September 22, 2012

Pumpkin Cake Doughnuts

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!


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


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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