Cinnamon Sugar Pumpkin Donuts

This time of year, it seems like everyone has gone pumpkin crazy.

And once the pumpkin spice lattes have arrived at your local coffee shop, signs for corn mazes and pumpkin picking crop up along the highway, and your grandma starts stocking up on canned pumpkin puree to get a head start on Thanksgiving there’s no more denying it’s fall. But if you’re still looking for a way to get into the Autumn spirit and follow the pumpkin trend, look no further. This recipe adapted from King Arthur Flour was the perfect way to spend a summer-fall transition Saturday.

Ingredients:

• 2 specialty donut baking pans (you can also use muffin tins)
• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 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
• 1 ¾ cups + 2 tablespoons flour

For toppings: 

• 1 teaspoon cinnamon
• 2 tablespoons sugar

Instructions:

1. Preheat oven to 350 degrees lightly grease donut pans.
2. Beat all ingredients except flour together using an electric mixer until smooth.
3. Add flour, stirring just until smooth, being careful not to over mix the batter.
4. Fill donut pans 2/3 way full (about ¼ cup of batter in each well).
5. Bake donuts for 15-18 minutes.  (Muffins will bake for 23-25 minutes)
6. Remove the doughnuts from the oven. After about 5 minutes, loosen their edges and transfer them to a rack to cool.
7. After donuts have cooled but are still warm, coat each side lightly  in a bowl of cinnamon and sugar.

By Alexis Murray