Oven-baked Pumpkin Doughnuts
Servings: 12 doughnuts
Ingredients
- 200 g pumpkin puree
- 2 eggs
- 50 g light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 150 g plain flour
- 1 tsp baking powder
- Extra: 3 tbsp white sugar and 1 tsp cinnamon
Instructions
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Preheat your oven to 180°C.
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Mix the pumpkin puree, eggs, sugar, cinnamon, salt and oil.
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Then add the flour and baking powder and mix with a spoon or rubber spatula. Mix until just combined.
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Grease two donuts pans.
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Then fill the molds with the batter.*
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Bake in the middle of the oven for ca. 10 minutes.
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Take them out and let them cool just a little bit, maybe 5-10 minutes.
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Meanwhile, mix the white sugar and the cinnamon in a small bowl.
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Lightly press each doughnut into the cinnamon sugar.
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These are best when eaten the same day, but can be kept in an airtight container for 2 to 3 days.
Recipe Notes
*You can fill the molds that with a spoon, but I’ve got an easy trick for you:
- Pour the batter into a plastic bag (f.e. a ziplock bag).
- Close the bag and the cut off one bottom corner.
- Now you can easily fill the molds with your batter.