pumpkin donuts with spiced buttercream

here is a pumpkin recipe that will do you some good if, for example, you bought twelve too many cans of pumpkin for thanksgiving because despite your husband's questionable track record of pies he still insists on making one every year but with some great luck he nailed it this time thus alleviating your need for backup pumpkin. so now you have all of this pumpkin! 


maybe you are on #teamcake but are so humble that you don't want your handsome show-stopping pumpkin cake to overshadow your husband's pie so you are in the market for something smaller and humbler. 


you just like donuts.


you want to get started baking now and need something that will freeze and defrost really nicely just in time for the post-turkey bird festivities.

ok i'll shut up now because it's true that you don't ever need a reason to want a soft pumpkiny donut that's topped with artful plops of pumpkin spiced buttercream. and i realize that baked donuts might just be differently shaped cupcakes, but i get so much satisfaction out of popping these little guys out of the pans and seeing the cloudy light get swallowed up through their holes. and how do you make a good cake donut better? top it with good buttercream, of course. if you and i have ever talked buttercream (or if you've read the butter section in molly on the range), you know that i'm an advocate for using the best butter available for it since it's basically just butter and sugar. you *want* the good buttery flavor, and for this i turn to the butter from my new cow friends, kerrygoldit's grass-fed and it's what i use for all of my buttercreams. 

so go forth into this thanksgiving week like the pumpkin champion that you are and get donut-ing! 

pumpkin donuts with spiced buttercream

makes 18-20 large donuts


1 3/4 c flour

1 1/2 c sugar

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

pinch cardamom

2 eggs

1 tsp vanilla

1/2 c oil

1/3 cup water

1 c pumpkin puree

for the buttercream:

1 c kerrygold unsalted butter, at room temperature

2 c powdered sugar

2 tb milk

1/8 tsp salt

1 tsp cinnamon

pinch each of nutmeg, cloves, ginger


sprinkles, optional


preheat oven to 375ºf. grease a donut pan and set aside.

in a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom. in a separate bowl, beat together eggs, vanilla, oil, water, and pumpkin. whisk the wet ingredients into the dry ingredients until batter is combined.

using a pastry bag, pipe batter into donut pan, filling the cavities halfway. bake donuts until a toothpick inserted comes out clean, begin checking for doneness at 12 minutes. remove from oven and let cool slightly. turn out onto a cooling rack and let cool to room temperature.

note: if you're making these in advance, transfer cooled donuts to a gallon ziploc bag (or wrap a pan of them in plastic wrap) and freeze for up to two weeks. defrost at room temperature for a couple of hours before frosting.

make the buttercream

beat together frosting ingredients with an electric mixer until smooth.

add frosting to piping bag. pipe onto cooled donuts and decorate with sprinkles as desired.



thank you for kerrygold for sponsoring this post!