Dusted Pumpkin Cake Doughnuts

Hello! It has been far too long and I miss this greatly! I have not given up baking at all. SO….many life changes since I left, I am now living on beautiful Bainbridge Island in Washington, I have fallen deeply in love with my best friend and we are living a very happy life. It is about time! September in Washington is a little on the cool side and my favorite season, the Holliday Season, is upon us yet again! I have so many ideas and so much time to perfect them! Today, I present you with Pumpkin Cake Doughnuts! Baked not fried, and so delicious! Even kids like them… well the food adventurous ones at least.

This doughnut is as moist as a cake and the cinnamon sugar-coating makes for the perfect combination of textures! The actual doughnut is moist without being dense, and let me tell you, eighteen doughnuts seem to vanish quite quickly around here. I’m not sure if it is my guy or the five-year old, haha, lets just blame them. 😉 What can I say, they are hard not to eat!

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Here is what you will need…

Doughnuts

  • 1/2 C. Vegetable Oil
  • 3 large Eggs
  • 1 1/2 C. Pumpkin Puree, I like to roast my own pumpkin…. but feel free to use canned pumpkin!
  • 1 1/2 C. Granulated Sugar
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 1/2 tsp. Salt
  • 1 1/2 tsp. Baking Powder
  • 2 C. All Purpose flour + 1 Tbsp…. tricky I know!


Coating
1/2 C. Sugar
2 tsp. Cinnamon

Here was my process…

    1. Preheat oven to 350 degrees F and grease doughnut pan.
    2. Take a large mixing bowl with the pumpkin puree and beat eggs in one at a time until smooth. You know how I love my wooden spoons, so for this recipe I used none other than my trusty wooden spoon!
    3. Then add sugar, salt, cinnamon and nutmeg until everything is incorporated.
    4. In a separate bowl sift flour and once sifted add baking powder. ( *Make sure to add 1 Tbsp. of Flour to the 2 C.)
    5. Slowly combine the dry ingredients with the pumpkin mixture and mix until sooth, it really shouldn’t take that long.
    6. Once combined, spoon (with a regular kitchen spoon) batter into prepared doughnut pan.
    7. Bake for 15 minutes, let cool slightly on a cooling rack before coating.
    8. Once doughnuts have cooled take each doughnut and dip face down into sugar and cinnamon. It is best to place a cookie sheet under the cooling rack to catch the excess coating that falls from the doughnuts. If it is humid this might be difficult!

 

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Enjoy with friends at the park, or at home with the family…. or sneak them with your afternoon coffee for a little extra pick-me-up!

Happy Baking!

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