pumpkin cake donuts


Pumpkin Cake Donuts | Fortune Goodies

It’s Monday and I have another donut recipe for you. I first wrote about my love for eating and making donuts back in June, and not much has changed since then. I’m still in school, still trying to lose those same seven pounds, and still getting nowhere as I continue to devour donuts on a more-than-regular basis. 

These tasty pumpkin cake donuts were the latest victims. 

Pumpkin Cake Donuts ingredients

The players: vegetable oil, cinnamon apple sauce, sugar, flour, pumpkin puree, eggs, pumpkin spice, salt, and baking powder. 

Not pictured: butter, brown sugar, milk, and powdered sugar for the glaze. 

Pumpkin Cake Donuts pan

The rest is pretty simple. Mix all the ingredients, fill donut pans, bake, glaze and consume. See? Simple as advertised. 

Pumpkin Cake Donuts

And there you have it. Perfect-for-November Pumpkin cake donuts to start off the day or top off a meal. 

More pumpkin goodness to come. 

pumpkin cake donuts
for the donuts
  1. ¼ cup vegetable oil, ¼ cup cinnamon applesauce (use a total ½ cup vegetable oil if you don't have applesauce on hand)
  2. 3 large eggs
  3. 1½ cups granulated sugar
  4. 1½ cups pumpkin purée (canned pumpkin)
  5. 1½ teaspoons pumpkin pie spice
  6. 1½ teaspoons salt
  7. 1½ teaspoons baking powder
  8. 1¾ cups + 2 tablespoons flour
for the glaze
  1. 3 tablespoons butter
  2. ½ cup brown sugar
  3. ¼ cup milk
  4. 1 cup powdered sugar
  1. Preheat the oven to 350°F. Lightly grease two standard donut pans, or do like me and bake 6 at a time if all you have is one pan.
  2. Beat together the oil, applesauce, eggs, sugar, pumpkin, pumpkin pie spice, salt, and baking powder until smooth.
  3. Mix in the flour, stirring until smooth.
  4. Transfer the batter to the donut wells, and fill about ¾ full.
  5. Bake the donuts for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the pans from the oven, flip donuts out onto a wire rack and cool.
make the glaze
  1. In a medium saucepan, melt together butter, brown sugar, and milk over medium heat.
  2. Bring to a boil, stirring constantly. Boil gently for 2 minutes and remove from heat.
  3. Stir in powdered sugar. Let cool.
  4. And when you're ready to start dipping (I couldn't wait long and my glaze was still hot), dip donuts into the glaze and enjoy! The longer you wait to glaze the donuts, the thicker the glaze will set.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
Fortune Goodies http://fortunegoodies.com/

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2 Responses to pumpkin cake donuts

  1. Teesa says:

    the pictures seriously made my mouth water. btw, when do you have time to make your lovely goodies? do you cook mainly on the weekends?

    • Yang says:

      I try to knock out a thing or two every weekend, and at least once a week I wake up early and make something before going into work. It’s a commitment, but I love it.

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