#pumpkindoughnuts

Nutella and pumpkin come together in these baked doughnuts to create a delectable treat. Perfect as a dessert or for a cosy autumn morning.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 large eggs. 1/4 cup vegetable oil. 1 tsp vanilla extract. 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 cup Nutella. Cooking spray for greasing.

Instructions: Set the oven temperature to 175C 350F. Spray cooking oil in a doughnut pan. Pumpkin puree, eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract should all be combined in a bowl. Blend until thoroughly blended. Mix the flour, baking soda, baking powder, salt, and spices cloves, nutmeg, and cinnamon in a separate bowl. Stirring until just combined, gradually add the dry ingredients to the pumpkin mixture. Spoon Nutella into a piping bag or snip the corner off a plastic bag. Swirl the doughnut batter in the pan with a pipette filled with Nutella. When a toothpick is inserted into a doughnut, it should come out clean after baking for 12 to 15 minutes in a preheated oven. After a few minutes, let the doughnuts cool in the pan before moving them to a wire rack to finish cooling. Savor your Pumpkin Doughnuts with Double Nutella Swirls!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the warm flavors of fall with these homemade pumpkin spiced doughnuts. They are perfect for breakfast or as a delightful treat with a cup of coffee or tea.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/3 cup vegetable oil. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup buttermilk. 1/2 cup chopped pecans optional. Oil for frying. 1 cup powdered sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 2 tablespoons milk.

Instructions: Put the canned pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract in a big bowl. Blend until thoroughly blended. Mix together the flour, baking soda, nutmeg, cloves, cinnamon, and ginger in a separate bowl. In thirds, add the dry ingredients to the pumpkin mixture, starting and ending with the dry ingredients and alternating with buttermilk. Blend until barely combined. If desired, fold in the chopped pecans. Heat the oil in a deep fryer or large skillet to a temperature of 375F 190C. Aware not to crowd the pan, drop spoonfuls of the doughnut batter into the heated oil. Fry for 2 to 3 minutes on each side, or until thoroughly cooked and golden brown. After removing the doughnuts from the oil with a slotted spoon, drain them on paper towels. To make the glaze, combine the powdered sugar, milk, cloves, nutmeg, cinnamon, and ginger in a small bowl. Pour some glaze over each doughnut and let it drip off. To set, put the coated doughnuts on a wire rack. Savor your freshly made Doughnuts with Pumpkin Spice!

Prep Time: 20 minutes

Cook Time: 15 minutes

These delightful pumpkin doughnuts are a simple homemade treat for fall. They're flavorful, fluffy, and ideal as a sweet snack or to go with a cup of coffee.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 large eggs. 2 tablespoons unsalted butter, melted. 2 teaspoons vanilla extract. 2 teaspoons pumpkin pie spice. 2 teaspoons baking powder. 1/2 teaspoon salt. 2 cups all-purpose flour. Oil for frying. 1/2 cup powdered sugar, for dusting.

Instructions: In a mixing bowl, combine pumpkin puree, granulated sugar, and brown sugar. Add eggs, melted butter, and vanilla extract. Mix until well combined. In a separate bowl, whisk together pumpkin pie spice, baking powder, salt, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms. Heat oil in a deep pan or fryer to 350F 175C. Using a doughnut cutter or two round cookie cutters, cut out doughnuts from the dough and their holes. Carefully place the doughnuts in the hot oil and fry until they are golden brown, about 2-3 minutes per side. Remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil. While the doughnuts are still warm, dust them with powdered sugar. Serve the homemade pumpkin doughnuts warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Pumpkin Churro Doughnuts are a delightful twist on traditional churros, with the added flavor of pumpkin. These doughnuts are crispy on the outside, soft on the inside, and coated in a cinnamon-sugar mixture for a perfect sweet treat.

Ingredients: 1 cup canned pumpkin puree. 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/4 teaspoon vanilla extract. 2 large eggs. Vegetable oil for frying. 1/2 cup granulated sugar for coating. 1 teaspoon ground cinnamon for coating.

Instructions: In a mixing bowl, combine the pumpkin puree, melted butter, sugar, eggs, and vanilla extract. Mix until well combined. In another bowl, whisk together the flour, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a smooth dough forms. Heat vegetable oil in a deep pan or fryer to 350F 175C. Drop spoonfuls of the pumpkin dough into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the doughnuts from the oil and drain on paper towels. In a shallow bowl, combine the 1/2 cup of granulated sugar and 1 teaspoon of cinnamon. Roll the warm doughnuts in the sugar-cinnamon mixture until coated. Serve the pumpkin churro doughnuts warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

The ideal fall treat are these rich chocolate-covered pumpkin doughnuts. If you're craving something sweet, the blend of creamy chocolate and pumpkin spice will hit the spot.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup buttermilk. Oil for frying. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. Powdered sugar for dusting optional.

Instructions: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, ginger. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Heat oil in a deep fryer or heavy-bottomed pot to 350F 175C. Drop spoonfuls of the doughnut batter into the hot oil using a scoop or two spoons. Fry until golden brown, about 2-3 minutes per side. Remove the doughnuts from the oil and place them on a paper towel-lined tray to drain excess oil. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the sauce is smooth. Dip each doughnut into the chocolate sauce, allowing any excess to drip off. Place on a wire rack to set. Optional: Dust the pumpkin doughnuts with powdered sugar before serving. Enjoy your Pumpkin Doughnuts with Chocolate Sauce!

Prep Time: 20 minutes

Cook Time: 15 minutes

These baked mini pumpkin doughnuts are a delightful autumn treat. They are moist, flavorful, and perfectly spiced with cinnamon, nutmeg, and other warm spices. Coated in cinnamon and sugar, they make for a delicious fall dessert or snack.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tablespoons unsalted butter, melted. 1/4 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground allspice. 1/4 teaspoon ground ginger. For coating:. 1/2 cup granulated sugar. 1 teaspoon ground cinnamon.

Instructions: Set the oven temperature to 175C 350F. Grease a small pan for doughnuts and keep it aside. The pumpkin puree, eggs, vegetable oil, brown sugar, melted butter, and vanilla extract should all be combined in a sizable mixing bowl. Blend until thoroughly blended. Mix the flour, baking soda, baking powder, salt, and all the spices ginger, cloves, nutmeg, and cinnamon in a separate bowl. Stirring until just combined, gradually add the dry ingredients to the pumpkin mixture. Take care not to blend too much. Pour the batter into each of the mini doughnut pan's cavities, filling them about two thirds of the way. Bake for 10 to 12 minutes, or until the doughnuts bounce back when lightly touched, in a preheated oven. In a small bowl, combine the ground cinnamon and remaining granulated sugar to make the coating while the doughnuts are baking. After taking the doughnuts out of the oven, give them a minute or two to cool. After that, carefully take them out of the pan and roll them in the cinnamon-sugar mixture right away to ensure an even coating. Enjoy the warm baked mini pumpkin doughnuts after serving!

Prep Time: 15 minutes

Cook Time: 10 minutes