Pumpkin Donuts

These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple vanilla glaze.

My Secrets to Success With Cake Donuts

– not overworking the dough – adding in an extra egg yolk – using half & half – using a stickier dough – refrigerating for a few minutes to make it easier to handle – rolling it out with lots of flour

– All Purpose Flour – I use unbleached all purpose – Cinnamon, Nutmeg, Cloves, Ginger – lots of Fall season and pumpkin flavors here!  – Pure Pumpkin – Please don’t confuse this with pumpkin pie filling, you just want plain pumpkin purée. – Half & Half – adds fat and therefore moisture to the dough! – Vegetable Oil – for frying! You can also use canola, avocado or peanut oil here.

You'll need:

Look no further, these pumpkin cake donuts are devine! Perfect texture, light, moist cake spice donut. Wonderful addition to a hot cup of coffee on a cool fall day!

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