Fall is the perfect time to enjoy the cozy flavors of pumpkin, and what better way to celebrate than with some delicious pumpkin cake donuts? These treats are fluffy and moist, bursting with the warm and inviting taste of pumpkin and spices. Whether you want to enjoy them with a hot cup of coffee or serve them at a fall gathering, these donuts are sure to please everyone.
Why Make This Recipe
Pumpkin cake donuts are not only delicious but also simple to make. They fill your kitchen with delightful aromas as they bake. Plus, with their cake-like texture, they make a delightful treat for breakfast, snacks, or even dessert. This recipe is perfect for both experienced bakers and those who are just starting out. You will love how easy it is to whip up a batch of these tasty donuts!
How to Make Pumpkin Cake Donuts
Making pumpkin cake donuts is a straightforward process. Follow these simple steps to create your own batch of delightful treats.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup granulated sugar (divided)
- 1/2 cup dark brown sugar (packed)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter (melted)
Directions
- Preheat the oven to 400 degrees F and coat a donut pan with nonstick spray.
- In a large bowl, combine the flour, baking powder, pumpkin pie spice, salt, and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together 1/2 cup of granulated sugar, brown sugar, and vegetable oil on medium-high for about 1-2 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin and vanilla extract until just combined.
- Gradually add the flour mixture to the sugar mixture at low speed, mixing until just 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 the pan in the oven and bake for 10-12 minutes, or until the donuts are slightly browned and spring back when touched.
- In a medium bowl, combine the remaining 1/2 cup granulated sugar and ground cinnamon.
- Once the donuts are done, cool them for 10 minutes. Brush the tops with melted butter and toss them gently in the cinnamon sugar mixture.
- Serve warm or at room temperature.
How to Serve Pumpkin Cake Donuts
Pumpkin cake donuts can be enjoyed on their own or with a side of coffee or tea. They are also great as a sweet treat at parties or fall gatherings. For an extra special touch, drizzle some icing on top or serve with a dollop of whipped cream.
How to Store Pumpkin Cake Donuts
To store pumpkin cake donuts, place them in an airtight container and keep them at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 2 months. Just make sure to let them cool completely before storing.
Tips to Make Pumpkin Cake Donuts
- Make sure your canned pumpkin puree is pure pumpkin and not pumpkin pie filling for the best flavor.
- Don’t overmix the batter; stop mixing as soon as the dry ingredients are incorporated.
- If you don’t have a donut pan, you can also make these donuts in muffin tins; just adjust the baking time.
Variation
You can add chocolate chips or nuts to the batter for an added twist. You can also switch out the cinnamon sugar topping for a glaze made from powdered sugar and milk for a different flavor experience.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can roast and puree fresh pumpkin. Just make sure it’s smooth and not too watery.
2. Can I make these donuts gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
3. How do I know when the donuts are done baking?
They should be slightly browned on top and spring back when you touch them lightly. A toothpick inserted should come out clean!
Enjoy making and indulging in these delightful pumpkin cake donuts!
Pumpkin Cake Donuts
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- 0.75 teaspoon kosher salt
- 0.25 teaspoon baking soda
- 0.75 cups granulated sugar (divided) 1/2 cup for the batter, 1/2 cup for topping
Wet Ingredients
- 0.5 cups dark brown sugar (packed)
- 0.33 cups vegetable oil
- 2 large eggs
- 1 cups canned pumpkin puree Ensure it’s pure pumpkin, not pie filling
- 2 teaspoons vanilla extract
- 0.25 cups unsalted butter (melted)
Topping
- 0.5 cups granulated sugar For coating donuts
- 0.75 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and coat a donut pan with nonstick spray.
- In a large bowl, combine the flour, baking powder, pumpkin pie spice, salt, and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together 1/2 cup of granulated sugar, brown sugar, and vegetable oil on medium-high for about 1-2 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin and vanilla extract until just combined.
- Gradually add the flour mixture to the sugar mixture at low speed, mixing until just 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.
Baking
- Place the pan in the oven and bake for 10-12 minutes, or until the donuts are slightly browned and spring back when touched.
Coating
- In a medium bowl, combine the remaining 1/2 cup granulated sugar and ground cinnamon.
- Once the donuts are done, cool them for 10 minutes. Brush the tops with melted butter and toss them gently in the cinnamon sugar mixture.
Serving
- Serve warm or at room temperature.
