Tasty Fall Treat: Pumpkin-Spiced Cake Donuts Recipe

So, it’s finally feeling like Fall in Atlanta. It’s actually chilly and the leaves are turning color. It’s beautiful over here! I’m officially in Fall baking mode and there’s pumpkin in my cupboard! My new pumpkin addiction? Pumpkin-spiced cake donuts.


These donuts are light and airy. See all the holes in them right out of the oven?????


Then, they are dipped in butter and rolled in cinnamon sugar…


You’re welcome.

Ohmygoodness, you guys. Simply delicious. And, they are very easy and quick to make. The only thing you need besides ingredients is a donut pan, which you can pick up just about anywhere.


Pumpkin-Spiced Cake Donuts Recipe



  • 1 3/4 cups flour
  • 1/5 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1/3 cup applesauce
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 3/4 cup pumpkin puree (canned or fresh)
  • 1/2 cup milk

Sugar Coating

  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1.5 Tbsp cinnamon


1. Preheat oven to 350 degrees. Lightly spray donut pan and  set aside.

2. In a large bowl, whisk together first seven ingredients.

3. In another bowl, whisk together apple sauce, brown sugar, egg, vanilla, pumpkin, and milk until well combined.

4. Make a well in the center of dry ingredients, and slowly mix in the wet ingredients. Do not over mix.

5. Spoon the batter into the donut pan – filling to the top.

6. Bake for 15-20 minutes or until donuts spring back when pressed.

7. Remove donuts from pan and allow to slightly cool on wire rack.

8. While donuts are cooling, melt butter in a shallow bowl and combine sugar and cinnamon in another shallow bowl.

9. Dip each warm donut into butter and then coat with sugar/cinnamon mixture.