I am fairly certain that after the amount of eating I’ve been doing for work (elaborate dinners, lunches out, cupcakes, cheese platters, and gallons of wine in the last week) that the last thing I need is a Pumpkin Doughnut, but after finding this recipe, I’ve become convinced that I need to make these tonight.
Try to tell me that these don’t look life changing…
Yes… life changing indeed.
My first thought was, I don’t have this special pan for them… what about muffins, but as I read through the recipe, they specifically said, don’t try this as muffins. Whelp, looks like a trip to Williams Sonoma might be in my future to pick up one of these…
As a side note, these are baked – not deep fried – so the recipe actually looks really easy! Start by pre-heating the oven to 350 degrees. You’ll need:
– 1/2 cup vegetable oil
– 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 a heaping 1/4 teaspoon each ground nutmeg and ground ginger
– 1 1/2 teaspoons salt
– 1 1/2 teaspoons baking powder
Put all these ingrediants into a large mixing bowl, and beat everything together until it’s smooth.
Add 1 3/4 cups + 2 tablespoons (8 ounces) King Arthur Unbleached All-Purpose Flour, stirring just until smooth.
Lightly grease two standard doughnut pans, and fill the wells of the doughnut pans about 3/4 full. 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 using self-rising flour, bake for the longer amount of time.
Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining the aforementioned pumpkin pie spice (or substitute) with granulated or extra-fine sugar.
You are welcome in advance. How AMAZING do these look?!