Pumpkin Donuts

Just going to get right down to it. We love pumpkin in this house so I'm going to make pumpkin donuts in June. So here is an amazing recipe that I did not have to change for high altitude! Yahoo! Enjoy!


2 cups flour

1 3/4 tsp baking powder

1 1/4 tsp salt

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

3/4 cup granulated sugar

3/4 cup packed light-brown sugar

1/2 cup vegetable oil

3 large eggs

1 1/2 cups canned pumpkin puree

1 tsp vanilla extract

1/3 cup granulated sugar

1 1/4 tsp ground cinnamon


  1. Preheat oven to 350 degrees. Spray 18 doughnut wells (I used a mini doughnut pan, which I don't recommend unless you have 5 hours to spare to make 20 trips to the oven.)

  2. In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined. Add oil, eggs, pumpkin puree and vanilla extract and using a mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer or a whisk, until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full.

  3. Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly. Meanwhile in a large resealable bag shake together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined. Add a couple warm doughnuts to the bag at a time, seal and shake with sugar mixture to coat. Place on wire rack to cool completely. Store in an airtight container

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