pumpkin cake donuts

Mini Monster Pumpkin Cake Doughnuts

I’m not quite sick of pumpkin yet.  I’ve gone a little pumpkin crazy this fall: pumpkin cupcakes, pumpkin cookies, and now these pumpkin doughnuts.  Pumpkin is so good though, and so wonderful bake with. Maybe I’ll never get sick of pumpkin and I can just change the theme of my blog to simple and delicious pumpkin food. :)

These pumpkin cake donuts are dusted with cinnamon sugar and are super easy to make and turned out flavorful, moist and not too dense.

Doughnut or donut? I will probably use both spellings in this post to confuse you.  (or by accident)

mini monster pumpkin cake doughnuts

I saw this idea for hilarious monster donuts and new that I had to try it for myself.  I found this great deal on plastic vampire fangs at amazon, and I bought a donut pan too. The pan arrived and I realized that the donuts were kind of mini sized – only about 3″ wide.  I also discovered that putting the teeth in cake donuts rips them apart, so I solved the dilemma by cutting the teeth in half at the “jaw” and sticking them in the doughnut instead.  Perfect!  If you buy or make yeast doughnuts, they will be stronger and you won’t need to break your teeth.. or uh, you know what I mean.

pumpkin cake donuts

These donuts go great with coffee. Especially if that coffee comes in a sweet owl mug.

pumpkin cake donuts

As you can see I didn’t get fancy about adorning these, I just used a kitchen shears to poke holes in the donuts for eyes.  You could probably think of something more creative but this works for me!

pumpkin cake donuts

Recipe adapted from King Arthur Flour’s Pumpkin Cake Donuts

Pumpkin Cake Donuts

Serves 12-18 donuts
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes


  • 1 1/2 cup flour
  • 1 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/4 teaspoon baking powder
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 cup vegetable oil
  • 2 eggs
  • 15oz pumpkin puree (1 can)
  • 2 tablespoons cinnamon sugar mixture (for donut topping (do not add to batter))


1. Preheat oven to 350°f. Lightly grease donut pans.
2. Mix all dry ingredients. In a separate bowl, mix eggs and oil. Add half of pumpkin in with dry ingredients and mix slightly, then add eggs & oil and mix some more, then add remaining pumpkin and mix until just wet.
3. Spoon or pipe batter into donut pans so that wells are 3/4ths full. The number of donuts per recipe and baking time depend on the size of the donut. For small (2.5") donuts, bake about 13-15 mintues. For large donuts (3.5") bake 16-18 minutes.
4. Once toothpick or fork comes out clean, remove donuts from oven and allow them to cook for about 10 minutes in tray. Put cinnamon and sugar in a bag and carefully take warm donuts one at a time and toss them gently in the bag to coat.

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