Pumpkin Donuts with Grilled Kadota Figs

Enjoy these delicious pumpkin donuts with grilled Kadota figs, caramel sauce, and cinnamon sugar!
Course: Breakfast, Dessert
Servings: 4


  • 1 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp cloves ground
  • 1/2 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup pumpkin canned
  • 1/3 cup vegetable order + 2 Tbsp
  • 2 medium eggs slightly beaten
  • 1 pint Kadota figs or seasonal figs
  • 1/4 cup caramel sauce
  • 1/4 cup sugar
  • 1/4 cup cinnamon ground


  • Preheat oven to 350°. Grease mini donut pans with butter (can be made in muffin pans but require about 4-5 more minutes baking time). In a large bowl with a fork, mix flour with the next seven ingredients until combined. Add remainder of ingredients and mix until smooth.
  • Pour batter into donut tins or muffin pans and bake for 8-9 minutes or until an inserted toothpick comes out clean. Let cool in pan for ten minutes and then remove to cool completely.
  • Cut figs in half and brush cut side with vegetable oil. Grill on a well-heated grill pan for 1-2 minutes. Remove and cool.
  • To Assemble:
    Spoon some caramel sauce onto each plate and top with two donuts per person. Dust the donuts with sugar and cinnamon. Spoon a few figs onto each plate and garnish with mint springs.


Recipe by Ladies Who Lunch.
Pairs with Grgich Hills Estate Violetta, Late Harvest, Napa Valley - Shop here