The pumpkin farms here in North Carolina have fields full of ripen pumpkins and I only wish my girls were still small so we could take part in the festive activities of hay rides and trying to carry the biggest pumpkin in from the field. Last year, I was in New Jersey with my granddaughters and I got to share that experience with them. Of course, we had mini Apple Cider Doughnuts, which are just as good and I helped them carve pumpkins for their school's contest. These are the memories I hold dear.
Pumpkin Cake Doughnuts
1/2 cup vegetable oil
3 large eggs
1 1/4 cups granulated sugar
1 1/2 cups pumpkin puree (canned)
1 1/2 tsp. Pumpkin Pie Spice (or 3/4 tsp. ground cinnamon, 1/8 tsp. of ground cloves, and 1/4 tsp. each of ground nutmeg and ground ginger)
1 1/2 tsp. baking powder
1 1/2 tsp. Kosher salt
1 3/4 cups + 2T King Arthur all-purpose flour
Preheat oven to 350F-degrees. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can make these in a standard muffin tin.
Whisk together the oil, eggs, pumpkin, spices, salt and baking powder.
Remove doughnuts from oven and allow to cool about 5 minutes before transferring them to a rack.
While the additional pan of doughnuts is baking, melt:
1/2 cup (1 stick) unsalted butter
In a separate bowl, mix:
2/3 cup granulated sugar
1 T ground cinnamon
Dip the doughnuts into the melted butter, then sprinkle them with the cinnamon/sugar mixture.
Warm and delicious! Perfect with a glass of cold Spiced Cider--it's still in the 80s here, or if it's chillier, try a cup of warm Mulled Cider. Enjoy!