This has got to be one of the best Autumn doughnut recipes ever! I adapted this pumpkin doughnut recipe from the King Arthur flour doughnut recipe. I’ve just made a few slight changes, such as, reduce the sugar content (I find you can reduce the sugar content of most recipes) substitute the vegetable oil with coconut oil and add chocolate chips!
These pumpkin doughnuts are gorgeously moist, the pumpkin flavours pair perfectly with the chocolate and cinnamon spices. Even with the reduced sugar they are very sweet, their texture is moist and cake like. Not heavy and greasy like your average deep fried variety. If you prefer your doughnuts to be less cakey and more traditional then you may like to check out my other pumpkin doughnut recipe – “Coffee Glaze Pumpkin Doughnuts“, which uses bread flour and yeast instead of cake flour. These ones can be fried or baked and are coated in a gorgeous coffee glaze, make sure you go take a look.
This recipe will yield 8 to 10 doughnuts. I only have eight Lakeland silicone moulds and get a little left over dough which I just put into muffin cases and bake.
I dusted half my doughnuts with cinnamon sugar and coated the other half in a delicious spiced buttercream frosting.
Beautifully moist and packed full of gorgeous autumnal spices.
Take it to the next level by serving with a hot spiced pumpkin pie latte!
I used the Inspired Taste recipe. I replaced the milk with coconut milk (because I had some that needed using up), added 1 teaspoon of maple syrup instead of adding all that sugar, and no whipped cream for me – no thanks to greasy hot drinks! But that’s me, so feel free to squirt cream over the top if you like.
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- 227 g self raising flour
- 1/2 tsp salt
- 2 tsp pumpkin pie spices (or 3/4 tsp ground cinnamon, heaped 1/4 tsp ground nutmeg and ground ginger)
- 100 g castor sugar
- 50 g soft brown sugar
- 125 ml coconut oil or other vegetable oil of your choice
- 3 large eggs
- 180 g pumpkin puree
- 1 teaspoon vanilla extract
- 80 g semi sweet dark choc chips
- 50 g granulated sugar
- 1 teaspoon ground cinnamon
- 180 g icing sugar
- 45 g softened butter
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk depending don't add too much if the mix is already very soft
Preheat your oven to 350F / 180C. Lightly grease your doughnut moulds. This mix yielded 8 lakeland moulds plus extra which I baked as cupcakes.
Mix the flour, baking powder, salt , pumpkin spice mix together in a medium mixing bowl.
In a separate bowl, whisk the white and light brown castor sugars with the coconut oil (or vegetable oil). Add the eggs, pumpkin puree and vanilla extract and mix until well combined.
Once the wet ingredients are well mixed start adding the dry ingredients to the pumpkin mixture. Mix till well combined.
Spoon or pipe the dough into the doughnut moulds, filling to about 3/4 full.
Bake in the pre heated oven for approximately 13-15 minutes or until an inserted toothpick comes out clean.
Remove from oven and let cool slightly before turning out onto a cooling rack.
If coating in cinnamon sugar do this whilst they are still warm so the sugar will adhere to them.
Put the sugar and cinnamon into a large ziplock bag and shake until well combined.
Add one warm doughnut to the bag at a time, and shake with the sugar mixture to coat.
Set the sugared doughnuts onto a wire rack to cool completely.
The doughnuts are best eaten straight away.
If not being eaten right away, covered loosely and store at room temperature for several days. Do not store in an airtight container otherwise they will become sticky.