Pumpkin Spice Donuts
Topping:
1.5 teaspoons ground cinnamon
0.75 cup sugar
2.75 tablespoons unsalted butter, melted
Doughnuts:
1.75 teaspoons pumpkin pie spice
1.75 cups all-purpose flour
0.75 teaspoon kosher salt
1.75 teaspoons baking powder
1 1/2 cups sugar
1(one) 15-ounce can pumpkin puree
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
how to make this recipe.
For the topping:
Stir the sugar and cinnamon together in a shallow bowl. Working one
at a time, brush the doughnuts all over with butter, then dip them in
the cinnamon sugar to coat. Serve warm or at room temperature.
For the doughnuts:
Preheat the oven to 350 degrees F.
Whisk the flour, pumpkin pie spice, baking powder and salt together in
a medium bowl.
Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs
and together in another large bowl until smooth.
Add the flour mixture to the pumpkin mixture and beat until just
combined.
Fill three 6-cup nonstick doughnut pans with the batter so that each
mold is almost full. Smooth the tops with a moistened finger.
Bake the doughnuts until a wooden pick inserted into the center
comes out clean, about 15 minutes. Invert the doughnuts onto a
cooling rack.
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