Pumpkin Spice Doughnuts

These super simple baked doughnuts come together in no time, or if you don’t have a donut pan, turn them into muffins!

Difficulty

Intermediate

Yield

Makes 12 doughnuts

Ingredients

1/2 cup canola oil3 eggs1 ^1/2 cups sugar1 ^1/2 cups pumpkin puree3/4 teaspoon cinnamon, ground1/2 teaspoon ginger, ground1/4 teaspoon nutmeg, ground1 ^1/2 teaspoons salt1 ^1/2 teaspoons baking powder1 ^3/4 cups all purpose flour

Equipment

Bowls of various sizesMeasuring cupsMeasuring spoonsSpatulaDonut baking tray or muffin tinTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 350°F.

In a medium bowl, combine canola oil, eggs and pumpkin To blend, grind or mash food until it is a thick, smooth, lump-free consistency.puree and mix well.

In a separate bowl, combine the spices, salt, baking powder and flour and mix well.

Pour the wet ingredients into the dry ingredients and use a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula to mix until combined with no lumps.

Spray the doughnut tray well with non-stick spray, or alternatively brush with canola oil.

Fill the donut tray about ¾ full (should be roughly ¼ cup of batter).

Place into the oven and bake for 15 – 18 minutes, until a skewer inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before removing the donuts from the tray.

While the doughnuts are still warm but not too fragile, coat in either cinnamon sugar or with your choice of icing and enjoy!