Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup vegetable oil
  • ¾ cup packed brown sugar ((you can use light or dark brown sugar))
  • 2 large eggs (at room temperature)
  • 1 cup fresh or canned pumpkin puree
  • ⅓ cup milk ((I used whole milk))
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, (melted)

Instruction

  • Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and pumpkin pie spice and set aside.
  • In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until well combined.
  • You can either spoon the batter into the donut pan or use a large piping bag or zipped-top bag. For the zip top bag, Simply cut the corner off the bottom of the bag and pipe the batter into each donut hole, filling about halfway.
  • With damp hands gently press the dough batter to smooth them out. This also helps to keep the tops from getting too brown.
  • Bake for 10-12 minutes or until the edges and tops are lightly browned. Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter.
  • For the topping, combine the sugar and cinnamon in a medium bowl.
  • Dip the donuts in the melted butter, then dip into the cinnamon and sugar mixture and make sure to coat all sides. Then eat!