Pumpkin Doughnuts
Baked pumpkin doughnuts coated in cinnamon-sugar.
Ingredients
| 2 cups | 480 ml | flour (spooned into measuring cups, not packed) |
| 1 3/4 tsp | 8.8 ml | baking powder |
| 1 1/4 tsp | 6.3 ml | salt |
| 3 tsp | 15 ml | pumpkin pie spice (or 2 tsp cinnamon and 1/2 tsp nutmeg) |
| 3/4 cup | 180 ml | sugar |
| 3/4 cup | 180 ml | packed brown sugar |
| 1/2 cup | 120 ml | oil |
| 3 | large eggs | |
| 1 1/2 cups | 360 ml | canned pumpkin puree |
| 1 tsp | 5 ml | vanilla extract |
| 1/3 cup | 80 ml | sugar (coating) |
| 1 1/2 tsp | 7.5 ml | cinnamon (coating) |
Instructions
Preheat oven to 360 degrees and grease doughnut pans. Whisk together flour, baking powder, salt and pumpkin pie spice. In a separate bowl, combine sugar, brown sugar, oil, eggs, pumpkin and vanilla extract. Combine the wet and dry ingredients and stir. Don't over mix. Fill doughnut pans 3/4 full (I used a piping bag to fill mine) and bake for 12-16 minutes or until an inserted toothpick or knife comes out clean. Coat hot doughnuts in cinnamon-sugar mixture by either placing cinnamon-sugar in a bag with a hot doughnut and shake. Or I doubled the amount of cinnamon sugar and put mine in a casserole pan and turned my doughnuts out of the pan into it and continued flipping the doughnuts until coated. Let cool and keep on cookie racks! When I put mine in a tupperware the cinnamon sugar soaked up into the cake, so I kept mine on the countertop on cookie racks instead!