Ingredients
Scale
- 1 cup canned pumpkin purée
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease your nonstick donut pan or line it with baking spray.
- In a large mixing bowl, whisk together pumpkin purée, eggs, vegetable oil, and vanilla extract until smooth.
- In a separate bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
- Fill each cavity in the prepared donut pan about ¾ full using a spoon or piping bag.
- Bake for 15-17 minutes or until donuts are golden brown and a toothpick inserted comes out clean.
- Remove from oven and let cool slightly before adding your favorite glaze or dusting with powdered sugar.
Notes
- Use canned pumpkin purée for convenience or make your own roasted pumpkin purée at home.
- Ensure not to overmix the batter to keep donuts light and fluffy.
- For a spicier flavor, add a pinch more cloves or cinnamon.
- These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
