I have never made doughnuts other than an ad-hoc attempt one year at making chrusciki, which are not doughnuts per se but are a fried dough of sorts.Frying is a pain, and traditional doughnuts don’t really seem like the kind of thing I want to bother with (or transport to the office, which is the final destination for most of my baked stuff).
I found a pumpkin baked doughnut recipe recently and wanted to try it for Halloween. I went to considerable effort when I was recently in the US to get a few doughnut pans. And then I did not in the end get around to making the doughnuts. But the time is coming.
Pumpkin doughnut recipe
Doughnuts
1/2 cup vegetable oil
3 large eggs
1 1/2 cups sugar
1 1/2 cups pumpkin puree
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons flour
Preheat oven to 350F/175C.
Beat all ingredients except flour until smooth. Add the flour to the mixture, stirring just until smooth.
Lightly grease two doughnut pans. Fill the pan sections about 3/4 full.
Bake the doughnuts for 15-18 minutes or until a toothpick placed in the center of the doughnuts comes out clean.
Remove from the oven, let sit for five minutes and loosen the edges of the doughnuts and transfer to a rack to cool.
Cinnamon-sugar doughnut coating
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
some sugar
Mix all together in a plastic Ziploc bag (for example). When doughnuts are warm but not fragile, place them into the bag of spice mix and gently shake to coat the doughnuts.