Pumpkin and Nutella Baked Donuts
Perfectly baked pumpkin donuts coated with cinnamon sugar and topped with Nutella.
THE RECIPE
INGREDIENTS
For the Donuts:
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin puree (NOT pumpkin pie filling)
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 Tablespoons All-Purpose flour
For the Coating:
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 cup Nutella for topping
- Optional: sprinkles
INSTRUCTIONS
- Preheat oven to 350ºF. Generously grease a donut baking tin.
- Beat together the oil, sugar, pumpkin, spice, and salt until smooth and combined.
- Mix in the eggs, one at a time, mixing in between each addition.
- Mix in the flour and baking powder until batter forms (lumps are okay).
- Fill a gallon sized zip bag with half of the batter. Snip the corner so you can pipe out the batter into the prepared donut tin. Repeat with remaining batter.
- Bake for 12-13 minutes, until toothpick inserted comes out clean.
For coating:
- Meanwhile, place the sugar and cinnamon in a large ziptop bag. Seal and shake until the cinnamon and sugar are completely mixed together.
- When donuts have cooled enough to handle, place each a few at a time in the bag, and shake until donuts are coated in the cinnamon sugar.
- Place the Nutella in a small microwave safe bowl and heat for about 30 seconds, or until melted enough to dip donuts into. Dip the tops of each donut in the Nutella and add sprinkles.
Source: somethingswanky.com