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.
Pumpkin Donuts – Cooling just enough to take a bite!
You know you want a pumpkin donut!
Have you tried pumpkin pie donuts? What is your favorite kind of donut?
Pumpkin Donuts – Just Like Pumpkin Pie
Ingredients
- 1 15 oz 1 3/4 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
- Preheat oven to 350 degrees. Prepare your donut pan with cooking spray.
- In a medium bowl, mix whisk together the canned pumpkin, vegetable oil, eggs and granulated sugar.
- In another bowl, mix together the spices, the salt, the baking powder and the flour.
- Mix together the wet ingredients with the dry ingredients, mixing well. (I use my stand mixer).
- 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.
- Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the donut comes out clean.
- Remove from oven and allow to cool for 5 minutes in the pan.
- Remove the donuts and place on a cooling rack to continue cooling.
- 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.)
- Put everything into a plastic ziplock bag and shake the donuts individually until coated.
- If the sugar/spice mixture doesn’t stick well, dip the donut in melted butter first.
Nicole Cook is the owner/editor of Daily Dish Recipes, a lifestyle blog with an emphasis on food/cooking/cocktails and much more.
She calls the Midwest home – Missouri to be exact. Coffee is her go-to drink, music is her vice and she is endlessly tethered with devices to her online world. She loves all things planner, lives for her great big family and loves her pets endlessly!
Her motto in life: Live Simply, Dream Big, Be Grateful, Give Love, Laugh Lots. Always, always laugh lots.
Family Foodie
Oh my goodness! These look absolutely amazing! Can you please send me one with my morning cup of coffee?
Dorothy at ShockinglyDelicious
You are killin’ me! Those look so dangerously good.
Anita at Hungry Couple
These look AMAZING! I want a dozen right now!
Nancy @ gottagetbaked
Nicole, you make me want to run to the store RIGHT NOW to buy a donut pan. God, I love donuts, and these ones look perfect – so light and fluffy inside, with that delectable sugar/cinnamon topping.
Wendy Wofford-Garcia
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!
Nicole Humphrey Cook
Wendy, I love my donut pans. They were totally worth the money and they bake up beautifully.
You go right ahead and get them for your giveaway but you should get yourself at least one (two is best).
Amber Stults
I made these tonight for a co-workers birthday celebration tomorrow morning. This recipe is husband approved!
Mary
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?
Joan
If my calculations are correct, I figure it’s 420 g.
Lauren Perdue
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.
Nicole Cook
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!
Jennifer Doan
I have a question! Can these be made with a mini donut maker, such as the babycakes one? 🙂
Nicole Cook
I don’t see why not, though I have never tried. If you do, please come back and let us know the results. 🙂
Jennifer
So I made these with my donut maker and they turned out fabulously! 🙂 they were a bit too moist, but that wasn’t much of an issue for me:)
April
You were featured in this blog:
http://friggle-fraggle.blogspot.com/2014/10/thirty-one-days-of-halloween-day-3.html
Kia
hi ! Can you tell me if I can substitute pumpkin pie mix for the regular pumpkin? I bought the pumpkin pie mix can instead of the pure pumpkin. Also would I have to change any of the ingredients ? Thanks.
Nicole Cook
Hi Kia, Well so obviously I have not made it that way, but through some research it looks like you CAN but the consistancy of the end result and the sweetness and flavor of the end result will be different than the intended result. You may need to experiment with the spices and sugar by taking some away in the recipe, since Pumpkin Pie Mix already has the sugar and spices added and has a lightly different consistancy. Hope that helps a bit.
Matt Kearns
Holy crap these donuts look fantastic! Well done!
Nicole Cook
Thank you so much Matt. They are our favorite this time of year!!
Vonda K
how would you make these vegan
Nicole Cook
Hi there. I’m sorry, I am not vegan, so I can’t actually answer that question. I would imagine there would be a vegan version out there somewhere. Good luck!
Carol B
I made these today for a Halloween Party. They are amazing. It was hit.