Baked Powdered Sugar Pumpkin Doughnuts

Hello All!

This morning I decided to make my family a special treat. Baked Pumpkin Doughnuts. I had originally found the recipe for these on Pinterest, and I decided to make a couple of changes to suit my taste. 

My whole house smelled utterly amazing while I was baking these yummy little treats.  Here are some pictures of the whole process, plus my version of the recipe…

I had printed this recipe out from Pinterest (from Cooking Classy who also got the base recipe from King Arthur Flour) I added a few tweaks to the recipe (below)..

Blending the wet ingredients

Pre-mixing the dry to make sure they are nice and sifted

Adding dry to wet in my mixer
Into the oven they go!!
This recipe fills 3 donut pans, and I only have 2, so I used my pumpkin pan as the third pan.

Once the doughnuts come out of the oven, you let them cool a few minutes, and then you are supposed to shake them in a bag with a mixture of sugar and cinnamon. If you want the sugar and cinnamon to actually stick, you are going to have to roll your warm doughnuts in melted butter first. I did not want to do this, so only the cinnamon really stuck to it. Which is why I decided to switch to the powdered sugar and cinnamon.
This is when Soren decided to sample one, with just the granulated sugar and cinnamon mixture first…
Here is when we added the powdered sugar/cinnamon mixture…
They look great with the powdered sugar

pumpkin goodness!!!!

I enjoyed my doughnuts with some pumpkin spice creamer in my coffee. Normally during the week I drink tea, but today called for some good old all American coffee! 🙂

Baked Powdered Sugar Pumpkin Doughnuts

Makes 18

Preheat oven to 350 degrees. Butter doughnut pans.


  • 1 3/4 cup + 2 Tbsp all-purpose flour
  • 1 3/4 tsp baking powder
  • 1 1/4 tsp salt
  • 1-1/2 tsp ground cinnamon (I like mine more spicy!)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 1/2 cups canned pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • Coating
  • 1/2 cup powdered sugar
  • 1 to 2 tsp of cinnamon-depending on your taste
  • Preheat oven to 350 degrees. Butter your pans.
  • In a mixing bowl whisk together flour, baking powder, salt, and your spices until nicely sifted/blended. set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary. You don’t want any clumps). Add canola oil, eggs, pumpkin puree and vanilla & maple extracts and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (for mine 2 heaping tablespoons worked)
  • Bake in preheated oven until toothpick inserted into center comes out clean, 13 – 16 minutes. Cool doughnuts slightly. Meanwhile in a large resealable bag shake together the powdered sugar and cinnamon until well combined. Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat. Place on wire rack to cool completely. Store in an airtight container.
You can make your own glazes or melted chocolate to coat these doughnuts. A maple glaze would be awesome! Also if you want a plain granulated sugar and cinnamon coating, please melt a stick of butter, and quickly dip your doughnuts into the melted butter, then shake in a bag of granulated sugar and cinnamon. This would also be tasty.

Enjoy the start of your autumn season with a yummy breakfast pumpkin treat!!!

Until next post,

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