Pumpkin Heart Donuts

We hope everyone had a great Thanksgiving holiday. There are quite a few stories that came out of our first Thanksgiving as a married couple, but as I wait for Mr. P to finish drawing them, I thought I’d share a Thanksgiving treat I made for him to eat at work.

Technically, he gets to enjoy all the baked goods I’m constantly making, but every once in awhile I like to make something personalized just for him. I bought this Heart Donut Pan a while ago and have found so many uses since hearts are almost always fitting.

These are healthier than fried donuts because they are baked.  The donuts are soft, tender, and taste of Fall spices. The cinnamon sugar on top gives it some crunch and an extra boost of flavor. No, they don’t taste like fried donuts, but they do taste good.

Recipe Source: King Arthur’s Flour

Pumpkin Heart Donuts

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons
  • Cinnamon Sugar Coating:
  • 3/4 cup sugar
  • 2 tsp cinnamon
  1. Preheat oven to 350F. Grease donut pan.
  2. In a large bowl, beat everything together except flour until smooth. Add in flour and stir until just smooth.
  3. Pour donut batter into molds about 3/4 filled. Bake 10-12 for heart shaped medium donuts until toothpick inserted comes out clean. Let donuts cool before coating with cinnamon sugar mixture.
  4. Pour 3/4 cup sugar and 2 tsp cinnamon into large sandwich bag and mix together until thoroughly mixed. Put donuts in and zip closed and roll donut around until covered in cinnamon sugar. Remove donut. Repeat with remaining donuts.