Although fall is coming to an end, I wanted to share this pumpkin spice cake donut I fell in love with. One of my favorite sweet treats is a donut – almost any kind. I have no self control when it comes to donuts! This recipe is a LITTLE healthier for you considering these are baked instead of fried. I’m thinking about trying out a whole wheat flour mixture to get it even healthier and still delicious (I’ll keep you posted!). I got a donut pan a month or two ago and I’ve been experimenting a lot with donuts and LOVING them all! So far I’ve tried cake donuts and donuts made with yeast and both have been fan favorites. I’ll definitely be posting more about donuts in the future; donut lovers unite! (Oh, and HOW CUTE are those little baby donuts!!! I also got a mini donut pan for 50% off at Michaels.. it was too cute to resist!)
-1/2 cup vegetable oil
-1 1/4 cups sugar
-1 1/2 cups pumpkin puree (NOT pumpkin pie mix)
-1 1/2 tsp. pumpkin pie spice
-1 1/2 tsp salt
-1 1/2 tsp baking powder
-1 3/4 cups flour
-4 tbsp cinnamon sugar (for coating)
Preheat oven to 350 and lightly grease your doughnut pans.
Beat the wet ingredients : oil, eggs, sugar, pumpkin, along with the spices, salt, and baking powder. Once smooth, add the flour gradually, and stir just until smooth and incorporated.Fill your donut pan about 1/2-3/4 full and bake for 15-18 minutes.
After they’re taken out of the oven, let them cool a little bit- but not too much. While they’re still warm, you want to either put your cinnamon sugar in a bag or bowl and coat the donuts with it to your liking.Cool and enjoy!