Pumpkin Cake Donuts
Delicious, fluffy pumpkin cake donuts that are perfect for fall gatherings or a sweet breakfast treat.
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.
Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. For longer storage, freeze for up to 2 months.