Moist Pumpkin Cake Donuts and/or Muffin Recipe

My family doesn't own a donut pan and made this recipe using muffin tins. They were light and delicious and perfect for a chilly morning's breakfast.

Ingredients:

For the donuts

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pureed fresh pumpkin (you can substitute canned)
• 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder 
• 1 3/4 cups + 2 tablespoons unbleached all-purpose flour

For the Coating

• 3 tablespoons cinnamon-sugar

Instructions:

• Preheat the oven to 350°F. Lightly grease 2 muffin tins. If you have donut pans, you will use 2 pans.
• Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.
• Fill the muffin tins 3/4 full; if you are making donuts use a scant 1/4 cup of batter in each well of the pan. 
• Bake. Muffins will need to bake for 23 to 25 minutes until a toothpick inserted in center comes out clean. Donuts will take approximately 15 to 18 minutes. 

Remove muffins or donuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While muffins/donuts are still warm, but not fragile, gently shake them in a bag with the cinnamon-sugar. 

Serve warm or cool completely, and store covered at room temperature for several days.

This recipe makes 12 doughnuts or 15 muffins.

Recipe Source: King Arthur Flour

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