Wednesday, October 24, 2012

Sassy Sweets: Pumpkin Doughnuts and Cinnamon Cream Cheese Frosting

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Last weekend, M came home from college to start her student teaching!  She also brought friend J with her who will also be student teaching in our local high school (how weird that they are old enough to be TEACHERS right?!).  Anyway, to welcome them “home” (since J has never been here before and is probably overwhelmed by us any normal human would be), we decided to have a party.
But not just any party, oh no, it’s MY family we’re talking about here.  We decided to have a PUMPKIN party!  That’s right – we carved pumpkins, toasted pumpkin seeds, and every dish was filled with pumpkin.  You can just imagine how this creative take to dinner pleased grandma Awa.  “Pumpkin is a dessert food” and “How awful” accompanied our making of the menu.

But in the end, Awa was sold.  She couldn’t stop eating K’s Pumpkin Chili.  For my portion of the evening, I made these doughnuts.  Cakey and delicious, I paired them with a cinnamon cream cheese frosting that was simply amazing.  The original recipe calls for cinnamon and sugar, which would be nice, too, of course.  But if you have an extra 5 minutes, this frosting is worth every second.

Pumpkin Doughnuts and Cinnamon Cream Cheese Frosting (from King Arthur's Flour)
Serves:  12 (12 baked doughnuts)
1/2 cup vegetable oil
3 eggs
1 1/4 cups sugar
1 1/2 cups pumpkin puree (100% pumpkin in a can - NOT the pumpkin pie in a can)
1 1/2 teaspoons pumpkin pie spice*
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons flour

8 ounces cream cheese
1/4 cup butter
1 1/2 cups powdered sugar
1/4 cup ground cinnamon

Preheat the oven to 350 degrees F.  Lightly grease two 6-doughnut pans**. In a large bowl, combine oil, eggs, sugar, pumpkin puree, pumpkin pie spices, and baking powder.  Stir in the flour until the mixture is smooth.  Fill each doughnut mold about three-quarters of the way with pumpkin mixture.  Bake for 12-15 minutes, until fully cooked through.  Meanwhile, make the frosting.  Beat together cream cheese and butter, until fully combined.  Beat in powdered sugar and cinnamon until the mixture comes together fully.  Let the doughnuts cool and then frost them if serving immediately.  Otherwise, store doughnuts in an airtight container for up to 1 week and frosting in an airtight container in the refrigerator for up to 1 week, frosting immediately before serving.
*I like to "make my own" pumpkin pie spice with 3/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon each of ground cloves and ground ginger. 

**If you don't have 2 doughnut pans, let your doughnuts cool about 5 minutes, and then turn the pan over and let the doughnuts fall out.  Re-grease the pan and refill the pan with dough. 

Until the next time my oven is on...


  1. Funny these are on my blog today too with different frosting! Great minds think alike. My family devoured these donuts!

  2. I'm afraid that I am much like you Awa, not a savory pumpkin lover, but maybe if your family would adopt me I could be convinced. It sounds like a great party.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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