Pumpkin Cake Donuts

Pumpkin Cake Donuts

A fall favorite in our house! You can use canned pumpkin, or fresh/frozen pumpkin puree that you have prepared yourself. A light dusting of cinnamon and sugar is the final touch for this tasty treat.


  • ½ cup vegetable oil
  • 3 large eggs
  • 1½ cups sugar
  • 1½ cups pumpkin puree (15 oz. can pumpkin)
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground ginger
  • 1½ tsp. baking powder
  • 1½ tsp. salt
  • 1¾ cups all-purpose flour
  • 3 Tbsp. cinnamon sugar


Preheat oven to 350⁰F.

Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.  Add the flour, stirring just until smooth.  Fill the wells of donut pans about ¾ full; use a scant ¼ cup of batter in each well.

Bake donuts for 15 to 18 minutes.  Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.  While the doughnuts are still warm, coat with cinnamon sugar.

Alteration: If you don’t have donut pans, batter can also be baked in muffin pan.  Bake for 23 to 25 minutes, then sprinkle tops heavily with cinnamon sugar.


12 donuts or 15 muffins

Bunches of rainbow swiss chard

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