These pumpkin spice donuts are deliciously moist with a wonderfully soft cake-like texture. Filled with all your favorite fall spices and dusted with cinnamon sugar, they are the perfect autumn treat.
Preheat the oven to 350°F. Lightly grease your donut pans.
Beat together the oil, eggs, sugar, pumpkin, spices, and salt until smooth.
Meanwhile, sift the flour and baking powder together and mix together.
Add the flour to the wet mixture, mixing on the lowest setting until just smooth. It's important not to overmix 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.
Meanwhile, 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 to cool for a couple of minutes then turn out onto a wire rack to cool.
Dip in cinnamon sugar while still warm and serve immediately. Or store 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.