Pumpkin Donut Recipe

All things EJP, Kitchen & Cocktail Fun

Since I photographed two weddings this weekend, I took Monday off. I sort of slept in, ran errands, and while I was at the grocery store I realized that I wasn’t in a hurry for anything that day….and I’d just pinned that pumpkin donut recipe! Magic. I raced to find the pumpkin puree and told everyone I talked to at Olivia’s about my donut adventure. I promise the cashier was interested at least! These are not the prettiest donuts in the world, but I promise they’re delicious. The only things you might want that won’t probably be in a standard kitchen are pumpkin puree and donut pans. You can also really easily make these as muffins….but that just isn’t as fun! These are the donut pans I ordered from Amazon Prime (normal size and for mini donuts). And because I’m impatient, I just made one pan of each and the rest as muffins (6).

Instructions! Add all of the following to a large-ish mixing bowl: 1/2 cup vegetable oil (which I keep forgetting to pick up so I used olive oil), 3 large eggs, 1 1/2 cups granulated sugar, 1 1/2 cups pumpkin puree (which is actually just under one of the can sizes), 1 1/2 teaspoons pumpkin pie spice (which I don’t have, and I also don’t have nutmeg, so I just added 3/4 teaspoon cinnamon and 1/4 teaspoon ginger, 1 1/2 teaspoons salt, 1 1/2 teaspoons baking soda. Beat together until everything is smooth.

Add 1 3/4 cups and 2 Tablespoons (8 ounces) unbleached, all-purpose flour, stir until smooth. Lightly grease your pans, and fill each well 3/4 full (using 1/4 cup in each well for the normal size donuts). Actually follow this part of the instructions or your donuts will have muffin tops like mine ;-) (see below). Bake at 350 until a toothpick comes out smooth from the thickest part. This took about 11 minutes for the mini donuts, about 15 minutes for the normal size, and about 20 minutes for the muffins. Once the toothpick comes out clean, pull them out of the oven and let them sit and cool for about 5 minutes before you take them out of the pan.

While the donuts are still warm, but no longer fragile, shake them in a bag with cinnamon and sugar (or if you have some of that pumpkin pie spice to throw in with the sugar, I’m sure that would be delicious as well). For the muffins, just sprinkle a lot of the cinnamon sugar mixture on top. And enjoy (for breakfast, lunch, snack or all of the above)!!!