Pumpkin Cake Donuts
The no fry donut you'll hate to love!
Ingredients
- 1 2/3 cup Flour
- 2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1 ½ tsp Salt
- ½ tsp Nutmeg
- 1 tbsp Pumpkin Spice
- ¼ tsp Baking Soda
- 1 cup Sugar
- ½ cup Vegetable Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Roasted Pumpkin Puree**
- ¼ cup Milk
Sugar Coating
- 1 cup Sugar
- 1 tbsp Ground Cinnamon
Instructions
- Preheat oven to 375 degrees. Grease donut pan with butter and set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, nutmeg, pumpkin spice, baking soda and set aside.
- In a large separate bowl whisk the sugar and oil.
- Once sugar and oil are combined, add in the eggs, vanilla extract, and roasted pumpkin puree until smooth
- Add in half of the dry mixture, mix until combined. Then add in the milk and combine. Then add in the remaining dry mixture until combined
- Fill a large piping bag (or large Ziploc bag) with the batter and cut the corner off about a half of an inch.
- Pipe the batter into each donut mold.
- Place in the oven and bake for 20 minutes or until browned (you can also stick a toothpick in and if it comes out clean they are done).
- When done, remove the pans from the oven and place on a cooling rack
- While the donuts are cooling, combine cinnamon and sugar and melt the butter.
- Once the donuts have cooled, dip them in melted butter and then in cinnamon sugar mixture. Then place back on the rack.
- Once sugar mixture is set, enjoy!