1x 2x 3x
1/4 cup ( 50g) vegetable oil
1/4 cup ( 57g) buttermilk
2 large eggs
1 & 1/2 cups ( 340g) pumpkin puree
1/2 teaspoon pure vanilla extract
1 & 1/2 cups ( 298g) granulated sugar
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon ground cinnamon
1 & 1/2 teaspoon salt
1 & 1/2 teaspoon baking powder
2 cups ( 240g) all-purpose flour
Cinnamon Sugar Topping
1 cup granulated sugar
2 teaspoons ground cinnamon
Preheat oven to 350°F. Prepare doughnut pans by spraying with nonstick spray. If you don’t have a doughnut pan, you can use a standard muffin tin and make muffins instead of doughnuts.
In the bowl of a stand mixer* add the vegetable oil, buttermilk, eggs, pumpkin puree, vanilla and 1 & 1/2 cups sugar. Mix until combined and smooth, about 1 minute.
In a separate bowl, add the nutmeg, cloves, allspice, cinnamon, salt, baking powder and flour. Stir to combine and fully incorporate.
With the wire whisk attachment in place, turn the mixer on low and gradually add the flour mixture. Increase speed to a medium low setting to fully combine mixture, about one minute.
Fill the wells of the doughnut pan about 2/3 full. I like to use a piping bag to make it less messy and quicker.
Bake for 15-18 minutes. Check with a toothpick to make sure they are cooked all the way through – toothpick should come out clean. If baking muffins, increase bake time to 20-22 minutes.
Allow the doughnuts to sit in the pan for 5 minutes before removing to a wire rack.
Combine the ingredients for the Cinnamon Sugar Topping in a shallow dish.
Dip warm doughnuts in the cinnamon sugar, coating one or both sides.
Allow to continue to cool on the wire rack or enjoy warm!
*You can mix these by hand if you don’t have an electric mixer.
for a creamy sweet topping. vanilla glaze Store uncovered up to two days to prevent them from getting too moist and sticky. To store them longer, place in a ziplock bag in the refrigerator for up to 4 days or in the freezer for up to one month.