- Baking donuts in the oven instead of placing them in the deep fat fryer to cook is a healthier option. They are also much quicker to make than the fried yeast version.
- This recipe is light and fun to make! I did purchase a special donut baking tray but you can pipe them straight onto a flat baking tray.
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Makes 12
- 250g plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons mixed spice
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 75g caster sugar
- 75g dark brown sugar
- 70ml vegetable oil
- 2 large eggs
- 225g tinned pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 100g caster sugar
- 55g unsalted butter or non-dairy margarine, melted
- Preheat oven to 200C.
- Coat a donut baking tray with non-stick vegetable oil spray or line a flat baking tray with non-stick baking parchment paper.
- In a large bowl, combine flour, baking powder, mixed spice, salt and cinnamon.
- Using an electric mixer combine the caster sugar, brown sugar and vegetable oil until well combined, about 1-2 minutes.
- Beat in eggs, one at a time, until well combined. Add the pumpkin and vanilla until just combined. Gradually add the flour mixture to the sugar mixture at low speed, beating just until incorporated.
- Using a piping bag fitted with a round piping tip or a large ziplock bag with the corner cut off, pipe the batter evenly into the baking tray.
- Place into oven and bake for 12-15 minutes, or until donuts are slightly browned and spring back when pressed.
- In a medium bowl, combine the sugar and cinnamon.
- When the donuts are done, cool for 10 minutes and brush the tops with butter or margarine gently tossing in the cinnamon sugar mixture.
- Serve warm or at room temperature.
Tagged in: American
, Baking Powder
, Mixed Spice
, Plain Flour