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!

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Pumpkin Doughnuts | Cooking Classy

Pumpkin Doughnuts | Cooking Classy

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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

Pumpkin Doughnuts | Cooking Classy

Pumpkin Doughnuts | Cooking ClassyPumpkin Doughnuts | Cooking Classy

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

122 comments

  • 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

  • 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

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

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

    • Jaclyn: Thanks Sally! August 30, 2014 at 5:00pm 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

  • 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

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

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