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Alex Kornswiet

Pumpkin Doughnuts

I personally love making these for a weekend treat - breakfast, brunch, or anytime of day! You can also just make these during the week when you want something sweet - I don't think I really need to give you an excuse, right? They come together quickly and they don't bake for long - just go for it!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 doughnuts
Ingredients Method Notes

Ingredients
  

Doughnuts
  • 1/4 of 15 ounce can pumpkin puree
  • 1 eggs lightly beaten
  • 1/4 cup vegetable oil
  • 2 tablespoons + 2 teaspoons water
  • 3/4 cups white sugar
  • 3/4 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • pinch teaspoon allspice
  • pinch teaspoon ground ginger
Cinnamon Sugar Topping
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 tablespoon ground cinnamon

Method
 

  1. Preheat oven to 350ºF.
  2. Add all ingredients, in order, into a large bowl. Mix until combined. This batter is very liquid and wet.
  3. Separate batter into doughnut pan cavities - fill to the top of the cavity.
  4. Bake for 10-12 minutes. Test with a toothpick, to make sure it’s baked through.
  5. Remove from oven and let cool slightly.
  6. Meanwhile, make the cinnamon sugar topping. Mix all ingredients in a small bowl until combined.
  7. Carefully remove the doughnuts from the pan, and dip both sides in the cinnamon sugar mixture to coat.
  8. Enjoy!

Notes

SERVING: Enjoy as is, with a cup of coffee, or on the side of any breakfast. These can also be enjoyed for dessert!
STORAGE: Store lightly wrapped in plastic wrap, at room . Enjoy within 1-2 days for the freshest taste and texture.