Pumpkin Cake Doughnuts

  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 35m

This recipe is straight from the King Arthur Flour website. The only difference is I use safflower or coconut oil instead of vegetable oil, demerara sugar instead of white and Whole Wheat White Flour instead of the All-Purpose flour. I did however use regular cinnamon sugar for the coating.


  • 1/2 c. safflower or coconut oil
  • 3 large eggs
  • 1 1/2 c. raw sugar, Demerara or Turbinado
  • 1 1/2 c. organic pumpkin purée
  • 1 1/2 tsp. pumpkin pie spice
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 3/4 cups + 2 tablespoons King Arthur Whole Wheat White Flour
  • Coating - 3 T. cinnamon-sugar


Step 1

Preheat the oven to 350°F. Lightly grease two standard doughnut pans.

Step 2

Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.

Step 3

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.

Step 4

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

Step 5

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 the cinnamon-sugar.

Step 6

Cool completely, and wrap airtight; store at room temperature for several days.

Step 7

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