Ingredients
- ½ cup vegetable oil
- 3 large eggs room temperature
- 1 ½ cups granulated sugar
- 2 cups pumpkin puree 15 oz, not pumpkin pie filling
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice ** see notes
- 1 ½ teaspoons salt
- 1 ½ teaspoon baking powder
For the Glaze
- 2 cups powdered sugar
- 1 tablespoon milk
- Cinnamon Sugar for topping ¼ cup granulated sugar with 1 teaspoon ground cinnamon
Step by Step
- Preheat oven to 350 °F
- Coat donut pans with non-stick cooking spray
- In a large bowl beat together the oil, eggs, sugar and pumpkin until smooth.In another bowl, whisk together flour, pumpkin pie spice, salt and baking powder
- Gradually add the dry ingredients to the wet ingredients and beat just until smooth.
- Fill a donut pan about ¾ full.
- Bake for 15-20 minutes or until lightly browned.Cool on wire rack for 5 minutes, then remove them from the pan. Let donuts cool completely, then dip into glaze.
- To make the glaze: Add powdered sugar to medium bowl, add milk and whisk until smooth. Add additional liquid if the glaze is too thick. Dip donuts top side down into glaze and place on a wire rack to drip off excess.
- Immediately sprinkle the cinnamon sugar over the wet, glazed donut
My tips
Spices - can also use ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and ¼ teaspoon ground ginger
Donut pan - to make filling the pan easier, use a plastic decorator bag or resealable bag
Equipment
Nutrition
Serving: 1 donutCalories: 184 kcalCarbohydrates: 42 gProtein: 3 gFat: 7 gSaturated Fat: 1 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 2 gTrans Fat: 0.04 gCholesterol: 31 mgSodium: 243 mgPotassium: 83 mgFiber: 1 gSugar: 18 gVitamin A: 4283 IUVitamin C: 1 mgCalcium: 36 mgIron: 1 mg
