• 1/2 C. Crisco® Pure Vegetable Oil
  • 1 C. granulated sugar
  • 2 whole eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. pumpkin puree
  • 1/2 C. buttermilk
  • 3 C. all-purpose flour
  • 2 1/2 tsps. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 1 tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Nutmeg
  • 2 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Pumpkin Pie Spice


  • 1 C. granulated sugar
  • 2 tbsp. Spice Islands® Pumpkin Pie Spice


  1. Preheat oven to 350°F; spray doughnut pans with nonstick baking spray like Baker’s Joy®; set aside.
  2. In a medium bowl, combine the oil, sugar, eggs, vanilla, pumpkin puree, and buttermilk; whisk until well blended; set aside.
  3. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; whisk until blended.
  4. Add the liquid mixture to the dry mixture and gently fold with a rubber spatula or wooden spoon until just combined.
  5. Put batter in a piping bag and pipe into prepared doughnut pans, filling halfway.
  6. Bake for 10-13 minutes; remove from oven and allow to cool in pan for 10 minutes then remove from pan and cool on a wire rack.
  7. Prepare topping: in a medium bowl or plate, combine sugar and pumpkin pie spice.
  8. While donuts are still warm, coat with spiced sugar liberally.