Pumpkin Donuts – Just Like Pumpkin Pie

Pumpkin Spice Donuts - Pumpkin Pie

Pumpkin Spice Donuts

Pumpkin Spice Donuts

Soft, moist, fluffy bites of Pumpkin Pie!

Every once in awhile you get a craving for something.

A craving you can’t quench until you eat whatever it is that is sending those cravings through the roof. Please tell me I’m not alone. Please tell me you crave things so strongly you can’t stop thinking about it until you’ve satisfied that craving.

For me it is the pumpkin donuts I wanted to make for breakfast Thanksgiving morning. I make them all the time, but I wanted to make that morning special for my family. I mentioned them briefly in yesterday’s post when I told you about what I found at the grocery store. Which was an oddity and really has nothing to do with these amazing spiced donuts.

Back to the donuts. A single donut is quite a delectable treat. Of course that’s if you can eat just one. I can’t.

A beautiful donut that has delicious written all over it. I cannot even begin to tell you how good these are… soft, moist, rings of pumpkin pie deliciousness. And I crave them, seriously, I crave them. Non-stop.

You can call them pumpkin donuts, but truthfully we call them pumpkin pie donuts or pumpkin spice donuts, because they taste almost like a pumpkin pie with plenty of pumpkin spice for good measure. They are just that good.

Pumpkin Spice Donuts – So soft and fluffy!

Look at that!

You can see how moist they are. And so .. full of flavor and spice. You need to make these. As soon as possible. Trust me.

Oh, and did I happen to mention they are baked and not fried which makes them even better. No? Well, they are baked, not fried. This is good. This is very good.

5.0 from 3 reviews
Pumpkin Donuts – Just Like Pumpkin Pie {MM #2}
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-15 Donuts
Ingredients
  • 1 15oz (1¾ cup) can of pumpkin
  • ½ cup vegetable oil
  • 3 large eggs
  • 1½ cups granulated sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 1¾ cups + 2 Tablespoons all purpose flour
Instructions
  1. Preheat oven to 350 degrees. Prepare your donut pan with cooking spray.
  2. In a medium bowl, mix whisk together the canned pumpkin, vegetable oil, eggs and granulated sugar.
  3. In another bowl, mix together the spices, the salt, the baking powder and the flour.
  4. Mix together the wet ingredients with the dry ingredients, mixing well. (I use my stand mixer).
  5. Using a mini ice cream scoop (my favorite method) or a spoon, fill each donut well with about a quarter cup of batter or so. You want them about ¾ full.
  6. Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the donut comes out clean.
  7. Remove from oven and allow to cool for 5 minutes in the pan.
  8. Remove the donuts and place on a cooling rack to continue cooling.
  9. While still warm, dip them into a pumpkin pie sugar mixture. Use 1 cup of sugar and 2 Tablespoons of pumpkin pie spice (I use homemade, using the measurements in the recipe above for cinnamon, nutmeg, ginger and allspice.)
  10. Put everything into a plastic ziplock bag and shake the donuts individually until coated.
  11. If the sugar/spice mixture doesn’t stick well, dip the donut in melted butter first.

More Glorious pictures of these yummy donuts:

 

Pumpkin Donuts – Cooling just enough to take a bite!

Pumpkin Spice Donuts - Pumpkin Pie

Pumpkin Donuts – Who wants a bite?

You know you want a pumpkin donut!

Have you tried pumpkin donuts? What is your favorite kind of donut?

Comments

  1. says

    These look fabulous — such a pretty color! Good to know the doughnut pans work so well…I’m on my way to buy one for a special giveaway post this week, and I’ve been worried that the pan wouldn’t work right and I’d have to come up with a Plan B. Sounds like they are a good investment!

  2. Mary says

    these were really nice…my four onto five year old wouldnt stop eating them. though in texture theyre nothing like a donut, the crumb was really tender and moist…
    I did make a substitution …maybe because of that. I reduced an egg and added one fourth cup of oil , not half. I def will reduce the half cup of sugar next time!
    Im in India so make my own pumpkin….how much is a can? two fifty grams?

  3. Lauren Perdue says

    I found this recipe today and had to make them immediately (blame pregnancy cravings). Sadly I packed my donut pan, but I was able to use my mini muffin tin. They came out fantastic. I’ve already eaten more than I’d like to admit. Thanks for the wonderful recipe.

    • says

      You’re welcome Lauren, I’m glad you enjoyed them. Congrats on your upcoming blessing :) And yes, I love making donuts as mini muffins sometimes, you did the perfect thing!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: