Pumpkin Donuts
makes 8-10 servings
INGREDIENTS
For the Donuts:
1 3/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground cloves
1/2 cup sugar
1/4 cup soft brown sugar
1/4 cup coconut oil
3 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
Cinnamon Sugar Coating:
1/4 cup sugar
1 tsp ground cinnamon
METHOD:
1. Preheat your oven to 350F (180C). Lightly grease your donut pan.
2. In a medium bowl, mix flour, baking powder, salt , spices together. Set aside.
3. In a large bowl, whisk the white and brown sugars with coconut oil. Add eggs, pumpkin puree and vanilla extract and mix until well combined.
4. Add dry ingredients to the pumpkin mixture. Mix until combined. Spoon or pipe into the pan, filling to about 3/4 full.
5. Bake for 13-15 minutes or until an inserted toothpick comes out clean.
6. Remove from oven and let cool slightly before turning out onto a cooling rack.
7. In a ziplock bag, add sugar and cinnamon and shake well until combined. While the donuts are still warm, add one at a time and shake in the sugar mixture to coat. Set the sugared donuts onto a wire rack to cool completely. Serve immediately or store at room temperature loosely covered for up to 3 days. Do not store in an airtight container or else they'll become sticky.
