This recipe is from King Arthur Flour and it’s a favorite with my catering clients back in Naples, my family, and now camp.  I make these in mini donut pans and nobody can eat just one!



  • 1/2 cup canola oil
  • 3 eggs
  • 1 cup sugar
  • 1 ½ cups pumpkin
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1 teaspoon salt
  • ————————————————–
  • 2 cups flour—scant, leveled off or less
  • 1 ½ teaspoons baking powder


  1. Preheat oven to 375 degrees.
  2. Generously spray donut pans with cooking spray.
  3. Beat oil, eggs, sugar, pumpkin, cinnamon, nutmeg, ginger, and salt with whisk until blended.
  4. Add flour and baking powder and stir with spatula until smooth.
  5. Put dough into gallon Ziploc bag and cut ¼ inch corner off.
  6. Squeeze batter into wells of donut pans.
  7. Bake for 10-15 minutes or until toothpick comes out clean.
  8. Fill additional Ziploc bag with cinnamon sugar.
  9. Remove from donut pans immediately and put in cinnamon sugar, gently toss and remove to tray.