These pumpkin cake donuts bake in a donut pan and finish with a brush of melted butter and a toss in cinnamon sugar, so they have the soft crumb and sugary crust of a bakery donut without any frying. The batter is piped into the pan, and the whole batch is ready in about 40 minutes.
Pumpkin puree keeps the crumb moist, and a mix of granulated and dark brown sugar gives the batter a soft caramel note. Piping the batter makes quick work of the shaping, and the butter helps the cinnamon sugar cling to every side.
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Why This Pumpkin Cake Donuts Recipe Works
A donut pan is the key tool. It shapes the rings for you, and baking at a high 400 degrees F sets the outside fast while the inside stays soft.
The crumb eats like a classic cake donut, tender and slightly dense, because the batter has just enough oil and pumpkin to stay moist without becoming heavy.
The spice blend is simple. Pumpkin pie spice keeps the ingredient list short, and a little extra cinnamon in the coating adds a fragrant finish.
Ingredients for Pumpkin Cake Donuts
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 cup granulated sugar, for the batter
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar, for the coating
- 3/4 tsp ground cinnamon
All purpose flour. Spoon and level it for a tender crumb. Too much flour makes dry donuts.
Baking powder and baking soda. The pair gives a quick rise in the hot oven. Check that both are fresh.
Pumpkin puree. Choose plain canned puree, not pie filling. It adds moisture and a gentle pumpkin flavor.
Dark brown sugar. It adds moisture and a deeper molasses note than white sugar alone.
Vegetable oil. Oil keeps the crumb soft for days, even after the donuts cool.
Pumpkin pie spice. A ready made blend keeps things simple. To mix your own, use 3/4 tsp cinnamon, 1/4 tsp ginger, and a pinch each of nutmeg and cloves.
Melted butter and cinnamon sugar. Brush the donuts while still slightly warm so the sugar sticks. Use unsalted butter to control the salt.
How to Make Pumpkin Cake Donuts
1. Heat the oven. Heat the oven to 400 degrees F and coat a 6 cavity donut pan with nonstick spray. You will bake two batches.
2. Mix the dry ingredients. Whisk the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl.
3. Beat the sugars and oil. Beat 1/2 cup granulated sugar, the brown sugar, and the oil with a mixer on medium high for 1 to 2 minutes.
4. Add the eggs. Beat in the eggs one at a time, then the pumpkin and vanilla until just combined.
5. Fold in the flour. Add the flour mixture on low speed until no dry streaks remain.
6. Pipe the batter. Spoon the batter into a piping bag or zip bag with the corner cut off and pipe it into the cavities, filling them about three quarters full.
7. Bake. Bake for 10 to 12 minutes, until the donuts spring back when touched. Repeat with the remaining batter.
8. Coat. Mix 1/2 cup sugar with the cinnamon. Cool the donuts for 10 minutes, brush the tops with melted butter, and toss in the cinnamon sugar.
How to Serve Pumpkin Cake Donuts
Serve the donuts warm or at room temperature with hot coffee or apple cider. They are an easy addition to a fall breakfast spread next to pumpkin doughnut muffins and fluffy pancakes. Add gooey cinnamon rolls for a bakery style table, or slice up cinnamon streusel coffee cake for a crowd.
How to Store and Reheat Pumpkin Cake Donuts
Store the donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap the uncoated donuts well and freeze for up to 2 months, then thaw at room temperature and coat in butter and cinnamon sugar before serving. Warm refrigerated donuts in the microwave for about 10 seconds.
Tips and Variations for Pumpkin Cake Donuts
Bake in two rounds. A standard donut pan holds six, so keep the extra batter at room temperature while the first batch bakes.
Fill neatly. A piping bag keeps the batter off the center post and gives clean rings.
Check with a touch. The donuts should spring back lightly, and a toothpick should come out with a few moist crumbs.
Coat at the right moment. Cool for 10 minutes first. Piping hot donuts melt the sugar, and fully cold donuts do not hold it.
Try a glaze. Whisk 1 cup powdered sugar with 2 tbsp milk and a dash of cinnamon for a simple glaze instead.
Add texture. Fold in 1/3 cup chopped pecans or mini chocolate chips.
Play with spice. Add a pinch of cardamom for a bakery style twist.
Know your leavening. Fresh baking powder matters here. For general guidance on how baking powder works, see this Iowa State University Extension guide to baking ingredients.
Frequently Asked Questions About Pumpkin Cake Donuts
Can I make pumpkin cake donuts without a donut pan?
Yes. Bake the batter in a mini muffin pan for 10 to 12 minutes, which makes about 24 bite size rounds.
Can I freeze pumpkin cake donuts?
Yes. Freeze them plain, thaw at room temperature, and coat before serving.
Why are my pumpkin cake donuts dense?
Overmixing, too much flour, or old baking powder are the usual causes. Measure carefully and stop mixing as soon as the flour disappears.
Can I use pie filling instead of puree?
No. Pie filling adds sugar and spices that change the balance of the batter.
Do I have to pipe the batter?
No. A spoon works, but piping is faster and neater.
Pumpkin Cake Donuts
Equipment
- 6 cavity donut pan
- Electric mixer
- Piping bag or zip bag
- Wire rack
- Pastry brush
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp kosher salt
- ¼ tsp baking soda
- ½ cup granulated sugar for the batter
- ½ cup dark brown sugar packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 tsp vanilla extract
- ¼ cup unsalted butter melted
- ½ cup granulated sugar for the coating
- ¾ tsp ground cinnamon for the coating
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F and spray a donut pan. Whisk the dry mix. Combine the flour, baking powder, spice, salt, and baking soda.
- Beat. Beat the 1/2 cup granulated sugar, brown sugar, and oil for 1 to 2 minutes. Add the wet ingredients. Mix in the eggs one by one, then the pumpkin and vanilla.
- Blend. Stir in the dry mix on low until just combined.
- Pipe. Pipe the batter into the pan cavities, about three quarters full.
- Bake. Bake 10 to 12 minutes until springy, then bake the second batch.
- Finish. Cool 10 minutes, brush with butter, and toss in the cinnamon sugar.
