Skip to content
November 7, 2011 / Kate

Baked Pumpkin Spice Doughnuts

Because I only had time to bake some more doughnuts.

This is for my friend Kim, who’s egg-averse. This is also because I spent the weekend baking with my awesome friends Laura and Wade at the awesome soft open of their awesome new bakery, the Cupcakes-A-Go-Go Cafe. I was giddy from all the awesome, and only had time for a simple recipe this week. Finding myself with an extra can of pumpkin puree left over from last week’s cookies and the aforementioned egg-averse friend, well the mind naturally goes to doughnuts.

News! Soon those of you in the Madison, WI area will be able to purchase not only fantastic cupcakes, pies and cookies at the Cafe, but will also be able to wrangle up some of my stuffed brownie creations (seen here, and here, and here). I’ll keep you posted on when they’ll be available! I bought super large pans today, and tomorrow I test out brownie batter in the 20qt mixer (dubbed “Sir Mix-a-lot), I don’t know about you, but I’m excited. I could barely eat my doughnuts.

[Doughnut officianottos already know that there are two basic types of doughnut dough: raised and cake. Raised are usually made with a yeast dough and are a puffy, light concoction. Cake are fairly self-explanatory and are moist and dense. These would be of the cake doughnut variety — my favorite. They’re best eaten warm.]


Adapted from King Arthur Flour’s “Baked Doughnuts”

Yield: about 6 doughnuts

3/4 cup unbleached all-purpose flour
2/3 cup sugar
1 tsp baking powder
1 rounded tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 teaspoon salt
2 tbsp dried buttermilk powder*
3/4 cup pumpkin puree
2 tbsp vegetable oil
2 tbsp heavy cream or half-n-half*
2 tbsp plain greek yogurt*

*I haven’t tested it out, but if you wanted to do a vegan version you could try eliminating the buttermilk powder and replacing the cream and yogurt with 3-4 tbsp of coconut or almond milk.

Special equipment: a doughnut pan

Preheat oven to 375° F.

Whisk together the flour, sugar, baking powder, salt, and buttermilk powder in a large bowl. In a smaller bowl whisk the pumpkin, oil, cream, and yogurt until well combined. Pour the pumpkin mixture over the flour mix and gently stir until just combined, be careful not to over mix as this will lead to a toughening of the dough.

Spoon dough into the wells of a well-greased doughnut pan (I recommend using vegetable oil to grease the pan. It gives the doughnuts that crisp outside akin to what you get from frying.) until the batter is even with the top of the pan. Bake for 10-12 minutes. Cool for 5-10 minutes in the pan, then toss with cinnamon sugar. Serve warm.

Cinnamon Sugar

1/2 cup granulated sugar
1 rounded tsp cinnamon

Here are some pics from the bakery!

Unfortunately I was forced to work around this all weekend! The horror.



Leave a Comment
  1. A Tablespoon of Liz / Nov 8 2011 11:04 am

    yuumm.. these donuts looks so good! And I love how they’re pumpkin, its one of my favorite flavors!

  2. / May 23 2014 1:04 am

    With havin so much content and articles do you ever run into any problems of plagorism or copyright
    violation? My site has a lot of completely unique content I’ve either written myself or outsourced but
    it seems a lot of it is popping it up all over the web
    without my permission. Do you know any techniques to help reduce content from being stolen? I’d really appreciate it.

  3. Pool / Jul 26 2014 9:39 pm

    Oh my goodness! Impressive article dude! Thanks, However I am having difficulties with your RSS.
    I don’t know the reason why I am unable to subscribe to it.
    Is there anyone else getting similar RSS problems?
    Anyone that knows the answer will you kindly respond? Thanks!!

  4. Sophia / Oct 2 2014 8:07 am

    Just want to say your article is as astounding. The clearness in your post is simply excellent
    and i could assume you’re an expert on this subject.
    Fine with your permission allow me to grab your RSS feed to keep up to date with
    forthcoming post. Thanks a million and please keep up the gratifying work.

Leave a Reply to A Tablespoon of Liz Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: