Description
These Pumpkin Spice Doughnuts are soft, fluffy, and brimming with warm fall spices. Made with real pumpkin puree and coated in a cinnamon sugar topping, they bake up perfectly in just under 30 minutes. Enjoy a homemade, bakery-style doughnut that’s perfect with your morning coffee or as a festive autumn treat!
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup canola oil
- 3 large eggs
- 1 1/2 cups sugar
- 1 1/2 cups pumpkin puree
Dry Ingredients
- 3/4 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups plus 2 tablespoons flour
Cinnamon Sugar Coating
- 1 cup sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the Pan and Oven Preheat your oven to 350°F (175°C) and lightly spray a doughnut pan with baking spray to prevent sticking.
- Mix Wet Ingredients In a standing mixer, combine canola oil, eggs, pumpkin puree, and sugar. Beat until the mixture is well combined and smooth.
- Combine Dry Ingredients In a separate medium bowl, whisk together the flour, ground cinnamon, ground nutmeg, ground ginger, salt, and baking powder.
- Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet mixture, mixing until everything is fully incorporated and a smooth batter forms.
- Fill the Doughnut Pan Spoon or pour the batter into the prepared doughnut pan, filling each cavity about 3/4 full to allow room for rising.
- Bake Place the pan in the preheated oven and bake for 24 minutes, or until a toothpick inserted comes out clean and the doughnuts spring back when lightly pressed.
- Initial Cooling Remove the pan from the oven and let the doughnuts cool in the pan for 5 minutes before transferring them onto a wire rack.
- Coat in Cinnamon Sugar In a large ziplock bag, add 1 cup of sugar and 1 teaspoon cinnamon. Place a few cooled doughnuts into the bag, seal, and shake gently until the doughnuts are evenly coated in the cinnamon sugar mixture.
- Cool Further and Enjoy Remove the clcoated doughnuts and place them back on the wire rack to cool a bit more. Serve and enjoy your homemade pumpkin spice doughnuts!
Notes
- Use canned or homemade pumpkin puree for best flavor; avoid pumpkin pie mix.
- Spoon flour into your measuring cup and level off for accurate results.
- For an extra layer of flavor, try adding a pinch of ground cloves or allspice.
- These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- If you don’t have a doughnut pan, you can use a muffin tin—just adjust baking time as needed.
Nutrition
- Serving Size: 1 doughnut
- Calories: 205 kcal
- Sugar: 23g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 47mg
