Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Cinnamon sugar for coating
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan.
- Mix pumpkin puree, sugar, eggs, and oil in a bowl until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fill donut pan cavities 3/4 full with batter.
- Bake for 15-18 minutes until golden and a toothpick comes out clean.
- Remove from oven, let cool slightly, then dip donuts in cinnamon sugar coating.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For a glaze, drizzle with icing after coating.
- Best enjoyed fresh but can be stored in an airtight container for 2 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg