Description
A delightful recipe for baked pumpkin spice doughnuts that captures the essence of fall with warm spices and pumpkin flavor.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Granulated sugar: 3/4 cup (150 g)
- Baking powder: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Pumpkin puree: 1 cup (240 g)
- Eggs: 2 large
- Milk: 1/4 cup (60 ml)
- Vegetable oil: 1/4 cup (60 ml)
- Vanilla extract: 1 teaspoon
- Cinnamon sugar (for dusting): 1/2 cup (100 g)
Instructions
- Preheat your oven to 350°F (175°C) and grease the doughnut pan.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine the wet ingredients: pumpkin puree, eggs, milk, vegetable oil, and vanilla extract, and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Fill each cavity of the doughnut pan about two-thirds full with the batter.
- Bake the doughnuts for 10-12 minutes, checking for doneness with a toothpick.
- Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Roll in cinnamon sugar before serving.
Notes
- Be careful not to overmix the batter to avoid tough doughnuts.
- Use accurate measurements for best results.
- Grease the doughnut pan well to prevent sticking.
- Allow doughnuts to cool completely before rolling in sugar.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin spice, doughnuts, fall recipe, baked doughnuts