- 1 15oz (1¾ cup) can of pumpkin
- ½ cup vegetable oil
- 3 large eggs
- 1½ cups granulated sugar
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1½ teaspoons salt
- 1½ teaspoons baking powder
- 1¾ cups + 2 Tablespoons all purpose flour
- Preheat oven to 350 degrees. Prepare your donut pan with cooking spray.
- In a medium bowl, mix whisk together the canned pumpkin, vegetable oil, eggs and granulated sugar.
- In another bowl, mix together the spices, the salt, the baking powder and the flour.
- Mix together the wet ingredients with the dry ingredients, mixing well. (I use my stand mixer).
- Using a mini ice cream scoop (my favorite method) or a spoon, fill each donut well with about a quarter cup of batter or so. You want them about ¾ full.
- Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the donut comes out clean.
- Remove from oven and allow to cool for 5 minutes in the pan.
- Remove the donuts and place on a cooling rack to continue cooling.
- While still warm, dip them into a pumpkin pie sugar mixture. Use 1 cup of sugar and 2 Tablespoons of pumpkin pie spice (I use homemade, using the measurements in the recipe above for cinnamon, nutmeg, ginger and allspice.)
- Put everything into a plastic ziplock bag and shake the donuts individually until coated.
- If the sugar/spice mixture doesn’t stick well, dip the donut in melted butter first.