Pumpkin Donuts

Yay for fall! Fall in New England means apple-picking, beautiful hiking, and of course, everything PUMPKIN!!! I had not made these donuts since last fall and the kids were begging for them. Sorry, but the pumpkin donuts at  a certain coffee chain, are no comparison. These are fresh, full of flavor and best when enjoyed warm from the oven. We baked them before meeting some friends for a hike and all the kids loved them. I know you're thinking, ugh -- I do not want another specialty baking pan, but I do recommend using a donut pan for that perfect crunchy on the outside, tender on the inside donut. You can also bake as mini-muffins (similar to donut holes). I did both and the kids (and moms) enjoyed them all!


Pumpkin Donuts
Preheat oven to 350 degrees
1/2 cup vegetable oil
3 large eggs
1 1/2 cups sugar
1/2 cups pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoon baking powder
1 3/4 cups + 2 tablespoons All-Purpose Flour
Cooking spray
2 tablespoons pumpkin pie spice
1/2 cup granulated sugar
1. Mix everything but the flour in a large bowl or stand mixer.
2. Add the flour and mix until well combined.
3. Spray donut pan or mini muffin pan with coconut oil or cooking spray, then fill donut pan with a little under 1/4 cup batter, or muffin tins about 2/3 full.
4. Bake donuts approximately 15 minutes and bake mini muffins approximately 18-20 minutes until toothpick inserted in thickest part comes out clean.
5. Allow to cool in pan for 5 minutes.
6. Mix pie spice and granulated sugar in a small bowl and then pour into gallon ziplock bag.
7. Place warm donuts in bag and gently coat with pumpkin spice/sugar mixture, remove to cooling rack. Enjoy immediately or store in paper bag for one day!
Original recipe found on King Arthru Flour
So yummy -- one bite and you will know fall has arrived! Have you checked out my organic lemonade GIVEAWAY from earlier in the week??? Head on over and enter for a chance to win! Have a great week and let me know if you make these donuts:)

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