Pumpkin Doughnuts

Alex Kornswiet
I personally love making these for a weekend treat - breakfast, brunch, or anytime of day! You can also just make these during the week when you want something sweet - I don't think I really need to give you an excuse, right? They come together quickly and they don't bake for long - just go for it!
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Prep Time 15 mins
Cook Time 12 mins
Total Time 22 mins
Servings 12 doughnuts

Ingredients
  

Doughnuts

  • 1/4 of 15 ounce can pumpkin puree
  • 1 eggs lightly beaten
  • 1/4 cup vegetable oil
  • 2 tablespoons + 2 teaspoons water
  • 3/4 cups white sugar
  • 3/4 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • pinch teaspoon allspice
  • pinch teaspoon ground ginger

Cinnamon Sugar Topping

  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 tablespoon ground cinnamon

Instructions
 

  • Preheat oven to 350ºF.
  • Add all ingredients, in order, into a large bowl. Mix until combined. This batter is very liquid and wet.
  • Separate batter into doughnut pan cavities - fill to the top of the cavity.
  • Bake for 10-12 minutes. Test with a toothpick, to make sure it’s baked through.
  • Remove from oven and let cool slightly.
  • Meanwhile, make the cinnamon sugar topping. Mix all ingredients in a small bowl until combined.
  • Carefully remove the doughnuts from the pan, and dip both sides in the cinnamon sugar mixture to coat.
  • Enjoy!

Notes

SERVING: Enjoy as is, with a cup of coffee, or on the side of any breakfast. These can also be enjoyed for dessert!
STORAGE: Store lightly wrapped in plastic wrap, at room . Enjoy within 1-2 days for the freshest taste and texture.