Ingredients
Scale
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 3 tablespoons sugar (for coating)
- 2 teaspoons cinnamon (for coating)
Instructions
- Preheat the oven to 350 degrees F. Spray the donut pan with nonstick spray.
- In a large mixing bowl, mix together the oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla until combined. Stir in the flour until the batter is smooth.
- Fill the donut pans about 3/4 full. Use a piping bag for a cleaner process.
- Bake for 15–17 minutes (adjust to 23–35 minutes for larger donuts).
- Cool for 5 minutes. Coat with cinnamon sugar mixture while still warm.
- Store in an airtight container for freshness.
Notes
- Use two 6-donut pans for quicker baking.
- Do not overfill the pans to maintain shape.
- Coat donuts while slightly warm for best adherence.
- Store at room temperature for 2–3 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg