Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Pumpkin puree: 1 cup (240g)
- Granulated sugar: 1 cup (200g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Salt: 1/4 teaspoon (1g)
- Large eggs: 2
- Milk: 1/2 cup (120ml)
- Vegetable oil: 1/4 cup (60ml)
Preparation Time:
30 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease and flour a donut pan.
- In a large bowl, whisk together flour, pumpkin puree, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together eggs, milk, and vegetable oil.
- Add wet ingredients to dry ingredients and mix until just combined.
- Transfer batter to a piping bag fitted with a donut tip.
- Pipe batter into prepared donut pan, filling each cavity about halfway.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Sugar: 20g
- Protein: 5g
Dish Characteristics:
- Soft and fluffy texture
- Rich pumpkin flavor
- Warm autumn spices
- Perfect for breakfast, dessert, or a snack
User Comments:
- "These donuts are amazing! They have the perfect balance of sweetness and spice."
- "I love the moist texture and the beautiful pumpkin color."
- "The pumpkin bread donuts are the best I've ever had. I will definitely be making them again."
Special Precautions and Tips:
- Do not overmix the batter, as it will result in tough donuts.
- If you do not have a donut pan, you can use a muffin tin lined with parchment paper.
- Bake the donuts until they are just cooked through, as overbaking will make them dry.
