I found this recipe FOREVER ago and had plans to make it.  And then Bennett used the pumpkin puree that was purchased for it (for some delicious bread so I shouldn’t complain).  And then I kept being lazy and not wanting to bake.  But finally, after promising Louis multiple times…I finally came through.  We baked some pumpkin doughnuts together.

They were delicious.

At one point, Louis got under my feet and I knocked him over, causing his doughnut to be smashed in his hands and him declaring that ‘I broke it’.  And little mister kept trying to lick every spoon, bowl or thing that the dough was on.  But all in all, it was a nice momma/son moment.  I really do like these little baking events with him.  I think he does too.

I will absolutely be planning more recipes to try and make with him.  After all, the “eat until your pants won’t button any longer” season is upon us.  Might as well make the most of it!

The original recipe comes from King Arthur Flour’s blog [here].  Which coincidentally happens to be the same kind of flour that we use in our kitchen, especially now that Bennett is a bread making machine.  I didn’t put the cinnamon/sugar coating on them for no reason other than I didn’t follow the directions that well but they were good without it.  Maybe we weren’t missing anything?

Pumpkin Cake Doughnuts


    • 1/2 cup vegetable oil
    • 3 large eggs
    • 1 1/2 cups granulated sugar
    • 1 1/2 cups pumpkin purée (canned pumpkin)
    • 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons baking powder
    • 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour*
    • *See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.
  • Coating: 3 tablespoons cinnamon-sugar


  1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
  2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  3. Add the flour, stirring just until smooth.
  4. Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
  5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. Using a mini-doughnut pan, bake 12-15 minutes. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
  6. Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
  7. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.
  8. Cool completely, and store (not wrapped tight) at room temperature for several days.

Bake. Eat. Repeat.