Pumpkin Cake Doughnuts

Pumpkin Cake DoughnutsServing size: 12 baked doughnutsPreparation
time: 20 minsCooking time: 18 mins
Doughnuts
1/2 cup vegetable oil
3 large eggs
1 to 1 1/2 cups granulated sugar
1 1/2 cups pumpkin
pure (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 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 King Arthur Unbleached
All-Purpose Flour
Coating
3 tablespoons cinnamon-sugar
Directions
1. Preheat the oven to 350F. Lightly grease two standard doughnut
pans. If you don't have doughnut pans, you can bake these in a
standard muffin tin; they just won't be doughnuts.
2. Beat together
the oil, eggs, sugar, pumpkin, spices, salt, and baking powder
until smooth.
3. Add the flour, stirring just until smooth.
4. Fill
the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup
of batter in each well. If you're making muffins, fill each well
about 3/4 full; the recipe makes about 15, so you'll need to bake
in two batches (unless you have two muffin pans).
5. Bake the
doughnuts for 15 to 18 minutes, or until a cake tester inserted
into the center of one comes out clean. If you're making muffins,
they'll need to bake for 23 to 25 minutes.
6. Remove the doughnuts
from the oven, and after about 5 minutes, loosen their edges, and
transfer them to a rack to cool.
7. While the doughnuts are still
warm (but no longer fragile), gently shake them in a bag with the
cinnamon-sugar. If you've made muffins, sprinkle their tops heavily
with cinnamon-sugar.
8. Cool completely, and store (not wrapped
tight) at room temperature for several days.
9. Yield: 12 doughnuts
or 15 muffins.
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