What
you need,
½ cup
vegetable oil
3
large eggs
1 ½
cups granulated sugar
1 ½
cups pumpkin puree
1 ½
tsp. pumpkin pie spice
1 ½
tsp. salt
1 ½
tsp. baking powder
1 ¾
cups all-purpose flour
4
tbsp. granulated sugar
1
heaping tbsp. cinnamon
Start
by preheating your oven to 350 degrees.
Grease 2 donut pans and set aside.
In
a large bowl whisk together the oil, eggs, sugar, pumpkin, salt, baking powder
and pumpkin pie spice.
Add
in the flour, stirring until smooth.
Pour
the batter into a large zip lock back. Snip off one of the corners and pipe
into the prepared donut pans, fill about ¾ full.
Bake
the donuts for 18-20 minutes or until a toothpick comes out clean.
Let
the donuts cool in the pans for 5 minutes then carefully remove them to a wire
rack.
While
you let the donuts cool for 5 more minutes, mix the sugar and cinnamon together
into a large zip top bag. Carefully toss the donuts one at a time into the cinnamon
sugar to coat.
Place
the sugared donuts back onto the rack to cool completely.
Store in an airtight container for up to a week.
I
don’t buy pumpkin pie spice I just make my own. Here’s how you do it.
Combine
the following,
3
tbsp. cinnamon
2
tsp. ground ginger
2
tsp. nutmeg
1
½ tsp. all spice
1
½ tsp. ground cloves
It
makes about 5 tbsp. Keep the extra in a
small airtight container.
Jen of My Tiny Oven
