So it's that time of year again......... cool nights, the leaves are falling and the kids are begging me to make doughnuts. I have to say, I've never tried anything from King Arthur that didn't turn out great so I knew these would be a hit with my kids! They're super moist and absolutely scrumptious!
Doughnuts
1/2 cup canola oil
3 large eggs
1-1/2 cups granulated sugar
1-1/2 cups canned pumpkin (1 small can)
1-1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon ground cinnamon
plus heaping 1/4 teaspoon each ground nutmeg and ground ginger)
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-3/4 cups plus 2 tablespoons all-purpose flour
Coating
3 tablespoons sugar mixed with 1 teaspoon (or more) cinnamon
Preheat the oven to 350 degrees. Lightly spray 2 standard doughnut pans with cooking spray. (If you don't have doughnuts pans, standard muffin tins are fine). In a large bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Add the flour, stirring just until smooth. Fill the wells of the doughnut pan about 3/4 full; use a scant 1/4 cup of batter in each well. Bake the doughnuts for about 15 to 18 minutes, until a cake tester inserted in center comes out clean. (Muffins will take about 23 to 25 minutes to bake). Remove the doughnuts, then after about 5 minutes, carefully transfer to a cooling rack. When they're still warm (but no longer fragile), place them in a bag with the sugar mixture and shake gently to coat. * (even though I filled my pans 3/4 full, it still made an extra 4 doughnuts, but no complaints here!)
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