Basic Bish Baked Donuts
Martha said it….
In the words of the almighty Martha Stewart “Pumpkin Spice is Basic”. Pumpkin is the most abused squash of them all. I’ve never been a fan, but I decided to jump on the band wagon to see what all the hype was about. So I created these super moist and fall spaced baked donuts!
These are great to serve in the early morning before the holiday parade or annual family football game.
prep time: 15min cook time: 15-18min. servings: 12 donuts
Ingredients
1 3/4c + 2tbs Cake Flour
1 1/2 c pumpkin puree
1 1/4 c granulated sugar
1 1/4 tsp salt
1 1/2 tsp baking powder
3 large eggs
1/2 c vegetable oil
1 tsp vanilla extract
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cardamom
1 tsp ground cinnamon
Instructions
Preheat the oven to 350°F. 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.
Beat together the oil, eggs, sugar, pumpkin and vanilla.
Sift or wisk together flour, spices, salt, and baking powder in a SEPARATE bowl until smooth.
Add the flour mixture to the wet ingredients, 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, 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).
Bake the doughnuts for 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 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 shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar. (i decided to get fancy and make a salted carmel glaze.)
Cool completely, and store (not wrapped tight) at room temperature for several days.