Description
Delicious and fluffy pumpkin donuts, perfect for fall!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease a donut pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla, and buttermilk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
- Optionally, coat with cinnamon sugar or a simple glaze before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- These donuts can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg