Dairy-Free Version Included
Donut Ingredients:
1 and 3/4 cups (220g) organic all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 and 1/2 tsp ground cinnamon
1 tsp ginger powder
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup (120ml) oil (sunflower or melted coconut oil)
3/4 cup (145g) dark brown sugar
2 eggs, at room temperature
1 cup (230g) fresh pumpkin puree
1/3 cup (80ml) organic whole milk (or soy milk)
1 teaspoon pure vanilla extract
Cinnamon Sugar:
1 cup (200g) organic cane sugar (or coconut/maple sugar)
1 tsp ground cinnamon
1/2 cup (115g) unsalted butter, melted (or coconut oil)
Instructions:
- Preheat oven to 350F. Grease 2 x 6-Donut Pans.
- In a large bowl, prepare the dry mixture: whisk flour, baking soda, baking powder, salt, and spices together until combined. Set aside.
- In a medium bowl, prepare the wet mixture: whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla together until combined.
- Fold the wet mixture into the dry mixture, then fold everything together gently just until combined. Careful to not over-mix or else donuts will be doughy and dry.
- Cut the corner off a large zip-lock bag / use a piping bag to pipe the batter into greased 6-donut pans, filling each cavity halfway. If you do not have multiple pans, you will have to bake the donuts in batches, re-greasing after every batch.
- Bake for 10-11 minutes or until the edges and tops are lightly browned and pull away from the pan.
- While donuts are baking, in a small bowl, mix cinnamon and cane sugar for coating. Set aside
- Cool donuts in the pan for 2 minutes then transfer to a wire rack. (Re-grease the pan and bake the remaining donut batter.)
- Brush the donuts with melted butter or oil and then dunk into the cinnamon sugar coating on all sides.
- Donuts are freshest the day they are made but can be kept in an air-tight container for up to 3 days.