Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the sugar, pumpkin puree, vegetable oil, egg, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Transfer the batter into a piping bag and pipe it into the prepared donut pan, filling each donut cavity about halfway.
- Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- While the donuts cool, mix the sugar and cinnamon in a bowl for the coating.
- Once cooled, dip each donut in the cinnamon sugar mixture, ensuring they’re well-coated. Enjoy!
- Prep Time: 15
- Cook Time: 15