National doughnut day happens to fall on the first Friday of June, or so we thought. It turns out that the doughnut is so delicious it gets two days of recognition, and we celebrate these delicious treats on November 5th too.
It seems fitting to share this yummy pumpkin doughnut recipe that celebrates both the doughnut and the season!
Ingredients
Doughnuts:
2 cups Swany White flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon kosher salt
One 15-ounce can pumpkin puree
1 1/2 cups sugar
1/3 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
Topping:
3/4 cup sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted
Directions
- For the doughnuts: Preheat the oven to 350 degrees F.
- Mix the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
- In another large bowl, beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs until smooth.
- Then add the flour mixture to the pumpkin mixture and mix until just combined.
- Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full.
- Bake the doughnuts until a wooden toothpick inserted into the center comes out clean, This will be about 15 minutes.
- Invert the doughnuts onto a cooling rack.
- While doughnuts are cooling, stir the sugar and cinnamon together in a shallow bowl.
- Working one at a time, brush the doughnuts all over with melted butter, then dip them in the cinnamon sugar to coat.
- Serve warm or at room temperature.