Pumpkin Ginger Donuts
Moist, soft baked donuts, spiced to perfection and loaded with the delicious flavors of fall – pumpkin and ginger! These wonderful Pumpkin Ginger Donuts will quickly become a favorite!
Muffin and Donut Recipes
donut recipes, donuts, ginger, pumpkin
of baking powder
of baking soda
of ground ginger
of ground pumpkin pie spice
of pumpkin puree
Cabot unsalted butter
of Dixie Crystals brown sugar
large Eggland's Best eggs
For the Sugar coating:
of pumpkin pie spice
of Dixie Crystals granulated sugar
melted butter for dipping the donuts
Preheat oven to 350 degrees and grease your donut pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger and ground pumpkin pie spice.
In another bowl, combine the milk and the pumpkin puree.
In a stand mixer, beat the butter with the brown sugar until light and fluffy. Add the eggs, individually scraping down the sides of the bowl as needed.
Add the dry flour ingredients a little at a time, alternating between the pumpkin mixture and dry ingredients until well combined. Batter will be thick.
Spoon the batter into a baggie and cut off the tip to use as a piping bag. I piped the batter into the donut pan. It's easier and more controlled.
Bake for 13-16 minutes, or until a toothpick inserted comes out clean.
For the Pumpkin Ginger Sugar Mixture:
Melt about a half cup of butter or so.
In a bowl, whisk together the sugar with the pumpkin pie spice and ginger.
Allow the Pumpkin Ginger Donuts to cool for about 10-15 minutes.
Remove them from the pan, and dip them into the melted butter, and then toss in the sugar-spice mixture, until coated.
Allow to cool an additional 10 minutes or so and then enjoy!