Pumpkin Cake Donuts

As you may have guessed, I love anything with pumpkin in it. Even when the weather hasn’t fully turned chilly I am always ready to eat pumpkin.

I’ve never made donuts (doughnuts?) before so when I saw this recipe I was a little skeptical of trying it but then it seemed like a basic cake/cupcake recipe so my misgivings left me.

I quickly went to Amazon and ordered a Wilton Donut Pan. As soon as I got it I wanted to make these. Luckily for me we had a cold front come through so it was perfect weather for something pumpkin-y.

They ended up being entirely delicious and oh so imbued with a pumpkin flavor. And easy to make to boot.
Pumpkin Cake Donuts (recipe slightly adapted from King Arthur Flour)

Ingredients:

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 15 oz can pure pumpkin
1 1/2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour

Topping:

3 tablespoons cinnamon-sugar

Instructions:

Preheat the oven to 350°F. Lightly grease standard donut pans with Crisco shortening then lightly flour.

In medium bowl, beat together oil, eggs, sugar, pumpkin, spices, salt, and baking powder until completely combined. Add flour and mix until fully incorporated.

Using an ice cream scoop, fill donut pans until almost filled. Bake for 16-18 minutes. Let cool for a few minutes then remove to a rack. Dip donuts completely in sugar mix.

Cool and store in an airtight container up to 3 days.

Yields 18 donuts.