Pumpkin Doughnuts

October 04, 2016

It’s now the second week of fall and I’m holding back no longer:

commence the pumpkin spice explosion!

I’ve been anxiously awaiting the official start of the season to bring back one of my favorite flavors: pumpkin. Thankfully, my wait is finally over.

Here in Indiana the weather has drastically cooled down and I can think of no better way to start my day than with a warm, cinnamon-spiced pumpkin doughnut (or two) and a large mug of hot chocolate. Fall is finally here ladies – enjoy the comforts of the season!


Pumpkins Donuts


1 & 3/4 cups all-purpose flour
1 & 3/4 tsp baking powder
1 & 1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
3/4 cup sugar
3/4 cup brown sugar
1/2 cup oil
3 eggs
1 & 1/2 cups pumpkin puree
1 tsp vanilla extract

1/3 cup sugar
1 & 1/2 tsp cinnamon


Preheat oven to 350°.

Whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.

In a separate large bowl, beat the butter and both sugars until smooth.

Add in the oil, eggs, pumpkin puree, and vanilla and mix well until combined.

While mixing on medium-low speed, slowly add the dry ingredients to the wet ingredients.

Once combined, spoon the batter into a greased donut pan. Donut pans are often small, so you may have to bake multiple batches if you don’t have enough pans.

Bake for 14-16 minutes or until firm to the touch. Once baked, allow to cool in the pan for about 5 minutes. Remove to finish cooling.

Once the donuts are slightly cooled, combine the required ingredients for the coating together in a bowl with a wide mouth. Coat one doughnut at a time and then enjoy!