Ingredients

The following ingredients have 14 Servings
  • 1 15 oz 1 3/4 cup can of pumpkin
  • ½ cup vegetable oil
  • 3 large eggs
  • 1½ cups granulated sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 1¾ cups + 2 Tablespoons all purpose flour

Instruction

  • Preheat oven to 350 degrees. Prepare your donut pan with cooking spray.
  • In a medium bowl, mix whisk together the canned pumpkin, vegetable oil, eggs and granulated sugar.
  • In another bowl, mix together the spices, the salt, the baking powder and the flour.
  • Mix together the wet ingredients with the dry ingredients, mixing well. (I use my stand mixer).
  • Using a mini ice cream scoop (my favorite method) or a spoon, fill each donut well with about a quarter cup of batter or so. You want them about ¾ full.
  • Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the donut comes out clean.
  • Remove from oven and allow to cool for 5 minutes in the pan.
  • Remove the donuts and place on a cooling rack to continue cooling.
  • While still warm, dip them into a pumpkin pie sugar mixture. Use 1 cup of sugar and 2 Tablespoons of pumpkin pie spice (I use homemade, using the measurements in the recipe above for cinnamon, nutmeg, ginger and allspice.)
  • Put everything into a plastic ziplock bag and shake the donuts individually until coated.
  • If the sugar/spice mixture doesn’t stick well, dip the donut in melted butter first.