Pumpkin Doughnuts


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!

Pumpkin Doughnuts | Cooking Classy

Pumpkin Doughnuts | Cooking Classy

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Pumpkin Doughnuts

4.86 from 7 votes

The perfect doughnut recipe for fall! They're brimming with pumpkin and spice flavor and no oily frying mess here!

Servings: 18
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 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


  • 1/3 cup granulated sugar
  • 1 1/4 tsp ground cinnamon


  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
Course: Dessert
Cuisine: American
Keyword: Pumpkin Donuts
Author: Jaclyn
Pumpkin Doughnuts | Cooking Classy

Pumpkin Doughnuts | Cooking ClassyPumpkin Doughnuts | Cooking Classy

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


  • Kaevuh: I cant believe how they turn out in the end. It’s just a sudden burst of flavor in my mouth! 😁 February 25, 2019 at 4:17am Reply

  • Marguerite S Grondin: Can we try this recipe instead of baking them. I prefer to fried donut! Ty January 16, 2019 at 6:05am Reply

    • Jaclyn: Unfortunately this recipe won’t work for frying the batter is too runny. January 16, 2019 at 8:36am Reply

  • Becky: I have a question about the flour – when I deduct the 2 tablespoons from the 2 cups does that then equal the amount to use? October 31, 2018 at 6:09am Reply

    • Jaclyn: Yes. Hope you enjoy! October 31, 2018 at 8:54am Reply

  • 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

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