Pumpkin Spice Cake Donuts {Recipe}

Carlie's Fall Favorites

Today I am going to share a yummy recipe that is a favorite around here! Pumpkin Spice Cake Donuts!

{Recipe adapted from King Arthur Flour}


  • 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 heaping 1/4 teaspoon each ground nutmeg and ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour



1) Preheat the oven to 350°F. Lightly grease two standard dounut pans.
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 donut 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; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
6) Bake the donuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
7) Remove the donuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
8) While the donuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.
9) Cool completely, and wrap airtight; store at room temperature for several days.
Yield: 12 donuts or 15 muffins.


Want more Pumpkin goodness? Follow my Pumpkin board on Pinterest!

Pumpkin Pumpkin Pumpkin Pinterest Board


    • Carlie says

      LOL! Of course you can :) Besides, anyone who has ever learned anything at home is a homeschooler :) This is a great recipe! If you try it, let me know how you like it!