Melissa Ruth Thomas

Print Recipe

Course: Breakfast

Prep Time: 20 min

Cook Time: 18 min

Total Time: 38 min

Yield: 12 baked doughnuts

Ingredients

• DOUGHNUTS
• ¹⁄₂ cup vegetable oil
• 3 large eggs room temperature
• 1 ¹⁄₂ cups granulated sugar
• 1 ¹⁄₂ cups 370 grams pumpkin purée (canned pumpkin) I prefer Libby’s I find it much easier to weigh 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 all-purpose flour I prefer King Arthur
• COATING
• 2 Tablespoons Sugar
• 1 Tablespoon Cinnamon
• 1 teaspoons pumpkin pie spice optional
• I use FlavorGod Pumpkin Pie flavored seasoning but you certainly do not need it to make these doughnuts taste amazing. It’s just a little something extra that I happened to have around and decided to use.

Directions

1. Preheat the oven for at least 30 minutes to 350 degrees. Grease two standard doughnut pans with baking spray that contains flour.
2. Beat together oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, and baking powder until smooth.
3. Add the flour, stirring just until smooth.
4. I transfer my batter from the bowl to a piping bag fitted with a round tip, I just find it so much easier to fill the wells of the doughnut pan this way. But you can certainly use a spoon or measuring cup. I fill the wells to the top because I like a bigger doughnut but feel free to only fill them 3/4 full if you want a thinner doughnut. As I fill the wells I either use the tip on my piping bag, my spoon, or the edge of my measure cup to smooth out the batter and make sure there are no air bubbles.
5. Bake the doughnuts for 15 to 18 minutes, I start checking them about 12 minutes, or until a cake tester inserted in the center comes out clean.
6. Remove the doughnuts from the oven and after about 5 minutes remove them from the pan to a cooling rack.
7. While the doughnuts are cooling in the pan mix together your coating ingredients in a shallow bowl.
8. While the doughnuts are still warm but no longer fragile, place the doughnuts in your shallow bowl with the coating mixture and cover both sides of each doughnut liberally. Shake off the excess coating and place back on the cooling rack. I do this at least one more time with each doughnut. Sometimes I do it three times!
9. Cool doughnuts completely and place in air tight container. These do not need to be refrigerated.

Amount Per Serving (12)

• Calories: 290
• Fat: 11g
• Cholesterol: 45mg
• Carbohydrate: 45g
• Fiber: 2g
• Sugar: 29g
• Protein: 4g