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Baked Pumpkin Doughnuts, these are the BEST!
5 from 3 votes

Pumpkin Doughnuts

Servings 14 -16 doughnuts


  • 2 C. flour make sure you don't pack it, spoon it into the measuring cups
  • 1 3/4 tsp baking powder
  • 1 1/4 tsp salt
  • 3 tsp. pumpkin pie spice or 2 tsp cinnamon and 1/2 tsp. nutmeg
  • 3/4 C. sugar
  • 3/4 C. packed brown sugar
  • 1/2 C. oil
  • 3 large eggs
  • 1 1/2 C. canned pumpkin puree
  • 1 tsp. vanilla extract
  • 1/3 C. sugar
  • 1 1/2 tsp. cinnamon


  1. 1. Preheat oven to 360 degrees and grease doughnut pans.
  2. 2. Whisk together flour, baking powder, salt and pumpkin pie spice.
  3. 3. In a separate bowl, combine sugar, brown sugar, oil, eggs, pumpkin and vanilla extract.
  4. 4. Combine the wet and dry ingredients and stir. Don't over mix.
  5. 5. Fill doughnut pans 3/4 full (I used a piping bag to fill mine) and bake for 12-16 minutes or until an inserted toothpick of knife comes out clean.
  6. 6. Coat hot doughnuts in cinnamon-sugar mixture by either placing cinnamon-sugar in a bag with a hot doughnut and shake. Or I doubled the amount of cinnamon sugar and put mine in a casserole pan and turned my doughnuts out of the pan into it and continued flipping the doughnuts until coated.
  7. 7. Let cool and keep on cookie racks! When I put mine in a tupperware the cinnamon sugar soaked up into the cake, so I kept mine on the countertop on cookie racks instead!