Pumpkin Doughnuts Recipe Autumn Food

Kitchen Daily offers this easy to make and perfect autumn cooking project that will have you yearning to make another batch.

Pumpkin Doughnuts 

Ingredients 

* 3 Tbsp granulated sugar, divided 

* 2 cup all-purpose flour 

* 1 ½ tsp baking powder 

* 1 ½ tsp baking soda 

* ½ tsp salt 

* 2 tsp ground cinnamon 

* ½ tsp ground nutmeg 

* 1 large egg1 cup buttermilk 

* 1 cup packed light brown sugar 

* ½ cup canned unseasoned pumpkin puree 

* 3 Tbsp canola oil 

* 1 tsp freshly grated lemon zest 

Directions 

1. Preheat oven to 400°F. Coat a 6-mold mini Bundt pan with cooking spray. Coat the molds with 1 1/2 tablespoons granulated sugar, tapping out the excess. 

2. Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Whisk egg, buttermilk, brown sugar, pumpkin, oil and lemon zest in another large bowl. Add the dry ingredients and stir until just combined. 

3. Spoon about 1/4 cup batter into each mold. (You will use half the batter.) 

4. Bake the doughnuts until puffed and browned, 14 to 15 minutes. Let cool in the pan for 5 minutes. Loosen the edges and invert the doughnuts onto a wire rack. 

5. Clean the pan, and coat it with cooking spray and the remaining 1 1/2 tablespoons granulated sugar. Repeat steps 2-4 with the remaining batter. Serve the same day. 

To Make Ahead: Hold at room temperature for 6 hours; Equipment: 6-mold mini Bundt pan.