Pumpkins are a sure sign of fall. I love fall. It is my favorite season for many reasons. Apple picking, back-to-school, Thanksgiving, crisp fresh air, the crunch of the leaves and the colors of the changing leaves are just some of my favorite fall things.
I am partial to the fall flavors as well. It is the perfect time of year for hearty stews, roasted chickens and roast beef dinners. The fall is also the signal for me to start baking again. This is the time that all the family favorites recipes and the still need to be tried from Pinterest recipes are baked.
Today I tried a new to us recipe. The original recipe is from KingArthurFlour.com and is called Pumpkin Cake Donuts. The recipe below is as it is on the website with my modifications in red.
I hope you enjoy this recipe as much as my family does! It is a new family favorite.
recipe from KingArthurFlour.com
1/2 cup vegetable oil (I used canola oil as it is a more heart friendly choice )
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger (plus heaping 1/4 teaspoon of ground clove and extra 1/4 teaspoon of ground cinnamon)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour
3 tablespoons cinnamon-sugar (1/4 Cup of sugar and 1/2 Tablespoon of cinnamon)
1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3) Add the flour, stirring just until smooth.
4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
6) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
7) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.
8) Cool completely, and wrap airtight; store at room temperature for several days.
Yield: 12 doughnuts or 15 muffins.