Pumpkin Doughnuts
Recipe GLPR15b467fcb6eb36
Tender, cake-style pumpkin doughnuts featuring warm autumn spices like cinnamon, ginger, and nutmeg. The batter is made with pumpkin puree, eggs, and oil for a moist crumb, then baked until golden. While still warm, each doughnut is rolled in a cinnamon-sugar mixture for a delightful sweet coating. Perfect for breakfast or brunch during fall and winter months.
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Ingredients
1¾ cups plus 2 tablespoons All-purpose flour
1¾ teaspoons Baking powder
1¼ teaspoons Salt
1¼ teaspoons Ground cinnamon
¼ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
¾ cup Granulated sugar
¾ cup Packed light brown sugar
½ cup Canola oil
3 Large eggs
1½ cups Canned pumpkin puree
1 teaspoon Vanilla extract
⅓ cup Granulated sugar for coating
1¼ teaspoons Ground cinnamon for coating
Directions
Preheat your oven to 350°F. Generously butter three 6-hole doughnut pans (18 wells total) or prepare them with nonstick spray. In a medium mixing bowl, whisk together the flour, baking powder, salt, 1.25 teaspoons cinnamon, ginger, and nutmeg for about 20 seconds to evenly distribute the dry ingredients. Set this bowl aside.
In a large mixing bowl, combine the granulated sugar and packed brown sugar, using your fingertips to break up any lumps in the brown sugar until the mixture is well blended and uniform.
Pour the canola oil into the sugar mixture. Crack the eggs into the bowl and add the pumpkin puree and vanilla extract. Using an electric hand mixer, beat on medium speed until the wet ingredients are thoroughly combined and the mixture is smooth, about 1 minute.
Add the reserved dry ingredients to the pumpkin mixture. Mix on low to medium speed with the electric mixer just until combined—do not overmix. The batter should be smooth but not overdeveloped.
Transfer the batter to a piping bag or spoon it carefully into the prepared doughnut wells, filling each about three-quarters full (approximately a scant quarter cup per well).
Bake in the preheated 350°F oven for 13 to 16 minutes, until a toothpick inserted into the center of a doughnut comes out clean. Watch carefully during the final few minutes to avoid overbaking. The doughnuts should be golden brown.
While the doughnuts are baking, prepare the cinnamon-sugar coating. In a large resealable bag, combine the 1/3 cup granulated sugar with 1.25 teaspoons cinnamon. Seal the bag and shake vigorously until the cinnamon and sugar are evenly mixed with no clumps.
Remove the doughnuts from the oven and let them cool in the pan for just 1 to 2 minutes until they are warm but can be safely handled. Working with one doughnut at a time, transfer it to the resealable bag with the cinnamon-sugar mixture, seal the bag, and shake gently until the doughnut is fully coated. Place the coated doughnut on a wire rack.
Repeat the coating process with the remaining warm doughnuts. Allow all doughnuts to cool completely on the wire rack, about 15 to 20 minutes.
Once cooled completely, transfer the doughnuts to an airtight container for storage. They will keep fresh at room temperature for up to 3 days.
