Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup pumpkin puree
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- For the coating: ½ cup granulated sugar and 1 tablespoon ground cinnamon
Feel free to swap out whole milk for almond milk if you prefer a dairy-free option, or add a pinch of cloves for an extra spice kick.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a donut pan. This step always reminds me of the anticipation building in my grandmother’s kitchen as the oven warmed up.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Stir until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.
- Spoon the batter into the prepared donut pan, filling each mold about three-quarters full.
- Bake for 12-15 minutes, or until the donuts spring back when lightly pressed. The smell of baking donuts will fill your kitchen, much like the cozy aromas that filled our home growing up.
- Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack.
- While the donuts are still warm, toss them in a mixture of granulated sugar and cinnamon until evenly coated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International