Favorite Fall Doughnuts

These seasonal favorites are perfect with a cup of apple cider!
Pumpkin Doughnuts
Tools Needed
Mini doughnut baking pan
Mixer or egg beater 
Mixing bowls
Cooling rack (Fat Daddio's CR-1417)

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
1 stick of softened butter
1 cup pure pumpkin
1 egg
1 teaspoon vanilla


2 cups powdered sugar
3 tablespoons heavy cream
Water by the teaspoon as needed
1/2 teaspoon vanilla extract
Powdered sugar

  1. Preheat oven to 350 F and grease your mini doughnut baking pan.
  2. In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  3. Beat sugar and butter with mixer. Blend in pumpkin, egg and vanilla.
  4. Slowly stir in flour and dry ingredients.
  5. Chill your dough for a few hours, and then form dough into one inch balls. Press the balls down into the well of your mini doughnut baking pan.
  6. Bake for 10-12 minutes.
  7. Allow the baked doughnut to cool in the pan for 5-8 minutes. Once the baking pan is cool enough to handle, take them out. Transfer the mini doughnut to a cooling rack, and then dip the tops in the icing. Sprinkle the powdered sugar over the tops while the icing is still wet.


  1. In a small bowl, whisk together the powdered sugar with the heavy cream. Add water one teaspoon at a time (whisking in between) until you reach the desired consistency (thinner than normal frosting, like an icing). Add your vanilla extract and stir.

Get inspired: Fall Baking