Deliciously moist pumpkin spice cake donuts are the perfectautumn treat. Filled with all your favorite fall spices, these donuts are bakedfor a light and fluffy texture, then dusted with sweet cinnamon sugar.
1 1/2cupscanned pumpkin puree(not pumpkin pie filling)
1/4tspground all spice or cloves
1 3/4cups+ 2 tbsp all purpose flour
1 1/2tspbaking powder
For the Cinnamon Sugar Topping
1cupgranulated sugaror extra fine, depending on your preference
Preheat the oven to 350°F. Lightly grease your donut pans.
Beat together the oil, eggs, sugar, pumpkin, spices, and salt until smooth.
Next, sift the flour and baking powder togetherand mix.
Add the flour to the wet mixture, mixing on the lowest setting until just smooth. It’s important not to over-mix here, or you'll end up with tough donuts.
Scoop the mixture into a piping bag. If you don't have a piping bag, spoon it into a large ziploc bag and snip one of the corners. Pipe the mixture into the donut pan, filling just barely to the top of each well.
Bake for 18 to 20 minutes, or until a tester inserted in the middle comes out clean.
While the donuts are baking, make the cinnamon sugar. Pour 1 cup of granulated (or extra fine) sugar into a bag. Add the cinnamon. Shake to combine.
Remove the donuts from the oven. Allow the pumpkin spice donuts to cool for a couple of minutes in the donut pan and then turn out onto a wire rack to cool completely.
Dip each pumpkin spice donut in cinnamon sugar while still warm and serve immediately. Or store the donuts at room temperature and dip in the cinnamon sugar before serving.
The first time I made these, I added 1/4 tsp of ginger to the recipe. I usually always add ginger to my pumpkin spice recipes, but I found it quite overpowering in these donuts. Feel free to add it, but maybe closer to 1/8 tsp would be better.