Pumpkin Donuts

Donuts are one of my most favorite foods...ever. I really shouldn't love them so much (for obvious reasons), but I just can't let them go. Luckily, they have the reputation of being incredibly time-consuming to cook yourself, so that has kept me from cooking some every.single.day.

Then, I discovered the donut pan. Baked donuts might not be the same as our favorite fried ones, but they are delicious nonetheless. These Pumpkin Donuts are everything autumn. They've got the pumpkin, the spices, and enough sweetness to curb your donut craving. They are even simple enough for me to make, so I promise that you can do it, too!!

Ingredients

1 3/4 cup + 2 Tbsp all-purpose flour
1 3/4 tsp baking powder
1 1/4 tsp salt
1 1/2 teaspoons pumpkin pie spice

3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract

Coating

1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

Directions

In a mixing bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Add in granulated sugar and brown sugar and whisk until well combined (you don't want any clumps, so break them up with fingertips or spoon if necessary).
Add oil, pumpkin puree and vanilla extract and blend until mixture is well blended. Add eggs and mix until well combined.
Spoon or pipe batter into buttered donut wells, filling each about 3/4 full (almost 1/4 cup for each).
Bake in preheated 350º degree oven for 13-16 minutes, or until a toothpick inserted into the center of a donut comes out clean.
Mix together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined in a small bowl.
Cool donuts slightly, then add one warm donut to the bowl, and roll it around in the sugar mixture to coat.
Place on wire rack to cool completely. Store in an airtight container.
*Donuts can also be frozen for later: freeze donuts after cooling, then thaw and cover with sugar mixture before serving.