Pumpkin Cake Donuts1

Pumpkin Cake Doughnuts

 Pumpkin Cake Donuts1

Earlier this month, my children and I were at a local festival when we noticed the King Arthur Flour Bake Truck.  Have you heard of it?  The Bake Truck is brand new and it’s all part of King Arthur Flour’s Bake for Good Initiative.  King Arthur Flour is on a mission to inspire people to do good through baked goods.  What a cool concept! 


The Bake Truck travels to fairs, festivals, and other fun events to spread the joy of baking.   King Arthur Flour connects with a local food charity in each city and raises awareness and donations for the organization.   My kids loved the fact that they also gave out free chocolate chip oatmeal cookies!  They also had fun pretending to be bags of flour.  Aren’t they cute?

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Click here to find out if the Bake Truck is coming to an event near you!  

I love using King Arthur Flour for all of my baking.  I do a lot of baking, and I’ve found that everything I make with it has a better taste and texture.  As for these doughnuts, they are absolutely the best pumpkin doughnuts I have ever had, hands down!  (Yes, even better than Dunkin’ Donuts, trust me!)  I really love that they are baked and not fried.  They have a beautiful orange color and the pumpkin flavor really shines through.  Moist and tender, these doughnuts are the perfect breakfast for a fall day!

Pumpkin Cake Donuts2

Happy Halloween!

Pumpkin Cake Doughnuts
Yields 12
A delicious seasonal treat!
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  1. 1/2 cup vegetable oil
  2. 3 large eggs
  3. 1 1/2 cups granulated sugar
  4. 1 1/2 cups pumpkin puree
  5. 1 1/2 teaspoons pumpkin pie spice
  6. or 3/4 teaspoon ground cinnamon plus 1/4 teaspoon each ground nutmeg and ground ginger
  7. 1 1/2 teaspoons salt
  8. 1 1/2 teaspoons baking powder
  9. 1 3/4 cups + 2 tablespoons King Arthur all-purpose flour
  1. Preheat oven to 350 degees F. Lightly grease two standard doughnut pans.
  2. Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.
  3. Add the flour, stirring just until smooth.
  4. Fill the wells of the doughnut pans about 3/4 full using 1/4 cup batter in each one.
  5. Bake doughnuts for 15-18 minutes, or until a cake tester inserted into the center of one comes out clean.
  6. Remove the doughnuts from the oven and let rest for 5 minutes.
  7. Transfer to a rack to cool.
  1. If you don't have doughnut pans, you can also bake these in a standard muffin tin.
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Categories: Food


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