Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Pumpkin puree: 1 cup
- Granulated sugar: 3/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a donut pan.
- Step 2: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Step 3: In a separate bowl, whisk together pumpkin puree and sugar.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Fill each donut cavity about 2/3 full.
- Step 6: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely before glazing.
Notes
- Store cooled, glazed donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Gently warm donuts in the microwave for 10-15 seconds to revive their soft texture.
- Serve these pumpkin donuts with a steaming mug of coffee or a scoop of vanilla ice cream for an extra-special treat.
- For the best texture, avoid overmixing the batter – a few streaks of flour are okay!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American