Pumpkin donuts
These pumpkin donuts have warm fall spices and are perfect with a cup of coffee or tea. Slightly adapted from King Arthur's Flour. Easily adapted to gluten free!
Servings: 24 servings
Calories: 129kcal
Ingredients
- 1/2 cup vegetable oil coconut oil or avocado oil
- 3 large eggs
- 1 1/2 cups canned pumpkin 12 ounces
- 1 1/2 cups granulated sugar 11.3 ounces
- 8 ounces all purpose flour blend gluten free flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon ground cinnamon, plus a heaping teaspoon each, ground nutmeg and ground ginger.
- 1 1/2 teaspoons kosher salt
Instructions
- Preheat oven to 350 degrees F. Lightly grease donut pan.
- Beat eggs, oil and pumpkin until smooth. Add sugar and mix well.
- In a separate bowl mix flour, salt, baking powder and pumpkin pie spice
- Add dry ingredients to the pumpkin mixture just until incorporated.
- Fill donut pan about 3/4 full. Recipe makes about 15 donuts, so if you don't have 2 pans, you'll have to bake in 2 or 3 batches. Bake doughnuts for 15 to 18 minutes or until they spring back when touched.
- Remove the doughnuts from the oven, let cool about 5 minutes, then loosen and remove from tin and transfer to a rack.
- While they are still warm gently shake them in a bag with cinnamon sugar or pumpkin pie spice sugar.