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Pumpkin Cake Donuts
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Pumpkin Cake Donuts

Course Dessert

Ingredients

For the Donuts

  • ½ cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup canned pumpkin purée
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 tsp kosher salt
  • 1½ tsp baking powder
  • 2 cups all purpose flour

For Dusting

  • 3 tbsp sugar
  • 1 tbsp cinnamon

For Pumpkin Glaze

  • 1 cup powdered sugar
  • 1 tbsp water, maybe more
  • 2 tbsp pumpkin purée

For Maple Glaze

  • 1 cup powdered sugar
  • 1 tbsp water, maybe more
  • 1 tsp maple flavouring

Instructions

  • Preheat oven to 350°F.
  • Spray a donut pan with baking spray.
  • In a large bowl, mix oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth with a wooden spoon or spatula.
  • Add flour, stirring just until smooth.
  • Spoon the mixture into a ziploc bag or icing bag, which makes it easier to fill the donut pans.
  • Fill the wells of the pan about ½ full - don't over-fill.
  • Bake the donuts for 15 minutes or until they feel firm.
  • Remove donuts from the oven, and allow to cool for 5 minutes. Transfer donuts to a rack to cool.
  • While donuts are still warm, gently dip them into the sugar/cinnamon mixture or the glaze.
  • Cool completely and store in an airtight container at room temperature for several days. Inspired by King Arthur Flour.