12 Serves
35 Mins
Preheat your oven to 175°C.
In a large mixing bowl, use a hand mixer to combine the pumpkin, eggs, vanilla, sugar, and cooking oil until the mixture is smooth and well-incorporated.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
124 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
99 mg / 1,250 mgPotassium
239 mg / 4,700 mgSodium
396 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
21 g / 50 gSaturated Fat
11 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a separate small bowl, whisk together the all-purpose flour, baking powder, salt, and spice blend.
With the mixer on low speed, gradually add the dry flour mixture to the wet pumpkin mixture, mixing only until just combined to avoid overworking the batter.
Lightly coat the doughnut pan with non-stick cooking spray and fill each well about three-quarters full, using a small spatula to smooth the tops.
Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
While the doughnuts bake, combine the cinnamon and sugar in a small bowl. Once the doughnuts are removed from the oven, gently toss them in the cinnamon sugar mixture and let them cool on a wire rack.
25
g95
g20
g
Yemeni
