Pumpkin Cake Doughnuts: The Perfect Fall Treat
As the leaves begin to change and the air becomes crisp, there’s nothing quite like the cozy flavors of pumpkin to get you in the autumn spirit. These Pumpkin Cake Doughnuts are everything you love about fall wrapped up in one delicious bite. Whether you’re enjoying them as a breakfast treat or a mid-afternoon snack, they’re sure to bring some warmth to your day.
Why You’ll Love This Recipe
These baked doughnuts are soft, moist, and bursting with the rich flavor of pumpkin and warming spices like cinnamon, nutmeg, and ginger. They’re also incredibly easy to make—no frying necessary! If you don’t have doughnut pans, don’t worry—you can bake them in muffin tins for equally delicious pumpkin cake muffins. And for the finishing touch, a coating of cinnamon-sugar or pumpkin spice-sugar takes these doughnuts to the next level.
Ingredients
- 1/2 cup (99g) vegetable oil
- 3 large eggs
- 1 to 1 1/2 cups (198g to 298g) granulated sugar*
*Depending on your preferred sweetness level - 1 1/2 cups (340g) pumpkin purée
- 1 1/2 teaspoons pumpkin pie spice (or substitute with 3/4 teaspoon cinnamon plus heaping 1/4 teaspoon each of nutmeg and ginger)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons (227g) all-purpose flour
Directions
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Lightly grease two standard doughnut pans. If you don’t have doughnut pans, muffin tins work just as well! - Mix the Wet Ingredients:
In a large mixing bowl, beat together the vegetable oil, eggs, sugar, pumpkin purée, pumpkin pie spice, salt, and baking powder. Make sure to mix until the ingredients are smooth and well combined. - Incorporate the Flour:
Gradually add the all-purpose flour to the wet mixture. Stir gently until everything is smooth and fully combined, but be careful not to overmix. - Fill the Pans:
Spoon the batter into the prepared doughnut pans, filling each well about 3/4 full. If you’re using muffin tins, fill them about 3/4 full as well. - Bake to Perfection:
Bake for 15 to 18 minutes if you’re making doughnuts, or until a cake tester or toothpick comes out clean. For muffins, bake for 23 to 25 minutes. Your kitchen will smell heavenly as these bake! - Cool and Coat:
Remove the doughnuts from the oven and allow them to cool in the pan for about 5 minutes. Loosen the edges and transfer them to a cooling rack. While the doughnuts are still warm, toss them in a bag with cinnamon-sugar or pumpkin spice-sugar for a sweet coating. Serve immediately for the best flavor and texture.
Pro Tips
- Customize Your Coating: Feel free to experiment with different coatings. A cinnamon-sugar mix is classic, but you can try a combination of pumpkin pie spice and sugar for extra autumn flair.
- Muffin Variation: If you choose to bake these in muffin tins, you’ll have the option of topping them with a simple cream cheese glaze for an extra indulgent treat.
Recipe Summary
- Prep Time: 10 minutes
- Bake Time: 15-18 minutes (for doughnuts) | 23-25 minutes (for muffins)
- Total Time: 30 minutes
- Servings: Makes 12 doughnuts or 15 muffins
- Calories: 210 per doughnut
Final Thoughts
These Pumpkin Cake Doughnuts are the epitome of fall comfort. They’re quick, easy to make, and pack all the warm flavors of the season into a perfectly baked treat. Whether you’re enjoying them with your morning coffee or serving them at a cozy fall gathering, they’re sure to be a hit. Grab your ingredients and start baking—you won’t regret it!
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Pumpkin Cake Doughnuts
- Total Time: 30 minutes
- Yield: Makes 12 doughnuts or 15 muffins 1x
Description
These Pumpkin Cake Doughnuts capture the essence of fall with their soft, cake-like texture and cozy flavors of pumpkin spice. The combination of warm spices like cinnamon, nutmeg, and ginger brings out the rich, earthy sweetness of pumpkin purée, making these doughnuts the perfect autumn indulgence. After baking, they’re coated in cinnamon sugar for a crunchy, sweet finish that pairs beautifully with a cup of coffee or tea.
Ingredients
1/2 cup (99g) vegetable oil
3 large eggs
1 to 1 1/2 cups (198g to 298g) granulated sugar*
1 1/2 cups (340g) pumpkin purée
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon cinnamon plus heaping 1/4 teaspoon each nutmeg and ginger)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons (227g) all-purpose flour
Instructions
Preheat your oven to 350°F (175°C). Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can use muffin tins as a substitute.
In a large bowl, beat together the vegetable oil, eggs, sugar, pumpkin purée, pumpkin pie spice, salt, and baking powder until smooth.
Add the flour, stirring just until smooth and combined.
Spoon the batter into the prepared pans, filling each well about 3/4 full. Use a scant 1/4 cup of batter for each doughnut well, or if using muffin tins, fill them about 3/4 full.
Bake for 15 to 18 minutes for doughnuts, or until a cake tester inserted into the center comes out clean. If making muffins, bake for 23 to 25 minutes.
Remove from the oven and let the doughnuts cool in the pan for about 5 minutes. Loosen the edges and transfer to a cooling rack.
While the doughnuts are still warm, gently shake them in a bag with cinnamon-sugar or pumpkin spice-sugar. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes (for doughnuts) | 23-25 minutes (for muffins)
Nutrition
- Calories: 210