It seems like everyone else is on a Pumpkin Flavored kick these days so we thought we would give you an option to add to the every growing Pumpkin Craze.
What you’ll need:
1/2 Cup Vegetable Oil
3 Large Eggs
1 1/2 Cups Granulated Sugar
1 1/2 Cups Pumpkin Purée (canned pumpkin)
1 1/2 Teaspoons Pumpkin Pie Spice (or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger) – I ended up using the pumpkin pie spice and fresh ground nutmeg and a pinch of ginger.
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Baking Powder
1 3/4 Cups + 2 Tablespoons All Purpose Flour
Coating Ingredients
3 Tablespoons Cinnamon and Sugar Mixed Together
1 Teaspoon Pumpkin Pie Spice
What you’ll do:
- Preheat the oven to 350°F. Lightly spray/grease donut pan. If you don’t have a donut pan, you can bake muffins instead using a standard muffin tin.
- Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring again until smooth.
- Fill the wells of the donut pan about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
- Bake the donuts for 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
- Remove the donuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
- While the donuts are still warm (but no longer fragile), gently shake them in a plastic or paper bag with the cinnamon-pumpkin spice-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-pumpkin spice-sugar.
- Cool completely, and wrap airtight; store at room temperature for several days.
Happy Fall! Enjoy! Follow us on Pinterest for more of our fun finds!
