Pumpkin Cake Donuts
The MOST HEAVENLY pumpkin donuts! So moist, they just melt-in-your mouth! Coated in melted butter and cinnamon sugar. It’s perfection!
Pumpkin spice lattes. Pumpkin cheesecake. Pumpkin cookies. Pumpkin cupcakes. Pumpkin bread. Pumpkin scones.
You would think I’ve OD’d on pumpkin by now but I still need more pumpkin this season, and these donuts hit that mark just perfectly.
It’s a cross between pumpkin bread and a donut. So really, it’s just a piece of cake in disguise in donut form.
It’s soft, it’s crumbly, it’s melt-in-your-mouth heaven.
And when you coat it in cinnamon sugar and melted butter – oh. my. goodness. You’ll pray for Fall to stay and never ever leave us.
I already skipped dinner and had four of these.
Don’t tell Ben. We said we were doing the wedding diet together but I broke a few days ago. Sorry!
Pumpkin Cake Donuts
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar, divided
- ½ cup dark brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
- In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until 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 into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
- In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.
- When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.
- Serve warm or at room temperature.
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Oh yeah, they look great ! I’ll be trying them out for sure !
Sweet!
Bring on the pumpkin donuts, these look perfect!!
the most attractive thing in this recipe is that donuts melt in your mouth. As I did not have donuts pan, I used muffin pan. It was good experience. Amazing
Can I use Stevia for white sugar?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
What brand is your donut pan and where did you purchase it? Are these mini donuts or regular size? Can you give the diameter, please? I REALLY want to recreate these!
Kate, any standard donut pan should work just fine like this Wilton one from Amazon. 🙂
Made these today as soon as I got the emailed recipe, WOW they are awesome! My husband said I couldn’t make them anymore because they are so good and hard to resist! So happy I made a double batch, I say I am going to share but doubt it
I absolutely love your recipes!
They sure are hard to resist! So happy you and your hubby liked them!
What size can of pumpkin puree?
The recipe calls for 1 cup pumpkin puree so you may have some leftover from a 15-ounce can (which will yield about 2 cups).
Thank you so much for this recipe. Getting together this weekend for fall baking with my friends and this is what I will be making!!
Wow – these look amazing! As always, thank you for bringing the goods to my inbox every day =)
How do we adapt the recipe if we don’t have a donut pan?
You can try to use a muffin pan, a round mold, or you can make them free-form. But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Any suggestions on other ways to bake these if you don’t have a donut pan?
You can try to use a muffin pan, a round mold, or you can make them free-form. But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I’m on it!!!!
I’m off work for 5 days and just got 2 new doughnut pans!!!!
Looks AMAZING! I don’t have a donut pie so I’m going to attempt to turn them into muffins – YUM.