How To Make Pumpkin Doughnut
Got some leftover pumpkin? There are many ways you can cook and bake it and here’s one of them – our easy pumpkin doughnut recipe.
Serves:
Ingredients
- 1¾cupsall-purpose flour
- 1¾tspbaking powder
- 1¼tspsalt
- ¾tspground cinnamon
- ¼tspground nutmeg
- ¼tspground ginger
- ¾cupgranulated sugar
- ¾cuplight-brown sugar
- ½cupcanola oil
- 3largeeggs
- 1½cupspumpkin pureecanned
- 1tspvanilla extract
For Coating:
- ⅓cupgranulated sugar
- 1¼tspground cinnamon
Instructions
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Preheat oven to 350 degrees F. Butter 18 doughnut wells.
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In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
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In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary).
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Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended.
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Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, ¾ full (about ¼ cup in each).
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Bake in preheated oven for 13 to 16 minutes until toothpick inserted into center comes out clean. Cool doughnuts slightly.
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In a large resealable bag, shake together sugar and cinnamon until well combined.
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Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat.
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Place on wire rack to cool completely. Store in an airtight container.
Nutrition
- Calories: 188.03kcal
- Fat: 7.04g
- Saturated Fat: 0.76g
- Trans Fat: 0.03g
- Monounsaturated Fat: 4.16g
- Polyunsaturated Fat: 1.92g
- Carbohydrates: 29.35g
- Fiber: 1.08g
- Sugar: 18.65g
- Protein: 2.55g
- Cholesterol: 31.00mg
- Sodium: 153.63mg
- Calcium: 52.94mg
- Potassium: 76.91mg
- Iron: 1.12mg
- Vitamin A: 172.22µg
- Vitamin C: 0.87mg
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