Pumpkin Cake Doughnuts2014-01-27
- Servings : 12
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 35m
This recipe is straight from the King Arthur Flour website. The only difference is I use safflower or coconut oil instead of vegetable oil, demerara sugar instead of white and Whole Wheat White Flour instead of the All-Purpose flour. I did however use regular cinnamon sugar for the coating.
- 1/2 c. safflower or coconut oil
- 3 large eggs
- 1 1/2 c. raw sugar, Demerara or Turbinado
- 1 1/2 c. organic pumpkin purée
- 1 1/2 tsp. pumpkin pie spice
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 3/4 cups + 2 tablespoons King Arthur Whole Wheat White Flour
- Coating - 3 T. cinnamon-sugar
Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.
Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.
Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.
Cool completely, and wrap airtight; store at room temperature for several days.