Rethink Your Doughnut!

By Jaime Sterne

1Fall time is my favorite season, trees changing colors, the fashion, apple picking, and pumpkin farms. Speaking of pumpkin, Fall is most know for all of the pumpkin flavored foods. Pumpkin is the flavor of the season and by far my favorite flavor ever! I think I’ve tired it all when it comes to pumpkin.  Such as Pumpkin lattes, cupcakes, pie, bread, ice cream, pancakes, beer, pop tarts, yogurt ( yes…pumpkin yogurt) but, my by far favorite pumpkin recipe has to be Pumpkin Doughnuts! The best part about this doughnut recipe is they are baked and not fried just like Pretzel Crisps® wait a minute did I just come up with the next Pretzel Crisps flavor?  Eureka!  I hope you enjoy pumpkin and this recipe just as much as I do.



Pre heat oven: 350 degrees

Total prep & bake time: 30minutes

Makes 16- 17 doughnuts


What you’ll need/ recipe:

Doughnut Pans

Electric mixer



Place the following in a mixing bowl:

3 large eggs
1/2 cup vegetable oil

1 1/2 cups granulated sugar

1 1/2 cups pumpkin purée (canned pumpkin)

1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder


Beat all ingredients together until batter is smooth.


Add 1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour, stirring just until smooth.

Bake in oven 15-18 minutes (at 350 degrees)

Remove the doughnuts from the oven and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar.

Now pour a mug of Pumpkin Flavored Coffee or mix up a Pumpkin Latte and ennnnnnnnnnjoy!