These homemade pumpkin donuts are so yummy. They are soft and caky, and oh so delicious. If you are a fan of doughnuts, pumpkin, and cake. You will love this recipe.
Ingredients
1 1/2 cups of canned pumpkin 337g
1 1/2 cups of granulated sugar 300g
1/2 cup of canola or vegetable oil 120g
3 large eggs
2 cups of all-purpose flour 2 tablespoons less (216g)
1 1/2 tsp of baking powder 6g
1 1/2 tsp of salt 8g
3/4 tsp of cinnamon 2g
1/4 tsp of nutmeg 1g
Topping
1/2 cup of granulated sugar 100g
3 Tbls of cinnamon 28g
Instructions
Preheat the oven to 350 F/176 C.
In a large bowl mix together the canned pumpkin, oil, sugar, and eggs. You may use a whisk or mixer.
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl. Alternatively, you can use a sifter.
Stir and fold the flour mixture in with the wet ingredients about a third at a time until combined. I don't recommend using the mixer to do this, it is too easy to over mix the batter creating dense and sometimes gummy donuts.
Spoon or pipe the batter into a donut pan which has been coated with cooking spray or greased with shortening and dusted with flour. Only fill them up about 3/4 of the way.
Bake in the oven on the middle rack for 13 to 14 minutes until a toothpick comes out clean.
Once the cake donuts are done baking allow them to cool in their pan for 5 to 10 minutes.
In a small bowl mix together the sugar and cinnamon. Dip the donuts in the mixture. You can do just one side or both. Or if you want you can make a chocolate or classic glaze. Enjoy!
Find the full recipe here on my website: https://www.inthekitchenwithmatt.com/pumpkin-donuts
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