Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Grease a donut pan.
- In a large bowl, mix pumpkin, oil, and eggs until well combined.
- In a separate bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add dry ingredients to wet, mixing until smooth.
- Spoon batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Allow donuts to cool, then dust with cinnamon sugar if desired.
Notes
- For extra flavor, add a teaspoon of vanilla extract.
- Store in an airtight container for up to 2 days.
- Great served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg