No one in my family likes pumpkin. Or so I thought.
I found this great recipe for pumpkin cake doughnuts from King Arthur Flour. I was going to make a batch to bring to work. I also would have plenty of extras to go with my coffee the next few mornings. They never made it to work. My non- pumpkin- eating family inhaled them in a matter of hours. My poor co- workers got nothing.
Maybe I should not have offered my kids any. But even if I didn't, the smell of cinnamon and spices lured them in. Maybe I should not have made the mistake of covering them with everyone's favorite toppings instead of cinnamon sugar. My daughter likes plain doughnuts, my son likes chocolate covered. And my husband can never get enough powdered sugar. Yes, it was my fault that they never made it to work. A few might have also landed in my stomach.
Pumpkin doughnuts = happy kids!
I think two more batches will be made next week. One for the co-workers and one for the family.
Now I know my family likes pumpkin.
Pumpkin Cake Doughnuts
- ½ cup vegetable oil
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 ½ cups pumpkin purée canned pumpkin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder
- 1 ¾ 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 or a mini muffin tin; they just won't be shaped like traditional doughnuts.
- ) In a medium bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- ) Mix in the flour and stir until the mixture is smooth.
- ) 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
- ) Bake the doughnuts for 15 to 18 minutes, or until a toothpick put in the center of one comes out clean. Large muffins need to bake for 23 to 25 minutes while mini muffins will bake for about 12 minutes.
- ) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges. Transfer them to a baking rack to cool.
- ) While the doughnuts are still warm , gently dip them in sugar, coat the tops with frosting and sprinkles or whatever you'd like.
- ) Cool completely, and wrap. These can be stored at room temperature for several days.