Ingredients
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1/2 cup vegetable oil
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3 large eggs
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1 1/2 cups sugar
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1 1/2 cups pumpkin purée
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1 teaspoon cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1 teaspoon salt
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1 1/2 tesapoon baking powder
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1 3/4 cups flour
For the glaze (optional):
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1/2 cup powdered sugar
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1/4 teaspoon cinnamon
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1 tablespoon milk
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1/2 teaspoon vanilla
Directions
- Preheat the oven to 350°F. Lightly grease two six-hole doughnut pans.
- Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, mix until combined.
- Fill the doughnut pans about 3/4 full.
- Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
- Once cooked, cool for about five minutes, then transfer to a rack to cool.
- Mix together all ingredients for glaze and dip donuts.
- Alternately, you can just sprinkle these with cinnamon sugar.
