Ingredients
1¾cupsall-purpose flour
1¾tspbaking powder
1¼tspsalt
¾tspground cinnamon
¼tspground nutmeg
¼tspground ginger
¾cupgranulated sugar
¾cuplight-brown sugar
½cupcanola oil
3largeeggs
1½cupspumpkin pureecanned
1tspvanilla extract
⅓cupgranulated sugar
1¼tspground cinnamon
Preparation
Preheat oven to 350 degrees F. 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 (break up clumps of brown sugar with fingertips as necessary).
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, ¾ full (about ¼ cup in each).
Bake in preheated oven for 13 to 16 minutes until toothpick inserted into center comes out clean. Cool doughnuts slightly.
In a large resealable bag, shake together sugar and cinnamon until well combined.
Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat.
Place on wire rack to cool completely. Store in an airtight container.
