There were 6. But I took care of that!
Yum right? Can you go wrong in the fall with cinnamon-sugar covered baked pumpkin donuts? With some apple cider or milk?
Place the following in a mixing bowl:
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
Beat everything together until smooth.
Add 1 3/4 cups + 2 tsp of flour, stirring just until smooth.
Fill the wells of the doughnut pans about 3/4 full, using a 1/4 cup works.
If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re using self-rising flour, bake for the longer amount of time.Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
Thanks for the last 31 Days!