Fall in Love with These Irresistible Homemade Pumpkin Doughnuts

Do-nut be overwhelmed by the thought of making homemade donuts. It’s easier than you think! These donuts, baked instead of fried, are wonderfully moist, infused with just the right amount of pumpkin flavor. They are the perfect compliment to a hot cup of coffee, tea or cocoa on a crisp, fall morning!

Recipe adapted from King Arthur Baking Company


  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 to 1 1/2 cups granulated sugar*
  • 1 1/2 cups pumpkin purée
  • 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon cinnamon plus heaping 1/4 teaspoon each nutmeg and ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour


  • 2/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

*Use the lower amount of sugar for a less sweet version; the doughnuts will be slightly less tender.


  1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin to make muffins instead of donuts.
  2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  3. Add the flour, stirring just until smooth.
  4. Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full.
  5. Bake the doughnuts for 15 – 18 minutes (muffins 23-25 minutes), or until a toothpick inserted into the center comes out clean.
  6. Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
  7. To coat: While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon sugar. Only coat the number of doughnuts that will be consumed that same day; otherwise, they’ll get soggy.

Makes 12 Donuts


Cool completely and store any untopped doughnuts at room temperature for several days. Don’t wrap them tightly in plastic; store them on a plate covered with a cake cover; or in a plastic bag that’s not fastened shut. Add cinnamon-sugar coating just before serving.

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