Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, and vanilla extract.
- In another bowl, combine flour, sugars, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake for 15-18 minutes or until a toothpick inserted into the donuts comes out clean.
- Allow donuts to cool slightly, then dust with cinnamon sugar or drizzle with caramel (optional).
Notes
- These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For extra flavor, add chopped pecans or chocolate chips to the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg