Incredible Pumpkin Cake Donuts
I love the fall season, mainly because it means pumpkins are in season and I can make some of my most favorite desserts, among them these delicious and moist pumpkin cake donuts. But why wait for fall to enjoy these sweet treats? With canned pumpkin puree readily available, you can make these donuts whenever you like. Why not bake up a batch today? I think you’ll like it. 🙂
This recipe makes about 4 dozen donuts. The ingredients below can easily be cut in half. I usually don’t, however. Half of my family likes cinnamon sugar coated donuts, the other half likes chocolate glaze. This way, there’s enough donuts to please everyone. 🙂
Incredible Pumpkin Cake Donuts
- 1 cup vegetable oil
- 6 large eggs
- 3 cups sugar
- 2 cans (15-oz) pure pumpkin pureé (do not use pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1 tablespoon salt
- 1 tablespoon baking powder
- 3 1/2 cups all purpose flour
- ½ cup white sugar
- 1 tablespoon cinnamon
- 1 cup semisweet chocolate chips
- 4 tablespoons heavy cream
1. Preheat your donut maker.
2. Place all of the donut ingredients together in a large mixing bowl.
Add the eggs… (The photo below shows only 5 eggs; I only had 2 large eggs and the rest were extra large, so I used 3 extra large and 2 large eggs instead of 6 large eggs.)
Add the pumpkin…
Add the cinnamon, pumpkin pie spice, salt and baking powder…
Add the sugar…
And finally, add the flour to the bowl.
3. Mix with a whisk until you create a smooth batter.
4. Spoon the batter into the wells of your donut maker, filling according to manufacturer’s instructions. I use a small cookie scoop to fill my donut maker with about 2 tablespoons of batter. (Hey, look! I captured my reflection in the cookie scoop!)
5. Bake per your donut maker’s instructions, or until the donuts feel slightly firm to the touch, about 5 minutes. Remove the donuts from the donut maker.
6. Coat the donuts:
To coat with Cinnamon Sugar:
Place the coating ingredients in a ziplock bag; shake to mix. While the donuts are still warm, place each donut (one at a time) the bag of cinnamon sugar; shake gently to coat. Repeat until all donuts are coated.
To coat with Chocolate Glaze:
Place the chocolate chips and heavy cream in a small, microwave-safe bowl. Microwave for 45 seconds. Stir until the mixture is completely smooth. Dip the top half of each donut into the chocolate glaze. Place on a wire rack to allow excess chocolate to drip off.
Annie- Where did you get your donut maker? Is it mini donuts or regular size? These look delicious.
Teresa, I think I bought my donut maker at Target. It makes regular-sized donuts.
Do you think these will cook as well as muffins, since I don’t have a donut maker?
Hi Christine! Yes, these make great muffins! Fill your muffin tins 3/4 full then bake at 350 degrees for 20-25 minutes (check for doneness at 20 minutes using a toothpick).
If you want, you can still make donuts using your muffin tin. Make small balls with aluminum foil. Place a foil ball into each muffin tin then scoop batter around the ball (the foil ball will make that donut hole). Bake at 350 degrees for 8-10 minutes.
Send me a photo of your muffins when you make them. 🙂