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Pumpkin Cake Donut Recipe

Pumpkin cake donuts on a plate with a cup of tea.

This Pumpkin Cake Donut Recipe doesn't get any easier or faster. With no yeast to wait for, these are ready in no time. Pumpkin forward with plenty of spice, they stay fresh for days. No cake donut pan? No problem. Just substitute a regular size 12 well muffin tin.  

Ingredients

Crumb Topping

  • 6 tablespoons unsalted butter, softened (90 grams or 3 ounces)
  • 1/4 cup granulated sugar (50 grams 1 3/4 ounces)
  • 1/4 cup packed dark brown sugar (50 grams or 1 3/4 ounces)
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour (90 grams or 3 ounces)

Pumpkin Cake Donut 

  • 1 1/4 cups flour (175 grams 6 1/8 ounces)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup oil
  • 2 eggs
  • 1 cup brown sugar, packed (200 grams or 7 ounces)
  • 3/4 cup pumpkin puree (170 grams or 6 ounces)
    1 teaspoon vanilla
  • Powdered sugar as needed

Instructions

Crumb Topping

  1. Combine the butter and both sugars in a mixing bowl.  Cream until very light.
  2. Whisk the salt and flour together; add all at once and beat on medium just until large crumbs form.  Scrape down the sides and the bottom for unincorporated flour.  If crumbs don't form, add a couple of teaspoons of water at a time to help them along. Mix briefly.
  3. Do not over mix or you will end up with a really thick cohesive mixture.Store the crumbs in the refrigerator while you make the cake.

Pumpkin Cake Donuts

  1. Preheat the oven to 350°F.  Lightly spray 2 6-hole doughnut pans or regular size muffin tins with a non-stick baking spray.  Set aside.
  2. Whisk the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt together.  Set aside.
  3. Combine the oil, eggs, brown sugar, pumpkin, and vanilla in the bowl of a mixer.  Beat on low until completely combined.  Add the flour, all at once, and beat on medium until well blended.
  4. Divide the crumbs between the donut or muffin tins.
  5. Fill the wells of the donut or muffin tins just under the top.   It is easiest to pipe this in because it is thick.  Just cut about 1/2” off a plastic piping back or a heavy plastic food storage bag.  Fill with batter and pipe it over the crumbs.
  6. Bake the donut for 12 to 15 minutes until a tester comes out clean or they spring back when lightly touched.
  7. Bake the muffin tins for 14 to 16 minutes.
  8. Cool for a few minutes, then release from the tins.
  9. Sprinkle lightly with powdered sugar when cool.

Notes

Do not use pumpkin pie filling as it is not the same as the pumpkin puree.

Nutrition

Keywords: Cake donut recipe, pumpkin cake doughnuts, pumpkin cake donuts, fall donuts, baked not fried donuts