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Twisted Pumpkin Donuts

Delicious pumpkin donuts that bring warmth and comfort of fall to your kitchen, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree Use plain canned pumpkin, not seasoned or sweetened.
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/4 cup vegetable oil Can substitute with applesauce for a healthier option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute part with whole wheat flour for a healthier option.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
Toppings
  • Powdered sugar for dusting Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a donut pan.
  2. In a large bowl, mix together the pumpkin puree, sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  3. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Carefully spoon the batter into the greased donut pan, filling each mold about halfway.
Baking
  1. Bake for about 12-15 minutes or until a toothpick comes out clean.
  2. Let the donuts cool for a few minutes before removing them from the pan.
Serving
  1. Dust with powdered sugar if desired, and enjoy!

Notes

Store leftover donuts in an airtight container at room temperature for up to 3 days, or freeze them wrapped in plastic for up to 3 months. You can serve them warm or at room temperature; they pair well with coffee or tea. For extra sweetness, sprinkle some cinnamon sugar on top.