Donuts Recipe

Ingredients:

Donuts:

250 g all-purpose flour
1 tsp baking powder
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
200 g pumpkin puree
100 g brown sugar
100 g granulated sugar
2 eggs
120 ml vegetable oil
1 tsp vanilla extract
120 ml buttermilk

Cinnamon-sugar coating:

100 g granulated sugar.

1 tbsp ground cinnamon

60g unsalted butter, melted

Donuts Recipe

Directions:

For the donuts:

Preheat the oven to 175°C/350°F and grease a donut tin.
In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
In a large bowl combine the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil and vanilla extract and stir until smooth and well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, adding the dry ingredients at the beginning and end. Mix until well combined.
Pack the batter with the ends cut off into a piping bag or plastic bag and pipe into the prepared donut molds, filling all holes.

Batter:

Bake the donuts in the preheated oven for 10 to 12 minutes or until a toothpick inserted in the center comes out clean.
Allow the donuts to cool in the molds for 5 minutes, then transfer to a wire rack to cool slightly.

For the Cinnamon-Sugar Coating:

Combine the granulated sugar and ground cinnamon in a shallow bowl.
While hot, brush each donut with the melted butter and dip each donut into the cinnamon-sugar mixture, mixing until completely coated.
Serving:
Serve the donuts warm or at room temperature. Enjoy the delicious combination of pumpkin and cinnamon-sugar with your favorite hot beverage.