½ cup vegetable oil
3 large eggs
1½ cups granulated sugar
1½ cups canned pumpkin
1½ tsp pumpkin pie spice*
1½ tsp salt
1½ tsp baking powder
1¾ cup + 2 Tbsp flour
Preheat your oven to 350°F.
Place a oil, eggs, sugar, pumpkin, spice(s), salt, and baking powder in mixing bowl and mix until smooth. Add the flour and stir until smooth.
Lightly grease two doughnut pans. Fill each well about ¾ full using a scant ¼ cup of batter in each well; a tablespoon scoop helps with this task. Bake for 15 to 18 minutes, or until a cake tester inserted in the center comes out clean. Cool for 5 minutes in pans and then remove and let them cool on a rack.
While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon sugar, or pumpkin-spice sugar made by combining the spice with granulated or extra-fine sugar. Another option is to ice them with boiled cider glaze. Serve immediately.
Boiled Cider Glaze
2½ Tbsp boiled cider
2-2½ Tbsp heavy cream
2 cups powder sugar or glazing sur
generous pinch of salt
Stir all of the ingredients together, starting with the lesser amount of cream. Add additional sugar or cream if need to make the glaze the consistency of molasses. Dip one side of the doughnuts into the glaze. Makes 1 cup glaze.
*1. To make your own pumpkin pie spice combine ¾ tsp ground cinnamon and heaping ¼ tsp each of ground nutmeg and ground ground ginger.
2. These doughnuts are incredibly moist. And when stored in a plastic bag, they quickly become soggy. Store doughnuts on a cooling rack, loosely covered with a layer of waxed paper or parchment laid on top, or use a cake dome, an upended bowl, a deep, large lasagna pan, or something that will shelter them, yet allow good air circulation as well.
3. Sugar them (or spread with icing) just before serving – or at most a couple of hours before.
4. You can bake these ahead and freeze. Thaw at room temperature (on a cooling rack, uncovered) for a couple of hours before serving.