Friday, October 6, 2017

Pumpkin Cake Doughnuts & September's Give-Away Apron Winner

Fall is upon us and it brings out the flavors that my family loves; apples and pumpkins being at the top!  These cake doughnuts are easy to make and with a little trick I do, your family won't know that you didn't stand over a pot of oil and fry them!

The pumpkin farms here in North Carolina have fields full of ripen pumpkins and I only wish my girls were still small so we could take part in the festive activities of hay rides and trying to carry the biggest pumpkin in from the field.  Last year, I was in New Jersey with my granddaughters and I got to share that experience with them.  Of course, we had mini Apple Cider Doughnuts, which are just as good and I helped them carve pumpkins for their school's contest. These are the memories I hold dear.

Pumpkin Cake Doughnuts

1/2 cup vegetable oil
3 large eggs
1 1/4 cups granulated sugar
1 1/2 cups pumpkin puree (canned)
1 1/2 tsp. Pumpkin Pie Spice (or 3/4 tsp. ground cinnamon, 1/8 tsp. of ground cloves, and 1/4 tsp. each of ground nutmeg and ground ginger)
1 1/2 tsp. baking powder
1 1/2 tsp. Kosher salt
1 3/4 cups + 2T King Arthur all-purpose flour

Preheat oven to 350F-degrees.  Lightly grease two standard doughnut pans.  If you don't have doughnut pans, you can make these in a standard muffin tin.

Whisk together the oil, eggs, pumpkin, spices, salt and baking powder.
Switch to a rubber spatula and stir in the flour just until smooth.
I used a plastic pastry bag fitted with a large round tip to pipe in the batter into the doughnut wells, about 3/4 full.  (This recipe makes 15 to 18 doughnuts, so you will have to bake another pan!)
Bake in the preheated oven for 15 to 18 minutes--set the timer at 15 and check.  These were done in 15 minutes.
Remove doughnuts from oven and allow to cool about 5 minutes before transferring them to a rack.
While the additional pan of doughnuts is baking, melt:

1/2 cup (1 stick) unsalted butter

In a separate bowl, mix:
2/3 cup granulated sugar
1 T ground cinnamon

Dip the doughnuts into the melted butter, then sprinkle them with the cinnamon/sugar mixture.
Warm and delicious!  Perfect with a glass of cold Spiced Cider--it's still in the 80s here, or if it's chillier, try a cup of warm Mulled Cider. Enjoy!

A little behind, but none the less...the winner of September's Apron is Barbara Woods!  Please email me your address and I will send this beauty out to you!   I will have October's up tomorrow.


  1. I am currently obsessed with pumpkins, Susan. These baked donuts look beautiful and delicious!

    1. This time of year, I am too! The flavors are so comforting!

  2. I'm not a pumpkin eater...ha ha but I do like pumpkin bread, well sometimes. This apron is so bright and happy. Lovely Fall and all that!

  3. thank you so very much cant wait to see it

  4. thank you for this your broadcast provided bright clear concept..

  5. I've made many cake donuts with my donut pan, Susan, but I'm not sure if I've made the pumpkin ones. They sound fabulous for this time of the year. Thank you for sharing. I know my grands would love them (me, too!!).

    1. You're so welcome. They were so tasty on a Fall morning!

  6. So happy for Barbara ~ she will love it!
    I might have to give this recipe a go in muffin pans, now wondering if those special pans can be found here in the UK
    ~~~Deb in Wales

  7. I'm not a pumpkin eater...ha ha but I do like pumpkin bread, well sometimes. This apron is so bright and happy. Lovely Fall and all that!