Treat yourself on your way to the pumpkin patch this weekend by preparing a fresh batch of these pumpkin cake doughnuts from King Arthur Baking! Paired with a pumpkin spice latte, these doughnuts make for a delicious start to your morning, or an amazing end to a fun evening!
INGREDIENTS
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 table salt
1 1/2 teaspoons baking powder
1 3/4 cups plus 2 tablespoons (224g) Unbleached All-Purpose Flour
3 tablespoons (35g) cinnamon sugar
*Use the lower amount of sugar for a less sweet version; the doughnuts will be slightly less tender.
INSTRUCTIONS
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).
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.
Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
To coat: 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. Only coat the number of doughnuts that will be consumed that same day; otherwise, they’ll get soggy.
Storage information: Cool completely, and store any untopped doughnuts at room temperature for several days. Don’t wrap them tightly in plastic; store them on a plate covered with a cake cover; or in a plastic bag that’s not fastened shut. Add cinnamon-sugar coating just before serving.
Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.
