Beautifully moist, perfectly spiced doughnut recipe…especially for all but enjoyable all year round.
Servings: 18Prep Time: 15 Cook Time: 15
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned or homemade)
3/4 tsp. cinnamon
1/4 tsp. cardamom
1/2 tsp. ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 cup whole wheat flour
1 1/4 cup + 2 tbsp. unbleached all purpose flour
cinnamon sugar, for dusting
Mix first nine ingredients in a mixing bowl with a fork or whisk.
Add the flour, stirring just until incorporated.
Spray two donut pans with cooking spray (could also use muffin pans, but bake will be longer)
Fill each cavity nearly to the top with batter.
Bake in a preheated 350 degree oven for about 15 minutes (until toothpick in center comes out clean).
Give them about five minutes to cool in the pan, and then gently pop out with a fork.
Allow to cool briefly (they will cool fast and the sugar is better applied to a warm donut), so they will hold shape as you shake them gently and individually in a brown paper lunch sack filled with about 3 tablespoons of cinnamon sugar mix (I usually mix my own…I think about 8:1 sugar to cinnamon ie. 1/2 cup to 1 tablespoon).
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