If you’re a pumpkin spice lover like me, you absolutely have to try these pumpkin spice donuts!
- ½ cups Rapeseed
- 3 large eggs
- 1-½ cup Pumpkin puree
- 1-½ cup Sugar
- 1-¾ cup Plus 2 tablespoons of flour
- ¾ teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Grounded ginger
- 1-½ tsp Salt
- 1-½ tsp baking powder
- FOR THE CINNAMON SUGAR:
- 1 cup Sugar
- 1 teaspoon Cinnamon
Preheat oven to 350ºF and spray donut pan with cooking spray.
Using a stand mixer, beat canola oil, eggs, pumpkin puree and sugar until combined.
In a medium bowl, stir together flour, cinnamon, nutmeg, ginger, salt and baking powder until blended. Gradually add the dry ingredients to the liquid.
Pour the batter into the donut mold about 3/4 full. Bake for 24 minutes. Remove from oven and let cool for 5 minutes.
For the cinnamon sugar, place the sugar and cinnamon in a large resealable bag. Add a few donuts to the bag and shake until the donuts are covered. Remove from bag and place on wire rack to cool further.