Ingredients

The following ingredients have 10 Servings
  • 1 large egg
  • 2 tablespoons (30ml) milk
  • 1/2 cup (118ml) vegetable oil
  • 2 tablespoons (28g) butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cups (135g) pumpkin puree
  • 3/4 cup (165g) light brown sugar
  • 1/4 cup (48g) granulated sugar
  • 1 1/4 cups (175g) all-purpose flour
  • 1 teaspoon (4g) baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • pinch of nutmeg
  • 1/4 cup (56g) butter, melted
  • 1/4 cup (48g) granulated sugar
  • 2-3 tablespoons (15-22g) ground cinnamon

Instruction

  • Preheat the oven to 350°F.
  • Beat the egg for 1-2 minutes until fluffy. Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
  • First add the brown and granulated sugar and continue beating until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.
  • Generously spray your donut pan with cooking spray. Fill each cavity with 1/4 cup of batter. Bake at 350°F for 10 minutes. Test for doneness by inserting a toothpick into the center of the donut, if the toothpick comes out clean, the donuts are done. Cool for 5 minutes and then turn out onto a wire rack.
  • Once cooled, brush the donuts with melted butter and then roll them in a mixture of cinnamon and sugar until well coated.