Pumpkin Spice Donuts
Pumpkin Spice Donuts
1 Cup Pumpkin Puree
1/2 Cup Granulated Sugar
1 1/2 Cups all-purpose flour
1/2 Cup Brown Sugar
1/4 Cup Vegetable Oil
2 Eggs
1 Teaspoon Vanilla Extract
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Ginger
1/2 Teaspoon Cloves
1/2 Teaspoon Salt
Cinnamon Sugar Topping
4 Tablespoons Melted Unsalted Butter
3 Teaspoons Cinnamon
Preheat the oven to 375 degrees. Lightly grease donut molds. In a mixing bowl, add pumpkin puree, oil, eggs, sugar, and vanilla. Whisk together.
Slowly add and fold in the dry ingredients with the wet ingredients.
Once fully mixed, scoop the mixture into a pastry/piping bag with a medium to large round tip.
With light pressure, begin to line the molds with a steady flow until the bottom of the mold is covered, and half full.
Bake for 15-20 minutes or until a toothpick comes out clean, checking regularly.
Let the donuts cool down, and remove them from the molds.
Gently brush melted butter on the top of the donuts and press slightly in a small bowl of the sugar and cinnamon blend.
Serve with a delicious cup of hot coffee, and store the remainder of the donuts in a sealed or zip lock bag.
These are best served within the first two days.
Enjoy!