Baked Pumpkin Cake Donuts
Delightful and moist baked pumpkin cake donuts infused with warm spices, perfect for fall or any time of the year.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup canned pumpkin puree Can use fresh pumpkin puree.
- 1/4 cup vegetable oil Can substitute with another cooking oil.
- 1 large egg For vegan option, use a flax egg.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the pumpkin puree, vegetable oil, egg, and vanilla extract.
- Gradually stir the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the donut pan, filling each cavity about 2/3 full.
Baking
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Allow the donuts to cool before removing them from the pan.
- Enjoy!
Notes
Store leftovers in an airtight container. They can be stored at room temperature for up to 2 days, in the refrigerator for a week, or frozen for 2-3 months.