Need to celebrate fall with something sweet? These pumpkin doughnuts will satisfy all your cozy autumn needs. This recipe calls for a doughnut pan. If you do not have a doughnut pan, feel free to make the same recipe in a muffin tin and you will enjoy equally delicious pumpkin muffins.
Makes 12 doughnuts
2 cups all-purpose flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
1 15-oz can of pumpkin purée
1 cup sugar
⅓ cup canola oil
4 tbsp unsalted butter, melted
1 tsp vanilla extract
3 large eggs, beaten
¾ cup chocolate chips (optional)
(Ingredients for the glaze are in Step #7)
Preheat the oven to 350° F. Grease 2 6-cup doughnut pans or 1 12-cup pan.
Whisk flour, pumpkin pie spice, baking powder, and salt in a medium bowl.
Stir pumpkin purée, sugar, vegetable oil, melted butter, vanilla, and beaten eggs in a large bowl until smooth.
Add flour mixture to pumpkin mixture and stir until just combined. If adding chocolate chips, fold them into batter.
Fill doughnut pans with batter. Bake for 13 minutes, or until a toothpick inserted into a doughnut comes out clean.
Cool for 5 minutes in the pans. Then invert the doughnuts onto a cooling rack.
For glaze: Stir 1 cup powdered sugar and ¼ cup milk in a small bowl. Once doughnuts are out of pans, but before they are completely cool, dip them into glaze, coating both sides.
Anna Sheehan ‘21, Faith Editor