Pumpkins Doughnuts
Nov 9, 2015 19:21:31 GMT -5
Post by Shoshanna on Nov 9, 2015 19:21:31 GMT -5
Pumpkin Doughnuts
Yield: 14-16 doughnuts
Pumpkin Doughnuts
Ingredients
2 C. flour (make sure you don't pack it, spoon it into the measuring cups)
1 3/4 tsp baking powder
1 1/4 tsp salt
3 tsp. pumpkin pie spice (or 2 tsp cinnamon and 1/2 tsp. nutmeg)
3/4 C. sugar
3/4 C. packed brown sugar
1/2 C. oil
3 large eggs
1 1/2 C. canned pumpkin puree
1 tsp. vanilla extract
COATING:
1/3 C. sugar
1 1/2 tsp. cinnamon
Directions
1. Preheat oven to 360 degrees and grease doughnut pans.
2. Whisk together flour, baking powder, salt and pumpkin pie spice.
3. In a separate bowl, combine sugar, brown sugar, oil, eggs, pumpkin and vanilla extract.
4. Combine the wet and dry ingredients and stir. Don't over mix.
5. Fill doughnut pans 3/4 full (I used a piping bag to fill mine) and bake for 12-16 minutes or until an inserted toothpick of knife comes out clean.
6. Coat hot doughnuts in cinnamon-sugar mixture by either placing cinnamon-sugar in a bag with a hot doughnut and shake. Or I doubled the amount of cinnamon sugar and put mine in a casserole pan and turned my doughnuts out of the pan into it and continued flipping the doughnuts until coated.
7. Let cool and keep on cookie racks! When I put mine in a tupperware the cinnamon sugar soaked up into the cake, so I kept mine on the countertop on cookie racks instead!
link
Yield: 14-16 doughnuts
Pumpkin Doughnuts
Ingredients
2 C. flour (make sure you don't pack it, spoon it into the measuring cups)
1 3/4 tsp baking powder
1 1/4 tsp salt
3 tsp. pumpkin pie spice (or 2 tsp cinnamon and 1/2 tsp. nutmeg)
3/4 C. sugar
3/4 C. packed brown sugar
1/2 C. oil
3 large eggs
1 1/2 C. canned pumpkin puree
1 tsp. vanilla extract
COATING:
1/3 C. sugar
1 1/2 tsp. cinnamon
Directions
1. Preheat oven to 360 degrees and grease doughnut pans.
2. Whisk together flour, baking powder, salt and pumpkin pie spice.
3. In a separate bowl, combine sugar, brown sugar, oil, eggs, pumpkin and vanilla extract.
4. Combine the wet and dry ingredients and stir. Don't over mix.
5. Fill doughnut pans 3/4 full (I used a piping bag to fill mine) and bake for 12-16 minutes or until an inserted toothpick of knife comes out clean.
6. Coat hot doughnuts in cinnamon-sugar mixture by either placing cinnamon-sugar in a bag with a hot doughnut and shake. Or I doubled the amount of cinnamon sugar and put mine in a casserole pan and turned my doughnuts out of the pan into it and continued flipping the doughnuts until coated.
7. Let cool and keep on cookie racks! When I put mine in a tupperware the cinnamon sugar soaked up into the cake, so I kept mine on the countertop on cookie racks instead!
link