Baked Pumpkin Donuts

Kelli Thomas


These donuts are wonderful. My kids go nuts when I bring out the donut pan. They especially liked the cinnamon sugar topping.

I found this recipe on Pinterest.

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★★★★★ 4 votes
15 donuts
15 Min
15 Min


1/2 c
vegetable oil
large eggs
1 1/2 c
granulated sugar
1 1/2 c
pumpkin puree (canned pumpkin)
1 1/2 tsp
pumpkin pie spice
1 1/2 tsp
1 1/2 tsp
baking powder
1 3/4 c
2 Tbsp
sugar and cinnamon for topping


1Preheat oven to 350. Lightly spray 2 donut pans with cooking spray. Combine the vegetable oil, eggs, sugar, canned pumpkin, pumpkin pie spice, salt, and baking powder and beat with mixer until smooth.
2Stir in the flour (1 3/4 cups plus 2 tbsp).
3Fill the wells of the donut pans about 3/4 full. Bake for 15-18 minutes or until tops spring back to the touch. Let cool for 5 minutes before removing them from the donut pan, then transfer to a wire rack to cool.
4Place cinnamon and sugar in a storage bag. When the donuts are cooled slightly (warm but not hot) gently shake them in the bag. Eat while still warm!

This recipe makes about 15 donuts. If you only have 1 donut pan (like me) you will have to bake in batches.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Other Tag: For Kids