Ingredients
The following ingredients have 24 Servings
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 4 teaspoons of ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 tablespoons of instant coffee granules
- 1 1/2 tablespoons of water
- 2 cups of white sugar
- 3/4 cup of vegetable oil
- 1 teaspoon vanilla extract (I used Nielsen Massey Madagascar Bourbon Pure Vanilla Extract)
- 2 cups canned pumpkin (16 oz. can)
- 4 eggs
- 1/2 cup butter (melted)
- 1 cup sugar
- 2 teaspoons of ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instruction
- Preheat your oven to 350 degrees F.
- Grease and flour your donut pan.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Sift well. Set aside.
- In a small bowl, mix together the water and coffee granules, until dissolved.
- In the bowl of your stand mixer, combine the sugar and the oil. Add the dissolved coffee and the vanilla. Blend well. Then add the pumpkin. Blend until combined.
- Beat the eggs in one egg at a time, combining well between each one.
- Once all the eggs are added, gradually beat in the flour mixture, a little a time.
- Spoon the batter into your prepared donut pan.
- Bake at 350 degrees for 13-15 minutes. You can test with a toothpick for doneness. Allow to sit for about 2 minutes, before removing to wire rack to cool.
