Pumpkin Spiced Doughnuts

I was lucky enough to receive a doughnut maker for my birthday and I’ve been trying to find the right kind of batter or dough to do the job. I made apple cider doughnuts that used a doughnut dough that should be fried but used the doughnut maker, they worked quite well but they still have some tweaking required. These pumpkin doughnuts were delicious but I think they’d work even better in doughnut tins baked in the oven, as they’d have a more even bake to them. That being said, we wolfed them down. I found the recipe on Pinterest but halved it (which made 20 mini doughnuts). As I previously mentioned, I made a tonne of pumpkin purée to see me through the year. I decided to use a mini tub of it to make a little freezer space; that, and I haven’t quite got that Autumn/pumpkin thing out of my system yet (despite having made my 6th Christmas cake of the year today).

Pumpkin donuts

Ingredients: (Makes ~ 40 mini doughnuts or ~12 large doughnuts)

  • 0.5 cup of butter (melted)/vegetable oil
  • 3 large eggs
  • 1.5 cup of caster sugar
  • 1.5 cup of pumkin purée
  • 1.5 tsp of pumpkin pie spices (or apple pie spices or 0.75 tsp of cinnamon, 0.25 tsp of ginger and 0.25 tsp of nutmeg)
  • 1.5 tsp of salt
  • 1.5 tsp of baking powder
  • 1.75 cups + 2 tbsp of plain flour
  • 1 cup of caster sugar
  • 1 tbsp of cinnamon


  1. Preheat your oven to 180°C or grease and preheat your doughnut maker.
  2. If baking your doughnuts, grease your doughnut tins.
  3. In a large bowl, mix the butter/vegetable oil, eggs, sugar and pumpkin purée, using a wooden spoon in ye olde traditional way or with an electric mixer if you’d prefer.
  4. Add the spices, salt, baking powder and flour, mix until well combined.
  5. Pipe or spoon the mixture into the tins or doughnut maker (fill the doughnut maker dips to the top or the doughnut tins for the oven 3/4 of the way).
  6. Bake for 12-14 minutes or until golden in the doughnut maker.
  7. Mix the sugar and cinnamon in a large tuppaware box.
  8. Once they doughnuts are cooked (they should be springy) quickly remove them from the doughnut maker/tins, into the box of sugar. Seal and shake.
  9. Your doughnuts are ready to eat!

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