pumpkin doughnuts // a sweet treat



Oh, y’all. I can’t even begin to describe my obsession with pumpkin. When the holiday season is in full swing, I just can’t get enough. A few weeks ago, I was on Instagram and noticed a photo from Alyssa with JB Baking Co of freshly baked PUMPKIN DOUGHNUTS. I immediately sent her a message asking for the recipe, because I had to have them in my life. She so generously shared it with us, so we thought we’d pass along the treat! Enjoy!

Pumpkin Doughnuts

{yields about 16 doughnuts}


2 cups flour

1 cup sugar

2 teaspoons baking powder

1 ½ teaspoons pumpkin spice

½ teaspoon salt

½ cup brown sugar

3 large eggs

½ cup canola oil (or other flavor neutral vegetable oil)

1 ½ cups pumpkin puree

source site Pumpkin Spice Sugar Topping

¼ cup butter, melted

½ cup sugar

2 teaspoons pumpkin spice

pinch of salt Maple Glaze

3 tablespoons powdered sugar

1 tablespoon maple syrup

½ teaspoon vanilla extract


1) Preheat oven to 350° F, and spray doughnut pan with non-stick cooking spray.

2) Sift flour, sugar, baking powder, pumpkin spice, and salt into a large mixing bowl. Add brown sugar, whisking until it is well combined. Set aside.

3) In a medium bowl whisk eggs, until pale and frothy. Stir in oil, and pumpkin puree.

4) Pour liquid mixture into the dry ingredients; folding gently until no traces of the dry mixture remain.

5) Spoon batter into doughnut pan, filling wells three quarters full.

6) Bake 16-18 minutes, or until doughnuts are golden brown, and a toothpick inserted comes out clean.

7) Using oven mitts or a kitchen towel, remove pan from the oven. Tap pan on the counter top a few times to loosen doughnuts. Tip out onto a cooling rack. (If the doughnuts stick use a butter knife to loosen from pan.)

8) While doughnuts cool, melt butter in a small bowl.  

9) In a separate bowl, whisk together sugar, pumpkin spice, and salt.  

10) In another bowl, mix together powdered sugar, maple syrup and vanilla extract. Be sure to mix thoroughly so the glaze is clump free. Topping the doughnuts

1) For the glazed doughnuts arrange them on a cooling rack with some parchment paper underneath the rack. Spoon maple glaze over the tops.

Allow the glaze to set for about 15 minutes before serving.

2) For the sugar covered doughnuts, quickly dip the tops in melted butter, followed by a dip in the sugar mixture. (Alternately you can dip both sides in melted butter, and coat both sides in sugar)

Doughnuts are best if served the same day, or within 2 days.

Adapted from King Arthur Flour


1 Comment on pumpkin doughnuts // a sweet treat

  1. Honey
    March 9, 2017 at 6:01 am (2 years ago)

    A good many vaeabulls you’ve given me.


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