INGREDIENTS
1 15oz (1¾ cup) can
of pumpkin
½ cup vegetable oil
3 large eggs
1½ cups granulated
sugar
¾ teaspoon ground
cinnamon
½ teaspoon ground
nutmeg
½ teaspoon ground
ginger
¼ teaspoon ground
allspice
1½ teaspoons salt
1½ teaspoons baking
powder
1¾ cups + 2
Tablespoons all
purpose flour
INSTRUCTIONS
1. Preheat oven to 350 degrees. Prepare your
donut pan with cooking spray.
2. In a medium bowl, mix whisk together the
canned pumpkin, vegetable oil, eggs and
granulated sugar.
3. In another bowl, mix together the spices,
the salt, the baking powder and the flour.
4. Mix together the wet ingredients with the
dry ingredients, mixing well. (I use my stand
mixer).
5. Using a mini ice cream scoop (my favorite
method) or a spoon, fill each donut well
with about a quarter cup of batter or so.
You want them about ¾ full.
6. Bake in a preheated 350 degree oven for 15
minutes or until a toothpick inserted in the
donut comes out clean.
7. Remove from oven and allow to cool for 5
minutes in the pan.
8. Remove the donuts and place on a cooling
rack to continue cooling.
9. While still warm, dip them into a pumpkin
pie sugar mixture. Use 1 cup of sugar and 2
Tablespoons of pumpkin pie spice (I use
homemade, using the measurements in the
recipe above for cinnamon, nutmeg, ginger
and allspice.)
10. Put everything into a plastic ziplock bag and
shake the donuts individually until coated.
11. If the sugar/spice mixture doesn’t stick
well, dip the donut in melted butter first.
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