Double Nutella Swirled Pumpkin Doughnuts
Recipe yields 12 baked doughnuts. Doughnuts can be stored in an air tight container for up to 2 days. Cook time = baking 2 batches of doughnuts
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- ½ cup granulated sugar
- 4 tablespoons unsalted butter melted
- 1/4 cup vegetable oil
- 1/4 cup extra virgin olive oil
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 heaping cup pumpkin puree
- ½ cup whole milk
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup Nutella slightly melted + more for spreading on top
Preheat oven to 350°F. Spray your doughnut pan with nonstick baking spray and set aside. Using a large sized mixing bowl, whisk together the sugar and the butter. After it comes together, add in the vegetable oil, the olive oil, egg, vanilla, pumpkin and milk. Whisk together until all combined.
In a separate medium-sized mixing bowl, combine the flour, baking powder, salt and pumpkin pie spice. Pour the dry ingredients into the wet and mix together until just combined. Add in the Nutella into the batter and swirl with a fork just a little. Do not fully incorporate; you want to see the Nutella swirls in your doughnuts.
Bake for about 13 to 15 minutes, or until a toothpick inserted into the pumpkin doughnut part comes out clean. Let the doughnuts cool for about 10 minutes before inverting and letting them cool on a wire rack. Once cooled, if desired, spread more Nutella on the tops of the doughnuts. Enjoy immediately.