Pumpkin Cake Doughnuts
Recipe type: doughnuts
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ cup vegetable oil
  • 3 large eggs
  • 1½ cups granulated sugar
  • 1½ cups pumpkin purée (canned pumpkin)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 1¾ cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • powdered sugar, frosting or anything you'd like to top the donuts with
  1. ) 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.
  2. ) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  3. ) Add the flour and stir until mixture is smooth.
  4. ) Fill the doughnut pans about ¾ full; using about a ¼ cup of batter in each well. If you're making muffins, fill each well about ¾ full; the recipe makes about 15, so you'll need to bake two batches
  5. ) 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.
  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 , gently dip them in sugar, frosting or whatever you'd like.
  8. ) 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