5 from 48 votes
Pumpkin Cake Donuts
Pumpkin Cake Donuts are baked treats made by blending pumpkin puree with warm spices and sugars to produce moist, tender cake donuts. After baking, the donuts are coated with melted butter and a cinnamon-sugar mixture for a sweet, fragrant finish. The use of pumpkin pie spice and cinnamon creates a flavorful autumnal note, while baking rather than frying ensures a lighter texture and easy preparation.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
12
donuts
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar divided
- ½ cup dark brown sugar packed
- ⅓ cup vegetable oil
- 2 egg large
- 1 cup pumpkin puree canned
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ cup butter melted, unsalted
Instructions
- Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
- In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
- Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
- In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.
- When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.
- Serve warm or at room temperature.
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