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Pumpkin Donuts

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12


  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup vegetable oil
  • 3 large eggs
  • cups pumpkin puree
  • cups brown sugar
  • 2 cups flour
  • tsp salt
  • tsp baking powder
  • 1 tbsp butter for coating pan
  • 2 tbsp flour for coating pan
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 3 tbsp butter melted


  1. Preheat oven to 350.
  2. In a large bowl, combine the vegetable oil, eggs, pumpkin puree, and brown sugar.
  3. In a smaller bowl, combine the cinnamon, nutmeg, flour, salt, and baking powder. Add the dry ingredients to the wet ingredients while stirring.
  4. Coat donut cavities in the pan with a bit of butter. Lightly sprinkle the flour over the donut cavities, shaking and swirling the pan to create a light layer of butter/flour to prevent the donuts from sticking to the pan.
  5. Fill each donut cavity about 3/4 full with batter (any more full and the donuts will rise over the edges of the tray).
  6. Bake for 10-12 minutes.
  7. Allow the donuts to cool on a cooling rack.
  8. While they are cooling, melt 3-4 tbsp butter (can do this in increments if easier). Mix ½ cup sugar + 2 tbsp cinnamon mixed for the dredge.
  9. Brush the donuts with butter, roll in cinnamon/sugar mixture, and enjoy!