Pumpkin Doughnuts
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 28.04
- Health score: 1.00
- Weight Watcher points: 5.00
Summary
If you have roughly 45 minutes to spend in the kitchen, Pumpkin Doughnuts might be a super dairy free and lacto ovo vegetarian recipe to try. One serving contains 140 calories, 2g of protein, and 6g of fat. This recipe serves 12 and costs 23 cents per serving. This recipe from Pick Fresh Foods requires pumpkin puree, sugar, sugar, and eggs. 1 person has made this recipe and would make it again. Not a lot of people really liked this breakfast. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so tremendous. Similar recipes are Pumpkin Doughnuts, Pumpkin Doughnuts, and Pumpkin Doughnuts.
Ingredients
baking powder1 tsp
bread flour1 cup
cinnamon1 tsp
eggs2 large- ground cinnamon0.5 tsp
pumpkin pie spice0.5 tsp
pumpkin puree0.75 cup
salt0.5 tsp
sugar0.5 cup- sugar3 Tbsp
vanilla0.5 tsp
vegetable oil0.25 cup
Instructions
Step 1
Preheat oven to 350 degrees.Use a mixer to combine the pumpkin, eggs, vanilla, sugar, and oil.
Step 2
Mix until combined and smooth.In a small bowl combine the flour, baking powder, salt, and spices with a whisk.With mixer on low, slowly add the flour to the pumpkin mixture.
Step 3
Mix just until incorporated. Do not over-mix.Coat a doughnut pan with nonstick spray. Fill each well about full. Use back of spoon or small spatula to smooth out batter.
Step 4
Bake for 12-15 minutes. Use a toothpick to check for doneness. When it comes out clean they are ready.While doughnuts are cooking combine sugar and cinnamon in a small bowl, set aside.
Step 5
Remove doughnuts from pan and gently toss in cinnamon sugar. Cool on wire rack.
Categories
Dish Types: morning meal, brunch, breakfast
Diets: dairy free, lacto ovo vegetarian