pumpkin spice donuts pumpkin spice donuts Israeli Kitchen There’s just something magical about pumpkin and cinnamon that brings to mind cool evenings, crunchy leaves and a hot cup of cider. (Photo: Sarah F. Berkowitz)

Pumpkin spice donuts

Homemade pumpkin donuts coated with cinnamon and nutmeg hit the spot with all the well-loved flavors of fall.

  • Yield: 1 dozen donuts
  • Prep time: 20 minutes
  • Cook time: 18 minutes

I’ve made these incredible donuts for several different occasions, and they’re always a huge hit. There’s just something magical about pumpkin and cinnamon that brings to mind cool evenings, crunchy leaves and a hot cup of cider.

But I’m game for one of these absolutely delicious pumpkin donuts any time of year. I’ve played around with presentation styles; stacked them on skewers for a bridal shower, piled on a long platter as shown, and served with a variety of other donut flavors.

The original recipe for these donuts came from King Arthur Flour, makers of a versatile white whole-wheat flour that I use to replace white flour and add fiber to loads of baked goods, including these donuts. Several generic brands now make white whole wheat flour, and they work well, too.


  • 1/2 cup oil
  • 3 eggs
  • 1 1/2 cup sugar
  • 1 1/2 cup pumpkin puree
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 3/4 cup white whole wheat flour
  • 1 cup cinnamon and sugar mix
  • 1 teaspoon nutmeg


Preheat oven to 350° F. Grease donut pans.

Beat everything except flour until smooth. Add flour, and mix lightly.

Fill donut wells to the rim. (There are various ways to pour donut batter neatly, including using a pitcher, a Ziploc bag with hole cut in the corner, or a batter dispenser bottle – nifty squeeze bottles with a round spout that make filling cupcakes and donuts a breeze.)

Bake 15-18 minutes for full size donuts, 9 minutes for minis.

Allow to cool in pan for a couple minutes, then run a rubber spatula around the edges to loosen and transfer to a wire rack to cool for 5 minutes.

While still slightly warm, place several donuts at a time in a large Ziploc bag and add ½ cup cinnamon-sugar mixture and 1/4 teaspoon nutmeg. Shake to coat, and then remove donuts and repeat the process until all donuts are coated. Refill with cinnamon-sugar and nutmeg as needed.

Storage note: These donuts can be stored in the freezer for several months in a bakery box wrapped in saran wrap. It’s best not to store in plastic bags and airtight containers or donuts will "sweat" and get sticky. They’ll stay fresh for several days on a dome-covered plate.

Related Topics: Baking, Desserts

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