Sure, here’s a delicious recipe for Pumpkin Cinnamon Sugar Donuts:
Pumpkin Cinnamon Sugar Donuts
Ingredients:
For the donuts:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the cinnamon sugar coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick spray or lightly oil it.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine the wet ingredients: In a large bowl, whisk together the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fill the donut pan: Spoon or pipe the batter into the donut pan, filling each cavity about 2/3 full. If you’re using a piping bag, it will make this step easier and less messy.
- Bake: Bake for about 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean. The tops should be firm and spring back when touched.
- Cool: Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the cinnamon sugar coating: In a small bowl, mix the sugar and cinnamon.
- Coat the donuts: Once the donuts are cool enough to handle but still slightly warm, dip them in melted butter (if desired) and then roll them in the cinnamon sugar mixture until evenly coated.
- Serve: Enjoy the donuts fresh or store them in an airtight container for up to 3 days.
Feel free to make adjustments based on your taste or dietary preferences. These donuts are great for a cozy fall treat!