This recipe is a keeper! I made them gluten free with (my new to me) 4 CUP gluten free flour! The texture was perfect!
Servings: 10 donuts
- Cooking spray
- 1/2 cup vegetable or canola oil
- 1 cup real pumpkin puree
- 4 cup gluten free flour
- 2 large eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 3/4 teaspoon ground cinnamon, divided
- 1/2 teaspoon pumpkin pie seasoning
Preheat the oven to 350 degrees. Grease the donut pans with cooking spray and set aside.
In a large bowl, whisk together oil, pumpkin puree, 1 cup granulated sugar and eggs until well combined.
Add flour, baking soda, baking powder, salt, 3/4 teaspoon cinnamon and pumpkin pie seasoning and whisk until just combined.
Fill donut pans 3/4 of the way.
Bake for 15 minutes. While the donuts bake, fill a medium bowl or zipper sandwich bag with 1/4 cup sugar and 1 teaspoon ground cinnamon. Stir or shake until well combined.
Let the donuts cool for 5 minutes and then one by one cover them in the cinnamon sugar mixture. Serve warm.
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