Baked Pumpkin Donuts recipe for Fall: Allison's Cooking Diary

HOUSTON - There is nothing better than a nice warm pumpkin donut with a hot cup of coffee. On this week's episode of Allison's Cooking Diary, we are making a healthy spin on the classic!

Baked Pumpkin Donuts with a cinnamon sugar coating. Yummy! These sweet treats will be a hit at your house all season long.

Ingredients:

• ¼ cup vegetable oil
• 2 eggs
• ¾ cup granulated sugar
• ¾ cup pure pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ½ tsp. salt

Coating:

• ¼ cup granulated sugar
• 3 tablespoons ground cinnamon

Method:

1. Preheat the oven to 350 degrees.
2. In a medium size bowl, add the flour, baking powder, pumpkin pie spice and salt. Stir until combined and set aside.
3. In a large bowl, crack your eggs and add in the vegetable oil. Using a hand mixer, mix until combined.
4. Add in the sugar, pumpkin puree and vanilla extract. Mix until it is a light orange color.
5. Slowly add in the dry ingredients. Mix until just combined.
6. Grease your donut pan.
7. Add the donut batter to a gallon resealable bag. Cut off the corner.
8. Pipe the batter into the donut pan, filling about ¾ of the way to the top.
9. Bake for 15 to 17 minutes.
10. Let cool for 3 to 5 minutes.
11. While the donuts are still warm, roll them in the cinnamon and sugar mixture until completely covered.
12. Enjoy with apple cider or a nice cup of hot coffee!