Pumpkin Cake Doughnuts
Servings: 12
Calories: 269kcal
Ingredients
- 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
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 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.
Nutrition
Calories: 269kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 309mg | Potassium: 148mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4826IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg