Ahhh the first pumpkin recipe of fall! It seems like once September hits, our world is surrounded by pumpkin: pumpkin lattes, pumpkin butter, pumpkin bread, pumpkin cookies, pumpkin spiced nuts, pumpkin cheesecake, pumpkin ravioli, pumpkin tortilla chips….the list is endless. I’m not sure when this pumpkin obsession began, but all I have to say is bring it on! When I was younger the only pumpkin dessert I knew was pumpkin pie and then suddenly, I am guessing about 10 years ago, pumpkin took on a life of its own. Maybe it began with the infamous Starbucks pumpkin latte that debuted in 2003, but it seems that every year new pumpkin products are hitting the shelves. The new products I’ve seen this season are Pumpkin-Spiced Oreos, Pumpkin cheesecake Pepperidge Farm cookies, Almond Breeze Pumpkin Spiced Almonds and Trader Joe’s Pumpkin Seed Brittle (which I incorporated in this recipe). I seriously cannot get enough!

I have made my fair share of pumpkin recipes, but the 5 star review for these Pumpkin Cake Doughnuts caught my eye. Although I’m sure they would have been great with the original cinnamon sugar coating, I just felt that I would be doing an injustice to these doughnuts if I didn’t top them with a decadent cream cheese frosting. When I saw the box of pumpkin seed brittle on my counter I was immediately inspired. It was just a combination that was meant to be!

Baked Pumpkin Doughnuts

Baked Pumpkin Doughnuts | Au Bon Gouter


Baked Pumpkin Doughnuts
Recipe type: Dessert
Serves: 15

This is a perfect fall treat! Moist, spiced pumpkin doughnuts with a delicious cinnamon cream cheese frosting. What’s not to like?!
  • ½ cup vegetable oil
  • 3 large eggs
  • 1½ cups granulated sugar
  • 1½ cups pumpkin purée (canned pumpkin)
  • 1½ teaspoons pumpkin pie spice, or ¾ teaspoon ground cinnamon plus heaping ¼ teaspoon each ground nutmeg and ground ginger
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 1¾ cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 8oz package of cream cheese, softened
  • 1 cup confectioners’ sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 2-4 tablespoons milk
  • Trader Joe’s Pumpkin Seed Brittle for topping, chopped

  1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
  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 ( I have a Wilton pan) about ¾ full
  5. Bake the doughnuts for 10 minutes, or until a cake tester inserted into the center of one comes out clean.
  6. Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
  7. For the frosting, beat all ingredient in your standmixer until well combined. Spread the frosting on cooled doughnuts and sprinkle with brittle


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