Pages Menu
Categories Menu

Posted by on Oct 22, 2013 in Baking, Breakfast, Featured, Recipes | 4 comments

Pumpkin Pie Donuts

Pumpkin Pie Donuts

115 Flares Twitter 0 Facebook 11 Pin It Share 104 Google+ 0 StumbleUpon 0 115 Flares ×

*This post contains an affiliate link. Clicking on the link and making a purchase helps support my family. Thank you!

I love fall. It’s the season of college football, changing leaves, cozy sweaters, boots, and candy corn. Linus waits for the Great Pumpkin, the air gets cooler, and EVERYTHING has pumpkin in it. It’s a beautiful thing.

Last year, my incredible daughter bought me a mini donut pan for Christmas. She knows her mother pretty well. šŸ˜‰ When I use it, I can trick myself into believing the donuts are good for you, since they’re baked and not fried. Muffins in a different shape. Eh- that logic works for me! I found this recipe HERE, and knew I had to make it. (And I’m so so glad I did!) These were really easy to make – and I even had 3 little “helpers” with me in the kitchen.

You MUST go bake these. They’re pumpkin. It’s fall. I’m pretty sure it’s a rule that you have to have something pumpkin-y on your counter at all times in the fall. (And who doesn’t want a bowl of donuts on their counter?!) Happy baking!




1/2 cup oil

3 eggs

1 1/2 cups sugar

1 1/2 cups pumpkin puree (canned will work best, but if using homemade, make sure it is THICK)

2 tsp. pumpkin pie spice

pinch of cinnamon

1 1/2 tsp. salt

1 1/2 tsp. baking powder

1 3/4 cup + 2 T all-purpose flour


pumpkin pie spice

To Prepare

Preheat your oven to 350 degrees.

Mix everything except the flour together in a mixing bowl. Mix until smooth.

Add in the flour, mixing just until the batter is smooth.

Grease or spray your donut pan, and fill each circle 1/2 – 3/4 full (donuts that are more “filled” will result in one side not having a hole, but trust me-they’re still scrumptious!)

Bake 10-15 minutes. (Your bake time will depend on the size of your donuts. I used a mini donut pan, so my donuts were done more quickly than a full-sized donut would be. Keep a watchful eye on the first batch.)

When the donuts are still warm, place them in a large Ziploc bag, filled with a mixture of white granulated sugar and pumpkin pie spice. (Truth be told – I did not measure. You won’t screw it up!) Shake the donuts (make sure you seal the bag!) until they are coated in the tasty sugar. (My 3 year old LOVED helping on this part!)

*Yields 5 dozen mini donuts.

Related Posts Plugin for WordPress, Blogger...Pin It


  1. O…M….G You just both made my day and killed my diet lol. AWESOME!

  2. Thanks for the recipe. I love pumpkin donuts. Those make me hungry.

  3. Oh these look so good! I need to pick up a donut pan!!! I think everyone would love them. We are big fans of the pumpkin breads…so these would be good too!


  1. Pumpkin Cream Puffs | Chasing Supermom - [...] Pumpkin Pie Donuts [...]

Post a Reply

Your email address will not be published. Required fields are marked *

115 Flares Twitter 0 Facebook 11 Pin It Share 104 Google+ 0 StumbleUpon 0 115 Flares ×