Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease your donut pans using nonstick cookware for easy removal.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, beat the eggs, then add pumpkin puree, oil, vanilla, and sugars. Mix until smooth.
- Gradually incorporate the wet ingredients into the dry mixture, stirring gently until combined. Do not overmix.
- Use a piping bag or spoon to evenly fill the donut cavities about ¾ full.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean. Let cool slightly before glazing or decorating.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week or freeze for up to 1 month for longer storage.
- Reheat in microwave or oven before serving for best texture.
- Use powdered sugar, cinnamon sugar, or vanilla icing for decorating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
