Pumpkin Spice Cake Donuts
These Pumpkin Spice Cake Donuts have that moist, fluffy texture of cake but that irresistible crispy exterior of a donut. It's fall flavor at its best!
Servings: 9 donuts
Ingredients
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup canned pumpkin not pumpkin pie filling
- 1 large egg
- ¼ cup milk any kind
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Optional Cinnamon Sugar Coating:
- ¼ cup sugar + 1 tsp cinnamon
Instructions
- Pre-heat oven to 350 °F / 175 °C. Lightly grease your donut pan.
- In a medium bowl whisk together flour, brown sugar, baking powder, baking soda, pumpkin-pie spice, and salt.
- In another bowl whisk pumpkin, egg, milk, oil, and vanilla until smooth.
- Pour wet ingredients into the dry and fold just until no dry streaks remain—don’t over-mix.
- Spoon or pipe batter into the donut pan, filling each cavity about ¾ full.
- Bake 12-14 minutes, or until a toothpick inserted in a donut comes out clean.
- While donuts bake, add cinnamon and sugar to a large Ziploc bag; seal and shake to combine.
- When the pan comes out of the oven, use a toothpick or fork to gently push each hot donut out of its cavity (don’t stab the donut) and drop it straight into the bag. Seal and gently shake to coat.
- Transfer coated donuts to a wire rack to finish cooling (or enjoy warm!).