These donuts truly have a taste of fall in each and every bite. The cinnamon and pumpkin sweetened batter make this baked delight something we look forward to every fall season!
I used a large, donut pan that you can find below on Amazon image (affiliate link). They are inexpensive, and worth it! Make sure to get a couple of them so you can make one dozen donuts at one time.
I used organic canned pumpkin, pure cane sugar (unprocessed and non GMO) and Bob’s Mill, organic unbleached flour. I get my sugar at Walmart. Walmart has the lowest price around that cannot be beat!!! You can find it HERE.
Delicious. Delicious. Delicious.
PRINT RECIPE HERE
1/2 cup vegetable oil (I used light olive oil)
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree
1 1/2 tsp. pumpkin pie spice or or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 tsp. salt
1 1/2 baking powder
1 3/4 cups all-purpose flour
Mix all the ingredients to combine in a large mixer. Add the flour and mix until smooth.
Grease your donut pans with a cooking spray (muffin tins work, too, if you don’t have donut pans!) and fill 3/4 to the top. Bake in a 350 degree oven for about 15 minutes or until toothpick inserted into the donut comes out clean.
Let cool for about 5 minutes and invert onto a cooling rack to cool a couple more minutes. While still warm, put donut one at a time into a large ziplock bag filled with cinnamon and sugar (a good ratio is 1/4 sugar and 1 tbsp. cinnamon. So in a bag I did 1 cup granulated sugar and 4 tbsp. cinnamon). Cover donut completely and set back onto cooling rack and continue with each donut.
Yum you guys! Happy fall!!
Adapted from King Arthur flour