Pumpkin Doughnuts

December 1997

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These festive pumpkin doughnuts are baked rather than fried. They hold well at room temperature for several hours, but are most delicious when they are still warm.

Pumpkin Doughnuts

Makes: 1 dozen doughnuts

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  • 3 tablespoons granulated sugar, divided
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 large egg
  • 1 cup buttermilk
  • 1 cup packed light brown sugar
  • 1/2 cup canned unseasoned pumpkin puree
  • 3 tablespoons canola oil
  • 1 teaspoon freshly grated lemon zest


  1. Preheat oven to 400°F. Coat a 6-mold mini Bundt pan with cooking spray. Coat the molds with 1 1/2 tablespoons granulated sugar, tapping out the excess.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Whisk egg, buttermilk, brown sugar, pumpkin, oil and lemon zest in another large bowl. Add the dry ingredients and stir until just combined.
  3. Spoon about 1/4 cup batter into each mold. (You will use half the batter.)
  4. Bake the doughnuts until puffed and browned, 14 to 15 minutes. Let cool in the pan for 5 minutes. Loosen the edges and invert the doughnuts onto a wire rack.
  5. Clean the pan, and coat it with cooking spray and the remaining 1 1/2 tablespoons granulated sugar. Repeat steps 2-4 with the remaining batter. Serve the same day.

Tips & Notes

  • Make Ahead Tip: Hold at room temperature for 6 hours | Equipment: 6-mold mini Bundt pan


Per doughnut: 208 calories; 4 g fat (1 g sat, 2 g mono); 16 mg cholesterol; 40 g carbohydrates; 21 g added sugars; 4 g protein; 1 g fiber; 349 mg sodium; 107 mg potassium.

Nutrition Bonus: Vitamin A (33 % daily value)

Carbohydrate Servings: 2 1/2

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Recipe Categories

Ease of Preparation
Total Time
More than 1 hour
8 or more
Preparation/ Technique
Type of Dish
Baked Goods, other
December 1997
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