These baked pumpkin cake doughnuts are soft, fluffy and packed with warm flavours.
|Oil||1/3 Cup (5.33 tbs) (preferably flavorless such as canola or vegetable)|
|Pumpkin puree||1 Cup (16 tbs)|
|Sugar||2/3 Cup (10.67 tbs)|
|Ground cinnamon||1/2 Teaspoon|
|Ground nutmeg||1/4 Teaspoon|
|Ground ginger||1/4 Teaspoon|
|Vanilla extract||1/2 Teaspoon|
|Baking powder||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Cinnamon sugar||1/2 Cup (8 tbs) (for dusting, optional! You can also serve them with chocolate sauce)|
1.Preheat the oven to 350 F or 180 C and grease a doughnut tray with melted butter, oil or non-stick spray. If you don't have a doughnut tray, no worries! You can make the same recipe in a muffin tray (you can also place a ball of foil in the middle of the doughnut tray to make little doughnuts!).
2.In a bowl, combine the oil, pumpkin puree, eggs, sugar, cinnamon, nutmeg, ginger, vanilla, salt and baking powder. Mix till smooth.
3.Stir in the flour.
4.Using a spoon, fill the doughnut trays with about 1/4 cup of batter per cup (for the bigger doughnuts- about 3 inches in diameter). It doesn't matter how large the doughnut cups are- just make sure they are full about 3/4 of the way!
5.Bake the doughnuts for 15 minutes (about 10 for the smaller ones).
6.Let them cool for about 5 minutes.
7.Gently loosen the doughnuts from the moulds by nudging them with a knife.
8.Place the cinnamon sugar in a ziplock bag (I actually like to use a little more than 1/4 cup and then save the excess for another recipe).
9.Add the doughnuts to the ziplock bag one at a time. Seal the bag and shake to coat the doughnuts with the sugar.
10.Gently remove the doughnut from the bag and let it sit on a cooling rack.
11.Enjoy with a nice cup of tea.
These store nicely in a sealed container in the fridge for about a week (though I like to eat them at room temp/slightly warmed).