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+ servings

Pumpkin Doughnuts

Try these lovely baked pumpkin doughnuts with a wonderful texture and terrific flavor.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Servings: 18 doughnuts
Author: Tricia


For the doughnuts:

  • ½ cup vegetable oil
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • 1 ½ cups canned pumpkin or pumpkin puree (not pie filling)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons baking powder
  • 1 ¾ cups plus 2 tablespoons all-purpose flour

For the caramel icing:

  • 1 cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • ¼ cup milk (more or less for desired consistency)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • cup toasted pecans, for garnish


To prepare the doughnuts:

  • Preheat oven to 350 degrees F.
  • Lightly grease a doughnut pan with a cooking spray. Set aside.
  • In a small mixing bowl whisk together the cinnamon, nutmeg, ginger, salt, baking powder and flour.
  • In a medium mixing bowl, combine the oil eggs, sugar and pumpkin. Beat on low speed until smooth and well blended.
  • Add the flour and mix on low until smooth, do not over beat.
  • Fill each of the doughnut wells with 1/4 cup of batter. They should be about 3/4 full.
  • Bake for 15 minutes. Check using a toothpick inserted into the center. It should come out clean.
  • Remove from the oven and allow them to rest about 5 minutes, then gently lift around the edge and place on a wire rack to cool.

To prepare the icing:

  • In a small saucepan, mix together the brown sugar and flour. Add the butter and milk and cook over medium-high heat until the mixture comes to a boil. Boil for 90 seconds, no more, no less.
  • Remove from the heat and allow it to cool for 5 minutes. Beat the icing with a wooden spoon until it starts to thicken. Add the vanilla and salt and continue beating until the icing is like thick honey, about 1 or 2 minutes.
  • Immpediately spoon or spread over the tops of the doughnuts and sprinkle with the toasted pecans.


Doughnut recipe adapted from King Arthur Flour
Caramel Frosting adapted from Allrecipes 
Icing will set up completely within a few hours