Pumpkin Cake Donuts

I enjoy trying pumpkin recipes all year round, and when I found this recipe for donuts, I about jumped for joy. I’m very select about donuts- I love the Bavarian cream ones, and don’t mind the sugar baked donut. All the others, I can do without. Making a pumpkin donut could add an extra flavor to my donut list… and it did! These donuts are just the right pumpkin flavor, and pair well with coffee or hot chocolate on a cool fall day.

Pumpkin Cake Donuts

Recipe from King Arthur Flour 

Donuts:

1/2 c. vegetable oil

3 large eggs

1 1/2 c. granulated sugar

1 1/2 c. pumpkin puree

1 1/2 tsp. pumpkin pie spice

1 1/2 tsp baking powder

1 3/4 c. + 2 Tbsp all-purpose flour

Coating:

3 tablespoons cinnamon-sugar

 

Preheat the oven to 375 degrees. Lightly grease two standard donut pans.

 

 

 

 

 

 

 

Beat together the oil, eggs, sugar, pumpkin, spices, and baking powder until smooth. Add the flour, stirring just until smooth.

Fill the wells of the donut pans about 3/4 full. ( I put the batter in a ziplock bag, and cut the tip for easy filling)

 

 

 

 

 

 

 

Bake the donuts for 15-18 minutes, or until a toothpick comes out clean.

 

 

 

 

 

 

 

 

 

Remove the donuts from the oven, and after about 5 minutes, loosen their edges, and transfer to a rack to cool. While the donuts are still warm, gently shake them in a bag with the cinnamon-sugar.

Cool completely, and wrap airtight; store at room temperature for several days.

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