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One of my favorite things about fall is hitting up a cider mill or orchard for some goodies. Hot apple cider, real maple syrup and honey, fresh apples, corn mazes, donuts... it's just the charm

Total time

30 minutes


  • ⅓ cup oil
  • 1 tbsp brown sugar
  • 3 eggs
  • 1 (1.25l) fish stock (15 oz.) can pumpkin puree (1 ½ cups)
  • 1⅔ cups whole wheat pastry flour
  • 1¾ tsp coarse salt
  • 1¾ tsp pumpkin pie spice
  • 1½ tsp baking powder
  • 2 tbsp granulated sugar
  • 1 tbsp cinnamon


  1. Preheat oven to 350 degrees. Coat a 6-cup donut pan with cooking spray. Using a hand mixer, beat oil and brown sugar on low. Add one egg at a time, then pumpkin puree until incorporated. Add flour, salt, pumpkin pie spice and baking powder and beat on low until incorporated, scraping the sides of the bowl as needed. Transfer batter to a large Ziploc bag and seal to close. Snip one of the bottom corners of the bag with scissors to create a piping bag. Pipe batter into each well of the donut pan until almost full. Tap the pan on the counter to evenly distribute batter. Bake 15 minutes, until set. Repeat steps for another batch. In a small bowl, mix together sugar and cinnamon. Place donuts in a large Ziploc bag with the cinnamon sugar mixture and toss to combine.

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