I made these for for one day and left them for the morning crew. They rarely get to taste my baked goods. They tasted great. A bit fragile so I cut them in half so they were easier to handle.
1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)
1 3/4 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract
1/3 cup granulated sugar
1 1/4 tsp ground cinnamon
Preheat oven to 350 degrees. Butter 18 doughnut wells
In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined.
Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each).
Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly.
Mix together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined.
I held the donuts in my hand and sprinkled the topping mixture over the donuts, flip to do both sides
Place on wire rack to cool completely. Store in an airtight container.
~I thought the donuts were very fragile. I ended up cutting them in half, because I was afraid they would break if some were to try to pick one up. :)