Ingredients
- butter for greasing the pans
- ½ cup vegetable oil
- 3 large eggs
- 1 + ½ cups sugar
- 1 + ½ cups canned pumpkin
- 1 + ½ teaspoons pumpkin pie spice or ¾ teaspoon ground cinnamon plus heaping ¼ teaspoon each ground nutmeg & ground ginger
- 1 teaspoon salt
- 1 + ½ teaspoons baking powder
- 1 + ¾ cups + 2 tablespoons all-purpose flour
- For Coating:
- ½ cup sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons melted butter
Instructions
- Preheat the oven to 350°F. Generously grease one or two standard donut pans.
- To a large mixing bowl add the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Beat together on low speed until smooth.
- Mix in the flour by hand just until combined - over mixing will cause them to be rubbery.
- Scoop up scant ¼ cups of the batter to fill each well of the donut pan. If you only have one pan cover the batter with saran wrap and let it sit in a cool place in between batches.
- Bake 15 to 18 minutes or until a toothpick comes out clean from the center.
- Cool in the pan 5 - 10 minutes then turn out from the pan running a knife around the edges if needed.
- Let them cool completely.
- In a wide shallow bowl mix the sugar and cinnamon together. Alternately you can add it to a large plastic food bag and shake the donuts in it.
- Working one at a time use a pastry brush to coat the donuts in butter then dip them in cinnamon sugar or shake them in the bag of cinnamon sugar.
- Loosely cover the leftovers and store in a cool, dry place up to 3 days.
Nutrition
Serving: 1grams