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Pumpkin Donuts

14-11-2014

Is there anything better than pumpkin spice in the fall? When the weather turns crisp and cool, there is simply nothing better than a little something pumpkin at the beginning or end of your day. We were craving pumpkin donuts to pair with our ONEHOPE Coffee and searched for the best recipe out there. We found this one, tested it out and it was a huge hit. Can't wait to make them again!

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Prep Time: 20 minutes

Cook Time: 15 minutes

Serves: 18 donuts

Ingredients

  • 1 3/4 cup all purpose flour
  • 1 3/4 tsp baking powder
  • 1 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 1/2 cups canned pumpkin puree
  • 1 tsp vanilla extract

Coating

  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon

Directions

  1. Preheat oven to 350 degrees and butter/grease donut pan.
  2. In a mixing bowl whisk together flour, baking powder, salt, cinnamon and nutmeg until combined. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined.  Make sure there are no clumps of brown sugar remaining.  Add canola oil, eggs, pumpkin puree and vanilla extract and mix with an electric mixer until well combined and consistency is even.  Add dry ingredients to pumpkin mixture and continue to mix until well combined.  Fill your donut wells 3/4 full.
  3. Bake for 13-18 minutes or until a toothpick inserted into the dough comes out clean.  Remove from oven and allow donuts to cool for up to 5 minutes.
  4. While donuts are cooling, combine your granulated sugar and ground cinnamon in a bowl and whisk together.  Place each donut into cinnamon and sugar mixture individually and generously cover with sugar mixture.
  5. Serve while warm and enjoy!

Recipe adapted from here.

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