Pumpkin Doughnuts

08.30.2014

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.

Pumpkin Doughnuts | Cooking Classy

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!

MY LATEST VIDEOS

Pumpkin Doughnuts | Cooking Classy

Pumpkin Doughnuts | Cooking Classy

Print

Pumpkin Doughnuts

4.86 from 7 votes

Yield: 18 doughnuts

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

  • 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

Instructions

  1. 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).
  2. 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).
  3. 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.
  4. Recipe Source: adapted from King Arthur Flour

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Pumpkin Doughnuts | Cooking Classy

Pumpkin Doughnuts | Cooking ClassyPumpkin Doughnuts | Cooking Classy

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

124 comments

  • Alyssa: Can you sub for canola oil with vegetable oil? August 15, 2018 at 8:06am Reply

    • Jaclyn: Yes. Hope you enjoy! August 15, 2018 at 11:09am Reply

  • Marcia: These are delicious! I make them with my grandkids and they love them! April 21, 2018 at 9:16pm Reply

    • Jaclyn: So glad to hear it! April 24, 2018 at 11:45am Reply

  • Amy: I made these and they were delicious. however, I could not get the sugar to stick to my doughnuts. What did I do wrong?? November 10, 2017 at 10:49pm Reply

  • Monique: This recipe for homemade doughnuts is WAY better than any pumpkin doughnut from any doughnut chain or bakery. Thanks for posting, this is a favorite fall treat for me! November 10, 2017 at 9:48am Reply

    • Jaclyn: You’re welcome! Thanks for taking the time to let me know you liked them! November 10, 2017 at 9:52am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d