Pumpkin Doughnuts
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Are you ready for the best fall doughnut ever? Okay, here you go :). I adapted this recipe from King Arthur flour, with slight changes, and seriously it is incredible! They are so incredibly moist and soft and they are loaded with delicious pumpkin flavor paired with the sweet flavor of cinnamon spice. They’re so good that my little family of 4 had no problem finishing all of them off in two days.
Next time I want to try making half of them with mini chocolate chips for a pumpkin chocolate chip version that would taste just like my favorite fall bread. And also I want to try some with a vanilla glaze (like these Pumpkin Doughnut Muffins I made). They are perfect as they are but I have the feeling I’ll be making these a lot this fall so I will want to switch things up on occasion.
Weekend breakfast, these have you covered! Try them with a hot cup of cocoa or apple cider for a seriously delicious treat!
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Pumpkin Doughnuts
Ingredients
- 1 2/3 cups (235g) all-purpose flour (scoop and level to measure)
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 cup (150g) packed light-brown sugar, broken up with fingertips
- 1/2 cup (100g) granulated sugar
- 1/2 cup canola oil or vegetable oil
- 3 large eggs
- 1 1/2 cups (340g) canned pumpkin puree
- 1 tsp vanilla extract
Coating
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl whisk together flour, baking powder, salt, 1 tsp cinnamon, the nutmeg, ginger, and cloves. Make a well in center of mixture and set aside.
- In a separate large mixing bowl whisk together brown sugar, 1/2 cup granulated sugar, canola oil, eggs, pumpkin puree and vanilla extract until well blended.
- Add dry ingredients to pumpkin mixture and mix and fold with a silicone spatula until well combined and there are no longer streaks of flour (it may be slightly lumpy and that's okay).
- Spray donut pans - 18 wells total (three 6-well pans). Spoon or pipe batter into donut wells, filling each about 3/4 full (a scant 1/4 cup in each).
- Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly.
- Meanwhile in a container whisk together 1/3 cup sugar and 1 tsp cinnamon. Add one lightly warm doughnut to container cover and shake with sugar mixture to coat. Note that if the sugar mixture isn't sticking very well to top side of donuts then spray them lightly with non-stick cooking spray and it will stick beautifully.
- Place on wire rack to cool completely. Store pumpkin donuts in an airtight container.
