I saw this recipe for Pumpkin Donuts I knew I had to make it. They came out great! Even though I did not use a “donut” baking pan.
Ingredients for the Pumpkin Donuts
1 3/4 cups + 2 tablespoons of flour
1 3/4 teaspoons of baking powder
1 1/4 teaspoons of salt
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground ginger
3/4 cup of sugar
3/4 cup of packed light brown sugar
1/2 cup of oil
3 large eggs
1 1/2 cups of pumpkin puree make your own click here to see how
1 teaspoon of vanilla extract
1/3 cup of sugar
1 1/4 teaspoon of ground cinnamon(I used pumpkin spice instead)
Preheat the oven to 350. Spray the donut pans with Pam. (I did not have any donut pans. I have pretzel shaped pan lol)
In a medium size bowl mix the dry ingredients: flour, baking powder, salt, and spices. Set it aside.
Mix the wet ingredients in a large mixing bowl: sugar, oil, eggs, pumpkin puree, and vanilla extract. Use a hand mixer.
Add the dry ingredients a little at a time until all is combined.
Take a ziplock bag and spoon in the batter into the bag. The easiest way I found to do this is to set it up in a cup and bend the edges of the bag around the top of the cup. Once the bag is full I cut the corner off and piped the batter into the pan. Be careful not to over fill them. Fill them about 3/4 full.
Bake 13 to 16 minutes.
Place the sugar and pumpkin spice in a ziplock bag. Place a warm donut in the bag and shake. Do this to all the donuts. Move quickly because they coat better when they are warm.
Last, you are going to make your favorite hot beverage (COFFEE!), sit down, relax, have a fresh donut, and pat yourself on the back for making the perfect Fall breakfast, Pumpkin Donuts.
Do you bake? What is your latest creation? I would love to hear about it.
Thanks for stopping by.
This post was inspired by this recipe <http://www.cookingclassy.com/2014/08/pumpkin-doughnuts/>