Pumpkin Doughnuts are soft, spiced, and perfectly seasonal. Bursting with warm autumn flavors like cinnamon and nutmeg, they’re tender, lightly sweet, and ideal for breakfast, brunch, or an indulgent snack any time of day.

Prep 20 minutes
Cook 15 minutes
Servings 18

Ingredients

• 1 2/3 cups (235g) all-purpose flour (scoop and level to measure)
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 3/4 cup (150g) packed light-brown sugar, broken up with fingertips
• 1/2 cup (100g) granulated sugar
• 1/2 cup canola oil or vegetable oil
• 3 large eggs
• 1 1/2 cups (340g) canned pumpkin puree
• 1 tsp vanilla extract

Coating

• 1/3 cup granulated sugar
• 1 tsp ground cinnamon

Instructions

• Preheat oven to 350 degrees.
• In a mixing bowl whisk together flour, baking powder, salt, 1 tsp cinnamon, the nutmeg, ginger, and cloves. Make a well in center of mixture and set aside.
• In a separate large mixing bowl whisk together brown sugar, 1/2 cup granulated sugar, canola oil, eggs, pumpkin puree and vanilla extract until well blended.
• Add dry ingredients to pumpkin mixture and mix and fold with a silicone spatula until well combined and there are no longer streaks of flour (it may be slightly lumpy and that’s okay).
• Spray donut pans – 18 wells total (three 6-well pans). Spoon or pipe batter into donut wells, filling each about 3/4 full (a scant 1/4 cup in each).
• Bake in preheated oven until toothpick inserted into center comes out clean, 13 – 16 minutes. Cool doughnuts slightly.
• Meanwhile in a container whisk together 1/3 cup sugar and 1 tsp cinnamon. Add one lightly warm doughnut to container cover and shake with sugar mixture to coat. Note that if the sugar mixture isn’t sticking very well to top side of donuts then spray them lightly with non-stick cooking spray and it will stick beautifully.
• Place on wire rack to cool completely. Store pumpkin donuts in an airtight container.