Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and grease a donut pan.
- In a large bowl, whisk together the pumpkin puree, eggs, oil, and vanilla.
- In a separate bowl, combine flour, sugars, baking powder, baking soda, spices, and salt.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Spoon batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake for 15-18 minutes until a toothpick inserted comes out clean.
- Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- Top with cinnamon sugar or glaze as desired.
Notes
- Store leftovers in an airtight container for up to 2 days.
- For a healthier option, reduce sugar and use whole wheat flour.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg