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