Thanksgiving Breakfast: Pumpkin Cinnamon Doughnuts

Pumpkin Doughnuts

This recipe does call for 2 doughnut pan, they can be found here. If you don’t want to invest in a doughnut pan you can use 2 standard muffin pans instead for Pumpkin Cinnamon Muffins.

Ingredients:

• 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 tsp ground cinnamon plus a heaping 1/4 tsp each ground nutmeg & ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons (8 ounces) Unbleached all purpose flour
• Cinnamon Sugar

 Directions:

1. Preheat your oven to 350° and lightly grease doughnut or muffin pans.
2. Beat vegetable oil, eggs, sugar, pumpkin puree, pumpkin spice, salt and baking powder together until smooth.
3. Add in flour stirring until smooth
4. Fill the wells of the doughnut pans about 3/4 full, using a scant 1/4 cup of batter in each well; a tablespoon cookie scoop helps with this task. 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 using self-rising flour, bake for the longer amount of time. 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 cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining the aforementioned pumpkin pie spice (or substitute) with granulated or extra-fine sugar. If you’ve made muffins, sprinkle their tops heavily with the spiced sugar of your choice. -KingAurthurFlour.com