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Pumpkin Spiced Donuts

These delicious donuts are perfect for the Fall season!
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Servings 9 people


  • Mixing Bowls
  • Spatula
  • Donut Pan
  • Sheet Pan with Wire Rack


  • 2 cups Whole Wheat Flour
  • 2 tsp Pumpkin Pie Spice
  • 2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 15oz can Pumpkin Puree
  • 1 1/2 cup Granulated Sugar
  • 1/3 cup Vegetable Oil
  • 1/2 stick Unsalted Butter melted
  • 1 tsp Vanilla Extract
  • 3 organic Eggs

Cinnamon Sugar Topping

  • 3/4 cup Granulated Sugar
  • 2 tsp Ground Cinnamon
  • 1/2 stick Unsalted Butter melted


  • Begin by preheating the oven to 350 degrees F.
  • In a mixing bowl, combine the dry ingredients: flour, pumpkin pie spice, baking powder and salt. Mix thoroughly.
  • In a separate mixing bowl or stand mixer with paddle adjustment, combine the pumpkin puree, sugar, vegetable oil, melted butter, vanilla extract and eggs.
  • Slowly, add the dry ingredients to the wet ingredients. Mix until fully incorporated.
  • Using a spoon, fill three 6-cup nonstick donut pans with the batter until the mold is almost full. *You can also work in batches if you only have 1 or 2 donut pans.*
  • Use a mositened finger to evenly spread the batter onto the molds.
  • Bake the donuts for 15 minutes. Allow them to cool prior to transferring to a wire rack to finish cooling.
  • For the cinnamon sugar topping, stir the sugar and cinnamon together in a shallow bowl.
  • One at a time, dip one side of the donut into the melted butter and then into the cinnamon sugar mixture.
  • *Store the donuts tighly in plastic wrap or a ziplock bag. Donuts can last up to 5 days at room tempertuare or even longer in the fridge. Keep away from any source of heat.*


Purchase your own donut pan here: https://www.williams-sonoma.com/products/williams-sonoma-nonstick-doughnut-pan/?pkey=s%7Cdonut%20pan%7C3
Keyword Donut