Yep, it’s Thursday…so it’s time for another pumpkin recipe! Yay! We’ve been having nice, cool mornings here in the Pacific Northwest (it was 42 degrees here this morning!), so one morning when I was up way too early working on Calculus, I decided to give these Cinnamon Sugar Pumpkin Doughnuts a try.
Making the batter took about ten minutes, then 15 minutes to cook, then 5 minutes to cool…so in about half an hour, we had fresh, warm doughnuts for breakfast…on a weekday! I felt so decadent…I even had an extra cup of coffee!
I made these in my doughnut pan (from Target), and then I made some in a minimuffin pan, just to see if they’d be the same taste and texture. They were. So if you don’t have a doughnut pan, go ahead an use a minimuffin pan, roll the bites in the cinnamon sugar, and tell your family they’re doughnut holes.
Here’s the recipe I used, from King Arthur Flour. The only change I made was to substitute Butternut Vanilla Extract instead of plain ol’ vanilla.
Cinnamon Sugar Pumpkin Doughnuts
- 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
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons baking powder
- 1-3/4 cups + 2 tablespoons all-purpose flour
- Cinnamon Sugar: 4 Tbsp white sugar, 1 teaspoon cinnamon
1) Preheat the oven to 350°F. Lightly grease you doughnut or minimuffin pan.
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. I find it easiest to put all the batter in a gallon ziptop bag, seal it, then snip off a corner to fill the wells.
5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. Minimuffins take the same amount of time to bake.
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), dip them in the cinnamon sugar. I put the sugar in a shallow dish, set the doughnuts in it, then spoon the cinnamon sugar on top to make sure it’s evenly coated. You can just roll the minimuffins around in the cinnamon sugar.
8) Cool completely, and store (not wrapped tight) at room temperature for several days.
Yield: 12 doughnuts or 36 minimuffins.
Since I did both doughnuts and muffins, I wound up with 9 doughnuts and 24 minimuffins. Which our family of five managed to demolish between breakfast and afterschool snacks. We’ll definitely be having these again!