Pumpkin Donuts

🧂 Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon baking soda
• Dash of ground cloves

  optional
• 1 cup granulated sugar
• 1/3 cup plain Greek yogurt
• 3 tablespoons cooking oil
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups pumpkin puree
• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 cup melted butter

Instructions

• 1 Preheat oven to 350°F and lightly grease 2 (6-cavity) donut pans with nonstick
  cooking spray.
• 2 In a medium bowl, combine the pumpkin puree, sugar, yogurt, oil, and eggs until
  the mixture is smooth and thick. Add the flour, baking powder, salt, cinnamon,
  nutmeg, baking soda, and cloves and stir until it is just combined. Be careful
  not to overmix.
• 3 Fill the wells of the donut pans about 3/4 full (using about 1/4 cup of butter).
  I like to add the batter to a plastic resealable bag, snip the corner, and pipe
  it into the baking pan.
• 4 Bake for 15-18 minutes or until donuts spring back when lightly pressed. Cool in
  pan for 2-5 minutes before inverting the donuts onto a wire rack to cool.
• 5 Meanwhile, melt the butter and combine the sugar and cinnamon in a shallow
  container. Brush the butter over the cooled donuts and then spoon the cinnamon
  sugar over the top.

Nutrition Info