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Enjoy these baked pumpkin donuts for breakfast before you head to the pumpkin patch.

Pumpkin Cake Donuts

These donuts are baked, not fried, and come together super quickly for a comforting seasonal treat. Subtly spiced with cinnamon and nutmeg and coated in a cinnamon sugar topping, you'll be making these Pumpkin Cake Donuts on repeat this Fall.
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: All Recipes, Breakfast, Brunch, Dessert, Snack
Cuisine: American
Servings: 18 servings
Calories: 300kcal

Ingredients

Pumpkin Cake Donuts

  • 1 cup cake flour
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 3 tablespoons unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 cup pumpkin purée
  • ¾ cup buttermilk room temperature

Cinnamon Sugar Topping

  • 1 cup granulated sugar
  • 2 teaspoon ground cinnamon
  • ¾ cup unsalted butter melted

Instructions

  • Preheat the oven to 350º F (177º C). Spray donut pans with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the all-purpose and cake flours, baking soda, baking powder, salt, nutmeg, and cinnamon. Set aside.
  • In the bowl of a mixer (stand mixer or hand mixer), cream together the butter, sugar, and vanilla until light and fluffy, about 3 minutes.
  • Add the whole eggs and egg yolk to the bowl and cream until blended, about 1 minute, stopping to scrape the sides and bottom of the bowl as needed.
  • Turn the mixer to low and stir in the pumpkin purée, mixing just until evenly incorporated and the batter is a nice pale shade of orange. Scrape the sides and bottom of the bowl.
  • With the mixer on low, add the flour mixture, alternating with the buttermilk in 3 stages, stopping to scrape down the sides between additions. Do not overmix.
  • Fill a large piping bag (or large ziplock bag with a corner cut off about ½ an inch) with the batter. Pipe batter into each donut well until each is about ⅔ of the way full (do not fill to the top).
  • Bake in the preheated oven for 14-16 minutes or until the donuts spring back when poked gently. Allow to cool about 5 minutes before turning out of the pans and then dipping.
  • In a wide, shallow bowl, whisk together the sugar and cinnamon. In a separate bowl, melt the butter. Place bowls next to each other for dipping the donuts.
  • Once donuts are cool enough to handle, dip each donut top and bottom into the butter then toss gently in the cinnamon sugar topping, shaking off any excess, and placing on a wire rack set over a baking sheet. Serve warm.

Notes

Donuts are best served warm out of the oven. To store, place in a container with a tightly sealed lid and keep at room temperature up to 4 days. Reheat in the microwave on 50% power for 30-60 seconds and serve warm

Nutrition

Calories: 300kcal
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