Nutrition per serving may change if servings are adjusted.
3 tablespoons granulated sugar, divided
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1 cup buttermilk
1 cup packed light brown sugar
1/2 cup canned unseasoned pumpkin puree
3 tablespoons canola oil
1 teaspoon freshly grated lemon zest
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.
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.
Spoon about 1/4 cup batter into each mold. (You will use half the batter.)
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.
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.
Make Ahead Tip: Hold at room temperature for 6 hours
I just made these today and I love them! It's 3 in the afternoon and the kids are already eating them! I used a donut pan instead of the pan the called for and it made 18 donuts! I will be making these many times!
Pros: Taste Great, fast and easy