1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour
powdered sugar, frosting or anything you'd like to top the donuts with
) 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.
) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
) Add the flour and stir until mixture is smooth.
) Fill the doughnut pans about 3/4 full; using about a 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 two batches
) Bake the doughnuts for 15 to 18 minutes, or until a toothpick put in the center of one comes out clean. Muffins 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.
) While the doughnuts are still warm , gently dip them in sugar, frosting or whatever you'd like.
) Cool completely, and wrap. These can be stored at room temperature for several days.
Recipe by Jersey Girl Cooks at http://www.jerseygirlcooks.com/2012/10/pumpkin-cake-doughnuts.html