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Baked Pumpkin Doughnuts

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When I started making babysitting money around the age of 12, one of the my favorite things to spend it on wasn't clothes or toys, it was donuts. There were two bakeries in town that sold the most unbelievably decadent donuts and I was addicted to them. Even before entering either shop, the rich, delightful smell of the light, sweet, floury treats would envelope me and once inside I would press my face against the glass case, trying to decide which flavor was calling my name the loudest. Both bakeries were pretty amazing and while all of the flavors were yummy, the seasonal donuts were some of my favorites.

Now that fall is here, so is my love of making all things pumpkin. And why not pumpkin donuts? And while fried donuts are a nostalgic treat, I'll leave that kind of preparation to the bakeries. Baking them is a simple and it allows you to remove all the danger and mess of a pot of hot oil but retain the same fun factor of eating a delicious donut at home!

Baked Pumpkin Doughnuts  (Makes about 16 Doughnuts)

  • Prep Time: 5 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
When I started making babysitting money around the age of 12, one of the my favorite things to spend it on wasn't clothes or toys, it was donuts. There were two bakeries in town that sold the most unbelievably decadent donuts and I was addicted to them....

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 cup canned pumpkin puree
  • 1/3 cup milk
  • cinnamon icing:
  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon milk

Preparation

  1. 1. Preheat oven to 375 F.
  2. 2. Combine the first 5 ingredients in a bowl and set aside.
  3. 3. In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.
  4. 4. Add the egg, the pumpkin puree and milk.
  5. 5. Add the flour mixture and mix until just combined.
  6. 6. Place the dough in a large zipper bag, seal the bag airtight and then cut off ½ inch of one corner.
  7. 7. Pipe the dough into doughnuts on a Silpat or parchment-lined baking sheet. Bake for 15 minutes and allow to cool.
  8. 8. To make the icing, place all of the ingredients in a bowl and whisk to combine.
  9. 9. Drizzle icing over each doughnut and serve.
Baked Pumpkin Doughnuts

Nutrition Information

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Comments






  1. Annisa

    April 13, 2014 at 6:14 pm

    How do u make pumpkin puree instead of buy a canned pumpkin puree?

  2. Joanne

    March 18, 2014 at 6:44 am

    If i want to make a vegan version, can I sub the butter with veg oil? i will also sub the egg with a egg replacer

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  4. Mish

    October 6, 2013 at 9:41 am

    I am thinking of making these today or tomorrow and I have slightly less than the 1/2 C of pumpkin puree (like 1-2 Tbsp less). Should I add anything else to keep the consistency correct? Or should I bake it for less time?
    Your muffins always do great frozen, do these also freeze well (without the icing)?

    • catherine

      October 7, 2013 at 12:13 pm

      These freeze beautifully! I would reduce the flour about 1-2 tablespoons to keep the consistency okay.

  5. Tina

    September 26, 2013 at 4:42 pm

    These turned out great for us! I added just a tad more pumpkin puree and spices. The piping was very difficult. Next time, I will try to add just a little more milk to make the dough little thinner and easier to pipe out into a nice thin circle. They were delicious fresh with icing! Next day, not so great. Will be making again soon.

  6. Stefany

    August 20, 2013 at 5:54 pm

    OMG, YUMMY!!! Just made these with my kids and they are fantastic! The piping was very difficult but ohh so good not matter how they looked. I can’t stop eating them!!! Thank you

  7. ultimatezinc

    June 4, 2013 at 9:16 am

    These are very good. I used a cake piper and made lots of mini donuts. My kids and I really like them. The icing is great.

  8. Holly

    March 9, 2013 at 7:43 pm

    These are really yummy! My two year old loved his. I almost doubled the amount of pumpkin (because I can never seem to get enough pumpkin flavor in pumpkin dishes) and they turned out just fine. They are definitely better served warm. And the icing is delicious and really cinnamony!

  9. Danielle

    November 6, 2012 at 8:42 am

    Made these again yesterday after not having them since last winter. I forgot that a double batch is best as they are already gone! I omitted the egg and mashed up a banana instead. Also didn’t glaze half of the donuts (the ones to send for school snacks today and those for our 10 mo old) but they are just as good as the glazed just not as messy. Thank you for this yummy fall/winter staple! Btw, our infant LOVES these as much as the rest of us and they are sturdy enough for him to feed himself w/o making a huge mess. THANKS!!!

  10. Caley

    November 2, 2012 at 1:36 pm

    I dont have pumpkin spice. If I leave it out will they turn out okay?

    • catherine

      November 2, 2012 at 1:57 pm

      They’ll be rather bland if you leave it out! Instead, you can use the following mixture: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ginger, 1/4 teaspoon cardamom. If you don’t have all that then use at least the cinnamon and nutmeg to get those fall flavors into these doughnuts!

  11. Caley

    November 2, 2012 at 1:30 pm

    I really want to make these, but I have everything except the pumpkin pie spice. If I leave that out will they taste good?!?!?

  12. Ruth

    October 29, 2012 at 7:54 am

    Made these and they were really tasty! Subbed white whole wheat flour and skipped the glaze – just coated them w/ a dusting of powdered sugar. The dough was really, really thick, and I ended up just spooning blobs of it into my donut pan.

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  15. Sarah @ Feed My Family

    October 12, 2012 at 6:24 pm

    While my piping skills left a lot to be desired the taste was great. The result was tasty, light and likely to be repeated.

  16. Loretta

    October 2, 2012 at 7:09 pm

    Yay! These were delicious – thank you!! My “picky” eater (who eats lots of different fruits & veggies because I keep on tryin’) said “Yum! Can we make these again sometime?” & picky eater #2 has eaten hers up, too. :-) We ended up making ugly donut holes because the store brand ziploc bag exploded from the pressure. So, perhaps use a freezer ziploc bag to pipe the dough. Also substituted 1/2 c pastry flour to make it a little healthier. Next time, I’ll substitute 1 c for the all purpose flour. Thanks again!

  17. Sara

    September 24, 2012 at 7:29 pm

    Hello I was wondering if I could use 1 cup white flour and 1 cup wheat flour; would the recipe work?

    • catherine

      September 25, 2012 at 11:58 am

      Yes, that would work! They’ll be a slightly different consistency.

  18. Vernitta

    May 22, 2012 at 5:19 pm

    I just made these with mashed sweet potato. They are very good! Thank you!!

  19. Carmela

    March 22, 2012 at 1:50 pm

    Has anyone tried freezing the baked donuts? I made a double batch and wanted to save the extra for a rainy day. Thanks for a yummy recipe!

    • catherine

      March 22, 2012 at 3:53 pm

      I have! Just warm them up in the oven or toaster to defrost and enjoy!

      • Carmela

        March 23, 2012 at 11:43 pm

        Thanks Catherine. I was thinking of experimenting with other purees for this recipe. Do you think it will bake as well?

        • catherine

          March 26, 2012 at 11:36 am

          Ohhh what kind of purees were you thinking?! I would say purees that aren’t very watery would work the best. Let me know what you try and how they come out!

  20. Shelly

    March 12, 2012 at 4:03 pm

    Ok, just made these for the first time today. My dough came out really thick. I ended up hand rolling to make donut shape. Also, my icing needed more milk but then I put too much in and it ran and did not really stick to the donuts. They were still good and my kids liked them. Any tips for how to make them better next time?? Thanks.

  21. Rolyndia

    January 23, 2012 at 1:07 pm

    I love this recipe. I have made a few adjustments (I use succant sugar (sp) instead and I also use almond milk and fresh pumpkin puree from my freezer. I did a bunch of pumpkin puree this fall from the pumpkins in our garden). Very yummy. Thanks!!

  22. meme zuado

    January 13, 2012 at 11:41 am

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    January 12, 2012 at 10:45 am

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  24. Mummyandtummy

    January 9, 2012 at 5:15 pm

    I’ve just loaded this app buy I live in the uk. What is in canned pumpkin? We don’t get that over here? Can I just roast and mash a pumpkin? Thanks, very excited about these recipes!

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  27. Dara

    December 2, 2011 at 9:50 pm

    I made these last weekend and YUM! My husband and I ate the entire batch in one day! I am such a sucker for pastries, muffins…these really hit the spot.

    I replaced the pumpkin pie spice with 1 tsp cinnamon and 1 tsp nutmeg. Also didn’t have any eggs left after thanksgiving cooking so replaced that with one banana. Also used a PP suggestion of brishing them with melted butter and rolling them in cinnamon/sugar mixture. They were soft and sweet with a slight banana flavor. Can these be made into muffins? Will definitely be making them again!

  28. Erica Walker

    November 21, 2011 at 12:21 pm

    Just made these and OMG they are amazing!!! I made mine with half whole wheat flour and they turned out great even my husband loves them!! I have to make these for the entire family thanksgiving morning =) Thanks for all the great recipes!!

  29. Erica Walker

    November 21, 2011 at 10:56 am

    I can’t wait to make these!! I was searching for the pumpkin pancake recipe with the chocolate cream frosting but came across these so we will be making these this morning!!! Yum =)

  30. Mimosa Whiting

    November 21, 2011 at 9:13 am

    Ok so I cheated on the icing and placed a few Hershey’s cinnamon chips on top when they came out of the oven. Then I just squished them down with a butter knife to ice them. And now its time to make the doughnuts!!!!

  31. Heather

    November 19, 2011 at 10:17 pm

    I just made these and the kids love them! Having allergies and being in Australia I had to make a few substitutions. I used a gluten free flour mix and some chic pea flour. I used rapadura sugar and rice milk. Also we don’t have canned pumpkin in Australia so just used cooked and pureed.
    They are great. I didn’t ice them as I thought I would see if the kids like them without and they do! I would ice them is I was making them for visitors or a special occassion as my kids are used to things not being as sweet. Even my ASD son loved them and I have had to hide the rest! Thanks for all your great recipes.

  32. Suzanne C.

    November 19, 2011 at 11:27 am

    Just tested this out on my kids this morning – yet another great recipe! They came out soft and the flavor wasn’t too overwhelming. I piped a dozen donuts onto my baking sheet but still had some batter left over, so I piped a bunch of donut holes too and they also worked great! Just pipe a blob about the sized of a golf ball and use a spoon to smooth out the peak at the top. I drizzled glaze on the donuts and dipped the tops of the munchkins to coat. So good!

  33. Sandi

    November 13, 2011 at 12:02 am

    I did not have pumpkin pie spice , used allspice instead – worked fine. Didn’t have a “silpat,” I found out was a handy little silicone baking mat; and I discovered I was out of parchment paper. I used the large cookie scoop (1 1/2 in diameter) from pampered chef and scooped into a cupcake liner, then used a testtube size container to make a little hole/indent. Only cook for about 8 mins. Very tasty. The men working on my basement loved them! My diabetic husband also like them, since it only has 1/2 cup sugar was too bad for him either. Can’t wait to share with my girls (when they get home for Christmas).

  34. stella

    November 12, 2011 at 10:30 pm

    Catherine,
    As I LOVE maple, do you think substituting some of the brown sugar with maple syrup would work? I make pumpkin pancakes for my daughter and the little bit of maple is so yummy with the pumpkin. I’m guessing the 1/2 cup might be too much?

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  36. yeni

    November 10, 2011 at 10:35 pm

    These look great. Do you think these can be frozen? I’d love to freeze some for my boy’s breakfast snack at preschool.

  37. Amy Wong

    November 9, 2011 at 5:13 pm

    Made these for Halloween night & the kids we hosted. Big hit with the kids & adults. Thanks again for a great recipe.

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  38. Michelle

    November 9, 2011 at 9:59 am

    We made these yesterday and loved them especially with the glaze! Both my kids enjoyed making them with me..love to hear my toddler talk about dry ingredients an wet ingredients. Had to give a plate to my neighbours and teachers so I didn’t eat them all today! Will make them for a brunch someday

  39. mirella

    November 6, 2011 at 11:03 pm

    made these this morning. they were amazing!! thanks for the recipe!!

  40. krista

    November 6, 2011 at 9:24 pm

    I wonder how they would be as donut holes? I am going to try them in the morning and roll them in the cin. sugar as one person had suggested.

  41. Karen

    November 6, 2011 at 11:30 am

    Made these as part of breakfast this morning. Didn’t make the glaze since kiddos had more than enough sugar over Halloween. These were AMAZING. Both girls yelled “make them again sometime!”

  42. Donnelle

    November 6, 2011 at 9:13 am

    Made these as part of our sunday breakfast. Really fabulous. My daughter raved and she’s one picky eater.

  43. Sarah

    November 5, 2011 at 2:53 pm

    We really liked these. Of course they’re more like cakey cookies as they’re baked flat, but my little guy (who is a bit obsessed with doughnuts, much to my disappointment) didn’t care at all and was perfectly happy to accept them as doughnuts! I used all whole wheat pastry flour instead of white and I only used about 1 1/2 T of butter and then subbed some homemade unsweetened applesauce to make up the rest of the 1/4 cup of butter that was called for. I also didn’t have enough brown sugar, so I used more like 1/3 cup and they’re sweet enough (especially considering the glaze and my applesauce added sweetness too). Oh, and I added a dash of vanilla because I always add vanilla to baked sweets. I topped 1/2 of them with the glaze and 1/2 with a dusting of powdered sugar – they’re good both ways. Also, I had some fresh pumpkin in the freezer that I used instead of canned. It is so easy to cook a fresh pumpkin – I just poked a knife around the top a few times for steam to escape and then put the whole pumpkin on the oven rack with a sheet pan on the rack below to catch any drippings. I roasted it at 400 for 45 min or so until it was tender and then it just fell apart when I cut it – I scooped out the seeds and then put the flesh into the blender to puree and froze it in 1/2 cup servings. Super easy, especially with roasting it whole because I hate trying to cut uncooked pumpkins and squashes.

  44. Stephanie

    November 5, 2011 at 11:19 am

    I made these today for breakfast and I loved them! There were some ingredients I didn’t have, so I just substituted. I used whole wheat flour and coconut oil instead of butter. I also didn’t have powdered sugar so I just drizzled the doughnuts with honey and sprinkled with cinnamon. Delicious!

  45. Makai

    November 4, 2011 at 12:52 am

    Mmmm, I can’t wait to try this! I enjoyed reading the posts. I sooo need a donut pan! And i second the idea about apple cider donuts. Love the idea for cinnamon topping. I would love to look into that Lakanto. Thanks everyone!

  46. Kiki D

    November 3, 2011 at 7:57 am

    i made these last night with apple puree instead of pumpkin and cinnamon instead of pumpkin spice. they were FABULOUS! they flattened out a little looking more like a scone than a donut but they were so good! i will definately make them again. i just love weelicious.com!!!!

  47. Sarah

    November 2, 2011 at 2:11 pm

    I just made two batches of these and they taste amazing! One thing I noticed is that my first batch rose more, they kept a bigger hole and the surface is very smooth. The second ones are lower and the surface has little holes in it. What could be the reason for that? The only thing I could think of is that for the first batch I melted the butter, used a little less sugar. Could that be the reason?

  48. Catherine

    November 2, 2011 at 9:07 am

    Would it make any difference if we swapped in pastry flour or cake flour? I happen to have several types of flour on hand and wondered if it would work too.

  49. Kelly

    November 1, 2011 at 10:01 pm

    Any thoughts on Baked Apple Cider donuts?

  50. Katie

    November 1, 2011 at 7:53 am

    These were amazing! Such a great recipe, Thanks Catherine! I made them with ground flax instead of egg (my little girl has an egg allergy) and they were perfect. Everyone loved them! I also used pumpkin pie filling and cut down on the pumpkin pie spice and it seemed to work. Thanks again!

    • Kelly

      November 1, 2011 at 10:03 pm

      I love adding flax to foods. Did you have to add moisture into the recipe?

      • Katie

        November 2, 2011 at 8:08 am

        I just used 1 Tbsp of ground flax and 3 Tbsp of water for one egg. Other than that I followed the recipe.

    • laurel

      November 1, 2011 at 3:13 pm

      I’m interested in using ground flax seed as well Katie. Could you taste the flax in the donut?

      • Katie

        November 2, 2011 at 8:07 am

        I mixed 1 Tbsp of ground flax with 3 Tbsp of water (equals one egg) with a mixer for a few minutes. I could not taste it at all. Hope this helps :)

        • laurel

          November 3, 2011 at 11:30 pm

          Thanks! Your reply totally helps!

  51. Clarity

    October 31, 2011 at 9:45 pm

    Bake your donuts with Lakanto, a brown sugar-looking granulated wonder: expensive and worth it. Buy it at sarayahealth. Glycemic index-free, calorie-free, doesn’t feed candida, you can bake with it, and it has nothing artificial. I find it very delicious and super sweet. They say it is equal to sugar but it is sweeter to my taste. I have used it for 5 years and I love it to make muffins, chocolate, mousse, everything delicious and wheat-free. Lakanto was created by Donna Gates of bodyecology.com. Body Ecology Diet advocates it, and diabetics will love it, I’d imagine. Aloha!

  52. Sandra

    October 31, 2011 at 6:10 pm

    I’m type 2 diabetic …. has anyone tried this with non-sugar sweeteners?

  53. Lisa Ciarametaro

    October 31, 2011 at 6:06 pm

    Just made these!!! I used my mini-donut pan just cause I already had it. Would rec 12 min cooking time instead of 15, bottoms were a little brown. Also, I could seem to get the glaze to stay on like in the picture. It seems a little too soupy so I added more conf sugar but it just slightly coated the tops. I tried it both cool and warm. Otherwise really good!!! My peanut allegry kid could have a treat this Halloween!!

    • catherine

      November 1, 2011 at 12:26 am

      I made some with more powdered sugar too and the icing was a lot thicker and more white. In the recipe I kept it a little less sugary but by all means, add some more!

  54. Sandra

    October 31, 2011 at 5:59 pm

    These sound good … and, though I use canned pumpkin, too, I also puree the fresh pumpkins I get around this time of year. It isn’t all that hard to do, guys ….. I usually wash the pumpkin well and cut it in half, put it in the oven and bake until soft. Then I scoop out the flesh and put it through the blender – it does have a fresher taste than the canned. I usually divide it up in small portions and freeze. I’m gonna try this recipe with the pumpkin sitting on our front porch (not carved!). :)

  55. Krista

    October 31, 2011 at 2:54 pm

    Wondering about using white whole wheat or wholr wheat pastry flour as well. Sounds delish!

    • Sarah

      November 5, 2011 at 2:23 pm

      I just made them with whole wheat pastry flour (I always sub that for white in weelicious recipes) and it worked great!

    • catherine

      November 1, 2011 at 12:25 am

      I think white whole wheat would work great.

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  56. Jennifer

    October 31, 2011 at 1:37 pm

    Cant wait to try in my donut pan. (We can’t get canned pumpkin all year round here in my part of California– only pumpkin pie filling).

    • Carrie

      August 29, 2012 at 11:30 am

      Canned pumpkin is usually in the baking aisle with pie fillings, not in the fruit and veggie section. You can substitute fresh or frozen sweet potato or butternut squash. Just cook and puree. Hope that helps.

  57. Cristina

    October 31, 2011 at 1:03 pm

    Made these for breakfast this morning! They were sooo good! My 2 year old and I enjoyed every last bite! Thank you sooo much for all of your fun and always delicious recipes!

  58. Tracy

    October 31, 2011 at 12:38 pm

    These sound delicious. How do you pipe the dough into a doughnut – as simple as making a circle? Should it be a certain thickness, or will it work no matter how ugly they look on my mat?

    • catherine

      November 1, 2011 at 12:25 am

      You just pipe them into a doughnut shape. It’s actually easier then you think. I’m doing a video recipe of them for this Friday to show exactly how it works.

  59. Zo's Mummy

    October 31, 2011 at 12:36 pm

    We have to eat gluten free here…and usually use a pre-made GF ready cake mix (like Betty Crockers GF yellow) for our baked donuts. Would anyone know how to convert the mix ingredients to add the canned pumpkin?

    • SaoirseB

      October 31, 2011 at 3:46 pm

      I have pretty good luck with mixes by replacing all the added ingredients with 1-15oz can of pumpkin puree. Don’t add the eggs, oil, butter or whatever the mix calls for, just the pumpkin. They might need to bake a little bit longer, keep an eye on it.

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  60. Amy

    October 31, 2011 at 12:12 pm

    Can I substitute whole wheat for all of or half of the flour?

    • Stephanie

      November 5, 2011 at 11:16 am

      I used whole wheat flour for this recipe and it worked great!

  61. Jean

    October 31, 2011 at 11:57 am

    Oh, and meant to add that it can be found in my store’s baking aisle all year round. I never thought to look there when I was first searching for pumpkin….

  62. Jean

    October 31, 2011 at 11:56 am

    ooo, I can’t wait to try this. I always buy cans and cans of pumpkin puree this time of year, and add it to my smoothies (with a dash of cinnamon – yum), make pumpkin bread, etc. This is just another great way to use pumpkin. And I agree with the other commenters….this is my one exception to not buying cans. Butternut squash is where I draw the line with wrestling with squashs! Pureeing a fresh pumpkin? No thank you! ;-)

  63. Catherine

    October 31, 2011 at 10:44 am

    I am so happy you shared this recipe with your fans. I will try to make these today if not tomorrow. Would it make any difference if we swapped in pastry flour or cake flour? I happen to have several types of flour on hand and wondered if it would work too.

  64. Diane

    October 31, 2011 at 10:01 am

    Awesome! I Googled baked donuts a few weeks ago and the recipe I selected TASTED great, however the donuts crumbled as soon as I tried to take them out of the pan. My son called them delicious, and gave them a new name…BUSTED DONUTS. The recipe is a keeper, we just won’t serve them to guests:). We simply sprinked our Busted Donuts with powdered sugar and closed our eyes… delicious. Thanks for the new recipe, can’t wait to try it! (I am going to try it with rice milk, I hope it works.) Happy Halloween!

    • catherine

      November 1, 2011 at 12:24 am

      Should work fine with rice milk. I made them for 20 of Kenya’s friends and they loved them. Not crumbly at all!

  65. Laurie

    October 31, 2011 at 9:12 am

    These sound great! Another “topping” you can do for these is the following:

    For the Coating:
    4 tablespoons unsalted butter, melted
    2/3 cup granulated sugar
    2 tablespoons cinnamon

    Dip lightly in melted butter and roll in cinnamon sugar to coat.

    Yum! Can’t wait to try these!

    • Monette

      November 3, 2011 at 9:54 am

      I was thinking the same thing! I am definitely going to do that next time.:)

  66. Jessica Holoubek

    October 31, 2011 at 8:53 am

    Canned pumpkin is seasonal where I live; can’t find it anywhere in summer. Also, I think if you research it you’ll find canned pumpkin has greater nutrient concentration than store-bought “fresh”.

  67. Monette

    October 31, 2011 at 8:31 am

    I am so glad you shared this recipe! I can make this without buying the doughnut pan which i am sooo tempted to do!

    • Mrs. Price

      October 31, 2011 at 12:43 pm

      I found a doughnut pan at Ross for less than $10 at the beginning of the summer. I can’t wait to try these!!!!

      • Cari

        October 31, 2011 at 5:45 pm

        I bought a doughnut pan and it’s been really fun to bake all kinds of doughnuts… it works really well…

        • catherine

          November 1, 2011 at 12:22 am

          I’ve been dying to get a donut pan and use it with this recipe. If you try it out, let me know!!

        • Catherie

          November 7, 2011 at 6:49 pm

          I just picked one up at Bed Bath and Beyond for $10 minus a 20% off coupon in the mail. It makes 6 donuts.

  68. Trisha

    October 31, 2011 at 8:28 am

    Sounds delish!! Would it be the same to use canned pumpkin pie filling in place of the pumpkin and spice separately? just trying to buy one less thing. :)

    Canned pumpkin is seasonal here. I had a hard time finding it this summer when the kids and I wanted pumpin waffles!

    • catherine

      October 31, 2011 at 9:56 am

      Most big groceries carry canned pumpkin year round, but Trader Joes has a canned variety I like a lot in the late summer through the New Year.

  69. Kiki D

    October 31, 2011 at 8:25 am

    do you think this would work with apple puree instead of pumpkin or would it be too watery?

    • Theresa

      October 31, 2011 at 12:30 pm

      I have found that pumpkin can be easily replaced in recipes by mashed sweet potato or butternut squash…if you don’t like pumpkin.

    • catherine

      October 31, 2011 at 9:54 am

      I feel like apple puree might be too watery, but it’s worth trying :)

      • elizabeth

        November 1, 2011 at 12:41 am

        Maybe drop the sugar and use apple butter instead for some apple-y goodness!

  70. Sara

    October 31, 2011 at 7:22 am

    Ooh, they sound delicious! I think that I’ve found my contribution to the family’s Thanksgiving feast! Thanks!

  71. CCMom

    October 31, 2011 at 6:27 am

    I was thinking about making donuts this weekend. I’ve never done it & was hoping you’d have a recipe!! Yay, thanks again!

  72. Stefanie

    October 31, 2011 at 6:12 am

    I’ll be making these later today! And I agree that roasting a pumpkin is just slightly too time consuming and labor intensive. Canned pumpkins is one of my ‘can ban’ exceptions. Can’t wait to eat these!

  73. Valerie

    October 31, 2011 at 6:07 am

    Then use fresh pumpkin, Dana! No need to be mean about it. No one is forcing you to look at this site or use the recipes.

  74. Dana

    October 31, 2011 at 5:53 am

    what is so seasonal about using canned pumpkin puree?

    • catherine

      October 31, 2011 at 9:53 am

      You can get canned pumpkin all year, but in the fall, eating pumpkin feels like fall to me. I’m not a huge fan of canned foods, but pumpkin is one of those convenient foods that’s easy, creamy and delicious in the canned form.

  75. Heather H.

    October 31, 2011 at 5:53 am

    Mmm…can’t wait to try this recipe. :)