Description
These light pumpkin donuts smell like fall with every bite, their soft, cakey centers kissed by cinnamon and nutmeg. A dusting of powdered sugar adds a delicate sweetness to each warm, cozy ring.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 tbsp melted butter
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a donut pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice.
- In a separate bowl, beat the egg then stir in the pumpkin puree, milk, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined, taking care not to overmix.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake for 12 to 15 minutes, or until a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Donuts are best enjoyed the same day they are baked.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- For a sweeter finish, dust the cooled donuts with powdered sugar.
- Pumpkin puree can be substituted with canned sweet potato puree.