If you follow me on Instagram or Twitter you might know I got a donut pan a few days ago. A donut pan is one of those baking items I tell myself I need about 8x a month but then I never buy it. Even if it’s only $12, I see it a a investment piece. How often will I really make donuts? Do I really need it? Maybe I should buy $12 worth of things I don’t need instead. In reality, buy the donut pan and bake donuts until your heart is content.
Enter, donut pan in my life.
Ingredients
- For the donuts
- 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
- 3/4 cup + 2 tablespoons all-purpose flour
- For the sugar coating
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees.
- Spray donut pan with nonstick spray.
- Mix together oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder and vanilla until combined.
- Stir in flour and continue to mix until smooth.
- Fill the donut pans up about 3/4 of the way.
- Bake donuts for 15 minutes.
- Remove from oven, let cool for 5 minutes, then remove donuts from pan.
- Combine sugar and cinnamon in large plastic bag.
- One at a time, put your donuts in bag and shake lightly to cover.
- Remove from bag and let cool completely.
- Store in container.
Recipe Notes
Recipe makes (12) 3 inch donuts, or (6) large donuts.
Thanks done share recipes to : brooklynfarmgirl.com/2013/10/14/cinnamon-sugar-pumpkin-cake-donuts/