Sunday, September 16, 2012

Sugar & Spice Pumpkin Cake Doughnuts

One of my all-time favorite cookbooks is the King Arthur Baking Companion, gifted to me by Kindred Spirit in North Carolina. The King Arthur website is also a great resource for fantastic recipes and baking tips. This weekend I made these yummy sugar and spice pumpkin cake doughnuts from the cookbook. I used my two heart shaped wilton doughnut pans that I picked up at Target on clearance after Valentine's Day last year. After filling the doughnut pans, I had quite a bit of leftover batter, so I added 1/2 cup of chocolate chips to the remaning mixure and made pumpkin and leaf shaped pumpkin chocolate chip muffins. Both the doughnuts and the muffins turned out delicious and were the perfect treat to take to Sunday School class on this cool and rainy Fall morning. I included the recipe below in case you would like a taste of Autumn. If you don't have doughnut pans, feel free to use muffin tins.
I pray you each have a blessed week! If you are burdened with worry, face uncertainty in your life, or feel overwhelmed, I encourage you to surrender everything to the God who sustains and loves you deeply. In my own life, I am resting in His promise to never leave or forsake me and to be my strength and provider.

Psalm 68:19

"Praise the Lord; praise God our savior! For each day he carries us in his arms."


Sugar & Spice Pumpkin Cake Doughnuts

  • 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 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


  • 3 tablespoons cinnamon-sugar mixture


1) Preheat the oven to 350°F. Lightly grease two standard sized 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).
6) 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.
7) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
8) 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.
9) Cool completely, and wrap airtight; store at room temperature for several days.
Yield: 12 doughnuts or 15 muffins. (I was able to get 12 muffins and 12 doughnuts-I think my doughnut pans are smaller than the standard size.)



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