happy Hunting ! September 12, 2014 at 9:02am Reply

  • sally @ sallys baking addiction: Jaclyn, these are a MUST make this fall. They’re just perfect. August 30, 2014 at 3:38pm Reply

  • ATasteOfMadness: I just made some muffins this morning, but you are making me want to make another batch of these! They look absolutely amazing! August 30, 2014 at 5:41pm Reply

  • Cathy Perez: I love donuts, this is a must try, Pinned! August 30, 2014 at 5:53pm Reply

  • Laura (Tutti Dolci): These look like the best pumpkin doughnuts ever! In love with that cinnamon sugar coating! August 30, 2014 at 11:46pm Reply

  • Emily van Kampen: Why don’t I own a donut pan??? Definetely the next baking item I will be buying, because this recipe deserves to be made in my house! August 31, 2014 at 12:01am Reply

    • Jaclyn: That’s how I was not too long ago, then my sister bought me a donut pan and I have been in donut heaven ever since! September 12, 2014 at 3:58pm Reply

  • Sara: Ciao Jaclyn,

    i tuoi doughnuts sono meravigliosi!!!
    Sara August 31, 2014 at 7:50am Reply

  • Cate @ Chez CateyLou: I made the KAF donuts last fall and loved them! Yours look absolutely incredible! Gorgeous photos too! You are getting me so excited for fall baking! August 31, 2014 at 1:55pm Reply

    • Jaclyn: Thanks for the compliment Cate! August 31, 2014 at 7:06pm Reply

  • Audrina: Wow, these look so good I’m getting hungry! Now all I need is a donut pan :) Thanks for the recipe! September 1, 2014 at 12:29am Reply

  • Ellese: These look amazing!! Fall and pumpkin just go so well together. I would love to hear how your next version with the chocolate chips goes!

    xo, ellese
    September 1, 2014 at 12:32am Reply

  • Laura Dembowski: These definitely look like awesome fall doughnuts! I would definitely be curious to try them with some glaze. Love a glazed doughnut. September 1, 2014 at 6:36am Reply

  • Shiran @ Pretty. Simple. Sweet.: Wow Jaclyn, I saw the photos on Pinterest and thought they’re from a magazine! Looks gorgeous! September 2, 2014 at 7:27am Reply

    • Jaclyn: Thanks for the compliment Shiran :)! September 2, 2014 at 8:17pm Reply

  • Jessica: Wow, I made these tonight. They are really great! Cakey, not fluffy like Dunkin Donuts. I really enjoyed them. My first attempt, too, as I literally got my donut pan today!!! YUM! FWIW, I made 16 of these. Baked to perfection at 350 degrees for 15 mins. September 4, 2014 at 5:03pm Reply

    • Jaclyn: Thanks for your review Jessica! So glad you liked them! September 22, 2014 at 9:55pm Reply

  • Mary: Can you make them without a donut pan somehow? Any subs? September 6, 2014 at 2:04pm Reply

    • Jaclyn: You can also make them into muffins, if you follow the link I adapted the recipe from at the bottom of the recipe it will tell you how. September 6, 2014 at 2:12pm Reply

  • Edie: How much adapting from the KAF recipe did you do? I made theirs last year but wasn’t super impressed, which is odd because their recipes tend to be good. September 8, 2014 at 11:05am Reply

    • Jaclyn: The only thing I really changed was adding in brown sugar in place of half the granulated and upping the baking powder only 1/4 tsp (since it called for 1 3/4 cup flour, I probably should have just gone with 2 to make it easier though) and used my own ratio for cinnamon sugar. September 9, 2014 at 1:14am Reply

  • Elyse: What would be sub any if you just wanted to use pumpkin pie spice? September 9, 2014 at 10:45am Reply

    • Jaclyn: You could just use 1 1/4 – 1 1/2 tsp pumpkin pie spice in place of all the spices listed in the doughnut batter, but I would still recommend just cinnamon for the cinnamon sugar coating. September 9, 2014 at 1:41pm Reply

  • Sandy: Another great recipe. They were delicious. I could almost imagine a caramel icing drizzled on them too. I split my day old doughnuts in half and toasted them to get them crispy. They were delicious eaten with a little butter on them. Good work, once again. September 9, 2014 at 4:29pm Reply

    • Jaclyn: So great to hear! Thanks Sandy! September 29, 2014 at 2:13pm Reply

  • Ordinary Blogger (Rivki Locker): These look amazing. You can never have too many pumpkin recipes! I don’t own a donut pan…. Is there one you would recommend? September 9, 2014 at 9:15pm Reply

    • Jaclyn: I just own two of the Wilton doughnut pans and they’ve worked great for me. September 28, 2014 at 12:40am Reply

  • Alicia: I made these last night. My coworkers loved them too!!! So delicious! September 10, 2014 at 10:22am Reply

    • Jaclyn: I’m happy to hear they were enjoyed Alicia! Thanks for leaving a comment! September 10, 2014 at 11:17pm Reply

  • Sonda: These look delicious. Do you know what the time/temp adjustment might be for donut holes? September 10, 2014 at 9:01pm Reply

    • Jaclyn: I would leave the temp the same and I’d bake them in mini muffin tins probably around 8 minutes (just a guess). September 10, 2014 at 11:13pm Reply

  • Gayna: I just had to tell you how much my husband and I enjoyed this receipe for the baked pumpkin doughnuts. I think his words were OMG to be exact. I bought two of the doughnut pans and will be making many doughnuts in the future.Thanks for the great receipe. September 16, 2014 at 3:29am Reply

    • Jaclyn: Thanks for your review Gayna! I’m so glad they were enjoyed! September 16, 2014 at 10:56am Reply

  • Alana: Hi there- these look great! Is there a substitute for canola oil? Could I use olive or coconut? Thanks! October 1, 2014 at 8:01pm Reply

    • Jaclyn: I probably wouldn’t recommend the olive oil but the coconut oil might work okay. A great sub would be vegetable oil but you might be looking for a healthier alternative :). October 1, 2014 at 10:04pm Reply

  • Lisa: I made these yesterday, and did use 1/2 canola and 1/2 olive oil. They taste great. I did however have no luck getting the cinnamon/sugar to stick, instead I drizzled them with carmel icing I had leftover from an apple tart I made earlier in the week. October 5, 2014 at 7:05am Reply

    • Jaclyn: I’m glad you liked them Lisa, the caramel icing sounds amazing with these!! October 6, 2014 at 8:38pm Reply

  • Jamie: If I wanted to have a gluten free option would I use the same amount of flour? I don’t have much experience altering recipies to make them gluten free. Thanks! October 5, 2014 at 10:07pm Reply

    • Jaclyn: I know to convert a recipe to gluten free can be tricky so I can’t say for sure, I recommend reading the back of the package on the gluten free flour they sometimes list how to sub. October 6, 2014 at 1:13pm Reply

  • Alicja: How well would these freeze? I’d like to do my Thanksgiving baking ahead of time October 7, 2014 at 5:57pm Reply

    • Jaclyn: I think these are best fresh especially since they have that cinnamon sugar coating but they might freeze okay since they are so moist? October 8, 2014 at 6:06pm Reply

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  • Tammy: I have both the large donut pan and the mini donut pan. How long should I bake them for if I use the mini donut pan? Your photos are beautiful! Can’t wait to make these! Thank you! October 15, 2014 at 9:23pm Reply

    • Jaclyn: I can’t say for sure since I haven’t tried but I imagine it would be about 7 minutes. Thanks for the compliment :)! October 15, 2014 at 10:50pm Reply

  • Monica: Wow! These look and sound amazing!! Not sure if you are able to answer this or not. My daughter has an egg allergy, do you think applesauce would work for this? Thanks! October 16, 2014 at 5:27pm Reply

    • Jaclyn: Applesauce may work I just don’t know that it would bind everything together well enough? Sorry I wish I could say for sure. Flax or egg replacer may work better? October 16, 2014 at 11:26pm Reply

  • Stephanie B: Hi! I made these this morning. Amazing. I used fresh pumpkin puree (sugar pie pumpkin from a lovely farmer’s market) and gluten free flour (Better Batter.org) and didn’t do any changes. Wow they are really moist and flavorful. Thanks for the lovely recipe. October 19, 2014 at 11:36am Reply

  • Kendra: The first batch of mini muffins (didn’t have a donut pan. :( ) just came out of the oven. Hubby and I loved. Not overly sweet, just perfect. October 21, 2014 at 5:19pm Reply

    • Jaclyn: Glad they worked as mini muffins for you and I’m happy to hear they were enjoyed! Thanks for leaving a comment! October 21, 2014 at 6:48pm Reply

  • Patty: Can I refrigerate the batter overnight? October 22, 2014 at 2:21pm Reply

    • Jaclyn: I wouldn’t recommend it with this recipe, you may end up with flat batter. November 13, 2014 at 4:48pm Reply

  • Daryl McCready: I made these and mine were flat on one side. any suggestions? They didn’t have the donut round shape. October 28, 2014 at 11:38am Reply

    • Jaclyn: The batter was possibly over-mixed or the leavening could possibly be outdated? Those are just my guesses. December 8, 2014 at 9:46pm Reply

  • Amy: how long are these good for in an air tight container. I am making them today for the kids to bring to school on Friday. I plan on decorating them with powdered sugar and making them look like scary eye balls tomorrow night. Will they still be good. And will the powdered sugar be okay to let sit on them for one night?
    Thanks Amy October 29, 2014 at 7:22am Reply

    • Jaclyn: Mine were a little moist the next day on the outside edges probably from the pumpkin, they were still good but I don’t think the powdered sugar would hold up that long. October 29, 2014 at 5:36pm Reply

      • Amy: Thanks!!! I think I might decorate them Friday morning instead. Just finished baking them and we had 5 thumbs up from the taste testers! October 29, 2014 at 6:34pm Reply

  • Alexandra: Ommg they look so good! Thank you for the recipe i will definitely try:) October 30, 2014 at 1:41pm Reply

  • Kaitlynn: I am going tonight on my way home to buy a doughnut pan, because these look amazing! Can you use homemade pumpkin puree instead of canned? I just made some fresh last night and want to use it. November 7, 2014 at 4:36pm Reply

    • Jaclyn: The homemade should be fine, just be sure to strain it well. Hope you love them! November 9, 2014 at 12:04pm Reply

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  • Esther: Can I vary the recipe to make bread or muffins? I Began making the donuts but then realized I was not at my house and hadn’t brought a pan. But I would still like to make something with the batter. Please HELP! November 30, 2014 at 11:41am Reply

  • Becca: Can this recipe be fried instead of baked August 28, 2015 at 2:27pm Reply

  • Melissa: I’m about to make this amazing looking recipe but I was wondering what you do with the 2Tbsp of flour? August 28, 2015 at 4:35pm Reply

    • Karen: You subtract the 2 TB out from the 2 cups of flour and can put it back in your bag of flour October 4, 2015 at 8:00pm Reply

  • Debbie: I can’t wait to try these! I’ve never made doughnuts before but I pinned your recipe in All Things Pumpkin as well as in Breakfast Recipes. I only have one mini doughnut pan though. Could this recipe be halved? Thanks for sharing with us. September 2, 2015 at 7:38am Reply

    • Jaclyn: Yes you could definitely half it. October 23, 2015 at 9:22am Reply

  • Simone: What size pumpkin cans did you use? September 10, 2015 at 8:27pm Reply

    • Jaclyn: The medium size or large will work (the littlest can won’t have enough), but most importantly just measure out the amount listed. If you’re going by weight it would be 367g. October 23, 2015 at 9:28am Reply

  • Amy: I made these for my family this morning and they were a huge success! Moist and delicius….this will be a repeat in our home for sure! September 13, 2015 at 9:09am Reply

  • Cheryl: Couldn’t wait for the doughnut pans, sobI made mini muffins like doughnut holes and they were awesome. Great pumpkin flavor and very moist. September 13, 2015 at 12:46pm Reply

  • Karen: Hi Jaclyn, came across your beautiful donut pics and went out to buy a 6-donut pan to finally bake my own batch today. They turned out delicious! I found I was able to get about 26 3″ wide donuts out of this recipe instead of 18. What diameter does each of your donut molds measure? October 4, 2015 at 7:55pm Reply

  • Katie: Just made these– they are delicious but the cinnamon/sugar didn’t stick at all. How did you get yours to stick? October 10, 2015 at 7:30am Reply

    • Heather: You really have to do it while the donuts are still hot and just toss them around one at a time in the bag of cinnamon sugar. then place them on wire racks to cool completely…or eat them warm! November 29, 2015 at 11:32am Reply

  • Diane: Can I use gluten-free all-purpose flour instead?
    I really want to share the doughnuts with others but a few of my family members are on a gluten-free diet. October 12, 2015 at 7:48pm Reply

  • mary: How long do these stay fresh? Gotta try them?? October 12, 2015 at 10:34pm Reply

  • vanessa: I don’t have nutmeg on hand any substitutions For that? October 21, 2015 at 3:30pm Reply

    • Jaclyn: Another spices that goes well with pumpkin could work like cloves or allspice. I hope you love them! October 22, 2015 at 8:20pm Reply

      • vanessa: I added allspice and they where so amazing love this recipe and anything that has to do with pumpkin thank you. October 23, 2015 at 9:53am Reply

  • Judy: made these yesterday..delicious! What is the correct way to store them? I put them under plastic wrap and they are very soggy. November 2, 2015 at 7:09am Reply

  • Francisca: Can you substitute the canola oil for coconut oil? November 24, 2015 at 4:27pm Reply

    • Jaclyn: That would probably be fine. Hope you love them! November 25, 2015 at 9:13am Reply

  • Jess: I have made this recipe twice substituting the flour with generic gluten-free flour mix and they turned out great! May 18, 2016 at 5:54pm Reply

  • Melissa Wright: Made ’em just like ya said too, and they’re perfect! Just wonderful! Thank you for this recipe!!! September 21, 2016 at 9:39am Reply

    • Jaclyn: I’m so glad you liked them Melissa! September 21, 2016 at 10:07pm Reply

  • Kelly: These look so good I don’t have the pumpkin purée but do have the pie mix can I use that if not will wait until go to store. Also don’t have donut pan but have mini bunt figured I could just fill little and use those. September 27, 2016 at 5:00pm Reply

    • Jaclyn: I wouldn’t recommend the pie mix because it has added sweeteners, spices and water so the end result wouldn’t be the same. Sorry! September 27, 2016 at 8:49pm Reply

  • Karen: I just made a batch of mini pumpkin doughnuts using your recipe. Wonderfully moist and so delicious! Thanks! October 8, 2016 at 2:41pm Reply

  • Peggy jones: So I made these tonight. Mine did not turn out quite so pretty. Not enough spice flavor. Think I would add extra next time. October 11, 2016 at 8:51pm Reply

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