pumpkin donuts

Pumpkin Donut Deliciousness!

I love to bake. Especially this time of year when there is a distinct chill in the air, leaves under foot and a pumpkin latte in every coffee shop. I have a few go-to recipes for fall, and the sweet folks over at King Arthur Flour have agreed to let me share their recipe with you for Baked Pumpkin Donuts.

That’s right…Baked Pumpkin Donuts.

It is the perfect time of year for these sweet treats, and they are fairly simple to make! And you don’t have to fuss with any hot oil to fry them – see they’re “healthy,” too!

I’ve included my tips to make the process just a bit easier, and I’ve also listed some ideas for how your children can help you make these cinnamon pumpkin delights.

Baked Pumpkin Donuts

Preheat your oven to 350.

Place the following in a mixing bowl.

1/2 cup vegetable oil

3 large eggs

1 1/2 cups granulated sugar

1 1/2 cups pumpkin purée (canned pumpkin)

1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

Beat everything together until smooth.

Add 1 3/4 cups + 2 tablespoons (8 ounces) King Arthur Unbleached All-Purpose Flour, stirring just until smooth.

Lightly grease (*MY TIP: I use Pam for baking) two standard doughnut pans. I got my pans from Target – they come in both standard and mini size. Both would work great with this recipe!


Fill the wells of the doughnut pans about 3/4 full.

*MY TIP: scoop all of the batter into a Ziploc bag and then snip the corner of the bag. You can use this like a piping bag and simply pipe the batter into the wells.

Bake the donuts for 15  to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining the aforementioned pumpkin pie spice (or substitute) with granulated or extra-fine sugar.

How your children can help!

  • Older children and teens can make these entirely by themselves (with your supervision, of course)! Having them properly measure out all of the ingredients can be a great math and science lesson.

For younger children:

  • You can measure out the ingredients and put them into separate bowls. Then they can add each of the ingredient-filled bowls to the mixing bowl.

  • Let them make the cinnamon-sugar mixture and shake the donuts in the bag.

  • You can help them measure out the oil

  • Let them level off the flour in the measuring cup with their fingers (great scensory activity)

  • Teach them how to crack an egg!

I hope you enjoy these as much as I do! Happy baking!


{Images via King Arthur Flour}

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