Pumpkin Donut Recipe

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A delicious recipe for mini pumpkin donuts for all of you. 8 pumpkin donuts and cinnamon sugar on a table

Have I mentioned lately how much I love you all?

I love the sweet comments you leave me here, the discussions you help me establish on Facebook (like watermelon: salty or not?), The tweets you put on me, the way you post my photos and stumble over my recipes. I love all of that and I love you.

I am sorry. It could be a little hormonal at the moment. Either way, here is a great festival of love. I think I even feel a tear come. Only one, however. Do not panic.

To thank you for always brightening my day, I made you donuts. Pumpkin donuts, to be precise, because in case you haven't noticed, Fall has arrived. It's cold, the windows are open, the days are getting shorter, and I had to buy new jeans for the kids because they apparently grew 14 inches over the summer. Also, my son now wears men's shoes. He is eleven years old. That really has nothing to do with Fall or donuts, but I felt it was worth mentioning. Eleven. Men's shoes. Oh, and while we were talking about my babies growing up, my daughter lost her first tooth last night. Yes. That happens.

Pumpkin donuts stacked on a table.

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Cinnamon and sugar are an excellent complement to these pumpkin donuts

Back to the point. I made pumpkin donuts. Then roll them in cinnamon and sugar, because I have a serious weakness for donuts covered in sugar and cinnamon. They are always the best type. The icings are good, but they will never compare to the type of sugar and cinnamon.

Oh, did I mention it? There's more than just donuts at this great blog post love festival. There is a mini donut maker. For you! Er, one of you anyway.

I was shopping a while back, like I used to, and ran into the cutest little donut makers. There were also cupcake makers, whoopie cake makers, and cake pop makers (!). In general, I don't like buying single-purpose appliances, but these were bright, colorful, and made me smile. So I bought two. One for you and one for me.

photo taken from the babycakes website

So if you want one of these adorable little donut makers just leave a comment letting me know roughly how long you've been reading Buns In My Oven. The winner will be chosen at random, so feel free to be honest about the fact that a moment ago you stumbled across my site for the first time while Googling something creepy. Also, mention what creepy thing you were Googling so we can all judge it.

This contest is only open to US residents. USA And I apologize for that. It's just that the post office scares me already and trying to figure out how to ship a package out of the country would probably be too much for my sensitive sensibilities.

Enter until Friday, September 23, 2011 at 12 p.m. CST. This publication sponsored by me. And love. And probably also hormones.

Pumpkin Donuts

Preparation time

10 minutes

Time to cook

10 minutes

Total time

20 minutes

Servings: 12 donuts

Calories: 230 kcal

Donuts full of pumpkin flavor and mixed with a crispy layer of sugar and cinnamon!


  • 2 cups whole wheat or white whole wheat flour

  • 1/2 cup full brown sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon cloves

  • 1/2 cup canned pumpkin

  • 2 eggs

  • 1/4 cup milk

  • 1/4 cup butter softened

  • Cinnamon and sugar to roll

  • 1/2 cup butter to dip


  1. If you use a machine to make babycake donuts, turn it on to preheat. Otherwise, preheat the oven to 375 degrees. Grease a donut pan or a regular cookie sheet

  2. In the bowl of your stand mixer, mix together the dry ingredients.

  3. Beat the pumpkin, eggs, milk and butter until well combined.

  4. Place a puff pastry bag with a large tip and fill with the donut dough. Alternatively, fill a large ziploc bag and cut off the end.

  5. Pipe in the donut maker or donut tray.

  6. If you are using the donut maker, cook for about 3-5 minutes, checking that it is ready with a toothpick.

  7. If using the oven, bake for about 10-12 minutes or until golden brown and well cooked.

  8. Let cool on a rack.

  9. Melt 1/2 cup butter in a small plate and mix cinnamon and sugar in a second plate for dipping.

  10. Dip the donuts in the butter and then the cinnamon and sugar mixture.

  11. Store in an airtight container.

recipe adapted from food.com

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