Pumpkin Cake Donuts
From King Arthur Baking Company
With their brilliant orange color, pleasingly moist texture, and delightful pumpkin flavor, these baked (not fried) doughnuts are the perfect on-the-go breakfast for a crisp autumn day.
Ingredients
Doughnuts
1/2 cup (99g) vegetable oil
3 large eggs
1 to 1 1/2 cups (198g to 298g) granulated sugar*
1 1/2 cups (340g) pumpkin purée
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon cinnamon plus heaping 1/4 teaspoon each nutmeg and ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons (227g) King Arthur Unbleached All-Purpose Flour
*Use the lower amount of sugar for a less sweet version; the doughnuts will be slightly less tender.
Coating
3 tablespoons (35g) cinnamon sugar
Directions
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.
To make the batter: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
Add the flour, stirring just until smooth.
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).
Notes
Prep: 15 mins
Bake: 15-18 mins
Total: 30 mins
Yields: 12 doughnuts