Fall is here with its warm days and cool nights. Football stadiums are lit up on Friday and Saturday nights across the country, and I’m digging out my jackets and thermal underwear.
And there’s just something about those cooler temperatures that make you long for soups, cider, and anything pumpkin. Yes, I’m one of THOSE people who never grows tired of pumpkin everything. So, in celebration of Pumpkin season, I’m sharing a recipe I found on Pinterest that I’m going to try, because doughnuts!!! YUM-OOOO!!
Pumpkin Doughnuts, taken from Cooking Classy’s website
1 ¾ cup + 2 Tbsp all purpose flour
1 ¾ tsp baking powder
1 ¼ tsp salt
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¾ cup granulated sugar
¾ cup packed brown sugar
½ cup canola oil
3 large eggs
1 ½ cup canned pumpkin puree
1 tsp vanilla extract
1/3 cup granulated sugar
1 ¼ tsp ground cinnamon
Preheat 350 degrees. Butter the wells in a doughnut pan. One batch yields 18.
In a mixing bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and ginger, until well mixed. In a separate large bowl, sift granulated sugar and brown sugar until well combined—breaking up the small lumps of brown sugar as needed. Add canola oil, eggs, pumpkin puree, and vanilla using a hand mixer until well combined. Spoon or pipe batter into the doughnut forms, filling each up to ¾ full.
Bake in preheated oven until toothpick inserted comes out clean, 13-16 minutes. Cool doughnuts slightly. In a large resealable bag, shake together the coating sugar and cinnamon until well combined. Add one warm doughnut at a time and shake until evenly coated. Place on wire rack to cool. Store in an airtight container.
Recipe source: adapted from King Arthur Flour.