October 16, 2013Breakfast, Christmas blog hop, Doughnuts, Snacks .
I decided to make a few doughnut holes with some of the leftover batter by simply putting the batter in my mini muffin tin. Those came out cute-but just a warning-they are addicting and a little too easy to just pop one in here and there!
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 heaping 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 all-purpose flour
Cinnamon-Sugar (for the coating)
Preheat the oven to 350°F. Grease two doughnut pans. Alternatively, you can bake these in a mini muffin tin to make doughnut holes or in standard muffin tin to make muffins.
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. If you’re making muffins or doughnut holes, fill each well about 3/4 full.
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; mini muffins will take about 12-15 minutes.
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 coat with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.
Cool completely, and store (not wrapped tight) at room temperature for several days.
*Add the coating of cinnamon-sugar only to the doughnuts you’ll eat immediately; store the rest, without their sugar, on a plate covered with a cake cover; or in a plastic bag that’s not fastened shut. Coat with cinnamon-sugar coating just before serving.