Pumpkin Donuts

Here is a treat for Fall – pumpkin donuts. This recipe makes approximately eighteen regular size cake donuts; the perfect amount for sharing. It is simple to prepare and delivers a delicious reward when you are done. Also it gives you another reason to use that donut pan you bought after reading the Devil’s Food Donuts posting in May! These pumpkin spiced donuts are slightly sweet, slightly spiced, moist and tender and everything you want in a cake donut. As for topping, I went with half in a cinnamon sugar coating and the other half glazed. Naturally, I opted to make a bourbon glaze which added an interesting and enjoyable flavor. Bring these to share with work colleagues, friends watching football (or baseball), or just to enjoy with family. I am certain you will be very much appreciated!

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Pumpkin Donuts

Prep time: 15 mins

Cook time: 18 mins

Total time: 33 mins

Serves: 18

Ingredients

Donuts

½ cup vegetable oil
3 large eggs
12 oz pumpkin puree
1 cup granulated sugar
¼ brown sugar
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp allspice
1 tsp salt
1½ tsp baking powder
8 oz all purpose flour

Topping

½ cup granulated sugar
1 tsp cinnamon

1 cup powdered sugar
¼ cup unsalted butter, melted
1 tsp flavoring (vanilla extract, bourbon, etc)

Instructions

Preheat the oven to 350 degrees.
Lightly grease the donut pan(s).
Beat the oil, eggs, pumpkin, spices, salt, and baking powder together until smooth.
Add the flour and stir just until smooth.
Fill the donut pans ½ full, approximately ¼ cup each.
Bake in center of oven for 15 to 18 minutes or until a toothpick comes out clean.
Cool on a wire rack for 5 minutes before loosening the edge.
Tap donuts out gently and cool on rack.
If coating the donuts:
Combine the sugar and cinnamon in a small bowl.
Toss the donuts gently in a small bowl with the sugar and cinnamon in it before completely cool.
If glazing the donuts:
Combine the powdered sugar, melted butter and flavoring in small bowl.
Wait until completely cool before dipping and swirling the donuts into the glaze.

Notes

My recipe is based on this King Arthur Flour recipe.

Preheat the oven to 350 degrees. Lightly grease the donut pan(s). Beat the oil, eggs, pumpkin, spices, salt, and baking powder together until smooth.

Add the flour and stir just until smooth.

Fill the donut pans 1/2 full, approximately 1/4 cup each. Bake in center of oven for 15 to 18 minutes or until a toothpick comes out clean.

Cool on a wire rack for 5 minutes before loosening the edge. Tap donuts out gently and cool on rack.

If coating the donuts: Combine the sugar and cinnamon in a small bowl. Toss the donuts gently in a small bowl with the sugar and cinnamon in it before completely cool.
If glazing the donuts: Combine the powdered sugar, melted butter and flavoring in small bowl. Wait until completely cool before dipping and swirling the donuts into the glaze.