Doughnuts
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons All-Purpose Flour
Coating
3 tablespoons cinnamon-sugar
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, 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. |
While the doughnuts are still warm, gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar. |
Cool completely, and wrap airtight; store at room temperature for several days. |
Yield: 12 doughnuts or 15 muffins. Recipe found here. |
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