Description
With no fancy equipment needed, this wonderful pumpkin donut recipe is perfect for just about anyone with an inkling to bake.
Ingredients
Units
Scale
for the donuts:
- 1 3/4 cup (420 ml) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup (80 ml) vegetable oil
- 1/2 cup (120 ml) brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 3/4 cup (180 ml) canned pumpkin
- 1/2 cup (120 ml) milk
for coating:
- 1/4 cup (60 g) unsalted butter, melted
- ⅓ cup (80 ml) sugar
- 1/2 - 1 tbsp cinnamon
Instructions
- Preheat oven to 350º F. Butter a mini-muffin pan and set aside.
- In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.
- In a large bowl, whisk oil, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, do not over mix batter.
- Using a mini ice-cream scoop or a tbsp as a scoop, drop 1 scoop of batter in the cup (about halfway filled). Bake for 11-13 minutes, until donuts spring back when gently pressed. Turn donuts onto a wire each and allow to cool for a few minutes.
- While the donuts are cooling, melt the butter in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with butter and roll in cinnamon sugar mixture. Serve immediately.
Notes
- You can bake these a day ahead of time, and store in an airtight container.
- Do not coat them in the butter/ cinnamon-sugar mixture until day of serving or they will get soggy.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 donut holes
- Calories: 150