Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan.
- In a large bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill each donut cavity about 3/4 full with batter.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Allow donuts to cool slightly before removing from pan. Optionally, dust with powdered sugar.
Notes
- For extra flavor, add a teaspoon of pumpkin pie spice instead of individual spices.
- Store leftovers in an airtight container for up to 2 days.
- These donuts can be glazed with vanilla or cinnamon glaze for added sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg