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–+ servings
Pumpkin Cake Donuts

Pumpkin Cake Donuts

Yield: 12 donuts
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
The MOST HEAVENLY pumpkin donuts! So moist, they just melt-in-your mouth! Coated in melted butter and cinnamon sugar. It's perfection!
5 stars (16 ratings)

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar, divided
  • ½ cup dark brown sugar, packed
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract
  • ¾ teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted

Instructions

  • Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
  • In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
  • Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
  • In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.
  • When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.
  • Serve warm or at room temperature.