It is fall now, so I felt inspired to make the apple cider doughnuts I made a few years back. I didn't have any apple butter. I went on a quest and came up with some apple butter... only to leave it on my desk at work. Boo. Not one to give up on an idea, I decided to make a different, new recipe for a baked doughnut.
Side note: I love my doughnut pan. Baked doughnuts have such a nice texture and are super easy to make. If you like to bake, you should buy one of these. They're cheap.
OK back to the food. So these are very tasty and very autumny. I used Penzeys Vanilla Sugar in the cinnamon-sugar mix, which was nice. I halved the recipe in order to make six, since we are just two people and do not need 12 doughnuts. I'm taking one to work tomorrow for a friend who's feeling down & out, but other than that this will be just enough for us. Yum!
Pumpkin Cake Doughnuts
From King Arthur Flour
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée(canned pumpkin, not pumpkin pie filling)
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 cinnamon-sugar
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.
9. Yield: 12 doughnuts or 15 muffins