This morning is an early one! A bunch of us from work are jetting off to New York on the first flight out to celebrate the marriage of one of our co-workers and I can’t wait to see her walk down the aisle! It also doesn’t hurt that the wedding is in NY being that I’ve been dying to get back there – it’s been over a year! I was hoping for a super brisk, fall week, but the forecast is unfortunately showing 80+ every day we’re there, so I’ll just have to deal with my overwhelming #basic fall nostalgia and pumpkin cravings. In yearning for all things fall, I thought I’d pass along one of my favorite recipe finds from last year – Pumpkin Doughnuts! I can’t wait to make these again when I’m back from NY. I made a few of my own adjustments (below), but find the original recipe here. It’s almost fall, y’all!
PS: Proof that Americans Love Pumpkin Flavored Everything & An In-Depth Analysis of Pumpkin Spice’s World Domination – two good reads on America’s obsession with fall pumpkins.
Time: 30 minutes
Yield: 12 doughnuts
I N G R E D I E N T S
2 cups all purpose flour
2 tsp. baking powder
1 1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups pumpkin puree
1 tsp. vanilla extract
Coating
1/3 cup sugar
1 tsp. ground cinnamon
D I R E C T I O N S
- Preheat oven to 350 degrees. Grease/butter doughnut wells and set aside. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, whisk together granulated sugar and brown sugar until well combined. Add your wet ingredients (oil, eggs, pumpkin puree and vanilla extract. Using a mixer, blend until mixture is well combined.
- Spoon mixture into your doughnut baking pan. Each well should be filled about 1/2 of the way. Bake for 7-10 minutes or until doughnut is firm, but not cooked all of the way through (toothpick should not come out clean).
- Remove from oven and gently remove each doughnut from individual wells. Grease/butter each well again and fill wells with more batter about 1/2 of the way. Place your partially cooked doughnuts on top of the new batter and bake for 7-10 more minutes or until toothpick comes out clean. Because the batter is quite heavy, these doughnuts won’t puff up like you’re used to traditionally. The first time I made these, I skipped adding more batter and flipping the first set of doughnuts over – my doughnuts were flat on the bottom 😉
- Once doughnuts are baked all the way through, let them cool slightly and remove from the pan. While doughnuts are cooling combine coating sugar and cinnamon in a ziplock bag. Add one doughnut at a time and shake until completely coated. Enjoy while warm with your favorite coffee or hot apple cider. YUM!
