Ingredients
1/2 C canola
3 large eggs
1 1/2 C sugar
1 1/2 C pumpkin puree
3/4 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 C plus 2 tbsp flour
Instructions
Using a standing mixer, beat the canola oil, eggs, pumpkin puree, and sugar until combined
In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, salt, and baking powder until combined
Gradually mix in the dry ingredients into the wet
Pour batter into the doughnut pan about 3/4 way full
Bake in the oven for 24 minutes at 350F
Remove from oven and allow to cool for 5 minutes
Place 1 C of sugar and 1 tsp cinnamon into a large ziplock bag
Add a few doughnuts into the bag and shake until doughnuts are covered in sugar
Remove from bag and place onto a wire rack to cool some more
Source: myincrediblerecipes.com
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