Pumpkin donuts in the oven

Ingredients:

Donuts

• 2 cups premium flour
• 2 tsp pumpkin pie spice
• 2 tsp baking powder
• 1 teaspoon coarse salt
• 1 can (425 g) canned pumpkin puree
• 1.5 cups of sugar
• 1/3 cup vegetable oil
• 55 g unsalted butter, melted
• 1 tsp vanilla extract
• 3 large eggs

Topping

• 3/4 cup sugar
• 2 tsp ground cinnamon
• 3 tablespoons unsalted butter, melted
• Special equipment: 3 non-stick pans for 6 donuts

Preparation:

1. Donuts:

   
   Preheat oven to 175°C.
   
2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
3. In another large bowl, whisk together the pumpkin puree, sugar, vegetable oil, butter, vanilla extract, and eggs until smooth.
4. Add the flour mixture to the pumpkin mixture and knead into a dough.
5. Fill three donut pans with batter, filling almost to the top. Smooth the tops with a finger dipped in water.
6. Bake the donuts until a wooden skewer inserted into the center comes out clean, about 15 minutes. Invert the donuts onto a wire rack to cool.

7. Topping:

   
   Combine sugar and cinnamon in a shallow bowl. Brush the doughnuts one at a time with butter, then dip them in the cinnamon sugar and roll to coat. Serve warm or at room temperature.