National Donut Day is the First Friday in June – June 7, 2019

• 3/4 cup pumpkin puree
• 2 tbs. vegetable oil
• 2 tbs. butter, melted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 eggs
• 1/2 tsp. maple extract
• 1 tsp. pumpkin pie spice
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1 cup all-purpose flour
• Preheat oven to 350 degrees. Prepare your donut shaped baking pan with non-stick cooking spray
• In a mixing bowl, add in the pumpkin puree, vegetable oil, melted butter, granulated and brown sugars. Mix on medium until combined.
• Add in both of the eggs and maple extract. Mix on medium until incorporated.
• Add in the pumpkin pie spice, baking powder, salt and flour. Mix until just combined.

Use a piping bag, or spoon, to fill each donut cup about 3/4 full, making sure the center post is clear.  Innkeeper uses a 9 cavity donut silicone baking mold.  Bake until the donuts are a light golden brown and spring back when touched, 6-10 minutes.  Let cool slightly, flip pan over, glaze or roll in cinnamon sugar

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