I am a list maker. I write lists for everything, everyday. My Fall baking list is so long, it’s overwhelming. I have looked at this list every day since I made it two weeks ago, and have not baked a single thing on it because I just don’t know where to start! Kinda the story of my life ha!
So I decided to kick off my Fall baking with an easy, quick recipe. Baked Pumpkin Doughnuts!
Fill the wells of the doughnut pan about 3/4 full. Bake doughnuts 15-18 minutes.
Recipe – makes 12 doughnuts
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin)
1 1/2 tsp pumpkin pie spice
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 plus 2 TBS all-purpose flour
5 TBS granulated sugar
1 1/2 – 2 tsp cinnamon
-Preheat oven to 350°F. Lightly grease two standard doughnut pans.
-Beat together vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, and baking powder until smooth.
-Add the flour and stir until just smooth.
-Fill the wells of the doughnut pans about 3/4 full. Use scant 1/4 cup batter in each well.
-Bake the doughnuts for 15-18 minutes, or until toothpick inserted into center comes out clean. Mine took exactly 15 minutes.
-Mix cinnamon and sugar together in a bowl. Set aside.
-Remove doughnuts from oven. After about 5 minutes, loosen edges and transfer to a cooling rack.
-While the doughnuts are still warm, gently coat entire doughnut in the cinnamon-sugar coating.
Recipe from: King Arthur Flour