Ingredients
Scale
Doughnuts
- 1/2 cup canola 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
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons unbleached all purpose flour
Coating
- 1/2 cup granulated sugar
- 1 heaping teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Lightly grease your standard doughnut pans with cooking spray. (Easier if you have two pans, but I only have one so just had to bake them in extra batches).
- In a stand mixer with the paddle attachment, beat together the oil, eggs, sugar, pumpkin purée, pumpkin pie spice, salt and baking powder until combined and smooth.
- Slowly mix in flour until well combined, scraping down the side of the bowl as you go.
- Fill each doughnut well about 3/4 full. I found it easier to pipe the batter into the pan by using a ziploc bag and snipping off the corner to pipe.
- Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean and the doughnut springs back with a gentle touch.
- Remove from oven and let cool in the pan a few minutes.
- While still warm gently shake doughnuts, one at a time, in a bag with the cinnamon sugar mixture to coat evenly.
- Cool completely on a wire rack. Store in a single layer at room temperature.
Notes
- The pumpkin in these makes the doughnuts moist and can tend to get sticky if they are stacked on top of one another or stored in a tightly sealed container with no air flow.
- These would also be great with a cinnamon cream cheese or maple frosting!